BBQ

[pdub]

More money for BBQ.

[ousdahl]

exactly.

besides, this summer should be rad either way.

(I mean, when vacationers want to spoil y'allselves on a hot July day, what could possibly be a more delightfully indulgent treat than a frozen soup bone?!)

[jhawks99]

You can make a really good demiglace with a few pounds of soup bones.

[ousdahl]

Whole pork shoulder in the smoker for the next few hours.


Goddamn do I love pork.

[ousdahl]

How come every time I cook meat to temperature it’s all dry and over cooked, but every time I keep it like 20 degrees below what google says it should be it’s delish?

[jhawks99]

You may need a new thermometer.

What are you cooking, what temp did you pull it?

[PhDhawk]

You also need to remember that meat continues to cook after you remove it from heat...and the larger the piece of meat the more that's true. So, you have to pull it early to let it rest and come up to temp. So, like for a pork shoulder, if you want it at 205 degrees, you gotta remove it at 195.

[ousdahl]

last night I cooked a pork shoulder, about 5 pounds.

Smoked it for about 2 hours, then into the oven another 2-3 hours. It was at 160 when I pulled it, just cuz I wanted to go to bed, and figured I can finish it off this evening.

At 160 though it was looking and jiggling like it was just about done?

[jhawks99]

5 lbs is pretty small. Still it I take mine off at 190 for pulled pork and it's jiggly as you described. You're thermometer may be off.

And PhD is correct, expect about 5 degrees of carry over cooking after you take it off.

[ousdahl]

hmm...

after 4+ hour of cooking Thursday, I was gonna just heat it up/finish it off in the oven last night.

After periodically checking the temp with 2 thermometers, one definitely reads 10-15 degrees lower.

but! After what ended up being another 4 hours in the oven, I decided to pull it, even though one thermometer read about 160 and the other read about 150. I mean even putting it in the fridge and finishing it up the next day, a good 8 hours in the smoker/oven should do it, right?

The finished product: actually really good. If anything, just a tad overcooked.

but what are the odds I have two bad thermometers?

[jhawks99]

Boil a pot of water and take the temperature. Should be whatever temp water boils at your elevation.

[ousdahl]

Ohh good call.

Though at this elevation I’m pretty sure water boils at like 85 degrees.

[TDub]

5 lbs is pretty small. Still it I take mine off at 190 for pulled pork and it's jiggly as you described. You're thermometer may be off.

And PhD is correct, expect about 5 degrees of carry over cooking after you take it off.

That stall at 180 is interesting. Everytime. Can be an hour. Can be 4.

[Deleted User 89]

might smoke a goat shoulder for easter

99, what say you? ever done it?

i had a bunch of smoked/grilled goat in cameroon, and it was honestly some of the best meat i’ve ever had

[jhawks99]

Sounds good to me. Shoulder sounds like the right cut though. Check recipes for cabrito.

Or, I found this
https://www.smokingmeatforums.com/threa ... oat.79018/

[Deleted User 89]

shoulder vs hindquarter

[ousdahl]

is it ok to convert a gas grill to charcoal?

[pdub]

Yes.
Charcoal > gas.

[TDub]

is it ok to convert a gas grill to charcoal?

Just buy a charcoal grill.

Convert what? Add a vents to control burn? Need two vents. Preferable slide vent on bottom and a daisy vent on the lid.

[ousdahl]

right on, thanks.

my main grill at home is charcoal, and always shall be. When I moved in here the previous tenant left a gas grill too, and figured why not, it might come in handy to have around. Never used it once in over a year and ended up trading it for some beers.

another buddy just gave me this little box grill that's perfect for tailgating. The legs fold over to secure the lid for transport and everything.

Without even looking at it, I thought it was charcoal. Take it to a tailgate party and bust it open only to realize it's some kinda gas deal. Said fuck it, and filled it up with coals anyway.

I think I'm gonna remove all the gas components so as to realize its true grilling potential.