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What's cookin?

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Custard

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Re: What's cookin?
« Reply #405 on: June 15, 2021, 08:07:17 AM »
Quote from: Mn on June 15, 2021, 07:09:43 AM
Looks good. How long did it take and what temp did you cook that thing to ?
I tried a cap once, and it was so thick that rendering the fat and not overcooking the meat was a challenge.

I reverse seared it with a handful of hickory chips at the beginning. When it hit 125 internal temp I took it off and let it sit while I left the lid off to allow the coals to get really hot for the sear. That’s my go-to method for anything that’s much over an inch thick.
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Custard

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Re: What's cookin?
« Reply #406 on: June 15, 2021, 08:07:31 AM »
Quote from: Mn on June 15, 2021, 07:14:52 AM
Try a bone-in chop next time.
Maybe that'll get the job done for ya.

🤣
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Re: What's cookin?
« Reply #407 on: June 15, 2021, 10:37:19 AM »
Quote from: Custard on June 15, 2021, 08:07:17 AM
I reverse seared it with a handful of hickory chips at the beginning. When it hit 125 internal temp I took it off and let it sit while I left the lid off to allow the coals to get really hot for the sear. That’s my go-to method for anything that’s much over an inch thick.
Got it. TY.
Did you start with direct, or indirect, cooking ?
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Custard

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Re: What's cookin?
« Reply #408 on: June 15, 2021, 10:50:21 AM »
I always start indirect and finish with the sear. I’m essentially smoking it until it gets up close to my target internal temp at which point I take it off and let it cool a little while the coals get as hot as I can get them.

Then I sear it about 45 seconds, rotate 90 degrees, go another 45 seconds, flip and repeat. Once it looks the way I want I take it off and let it rest 5 minutes under tented foil or in the microwave then dive in.

This can vary course depending on how hot your coals are and how close they are to the grate.
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Re: What's cookin?
« Reply #409 on: June 15, 2021, 11:53:07 AM »
I assumed you cooked indirect, then seared. I haven't tried taking the lid off to get to a heat to sear, but I will.
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Custard

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Re: What's cookin?
« Reply #410 on: June 15, 2021, 12:00:27 PM »
Other things I thought of: it doesn’t take much smoke on a steak. Literally like 6-10 little chips right before you put the steak on. Sometimes I do wood chips, most of the time I don’t because it changes the entire steak flavor profile more than you’d expect.

I also go for a complete sear of the entire surface versus just grill marks. I found that taking the lid off the kettle will let way more air in than the vents and get them fired all the way back up again, which allows for a quick full surface sear.
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illiniray

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Re: What's cookin?
« Reply #411 on: June 16, 2021, 07:36:53 PM »
Quote from: Custard on June 14, 2021, 08:58:16 PM
Weber Smoky Joe mini kettle

I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.

I am thinking that mini kettle would work for us.  It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...
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Re: What's cookin?
« Reply #412 on: June 16, 2021, 08:10:07 PM »
Speaking of oldies with an old Weber kettle. A couple of thick bone-in chops.




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Custard

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Re: What's cookin?
« Reply #413 on: June 16, 2021, 08:46:41 PM »
Quote from: illiniray on June 16, 2021, 07:36:53 PM
I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.

I am thinking that mini kettle would work for us.  It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...

For ~$40 out the door you can’t go wrong. You can easily fit 4 burgers or steaks or chops on it if cooking direct, you only need about 1/2 a chimney of charcoal, and it’s large enough to cook indirect as well.
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Custard

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Re: What's cookin?
« Reply #414 on: June 16, 2021, 08:49:07 PM »
Quote from: Mn on June 16, 2021, 08:10:07 PM
Speaking of oldies with an old Weber kettle. A couple of thick bone-in chops.





Those look good. They look either glazed or marinated. How did you season them?
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Re: What's cookin?
« Reply #415 on: June 16, 2021, 09:35:13 PM »
No glaze. No marinade.
Brined in just water and salt for 1 1/2 hours. Sprinkled with black pepper, onion powder, garlic, smoked paprika and some chili powder. Then on the kettle with lump charcoal to just under 150 degrees.
These were a little over a pound apiece.
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Custard

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Re: What's cookin?
« Reply #416 on: June 16, 2021, 10:29:54 PM »
Nice!

Reason I mentioned it was that the surface reminds me of the finished product I get when I marinate pork or chicken before I cook it. Since you apparently wet brined it that would explain why it looks the way it does.

I think it has something to do with it having a lot more surface moisture than if you just pulled it out of the package, seasoned it and threw it on the grill.

If you’re looking for a maximum juiciness you can pull chops at about 140 internal temp, let them rest 5 minutes and they’ll just hit 145 which is the updated USDA guideline for pork chops.

This method is worth exactly what you paid for it but might be worth a try:

Pat the chops (or steaks) dry out of the package.

Season fairly liberally with a 50/50 mix of kosher salt and black pepper (go lighter on the pepper if that seems excessive) On pork a sprinkle of brown sugar is a nice touch.

Put them in the fridge for a day or two or three uncovered. The meat will totally absorb the salt and the surface will be  dried out by the low humidity of the fridge. This concentrates the flavor and is kind of like a quick dry aging process.

Go ahead and grill the same way you always do.

Seems crazy but it will make for an entirely different eating experience with the exact same cut of meat.
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Re: What's cookin?
« Reply #417 on: June 17, 2021, 07:01:51 AM »
Quote from: Custard on June 16, 2021, 10:29:54 PM
Nice!

Reason I mentioned it was that the surface reminds me of the finished product I get when I marinate pork or chicken before I cook it. Since you apparently wet brined it that would explain why it looks the way it does.

I think it has something to do with it having a lot more surface moisture than if you just pulled it out of the package, seasoned it and threw it on the grill.

If you’re looking for a maximum juiciness you can pull chops at about 140 internal temp, let them rest 5 minutes and they’ll just hit 145 which is the updated USDA guideline for pork chops.

This method is worth exactly what you paid for it but might be worth a try:

Pat the chops (or steaks) dry out of the package.

Season fairly liberally with a 50/50 mix of kosher salt and black pepper (go lighter on the pepper if that seems excessive) On pork a sprinkle of brown sugar is a nice touch.

Put them in the fridge for a day or two or three uncovered. The meat will totally absorb the salt and the surface will be  dried out by the low humidity of the fridge. This concentrates the flavor and is kind of like a quick dry aging process.

Go ahead and grill the same way you always do.

Seems crazy but it will make for an entirely different eating experience with the exact same cut of meat.
TY.
I usually try to pull pork at 145. I was tardy, but they were juicy.
I have done the dry brining in the past, but a wet brine seems to help keep the pork moist. If I've got the time, I might wet brine a pork roast and then dry brine it. No salt in the dry brine tho.
These chops were in the display case yesterday morning, and shouting 'pick me'.

I've got a small store bought corned beef flat sitting in the frig with some pastrami seasoning. It's going on the wsm to 195. We'll see what happens.
« Last Edit: June 17, 2021, 07:07:10 AM by Mn »
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Re: What's cookin?
« Reply #418 on: June 17, 2021, 07:18:31 AM »
Quote from: illiniray on June 16, 2021, 07:36:53 PM
I got rid of all my old stuff except a 40 year old Weber kettle that needs rebuilt.

I am thinking that mini kettle would work for us.  It is just two old folks grilling steaks, burgers, sausage, fish, chicken ...
Depending on the repairs needed, and vents are usually the 1st to go, there are replacement parts available.
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Custard

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Re: What's cookin?
« Reply #419 on: June 20, 2021, 10:13:13 PM »
One of the best things about this little Smoky Joe kettle is that it hardly uses any fuel.

I put a half chimney in it to do the skirt steaks the other day. Closed the dampers after the cook and smothered the coals. Came back to use it tonight and probably 60-70% of the coals were still usable. So I put them back in the chimney, added a handful of new briquettes, and away we went.

This is using the competition label Kingsford which I bought because it was cheap at Costco and I didn’t like using lump in my kettles. Was looking for B&B briquettes and no one around her had them in stock but these seem to be very good.  YMMV with other brands.
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