Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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Surprises me as I usually like my St Louis ribs a bit on the fatty side as it melts doen nicely when cooked low and slow. In did a 3-2-1 on my smoker today and was probably more like 3 2.5 .75 probably and these ribs didn't have a bit of excess fat on them and were nice and tender. The pork loin roast next to it I was disappointed in as it hit the ideal temp way too soon so it got a but overcooked.
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I've done this one and it turned out really good
Chuck Roast Burnt Ends Recipe
Check out the latest post from How to BBQ Right featuring Chuck Roast Burnt Ends Recipe.
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What do you shoot for as far as IT?I've done this one and it turned out really good
Chuck Roast Burnt Ends Recipe
Check out the latest post from How to BBQ Right featuring Chuck Roast Burnt Ends Recipe.
like 201 or so. It goes pretty quick since you cube up everything at the start. Each piece gets a good bark on it. It's not as good as proper burnt ends, but pretty close.
Tried the recipe, I think it needed more time as the meat didn't really melt in the mouth like proper ones should and were somewhat tough but I was having problems with my temp gauges reading 40 degrees different than one another. They were good, not great, like a C+. The roast might not have been the best either, it was at the bottom of a friend's freezer.
Never done burnt ends, but I know you pull things like brisket, pork shoulder, etc., off at around that same temp. These are much larger pieces of meat than burnt ends that will continue cooking after they're off the heat but don't run much risk of overcooking or drying out. So since burnt ends are much smaller cubes, why wouldn't you pull them off at a lower temp knowing they're going to continue cooking but they're also much smaller pieces of meat? Doesn't pulling them off at 201 run the risk of them being over and drying out? Maybe a dumb question, again, I've never done them.
Smoked this one for about 12 hours on father's day.
I saw someone using an Ooni. It seemed to work pretty well but the pizzas could only be about 10" max.
And now I see Ooni makes one that can do up to a 16" pizza
I'm interested in getting one of these. Did you have the buy a peel separate? Do you have a link for the video? Also curious what you used for a recipe.
Yes, and you will want a decent one. And a torch.
I just used the pillsbury Canned pizza dough for the first go round to get the feel for it. I plan to use a recipe a buddy has for his brick oven pizza maker but don’t have it yet.
There are a billion recipes. Find your taste and go for it. I will say you will want the big mozzarella globs that are presliced for a topping. Game changer.
I've seen some of the Ooni pizza ovens come with a bag/cover to take the oven places. I'm wondering if you could pack it up and take it tailgating. Make some pizza dough balls up ahead of time and cook up some pizzas for the tailgating crew.
Oh, I 100% will be doing this. This big horn folds up and comes apart easily. I already have a tote for it and checked to make sure all my **** fits in it.
Piss on Jamie’s cytown, I’ll start my own damn pizza business in the lots!!!
are the 2nd and 3rd pizzas in these pictures a chicken alfredo pizza? or buffalo chicken?