BBQ

[Overlander]

No way that they could be both…right?

[ousdahl]

I mean, yea, they could.

But I’d be willing to bet a full rack of ribs plus 2 sides that they’re local to somewhere else.

[ousdahl]

One of my new favorite things on the interwebs

https://www.instagram.com/reel/C6CK3avu ... hwNGQ0cg==

“Lookiedat!”

“Thank god for these groceries!”

Anywho what’s the take on fall off the bone turkey legs?

Is that well smoked or just overdone?

[jhawks99]

Holy smokes.

I imagine those were wrapped tightly with some stock/wine/beer/cider or something for steaming. Marinating for a while in pineapple or papaya juice will do the same thing.

[ousdahl]

99 dropped a “holy smokes” in the bbq thread lol

I dunno if Big Slim marinades but that’s good info either way.

I haven’t cooked turkey legs personally but I imagine they’re kinda like dark meat chicken in that they’re pretty forgiving and can be good overcooked

[jhawks99]

They can dry out easily. I'm not a big fan of them. Lots to tendons and hard to eat. Thighs work well on the smoker.

He either marinated them in pineapple or papaya, which breaks down the protein, or steamed the crap outta them.

[pdub]

Hosting a party Saturday in the afternoon.
I want to make a pork shoulder but there's just no way I can do it with it coming right off the smoker ( I want to sleep ).

I haven't done this before but I'm going to smoke it tomorrow and then, when it's finished tomorrow night, put it in the fridge....and then in the morning, maybe 2-3 hours before the party, put it in the slow cooker on low with some cider brine deal.

Does this make sense? Any suggestions 99?

[DeletedUser]

Unless you're hosting Gordon Ramsey, my guess is that they won't notice, and it'll still be better than anything they'd be able to cook at home.

Plenty of BBQ restaurants do close to what you described.

[pdub]

99 would notice.

[DeletedUser]

99 would notice.

Maybe. He probably has a more elite palate than the typical house guest though.

[TDub]

Hosting a party Saturday in the afternoon.
I want to make a pork shoulder but there's just no way I can do it with it coming right off the smoker ( I want to sleep ).

I haven't done this before but I'm going to smoke it tomorrow and then, when it's finished tomorrow night, put it in the fridge....and then in the morning, maybe 2-3 hours before the party, put it in the slow cooker on low with some cider brine deal.

Does this make sense? Any suggestions 99?

what times the party?

my concern with slow cooker warm up with brine would be losing the bark...it'd my favorite part.

When I do pork butt I usually get the smoker where I want it, put the meat on at about 10ish. Let it smoke all night, watch the temp in the morning.
Pull it off when temps right (somewhere between 195-200....do not be alarmed at the stall around 180-185).

Wrap in aluminum, wrap in towels, put in cooler and let it rest for 2-3 hours before pulling.

It usually works out perfect for a BBQ with eating time somewhere between 3-5.

I also get to sleep, sometimes I'll wake up once to check smoker temp, usually I just let it sit in there and don't worry about it until morning. if I've done my lump coals right there's no worries, it'll do it's thing.

[pdub]

My smoker can be a bit finicky. Sometimes it will stall out and drop significantly or will heat up too much…even after the first two hours of keeping an eye on it. I don’t want to run the risk of a ruined butt…so I’ll likely just take a lower ceiling but much higher floor route.

[jhawks99]

I fire up the smoker early evening the night before. Check temps a few times during the night. Pull 3 or 4 hours before you serve, wrap and put it in a cooler. It will stay hot for hours.

If you smoke the pork in an aluminum roasting pan, skim the fat off of the juices and add before reheating.

All good. Pork shoulder/butt is pretty forgiving.

[jhawks99]

Dang TDub and I think alike

[pdub]

I've smoked several shoulders but it's more, fire it up at 6 AM and serve at 7 PM.
I don't want to have an interrupted sleep the night before the party so I'm probably gonna stick to this re-heat method unfortunately.

[jhawks99]

Reheat with some chicken stock or drippins from the pork butt.

[ousdahl]

Good stuff.

99, I was thinking about your advice with turkey legs…tightly wrap with cider/beer/wine or something, or marinate in pineapple or papaya juice.

Can you do something similar with chicken breast? Or is chicken breast just a pain no matter what?

[pdub]

Reheat with some chicken stock or drippins from the pork butt.

Ok. Maybe both.

[jhawks99]

Fired up the smoker at lunch for a rack of baby backs.

[Shirley]

I couldn't sleep last night worrying about how pdub's shoulder is going to turn out for today's festivities.