REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 06-18-2011, 12:06 PM   #26
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
I missed that info about the liquid so hopefully it will be ok, I just took it out if the fridge let it sit for a hr and put it in. Thanks for the temp advise I will bring it up to 190 then.

loaded and only 7 more hrs to go, going to be eating late but I always eat late.

Advertisement
murd0c is offline   Reply With Quote
Old 06-18-2011, 12:38 PM   #27
I want to be a person and not an icon.
 
Vale46Rossi's Avatar
 
Join Date: Jan 2010
Location: Mugello
Posts: 4,179
Thanked 5,286 Times in 892 Posts
8:30 aint too bad.

I have made prime rib at 10 and ate and 1 before LOL
Vale46Rossi is offline   Reply With Quote
Old 06-18-2011, 12:46 PM   #28
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
lol nice, can't fricken wait. I so hope my first try turns out!!
murd0c is offline   Reply With Quote
Old 06-18-2011, 02:40 PM   #29
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
4 hrs to go

murd0c is offline   Reply With Quote
Old 06-18-2011, 02:50 PM   #30
I want to be a person and not an icon.
 
Vale46Rossi's Avatar
 
Join Date: Jan 2010
Location: Mugello
Posts: 4,179
Thanked 5,286 Times in 892 Posts
Can't wait till pictures tonight
Vale46Rossi is offline   Reply With Quote
Old 06-18-2011, 02:57 PM   #31
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts

Can't wait for the results!
Santofu is offline   Reply With Quote
Old 06-18-2011, 03:17 PM   #32
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
go by the temperature not the hours left, will you foil yours? I find foiling makes my meat more moist but the bark suffers(I'm not a big bark fan anyways)
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 03:21 PM   #33
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
Once I baste it I'm going to put it back in for one hour then I'm going to foil it and let it sit for about 30mins. Right now I have 3hrs let and the temp the pork is sitting at is 158F, wasn't sure if I was supposted to but I jut flipped it. The skin was starting to pull away a bit from the tongs
murd0c is offline   Reply With Quote
Old 06-18-2011, 03:38 PM   #34
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
158 is right around the stall...if u want you can try moving ur temperature probe, usually i do that to get a consistent internal temp

i'd say u have about atleast 3 hours more to go
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 06:12 PM   #35
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
after 8hrs, I basted it and back in the smoker for 1more hr

murd0c is offline   Reply With Quote
Old 06-18-2011, 06:18 PM   #36
I want to be a person and not an icon.
 
Vale46Rossi's Avatar
 
Join Date: Jan 2010
Location: Mugello
Posts: 4,179
Thanked 5,286 Times in 892 Posts
Can't wait to see you cut it up and show us the middle
Vale46Rossi is offline   Reply With Quote
Old 06-18-2011, 06:24 PM   #37
ESKETIT
 
Vansterdam's Avatar
 
Join Date: Feb 2004
Location: EASTVAN
Posts: 23,294
Thanked 9,644 Times in 2,300 Posts
hook some up mannnnnnn
Vansterdam is offline   Reply With Quote
Old 06-18-2011, 06:26 PM   #38
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
whats your internal temp?
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 06:26 PM   #39
I want to be a person and not an icon.
 
Vale46Rossi's Avatar
 
Join Date: Jan 2010
Location: Mugello
Posts: 4,179
Thanked 5,286 Times in 892 Posts
Quote:
Originally Posted by Vansterdam View Post
hook some up mannnnnnn
I bet you clicked this thread thinking a different kind of smoking
Vale46Rossi is offline   Reply With Quote
Old 06-18-2011, 06:35 PM   #40
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
The internal temp right now is 171 I moved the prob and it hasn't gone up all that much. Wrapping It up in tin foil should fix the temp issue tho
Posted via RS Mobile
murd0c is offline   Reply With Quote
Old 06-18-2011, 07:02 PM   #41
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
lol..stubburn butt, it will not pull at all at that temperature, maybe bump up your temp to 250 and foil...may get up to 180 in an hour
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 07:16 PM   #42
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
We shall see 30 more mins and I guess I will find out lol
Posted via RS Mobile
murd0c is offline   Reply With Quote
Old 06-18-2011, 07:27 PM   #43
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
oh trust me i've done that before, thought it was ready cuz i smoked it for 9 hours oh boy what a mistake, just let it go and consider it a late night snack its always good for sunday too
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 07:33 PM   #44
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
Well you live and learn. I will tell you if u are right or now. Right now I think you are right but we will see lol
Posted via RS Mobile
murd0c is offline   Reply With Quote
Old 06-18-2011, 08:12 PM   #45
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
My god it's fricken good. And yes you are right it should of been hotter but still fricken wicked!!

murd0c is offline   Reply With Quote
Old 06-18-2011, 09:21 PM   #46
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
no smoke ring?

good job on the first one, the next ones will be better! just remember to alot for stubburn ass meats that refuse to cook
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-18-2011, 09:43 PM   #47
I contribute to threads in the offtopic forum
 
dinamix's Avatar
 
Join Date: Jan 2003
Location: Vancouver
Posts: 2,674
Thanked 599 Times in 232 Posts
Looks sick...get some sauce for that bad boy
Posted via RS Mobile
dinamix is offline   Reply With Quote
Old 06-19-2011, 11:58 AM   #48
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
Quote:
Originally Posted by beatdownvictim View Post
no smoke ring?

good job on the first one, the next ones will be better! just remember to alot for stubburn ass meats that refuse to cook
I was really surprised there was no smoke ring but it still tasted killer. It was a learning experiance for me and I will have it hotter for longer next time. I think it was decent for a first timer with a new smoker

Quote:
Originally Posted by dinamix View Post
Looks sick...get some sauce for that bad boy
Posted via RS Mobile
yep some of the sauce I basted it with and bbq sauce on the buns and it was wicked
murd0c is offline   Reply With Quote
Old 06-19-2011, 12:11 PM   #49
I contribute to threads in the offtopic forum
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,557
Thanked 91 Times in 55 Posts
next time try to get a full pork butt with bone in, off to a good start your passion for smoking will only grow!
__________________
USDM: Faster than thou art

D-Built 2.0 LSVTEC TURBO
beatdownvictim is offline   Reply With Quote
Old 06-30-2011, 07:38 PM   #50
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 20,617
Thanked 17,577 Times in 4,294 Posts
So tomorrow being July 1st I'm having some buddies over for some ribs. I'm useing the 3-2-1 method. 3hrs in the smoker then take it out and put some apple juice on it, tin foil for two hrs with the smoker off (only heater on) then take it out put on bbq sauce and in for 1 more hr. Going to keep my temp around 225.

I picked up some ribs from Costco. I had some frozen back ribs already and decided to get a pack of back ribs as well. Can't wait to try my first ribs out.

This is the rub receipe I decided to use

General Purpose Rub Recipe
Mix together thoroughly the following:
• 1/4 cup dark brown sugar (packed). Use "turbinado" sugar for ease of use, but either works fine.
• 1/4 cup sweet paprika (Hungarian, if you can get it)
• 3 tblsp kosher (or sea) salt
• 1 tblsp ground pepper (fresh peppercorns recently ground!)
• 1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
• 1 tblsp onion powder
• 1 tblsp chili powder (no, it will not be "hot")
If you want to kick it up a notch add 1 tblsp cayenne pepper.

Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.
murd0c is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 05:08 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net