racinfarmer Posted April 2, 2023 Share Posted April 2, 2023 10 minutes ago, NaturallyAspirated said: 180 seems low for fowl. I’m not an expert bird cooker though… Neal Need to get to 165°F internal, plus it is a boneless turkey breast. Probably let it ride at 180 for 2-4 hours, then finish at 225 or so. I just kind of wing it every time I smoke something. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 2, 2023 Share Posted April 2, 2023 1 hour ago, NaturallyAspirated said: 180 seems low for fowl. I’m not an expert bird cooker though… Neal I usually run 300, or the skin gets rubbery Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 2, 2023 Share Posted April 2, 2023 2 minutes ago, dz246 said: I usually run 300, or the skin gets rubbery Not sure if it'll help, but I've been spraying both the bird and the pig down about every 30-45 minutes, or every beer or so. Hopefully it will be decent. The bird brined for 2 days too. Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 2, 2023 Share Posted April 2, 2023 Today's lesson in smokin' and drinkin'. Should have started at 225 or 250. Da bird is only at 127. Need 165. Guess we'll be doing ribs for a mid-afternoon snack and da bird for supper, maybe. At least there is plenty of snow to keep the boys out in the yard. Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 2, 2023 Share Posted April 2, 2023 14 minutes ago, racinfarmer said: Today's lesson in smokin' and drinkin'. Should have started at 225 or 250. Da bird is only at 127. Need 165. Guess we'll be doing ribs for a mid-afternoon snack and da bird for supper, maybe. At least there is plenty of snow to keep the boys out in the yard. Nothing wrong ribs for a snack.... I do beef and pork at 250 and poultry at 300 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted April 2, 2023 Share Posted April 2, 2023 1 hour ago, racinfarmer said: Today's lesson in smokin' and drinkin'. Should have started at 225 or 250. Da bird is only at 127. Need 165. Guess we'll be doing ribs for a mid-afternoon snack and da bird for supper, maybe. At least there is plenty of snow to keep the boys out in the yard. Dang it boy I tried to tell ya! Neal Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 2, 2023 Share Posted April 2, 2023 3 minutes ago, NaturallyAspirated said: Dang it boy I tried to tell ya! Neal When one fires up the smoker, the beer, and the wrenches no later then 8am, poor judgement is bound to happen somewhere... 1 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 2, 2023 Share Posted April 2, 2023 Ribs = F = burnt Turkey breast = B = over-seasoned, but tender and moist 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted April 15, 2023 Share Posted April 15, 2023 Away we go, fucking slackers 4 Quote Link to comment Share on other sites More sharing options...
Deephaven Posted April 15, 2023 Share Posted April 15, 2023 (edited) Oops Edited April 15, 2023 by Deephaven Quote Link to comment Share on other sites More sharing options...
Deephaven Posted April 15, 2023 Share Posted April 15, 2023 (edited) On 12/4/2022 at 10:15 AM, Blackstar said: I have ribs going on today. Question: I've been watching triple D a bit the last week. A couple of bbq joints they went to said they don't remove the silver skin off the back of the ribs. I always understood that this was a must do. Anyone that can comment either way? sometimes its a bitch to get off and if it makes no difference then why do it? If you buy at Costco they already have them removed. If you don't take them off after cooking grill them that side down hard to burn it off. That being said it is easy to get off. Just get an edge up with a knife and grab it with a paper towel and pull. Edited April 15, 2023 by Deephaven 1 Quote Link to comment Share on other sites More sharing options...
Deephaven Posted April 15, 2023 Share Posted April 15, 2023 On 4/2/2023 at 11:20 AM, racinfarmer said: Today's lesson in smokin' and drinkin'. Should have started at 225 or 250. Da bird is only at 127. Need 165. Guess we'll be doing ribs for a mid-afternoon snack and da bird for supper, maybe. At least there is plenty of snow to keep the boys out in the yard. Rib snack is great. In the future after the first few hours of smoke and once the meat is warm it really doesn't absorb as much. To finish the chicken faster you could have just fired it up more and finished at 350. 30min and you would have been done. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted April 16, 2023 Platinum Contributing Member Share Posted April 16, 2023 Smoking some ribs on the Pit Boss 2 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 16, 2023 Share Posted April 16, 2023 20 hours ago, Deephaven said: Rib snack is great. In the future after the first few hours of smoke and once the meat is warm it really doesn't absorb as much. To finish the chicken faster you could have just fired it up more and finished at 350. 30min and you would have been done. First time doing two things at once. When I'm smoking, I'm usually running around doing like a dozen different things, and drinking some beer. Sometimes loose track of it. Going to give the ribs another go around in a few weeks. Probably smoke for 2ish hours, wrap, and let them finish. At least I have tritip down really good! Quote Link to comment Share on other sites More sharing options...
Bontz Posted April 16, 2023 Share Posted April 16, 2023 Just now, racinfarmer said: At least I have tritip down really good! Kind of an off the wall comment here, but your reference to tri-tips and being a MN guy ... If you're ever in the Medford area stop by Grampa's Ole Home Meats. They have some awesome tri-tips! Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 16, 2023 Share Posted April 16, 2023 (edited) 7 minutes ago, Bontz said: Kind of an off the wall comment here, but your reference to tri-tips and being a MN guy ... If you're ever in the Medford area stop by Grampa's Ole Home Meats. They have some awesome tri-tips! I'll keep that in mind. Unfortunately, Medford is just another exit we pass by on our way south to race, so the wheels keep on turning and we don't even slow down. Not really out of the way though and could be a good stretch break. I smoke it up like you would a brisket. Can get that done in a afternoon. Edited April 16, 2023 by racinfarmer 1 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 23, 2023 Share Posted April 23, 2023 Threw a tri-tip on the smoker at 8ish, so it should be ready for lunch, maybe. Maybe lupper. 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted April 23, 2023 Share Posted April 23, 2023 On 4/16/2023 at 1:23 PM, Rigid1 said: Smoking some ribs on the Pit Boss that grill is way to clean 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 23, 2023 Share Posted April 23, 2023 Got some ribs on today 1 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 23, 2023 Share Posted April 23, 2023 Just pulled the tri-tip off, letting it rest under a pile of old bath towels. Tried the foil boat method to finishing this one off instead of wrapping it complete. Have RF's fondant potato wedges in the oven. Hopefully they turn out. Just dreamed it up last night after a bunch of beer. They smell off the friggen chain! 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 23, 2023 Share Posted April 23, 2023 6 Quote Link to comment Share on other sites More sharing options...
racinfarmer Posted April 23, 2023 Share Posted April 23, 2023 2 hours ago, racinfarmer said: Just pulled the tri-tip off, letting it rest under a pile of old bath towels. Tried the foil boat method to finishing this one off instead of wrapping it complete. Have RF's fondant potato wedges in the oven. Hopefully they turn out. Just dreamed it up last night after a bunch of beer. They smell off the friggen chain! Update: Pulled the tri-tip at 180f and let it rest 1 hour whilst the tater's finished. I knew better, should have let it go to at least 200f in the foil. Great taste, slightly chewy, but not tough. Another 20f internal temp would have been the way to go, but the fam was hangry. I regret nothing. 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 23, 2023 Share Posted April 23, 2023 43 minutes ago, racinfarmer said: Update: Pulled the tri-tip at 180f and let it rest 1 hour whilst the tater's finished. I knew better, should have let it go to at least 200f in the foil. Great taste, slightly chewy, but not tough. Another 20f internal temp would have been the way to go, but the fam was hangry. I regret nothing. Can never find any tri tips around here. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted April 24, 2023 Platinum Contributing Member Share Posted April 24, 2023 Burn 2 Striploins on the grill for me and the kid tonight. Quote Link to comment Share on other sites More sharing options...
Deephaven Posted April 24, 2023 Share Posted April 24, 2023 6 hours ago, racinfarmer said: Update: Pulled the tri-tip at 180f and let it rest 1 hour whilst the tater's finished. I knew better, should have let it go to at least 200f in the foil. Tritip is better medium rare imo. Need more connective tissue to bother with complete collagen breakdown and a high internal temp finish. Quote Link to comment Share on other sites More sharing options...
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