motonoggin Posted September 15, 2017 Share Posted September 15, 2017 Love bark My favorite part! 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted September 15, 2017 Share Posted September 15, 2017 I wanna just have a bark sammy !!! Quote Link to comment Share on other sites More sharing options...
Zambroski Posted September 15, 2017 Share Posted September 15, 2017 1 hour ago, motonoggin said: One off, resting in the oven. waiting for the other one to hit proper temp. Now.....THAT's a nice looking rack!!!! Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 22 minutes ago, ckf said: That's good bark. It tastes awesome! Straight in the garbage for this guy. Ive had enough bark for a lifetime. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted September 15, 2017 Platinum Contributing Member Share Posted September 15, 2017 1 hour ago, motonoggin said: One off, resting in the oven. waiting for the other one to hit proper temp. Oh man, that looks good. Bring it over and I'll supply the Crown Royal. Bark is the whole reason to smoke. Love it. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted September 15, 2017 Platinum Contributing Member Share Posted September 15, 2017 (edited) The iGrill may be accurate but the Bluetooth sucks. Its only good for like 25 feet at best. Half the time it wont connect even when stand right next to it. I want a WiFi unit. I want to put something on in the morning when I leave for work and monitor it through the day. I'd also like my Smoker on wifi so I can turn the temp up or down from anywhere. Somebody build that. Edited September 15, 2017 by Blackstar Quote Link to comment Share on other sites More sharing options...
ckf Posted September 15, 2017 Author Share Posted September 15, 2017 49 minutes ago, motonoggin said: Love bark My favorite part! Yup 39 minutes ago, f7ben said: I wanna just have a bark sammy !!! That would be tasty 31 minutes ago, FAT DAVE said: Straight in the garbage for this guy. Ive had enough bark for a lifetime. Either you guys don't do it right Nord of the border or you are confusing bark with a burnt steak Fucking Canadians 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted September 15, 2017 Share Posted September 15, 2017 15 minutes ago, Blackstar said: The iGrill may be accurate but the Bluetooth sucks. Its only good for like 25 feet at best. Half the time it wont connect even when stand right next to it. I want a WiFi unit. I want to put something on in the morning when I leave for work and monitor it through the day. I'd also like my Smoker on wifi so I can turn the temp up or down from anywhere. Somebody build that. I've had my connected from 50' away inside my production semi. What device are you connecting it to? The new Treager Timberlines have WiFi connectivity. $1700 for the smaller unit, $2,000 for the big one. http://www.traegergrills.com/timberline.html http://www.traegergrills.com/app.html You could also fairly easily build your own with an Arduino and a couple temperature controllers (that's all the smokers use, with a K type thermocouple) for $100-150. Why are you thinking you need to vary the temperature so much during the smoke? Neal Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 27 minutes ago, ckf said: Yup That would be tasty Either you guys don't do it right Nord of the border or you are confusing bark with a burnt steak Fucking Canadians Bark is the skin? No? Quote Link to comment Share on other sites More sharing options...
ckf Posted September 15, 2017 Author Share Posted September 15, 2017 Just now, FAT DAVE said: Bark is the skin? No? No, bark is what's created from the rub that you put on the outside of the meat after it is smoked at a low temp for a long time. @f7ben has a great rub recipe for pork Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 2 minutes ago, FAT DAVE said: Bark is the skin? No? No, it's a combination of your rub(if any), pork fat, smoke, and meat. The fatty pieces are the best. Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 Just now, motonoggin said: No, it's a combination of your rub(if any), pork fat, smoke, and meat. The fatty pieces are the best. So id still get rid of it then. Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 1 minute ago, ckf said: No, bark is what's created from the rub that you put on the outside of the meat after it is smoked at a low temp for a long time. @f7ben has a great rub recipe for pork Well either you or moto doesnt know what is. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted September 15, 2017 Share Posted September 15, 2017 Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 Just now, FAT DAVE said: Well either you or moto doesnt know what is. It's both, but bark is really the best part. When you pull it you mix it all up so it's evenly distributed for sandwiches Quote Link to comment Share on other sites More sharing options...
ckf Posted September 15, 2017 Author Share Posted September 15, 2017 1 minute ago, FAT DAVE said: Well either you or moto doesnt know what is. We both pretty much said the same thing Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 Just now, ckf said: We both pretty much said the same thing He said it was fat Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 It's not bitter like your thinking. It might look like a charred meteor but that's kinda what makes it magical. Quote Link to comment Share on other sites More sharing options...
ckf Posted September 15, 2017 Author Share Posted September 15, 2017 Just now, motonoggin said: It's both, but bark is really the best part. When you pull it you mix it all up so it's evenly distributed for sandwiches Ben's idea sounded pretty good though. Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 Just now, FAT DAVE said: He said it was fat I said it was a combination of fat, rub, meat, and smoke Quote Link to comment Share on other sites More sharing options...
Dave Posted September 15, 2017 Share Posted September 15, 2017 Anyway you guys and your cooking for hours....fuck that. I wanna eat now...screw this waiting shit. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted September 15, 2017 Share Posted September 15, 2017 2 minutes ago, motonoggin said: It's both, but bark is really the best part. When you pull it you mix it all up so it's evenly distributed for sandwiches ding...ding....ding!!!!!! Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 Just now, ckf said: Ben's idea sounded pretty good though. Hell yeah! I get yelled at if I eat too much bark while we're pulling it 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted September 15, 2017 Author Share Posted September 15, 2017 Just now, FAT DAVE said: He said it was fat It kind of is. When the pork butt cooks low and slow you render the fat out of the pork. Some of those juices (fat) make the bark. Quote Link to comment Share on other sites More sharing options...
motonoggin Posted September 15, 2017 Share Posted September 15, 2017 Just now, FAT DAVE said: Anyway you guys and your cooking for hours....fuck that. I wanna eat now...screw this waiting shit. It's hard. I eat too much when I smoke meat just because of the smell. Quote Link to comment Share on other sites More sharing options...
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