1st Gen. Lunch Table - General Discussion

We can do math. It’s why we have ‘em.

 

then someone goes & lists a Toyota diesel pickup
1982 Toyota Pickup -Diesel - cars & trucks - by owner - vehicle... (craigslist.org)

 

It's illogical, but I just can't like the Sequoia enough to own one. Chop off the back roof, Slap on Tundra badges & I like them. I dunno.
https://youtu.be/Ru9e2rTHeuk

 

The fun part is learning and experimenting. Not sure if you've tried a brisket yet, but once you get those dialed in you'll never want to eat a brisket anywhere else, but home.

 

I saw this beauty yesterday when we were going to stock drywall at a job. Looks like its been sitting, would love to get in the owner's ear.

 

Great smoke ring, anyway.

Yup, same here. Having a water pan between your heat source and meat turns things into a no-brainer. Not only does it catch fat render to prevent flare-ups that will kill your temperature regulation, it also humidifies the air in your smoke vessel to help cut down on dry-out.

But legitimately, one of the most critical steps comes after you pull it. Tent the damn thing with foil for no less than 30 minutes. If you can wait 60-90 minutes under tent, even better. If you shred your meat without allowing it to cool down, you're going to lose any remaining moisture in the form of steam.

Sequoia: aka "The Tundra Hatchback"

 

Happy Bday @Tundra2 !! Thinking about calling your place of work for you

 

I like to rest in a cooler for at least an hour before I try and shred!
Also, I’ve heard a water bath wil help with convection, just gets the mojo going.

 

I've heard same about water bath, general ideology is that the stall phase is caused by the difference in internal and external temps. Dunno if it's the case, but with the steady temps of using propane for flame, water bath, and rotating in wood chips, I'm finishing anywhere from 1-3 hours faster than guys I know who aren't using one or the other.

And yeah, 60min is my minimum before shred. I usually pull my butts at 195-200 and tent, let the residual heat finish it off under tent in a sheet pan. It's never failed. The temptation is always there, and sometimes smoking goes longer than expected so the temptation to shred in 20-30 mins is often there, but I've learned one too many times, that wait is critical.

 

Only patch I have in the best gen. Haven't decided if it's going to stay or not, when I finish fixing it up for the old man.

 

I know you have mass quantities of knowledge, I always love when you lay down some cooking info!!!

 

I have one, I just gotta bolt it down.

 

Give or take. Plus AWD so it rockets off the line. I've surprised a few people with it.

 

I smoke them butts overnight at 225° on the pellet oven. When they hit 165° or so internal temp, I foil or butcher paper them. Actually get better results on the butt with foil. The foil helps push through the stall (aka Texas crutch). also keeps the moisture level up. I pull em at 203° internal temp, leave em wrapped up and put it in a cooler with some towels wrapped around it. 1-2 hours is a good rest for the meat temp to come back down so you don’t loose all the moisture to steam when you unwrap and pull the meat. By this method “pulling the meat” is actually just pulling the bone out (it falls out) and you can just grab some meat with tongs and it self shreds when you touch it. I also like to take all the drippings from the foil and pour it in a bowl before the meat goes in the cooler to rest. I put the drippings in the fridge and the fat will settle on top. I scoop it off and discard it and add the juice back to the meat after it’s been “pulled”. Yum.

 

Sounds like a winner, the juice add after!

Crutching is something I'd do with brisket, since it's notorious for drying out. Never used it with pork, never needed it.

I'm a huge fan of beef short ribs also. I don't feel like people smoke them enough. Tough to find them over here.

 

PS: With the propane smoker I'm using I'm in for anywhere from 6.5 hr - 8 hr total cook time to 200 on one butt. Typical 5-6lb butt I'm running 7hr average. centering on 225 for full cook time. Re-up water bath every 90-120 (IIRC) and usually add more soaked chips at the same time.

 

Beef ribs are hard to beat.

sorry, im usually halfway done eating before i remember to get pics.

 

These butts will smoke 12-14hrs. Great smoke rings.

 

Beef anything is hard to beat. This thick-cut ribeye was dinner tonight. Color IRL was darker in the center than the pic suggests, was a solid mid-rare.

 

I made steak and steamed veggies tonight. And grandma and i experimented with crawfish boil seasoned red potatoes. Not bad, needs some fine tuning. I do not like her electric grille. So im not gonna show tonights meat. Hers was perfect, but she likes burnt steak. Mine isnt mooing, so im relying on A1 to help.

 

No pics? You know we like pics.

 

Its been a long time since ive been this ashamed of my meat.

 

In not touching that one.....

 

Sauteed shrooms and beans in butter, garlic, bourbon here.

 

Oh, I know. Don't forget, I have a gaggle of family in SATX and always will.

 

They're like brussels sprouts. If you've never had them cooked right, they taste like shit, or the mouthfeel is like shit.

 

Desperate times call for desperate measures

 

Man, I read all 25 pages of chat since I clocked out Saturday and still no Noah.

Let's see if I can recap the high points I just sped through.
Mushrooms aren't food.
Dan's MR2 is going to be sick...provided he keeps it a priority to get finished.
350hp isn't fast. It's just faster than a 20yo pickup truck.
I dreamt of steak last night after over 27 years of vegetarianism. Woke up shook. Weird AF.
I didn't realize the Ironman Resurrection was this coming weekend. You should all attempt to take as many pictures as possible. Because you won't all remember and those of us who are too far to make it will want to see what went down.
@bmf4069 if DT fails to get you tires, there always other ways to buy tires. You'd be surprised what your local dealership can get you...provided they have any competent/enthusiast parts people. I got my Coopers through our Honda tire program. *No. There are no Hondas that come with 285/70/17s on them.
I'm hungry as a MFer right now. Lunch needs to hurry up and get here.

 

Come on Dairy Queen blizzard!