tag:blogger.com,1999:blog-5541500.post2230545349244091614..comments2024-03-29T11:29:58.276+09:00Comments on BigHominid's Hairy Chasms: an office barbecue festKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5541500.post-30830935685213426422016-01-10T22:26:28.762+09:002016-01-10T22:26:28.762+09:00Kevin,
No, the smoker still produces the smoke so...Kevin,<br /><br />No, the smoker still produces the smoke so at best, I could see putting it in the garage with a door open. The nice thing about an electric smoker is that you can set the time and temperature, and leave it be. No need to add or tend to the charcoal throughout the cooking process to keep the heat at a constant temperature. For example, it takes about 16 hours to smoke a boston butt at 225 degrees so I start it at 5 or 6 pm, add wood chips every 45 minutes for about 3-4 hours, then let it go overnight.Franknoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-46354187835996470082016-01-10T21:50:49.603+09:002016-01-10T21:50:49.603+09:00Charles,
There were a lot of fart jokes going aro...Charles,<br /><br />There were a lot of fart jokes going around at the office, given that I had served beans and cabbage, two notorious fart-makers.<br /><br />Hint taken. How's about you and the Missus (or just you, as we did when I was in Goyang) come over to my place for a pulled-pork taste test? Let's set the date for sometime this month, after my payday (the 16th). If this month is too early, sometime in February will be fine.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-70295155245542932312016-01-10T14:39:49.953+09:002016-01-10T14:39:49.953+09:00Gird up your loins, my friend, because the throw-d...Gird up your loins, my friend, because the throw-down has just begun.<br /><br />"Even if the meat really is less flavorful than, say, sirloin, shoulder, or butt, it goes through a slow-cooking process that essentially marinates the meat in a flavorful solution over six to eight hours. The muscle fibers become like sponges, absorbing all that ambient flavor."<br /><br />I will grant you that <i>any</i> cut of meat slow-cooked in a flavorful solution will take on the flavors of that solution. But the flavor of the meat itself does matter (and, although you appear to be skeptical, tougher cuts of meat in general tend to have more flavor then more tender cuts), and that flavor becomes part of the sauce.<br /><br />Now, I'm not doubting that your tenderloin pulled pork came out fine. If you say it did, I believe you. But I'd have to taste it side-by-side against a shoulder cut prepared in the same way to make a final judgment. Or, I don't know, maybe if I were invited over to have some tenderloin pulled pork I might become more amenable. (I mean, seriously, how many hints does a guy have to drop?)<br /><br />Oh, and you may not be able to eat with an asshole, but you're certainly going to want to have one around a few hours later. Assholes are a very important part of the circle of life.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-68178254668366678212016-01-10T09:00:25.619+09:002016-01-10T09:00:25.619+09:00I don't like liquid smoke either. It even made...I don't like liquid smoke either. It even made my farts smell like liquid smoke!Bratfinkhttps://www.blogger.com/profile/18199795989064872696noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-90066810128856382632016-01-09T22:18:15.737+09:002016-01-09T22:18:15.737+09:00Frank,
That sounds amazing. I'm inviting mys...Frank,<br /><br />That sounds amazing. I'm inviting myself over to your place.<br /><br />Can your smoker be used indoors? Is that the point behind having an electric one?<br /><br />Charles,<br /><br />Dammit, you done insulting my cooking without having tasted it?? I'm canceling Tuesday. Can't eat with assholes.<br /><br />On a more serious note: I think you'd be hard-pressed to tell which was which in a sirloin-versus-tenderloin taste test, especially after everything got sauced up. I found the tenderloin to be plenty flavorful. Even if the meat really is less flavorful than, say, sirloin, shoulder, or butt, it goes through a slow-cooking process that essentially <i>marinates</i> the meat in a flavorful solution over six to eight hours. The muscle fibers become like sponges, absorbing all that ambient flavor.<br /><br />And here's a wrinkle: after having had back-to-back Manimal and Linus pulled pork, I have to say that neither joint's pork was all that flavorful, either, despite it being pork shoulder. The one crucial difference between their pork and mine was the level of smokiness, which I can't simulate without resorting to that product of Satan, liquid smoke.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-26339527185456652182016-01-09T21:47:39.212+09:002016-01-09T21:47:39.212+09:00I finally broke down and bought an electric smoker...I finally broke down and bought an electric smoker last summer and life hasn't been the same since. Baby back ribs, whole chickens, steak, brisket, and my favorite, boston butt for pulled pork.<br />I put a sweet rub on the butt, wrap it, and let it sit overnight, then inject it with a mixture of apple juice and rub, then it's off to the smoker (I use apple wood) until it has an internal temp of 195-200. <br />I then wrap it in heavy foil and put it in a cooler with towels for about an hour, and then it's pulling time. I put Sweet Baby Ray's on half the meat, and leave the other half as is; my family and coworkers seem to love it either way - I prefer the sauce mixed in while the meat is still smoking hot.Frank (formerly known as Nomad)noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-68307234298063644362016-01-09T19:28:05.817+09:002016-01-09T19:28:05.817+09:00Those baked beans look good! Those baked beans look good! brierhttps://www.blogger.com/profile/01004759022219857342noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-74840392049783800712016-01-09T19:12:32.821+09:002016-01-09T19:12:32.821+09:00I'm still skeptical that tenderloin could have...I'm still skeptical that tenderloin could have the same flavor as a pulled pork. Tenderloin is just not as flavorful a cut of pork as say, shoulder. I have no doubt it would work in terms of breaking down and then being pulled, but does it really match up to a good pork shoulder?Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-89961930361674344632016-01-09T15:41:49.201+09:002016-01-09T15:41:49.201+09:00Yup! In the above post (5th paragraph), I did ind...Yup! In the above post (5th paragraph), I did indeed mention that. In fact, I find it hard to imagine baked beans <i>without</i> brown sugar. I have a very sweet tooth.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-7361001646029705442016-01-09T14:22:14.353+09:002016-01-09T14:22:14.353+09:00You can always add brown sugar to a barbecue sauce...You can always add brown sugar to a barbecue sauce that isn't sweet enough. Assuming, of course, brown sugar is available. If not, molasses.Bratfinkhttps://www.blogger.com/profile/18199795989064872696noreply@blogger.com