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thirdeye

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  • Re: Beer Can Chicken Not Cooked!!!

    First off your pit temp could have been higher, and like the others mentioned use a thermometer to confirm that the leg and thigh joints are up to temp. Any juices should be clear, and if you need to confirm that, just blot some with a paper towel (you can see traces of blood easier this way, if no blood is present the towel just appears wet like it would with water)

    On the other side of the coin.....You're not alone in griping about doneness of beer can chicken. Oftentimes folks have the same complaint as you did, more often it's the fact that the breast is overcooked. Truth is this beer can cook sounds neat, and looks neat, but it's a fad. It's much better to cook a vertical bird on one of the wire stands meant to hold a beer can, only without the can.

    The way I see it....If you use more than 1/2 can of beer and start off with cold beer, it is going to take forever for it to heat up. Even if you preheat the beer (or other liquid) it is going to take a real high pit temp to get that liquid to produce steam, especially when it's insulated with a cold chicken.

    DSC07747a.jpg

    The best tip is to following the advice of our own Mad Max and food scientist Harold McGee...... Chilling the breast of the bird with ice gives the dark meat a head start cooking. I like to partially freeze lemon ends and insert them under the skin as well. Not only do you get a neat looking bird, the lemons do keep the breast cool, and they give it a nice lemony flavor. You can also fill them with garlic butter and freeze, then they self baste the breast as they thaw.
  • Re: Boston Butt - Why 195 degree internal temp? Starting it tonight

    e352a471.jpg
    <p />spbull472,[p]The high temps over a long period of time render the fat and allow for the conversion of collagen to gelatin, which creates/releases the moisture so prized by pit bosses. The meat will truly become pullable verses sliceable as it would be at 165°. I'd take a go-plate to your butcher, so he understands what barbecue is all about.[p]~thirdeye~

  • Re: Need help cooking rump roast.... Thanks

    eb37141f.jpg

    Hey Richard,

    Here is a visual to go along with that and the link to my page on rump and round roasts.

    http://playingwithfireandsmoke.blogspot.com/1996/06/beef-rump-round-roasts.html
  • Re: Brisket...I think

    Lookin' good.  Is that a black or a gold?
  • Re: First try at Pastrami

    Legume said:
    @thirdeye

    so, you set it directly in the water?  I wasn't sure so I propped the rack up higher to get it out of the water.  does the bark boil off?
    @Legume  There is a little rack underneath you can't see, and if you have the headroom, you could raise the rack a little.  I cook mine fat down, so if it's sitting in broth it's no big deal about the bark.. as I take a thin slice of the fat off after cooking anyway.   The top bark will soften, the picture above was taken after pressure cooking, But when I get them to the platter for resting I blot off excess moisture and the bark firms back up in a few minutes.  If you chill them the bark is really nice.
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