Tips and tricks - what’s the key to your cook?

sumoconnell

Hey all -

As discussed on another thread - we don’t post cooks that have been repeated a few times. For new folks and forum regulars, I’d like to start a thread that captures one key piece of advice instead of posting an entire cook. 

For instance - chicken wings. We all know raised direct, 375-400 or the ten other variants.

What’s interesting- I have an indicator I use to know when they are ready. 

When they tear away from the bone, they are done. For instance:

See that skin tear on the flapper, in the middle? Or the tear on the drummette near the thin end - that’s when they are done

 here’s a picture of a flapper that isn’t done-

Looks fine, but isn’t done. 

lousubcap

I don't have any "here's the finish-line trust me" pics- I don't archive any cook pics.  The key for me is the finish-line feel (L&S) with a probe, (toothpick for any rib cook) (given I generally use an instant read stick for other than ribs)) I can then see temperature.  The speed of the thermo does not matter with low&slow cooks as the measure of the finish is the feel.  Now, when caveman or otherwise going hot&fast the speed is important as time on the heat can change the results in short order.  
The major key is sufficient adult supervisory beverages to ensure I am at the proper orbit (or beyond) to handle the key to nailing the finish.  I have been known to miss-judge the finish-line on several occasions.
Stay healthy and safe out there-

JohnInCarolina

If you stir a little coconut oil into your kale, it makes it easier to scrape it into the trash.

Botch

Great idea for a thread, Sum (is it Sum O'Connell, or Sumo Connell?)  
 

 
And your cheekun wing hint is something I'm not familiar with, and will try that next cook (with four wings pre-skin-split as a control group).  

RRP

Mine is a tip. I never use a plate setter unless I have covered it with foil so that I can rip it off before my next use. 

Some here say that crud will burn off, but why have the stink of that crap burning off ruining the taste of your food? 

But then it’s your egg, your food so pass me by! 

SamIAm2

Botch said:

Great idea for a thread, Sum (is it Sum O'Connell, or Sumo Connell?)  
 

 
And your cheekun wing hint is something I'm not familiar with, and will try that next cook (with four wings pre-skin-split as a control group).  

I root for Terunofuji, a rikishi performing at the highest level division while dealing with diabetes. If you are at all interested in Sumo, the next tournament will be held in Tokyo starting Sunday 03/14/2021 and ending Sunday 03/28/2021.  Broadcast highlights on NHK World. Not a cooking tip, sorry @sumoconnell.

SonVolt

RRP said:

Mine is a tip. I never use a plate setter unless I have covered it with foil so that I can rip it off before my next use. 

Some here say that crud will burn off, but why have the stink of that crap burning off ruining the taste of your food? 

But then it’s your egg, your food so pass me by! 

I take it 1 step further with a drip pan set on top of the deflector plate. 

johnmitchell

SonVolt said:

RRP said:

Mine is a tip. I never use a plate setter unless I have covered it with foil so that I can rip it off before my next use. 

Some here say that crud will burn off, but why have the stink of that crap burning off ruining the taste of your food? 

But then it’s your egg, your food so pass me by! 

I take it 1 step further with a drip pan set on top of the deflector plate. 

I then cover the drip pan with foil so I can rip it off and use the drip pan again

Mattman3969

johnmitchell said:

SonVolt said:

RRP said:

Mine is a tip. I never use a plate setter unless I have covered it with foil so that I can rip it off before my next use. 

Some here say that crud will burn off, but why have the stink of that crap burning off ruining the taste of your food? 

But then it’s your egg, your food so pass me by! 

I take it 1 step further with a drip pan set on top of the deflector plate. 

I then cover the drip pan with foil so I can rip it off and use the drip pan again

Even one step further here. I cover the AF that covers the AF that covers the drip pan that sits on air gap spacers that sit on the AF that covers the PS 

Canugghead

deleted. apology to OP

JohnInCarolina

Does anyone cover the entire inside of their dome with foil?  Because that would be next-level right there.

Canugghead

deleted. apology to OP

Canugghead

Not really a tip but a question re the so called bend test. How does bend test work on half racks?

johnmitchell

😉

Legume

You guys are ridiculous.  Just wrap all the food in foil or braise EVERYTHING IN A PAN.

voila.

Mattman3969

I use 2 layers of HDAF with vent holes punched in it to cover the entire fire bowl. It’s my hack for a KAB.  

JohnInCarolina

Legume said:

You guys are ridiculous.  Just wrap all the food in foil or braise EVERYTHING IN A PAN.

voila.

Or... and I’m just spitballing here: InstaPot

Legume

Back to the business here, good thread with good intent and no homemade videos. Let’s keep it useful.

Tip: I always ignore my ribs for hours running them with just dry rub.  Often don’t look until after 4 hours if the temp is where it should be and no odd smoke coming out.

Pet peeve: people that want to “watch me BBQ.”  I’m not really doing anything, if you want to get away from the people in the house and drink beer, just say that.

hoosier_egger

Pro tip: get the egg stabilized with thin blue smoke rolling then fire up the gasser and cook on it. I never have to clean my eggs 

GrateEggspectations

I’ll share the very best hack for keeping the Egg clean: do not use it. 

HeavyG

Real Men of Genius: Mr. Never Has Taken Food Pictures

Focus (so to speak) on the prepping/cooking/drinking/eating/socializing and not spend precious time taking pictures.

Ozzie_Isaac

SamIAm2 said:

Botch said:

Great idea for a thread, Sum (is it Sum O'Connell, or Sumo Connell?)  
 

 
And your cheekun wing hint is something I'm not familiar with, and will try that next cook (with four wings pre-skin-split as a control group).  

I root for Terunofuji, a rikishi performing at the highest level division while dealing with diabetes. If you are at all interested in Sumo, the next tournament will be held in Tokyo starting Sunday 03/14/2021 and ending Sunday 03/28/2021.  Broadcast highlights on NHK World. Not a cooking tip, sorry @sumoconnell.

When I lived in Japan, my mom loved attending Sumo matches.  I never was able to attend unfortunately.

Ozzie_Isaac

JohnInCarolina said:

Does anyone cover the entire inside of their dome with foil?  Because that would be next-level right there.

I individually wrap each piece of lump.  Makes lighting difficult, but always a clean fire.

Joking aside; I wrap my drip pan, but not plate setter.

Eoin

JohnInCarolina said:

If you stir a little coconut oil into your kale, it makes it easier to scrape it into the trash.

Kale makes a very good curry.

Ozzie_Isaac

Sorry, just got to @Legume 's post.  Back to business.

1. Tiny adjustments

2. If temp is stable before protein, do not adjust after adding protein.  It will come back to equilibrium.
3.  Either measure grate or dome temp do not mix & match.  You will run yourself batty.
4. It is BBQ, not french cuisine.  +/-15 deg is fine.  Your oven goes up and down by 25 deg.  Don't stress.
5. Have fun and try something new.  Worst thing is you order some pizza instead.