Cooking with a Pellet Grill

[&roid]

The “raw” meat pics were last night, everything got a dry rub and overnight uncovered in the fridge. 
 

scale is a little difficult on pictures but this is a LOT of meat!

 

Let’s see how it goes 😊

[rotuts]

@&roid 

 

fantastic.   would you identify the pieces of meat ?

 

I'd love to know more cookng details

 

Initial temp of the Yoder   temps you aim to,  then wrap 

 

different timings , then the final unwrapping.

 

your crowd is going to be surprised and impressed.

 

P.S.:  I know how big the Yoder is.

 

that is indeed a lot of meat !

 

Edited July 14, 2023 by rotuts (log)

[&roid]

2 hours ago, rotuts said:

fantastic.   would you identify the pieces of meat

so we have two whole butts, a plate of beef ribs (top middle of first pic) and a whole brisket (top left, first pic). Second pic is the brisket and third is the ribs. 
 

2 hours ago, rotuts said:

I'd love to know more cookng details

 

Initial temp of the Yoder   temps you aim to,  then wrap 

 

different timings , then the final unwrapping.

The Yoder is set to 225, started at 7pm with a plan to wrap each piece when it gets to 175. So far (four hours in) the ribs seem to be flying so they might end up not being wrapped (ie I don’t want to get up at 3am!). 
 

When each gets to final done point (200-205) they’ll be pulled off and snuggled in a blanket to rest. Once the last piece is done I’ll drop the Yoder to 150 and they can all rest in there till we’re ready to eat.
 

Big gamble here as I’ve never tried it exactly like this before but we’ll see.

 

Only two issues I foresee: 1 - something is fully done while I’m asleep and 2 - something takes forever and I keep people waiting. Will report back what happens!

 

The beef will be wrapped in butcher paper, the pork will go into a foil tray with a bit of liquid. 
 

Christmas Eve has nothing on this! 😂 

[rotuts]

@&roid 

 

i think you will be fine in the end.

 

dropping the temps as you plan adds a good margin 

 

of not over cooking.

 

lucky guests you are gong to have.

Edited July 15, 2023 by rotuts (log)

[&roid]

Got a decent sleep and all looking good this morning. 
 

pulled the ribs at around 530-6 as they were fully done. Wrapped in butcher paper and relaxing in a 140 oven while everything else finishes up. 
 

pork butt 1 and brisket also finished now after a couple of hours wrapped so they’re resting too

 

Just the final butt to do now, he’s still unwrapped as the bark needs a bit more work. Probably another hour or two I think. 
 

What’s really interesting to me is how much difference there is between 200 and 225. I kind of knew there wasn’t a linear relationship of time to temp but the difference is stark - my brisket cooks at 200 have taken 20+ hours (including ramping the temp towards the end), this one was done in just over 12. 
 

Pork butt 1:

 

 

 

beef ribs:

[Smithy]

5 hours ago, &roid said:

Got a decent sleep and all looking good this morning. 
 

pulled the ribs at around 530-6 as they were fully done. Wrapped in butcher paper and relaxing in a 140 oven while everything else finishes up. 
 

pork butt 1 and brisket also finished now after a couple of hours wrapped so they’re resting too

 

Just the final butt to do now, he’s still unwrapped as the bark needs a bit more work. Probably another hour or two I think. 
 

What’s really interesting to me is how much difference there is between 200 and 225. I kind of knew there wasn’t a linear relationship of time to temp but the difference is stark - my brisket cooks at 200 have taken 20+ hours (including ramping the temp towards the end), this one was done in just over 12. 
 

Pork butt 1:

 

 

 

beef ribs:

 

Those look beautiful! Please be sure to report the difference in texture, moistness and taste, if any, between the brisket that took 20 hours at 200F and the brisket that took 12 hours at 225.

[&roid]

What a great day - everyone loves the Yoder! By far the best food I’ve turned out at this event. 
 

The pork butts were really good - made me realise how little difference the rub actually makes though, they were practically identical despite having very different ribs pre-cooking. 
 

Brisket was okay - great flavour but had dried up a little on the bottom. I’d done it on the bottom rack so I think it was a little close to the deflector plate. Not sure how to deal with this in future if doing a fully loaded cook?

 

The absolute star of the show though were the beef ribs. They were also done on the bottom rack but the bones protected the meat perfectly. These were a bit of a last minute addition and had the simplest of rubs (just salt and pepper), but they were astonishingly good. Juicy, subtly smoky and so so tasty. 
 

The Yoder was the real star though, being able to cook this much food with such ease is amazing. I’m so glad it’s previous owner decided he needed space for that pizza oven!

 

 

[rotuts]

Fine report, thank you

 

the Yoder isa significant investment

 

but w minimal fuss , delivers like nothing else.

 

congratulations.

[rotuts]

over the weekend , the WHPS did two pork ' picnic shoulders '

 

as they were on sale :

 

 

 

 

 

 

 

 

 

these were done evening === >  overnight 

 

one was wrapped ,in an aluminum pan , the other not .  rested in the Yeti .

 

w a Ridge Zin.

 

more info later I hope  

[&roid]

Looking forward to seeing these! Was the wrapped vs unwrapped an experiment?

 

Genuinely shocked at how cheap you can get meat over that side of the pond! 

[rotuts]

@&roid 

 

hope to get more info as mentioned

 

as there were two pork hunks , it was decided to

 

wrap one , over an aluminum pan , to preserve the juices 

 

when done , then shredded over those juices 

 

vs just straight up to the pre-determend temp point.

 

the wrapped then rested in the Yehti 

 

im sure it was kept warm for some time .

 

rest :   TBD  I hope.

[rotuts]

@&roid 

 

yes , certain cuts of generic pork

 

and chickens can be had very reasonably 

 

if you wait for sales.

 

Stop & Shop is a large N.Eastern chain

 

its ownership is , oddly , Dutch.

 

that's where I got corned beef , os good quality 

 

before St.P's day for years.

 

they had St Louis cut and vac'd pork ribs not

 

that long ago on sale for$ 1.77 //lbs

 

WHPS got at least 4 for they Yoder 

 

but results that were said to be outstanding 

 

were poorly documented.

 

Im working on that.

[rotuts]

the WHPS is gearing up for a 

 

Grand Day Out  ( Christmas Day )

 

 on the Yoder :

 

Materials :

 

 

 

it going to be patted dry , seasoned w Sauers Prime Rib seasoning

 

https://sauers.com/collections/sbi-rubs-grillers-grinders/products/prime-rib-roast-seasoning-rub

 

placed on a rack , in the Vader ( the black refrigerator )  to dry out

 

until Christmas AM

 

then , Yoder'd 225 F  , until    ...    then rested , wrapped , in the Yeti cooler

 

until all the sides are done .

 

hopefully more pics to follow.

 

 

 

 

[rotuts]

so far so good @WHPS :

 

 

 

nice looking cap and some marbling .  nice fat layer

 

seasoned

 

 

resting in the Vader ( the black experimental refrigerator )

 

 

[gfweb]

@rotuts what is WHPS?

 

And what is that beast of a stove that's in soft focus?

[rotuts]

Woods Hole Pellet Society.

 

note the first posts in the thread.

 

Ill ask re range and stove.  Its not a Blue Star I think.

[rotuts]

the range is a Viking :

 

recently  ( just now ) cleaned :

 

 

 

 

 

an item purchased for the Yoder :

 

 

is apparently the finest stuff for cleaning and preserving SS.

 

you use a clumped up ball of aluminum foil for the scrubbing it seems.

[gfweb]

sweet!

 

You can line that tray under the burners with foil and save the scrubbing.

[rotuts]

I  received a series of pictures documenting the Yodering of the RB :

 

 

probed and ready for the yoder

 

 

 

finished :

 

 

 

carved .:

 

 

the House preference ( 2 to 1 )  is for medium

 

Im betting the fat trimmings will be gobbled up by the chef , when no one is looking

 

tatting notes will follow I hope.

 

 

Edited December 26, 2023 by rotuts (log)

[JoNorvelleWalker]

14 hours ago, rotuts said:

I  received a series of pictures documenting the Yodering of the RB :

 

 

probed and ready for the yoder

 

 

 

finished :

 

 

 

carved .:

 

 

the House preference ( 2 to 1 )  is for medium

 

Im betting the fat trimmings will be gobbled up by the chef , when no one is looking

 

tatting notes will follow I hope.

 

 

 

Do they save any of it for you?

 

[rotuts]

tasting notes delivered telephonically :

 

 

very good beef flavor , and tender .

 

as the WHPS theoretician , I suggested browning after cooking might be an extra step 

 

that might not be worth doing ( time wise ) and might result in over cooking 

 

unless the Hunk was cooled down first etc  etc

 

browning was tried anyway , so the result is a bit over cooked 

 

but still very tasty , tender ( bit of a surprise , ie choice meat )

 

I suggested looking @ stop&shop for another , as the sale continues for one more week

 

and just slice off the ribs , cook separately , and slice off 1 1/2 in slices , and vac // freeze for future use

 

after all , its $ 6.99 and lbs.

 

the few in the meat case did not meat the WHPS standards 

 

the picked out hunk was one of many many early on in the sale

 

and the second rib of 4 cut :   ribs # 10 - 13  .

 

note the rib eye on surface 10 rib , and sirloin  ( NY Strip ) on the other end.

 

for review purposes , from probably Cook's Illustrated , many many years ago :

 

 

so ,another time , different methods

 

@JoNorvelleWalker

 

there might be a slice or two vac's and frozen , for future sampli9ng

 

over all , a fine  Grand day Out as I understand it .

 

lessons learned , hopefully not forgotten .

 

but tasty tasty tasty 

 

 

 

[rotuts]

Im pleased to report that the WHPS

 

is working w On Sale S&S point CB's

 

https://forums.egullet.org/topic/113064-corned-beef-at-home-recipes-tips-etc/page/22/#comment-2418955

 

and has been successful using the sale papain CB's

 

above , SV results 

 

currently , quite literally 

 

 

this is using the pastrami rub ( + /  - ) mentioned here :

 

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

 

times and temps pending 

 

Ive suggested that the remains already cooked SV Cb

 

get an addition hour ( cold Yoder )  tube smoke , then re-vac's and saved for sandwiches.

 

indeed the CEO of the WHPS is currently on the way to S&S to see if the sale is on today

 

hopefully , the Vader will have 6 more ( + 2 waiting )

 

for further studies

 

so , of note , one can work around the papain successfully .

 

the massive sodium load of a Ruben + Cape Cod potato chips ?

 

TBD.

 

[rotuts]

it was reported 

 

that although the CB avove was tasty

 

it was very salty.

 

so CB w papain :  

 

SV 145 F ,6 hours

 

then perhaps 1 hour 

 

cold smoke w smoke tube 

 

on the cold Yoder 

 

is the way to go

[Dave the Cook]

Are you planning to stock up on post St. Pat day CB for future experimentation?

[gfweb]

1 hour ago, rotuts said:

it was reported 

 

that although the CB avove was tasty

 

it was very salty.

 

so CB w papain :  

 

SV 145 F ,6 hours

 

then perhaps 1 hour 

 

cold smoke w smoke tube 

 

on the cold Yoder 

 

is the way to go

How do you desalt it?