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onsdag 2. mai 2018

Pulled beef

First try to make pulled beef. Can be made the same way as pulled pork. However, as pulled pork is normally done when reaching 90-92°C internal temp, it seems beef might need to a higher temp to be "pullable". But need to check with a fork to see if it is tender and not rely only on the temp.

Got a quite small, 1kg chuck roast (Høyrygg), so used the Weber One Touch Pro Classic (57cm) and the snake method. Good for low and slow cooking. Hickory chips for smoke. The chips are soaked in water to smoulder and give nice smoke instead of just burning up too fast. Chips can be soaked over night or give it a boil and let it soak for 30 minutes. This will help absorbing more water in a shorter time. Boiling the chips will absorb approx 65% more water than just soak it in cold water for 30 minutes.

See my chips "soaking test" here:

Tried to maintain around 120°C. However after the coals got going, I had to throttle down and almost close the inlet went to get the temp down. Total time including one hour resting was 7 hours. Absolutely worth the wait!

1kg chuck roast (Høyrygg).

1kg chuck roast (Høyrygg)

The snake/fuse method. Just light one end using a gas torch. Soaked hickory chips for smoke.

Tied together to get even cooking. Seasoned with salt, pepper and garlic powder.

Weber One Touch Pro Classic (57cm).

21 in the meat and 131 in the grill. And rising.

Throttling down the air intake to lower the temp.
Marked to know the position of the damper; 0% - 50% - 100%

Almost fully closed.

After 3,5 hours and an internal temp of approx 65°C, it's time to get it out of the smoke.

Adding some liquid to kinda braise it to get more tender.

It stayed like this for another 2,5 hours before it seemed tender enough.

After totally 6 hours, the internal temp was 98°C.

After checking with a fork it was wrapped in foil and rested for one hour in a 50°C oven. Make sure to keep the juices for mixing with the meat later.

Only half of the coals used.

Was rested wrapped like this.

After one hour rest.

Pulled apart easily.

Mixed with a bit of the cooking juices, this is an awesome treat! Coleslaw is optional :-) 

søndag 22. april 2018

Spring maintenance of the offset smoker

Offset smokers rust, that's the sad truth. You can sandblast and paint with high temp paint but usually at leats the hottest part, the fire box, will rust. That can be dealt with in different ways. After a tip, I last year used cooking oil and coated the firebox and main chamber. With good result. But after a Norwegian winter, even under canvas, it needed some attention again. I used cooking oil again but coated the whole thing this time. So this year I fired up in all three compartments to dry the oil.

This how I did last year: http://grillpjokken.blogspot.no/2017/07/oiling-offset-smoker.html





Prepared for three fires.

This got over 260 degC, so I took off the thermometer as it went to peak.

Not so hot in the tower, actually a bit too low to dry the oil as good as the other sections.




After. Nice and shiny!

mandag 16. april 2018

Beef Jerky in the offset smoker

Wanted to try to make beef jerky in the offset smoker. As it has a smoking tower in addition to the regular main chamber, it should be good to make while smoking some ribs in the main chamber.

The temp in the smoke tower was between 60 and 80°C, while 120-130°C in the main chamber. (Using the thermometers on the smoker). 

I used the below recipe for the marinade. I marinated in a zip-lock bag in the fridge overnight. I will use half the amount or less chili flakes and black pepper next time. Hot!

I dried/smoked the meat for 4 hours and 15 minutes. Probably a bit too long time, as some got a bit crispy rather than chewy. And some got a bit burnt too. Could have moved it a bit around during the cook to avoid that. I used oak wood for the smoke and it got smoky in taste but not too much. But a bit less smoky flavour would not hurt so might reduce the time next time.

My recipe this time:

500g topside beef, thinly sliced (Norsk: Flatbiff).

1 tbsp red chili flakes
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp ground black pepper
1/2 cup soy sauce
1/2 cup teriaki sauce
1/4 cup Worchestershire sauce
1/4 cup Brown sugar
1/4 cup maple sirup

Ready cut meat makes it very easy.

Marinated overnight.

Oak fired.

Smoke tower temp.

Meat is on.

Smoke tower temp.

After two hours.

After 4 hours and 15 minutes. A bit too much.

Salsiccia type sausages grilled in the fire box.

Ribs and sausages.

Store bought and home cooked.

Not bad with a cold beer :-)

mandag 17. juli 2017

Pulled pork in the offset smoker

Wanted to try to make pulled pork in the offset smoker. Done it several times on the WSM. Then done it overnight. So easy, just set it and go to bed and bring a wireless thermometer. Cannot do that with the offset smoker, it requires constant attention. So decided to speed up things by trying to cook on a higher temp and wrap it in foil underway. Fired up the smoker and got it warmed up and put the meat on 6 in the morning. 2,5kg pork shoulder. Tried to maintain around 135-140°C. However the temp fluctuated quite a bit during the cook so not sure the actual average temp. But it was at least closer to 150°C the first hour or so. Anyway, the end result was absolutely highly acceptable, just as tender as when cooked at a lower temp for a longer time.

Rubbed the night before.

A bed of charcoal to start the fire.

Getting the fire going.
6 o'clock and the meat is on.


After 2 hours.

After 2 hours.

More or less good smoke.

After 5 hours.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5,5 hours.

After 5,5 hours.

Wrapped in foil after 5,5 hours. This to make it more tender, to cook faster and to get it out of the smoke, not over smoke it. Remember we are using only pure oak wood, not coals or briquettes.

After 7 hours the target core temp 90°C is met.

Put over to the coldest end to rest and I let the fire go out, did not add more wood. With closed lid and smokestack to retain the heat.

After 20 minutes resting the temp increased to 95°C, probably due to the relatively high cooking temp. I suspect however, that the probe was not entirely in the center so the actual temp was possibly a bit less. But it felt just right to touch.

After resting for 5 hours, the core temp was still 54°C. No need to rest so long but the dinner time was then.

Time to pull it apart.

Just right, not soggy and overcooked, just nice and juicy.

Doesn't get much better than this.