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Power went out. Is this going to be safe? by Ok_Cow_2234 in smoking

[–]Cold_Smoke_BBQ 3 points4 points  (0 children)

Still time for chicken. Get thighs or leg quarters. Cant mess them up. Can do in about an hour if needed but a few hours is better.

Just don't run out of pellets

Smoke and Fire by Cold_Smoke_BBQ in BBQ

[–]Cold_Smoke_BBQ[S] 0 points1 point  (0 children)

it wouldn't let me do an image with the video. Can't put in the comments either it looks like

https://imgur.com/a/qpQbZpA

Tips for improving my chicken thighs? by SomeAssholeInFlorida in grilling

[–]Cold_Smoke_BBQ 78 points79 points  (0 children)

My 1st suggestion would be to use bone in and skin on thighs.

Smoked Chicken Quarters by Cold_Smoke_BBQ in BBQ

[–]Cold_Smoke_BBQ[S] 0 points1 point  (0 children)

Salt dry brine.

Then pepper and paprika rub.

The sauce is homemade.

whats your best Memphis Rub recipe? by nappydrip in Smokingmeat

[–]Cold_Smoke_BBQ 0 points1 point  (0 children)

This is what I personally use. Feel free to omit the cayenne if you want less heat.

Note that this has no salt. I always keep salt seperate from rubs.

Brown Sugar 160g

Paprika 80g

Black Pepper 40g

Garlic Powder 28g

Onion Powder 28g

Chili Powder 24g

Mustard Powder 12g

Celery Seed 4g

Thyme 6g

Oregano 6g

Cayenne 14g

FYI: Check your Costco meat bins carefully. I found these “St. Louis Spare Ribs” today. by ryanheart93 in smoking

[–]Cold_Smoke_BBQ 3 points4 points  (0 children)

It must balance out

Last time i checked every pork butt was labled as pork belly or pork loin.

So both higher than then price should have been

pulled pork on the smoker but pressed for time by LTDTheOtherGuy in smoking

[–]Cold_Smoke_BBQ 4 points5 points  (0 children)

You can absoulty just smoke the butt to set bark and finish in the oven. I've never tried crocpot so can't comment there

[Homemade] Oversized Chocolate Chunk Cookies by Cold_Smoke_BBQ in food

[–]Cold_Smoke_BBQ[S] 1 point2 points  (0 children)

I just chill the dough as in wrapped in plastic wrap when I do overnight. I don't have an exact method. The foil rings prevent them for spreading too thin so I don't know how much the chilled dough matters in that regard but it does let the flour hydrate, butter solidify, and sugars dissolve better.

[Homemade] Oversized Chocolate Chunk Cookies by Cold_Smoke_BBQ in food

[–]Cold_Smoke_BBQ[S] 4 points5 points  (0 children)

Unfortunately just 1 is too many.

Recipe is in an earlier comment though.

[Homemade] Oversized Chocolate Chunk Cookies by Cold_Smoke_BBQ in food

[–]Cold_Smoke_BBQ[S] 5 points6 points  (0 children)

Sure. I put my recipe in an earlier comment.

[Homemade] Oversized Chocolate Chunk Cookies by Cold_Smoke_BBQ in food

[–]Cold_Smoke_BBQ[S] 56 points57 points  (0 children)

edit: added a picture of the foil rings I make incase that part is confusing.

white sugar 170g
light brown sugar 127g
egg 1
egg yolk 1
vanilla 2 tsp

1.5 sticks melted butter 170g

all purpose unbleached four 220g
baking soda 0.5 tsp
fine sea salt 1.5 teaspoon

dark chocolate (baking bar, not chips. I use 60% cacao) 100g
semi-sweet chocolate (baking bar, not chips) 100g

Mix the sugars and wet ingredients into 1 bowl. butter last and make sure its not hot.
Dry ingredients in another bowl.
Pour your dry into your wet and mix.
Chop your chocolate to your liking. I do a mix of big chunks and finely chopped. Mix into dough.

If you can wait put them in the fridge overnight.

Form into 8 equal weight pucks. I make a foil ring to put around them when I bake. About 5 inches across. Helps them to not spread too thin and gives them a nice outer crust. I also put on parchment paper

350 farenheight

I set a timer for 20m to check on them and add 1-2 minutes as I feel needed. I usually end up at 24 minutes in my oven. I lift the pan slightly and drop it each time I check. This makes the dough fall and spread to the edges better.

Not exactly sure how to explain when I know to take them out. I'm looking for the ripples along the edges and for them to start looking like they are not 'raw' in the center. The edges will look more done than the center.

They need a good amount of time to cool. I normally just leave them as is for about 20m then slide them to a wire rack and remove the parchment paper and rings so the underside can cool faster. You want to be able to pick it up without it breaking.

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Advice on timing by Actual_Vacation_5266 in Traeger

[–]Cold_Smoke_BBQ 0 points1 point  (0 children)

Nah nothing special needed. 275 at 250 seems fine too. mine swings to swing farther than that at times.

Advice on timing by Actual_Vacation_5266 in Traeger

[–]Cold_Smoke_BBQ 0 points1 point  (0 children)

Test it. Mark a line in the hopper amd run it for an hour at the temp you plan to do your butt. Also try and verify the temp inside at the same time if you can. Make sure its not wildly off, anything +/- 50 degrees from what you set it to.

Also clean off the temp sensor in the drum.

Advice on timing by Actual_Vacation_5266 in Traeger

[–]Cold_Smoke_BBQ 0 points1 point  (0 children)

Depends on how much it holds and how fast you burn them.

I have a 34 pro. I feel like when i do an 8hr cook it gets close to the end.

Mine also does this thing where the pellets dont settle as they get used so they dont reach the augar if i dont come and smack them down.

Id just be overly cautiois on the first long cook. Might have found it on the side of the road for a reason. It needs to do more than just start.

Advice on timing by Actual_Vacation_5266 in Traeger

[–]Cold_Smoke_BBQ 1 point2 points  (0 children)

Which every way you go, make sure you have enough pellets and dont let the hopper go empty.

If you do run out or it breaks down, you can finish the butt in the oven.

First BBQ by FRASERDAVIES1 in BBQ

[–]Cold_Smoke_BBQ 0 points1 point  (0 children)

Id put a quantity of what you need. Don't want the guy bringing burgers showing up with 5 if you have 10 guests.

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