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PostPosted: Tue Jan 24, 2017 12:16 am 
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The flu has ravaged the podcast. Join Chus and I as we discuss our favorite grilling/smoking methods. Also, a primer on pea production. There's a lot going on.

I couldn't pass up the 007 label without a Bond reference.



http://chicagofanatics.libsyn.com/007-a-view-to-a-grill

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PostPosted: Tue Jan 24, 2017 12:46 am 
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I think Pauls Steve, Garry and Brian covered this like 30 years ago.

https://youtu.be/7qFSQJ01rqQ?list=FLX8V ... mE90PANmmA

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PostPosted: Tue Jan 24, 2017 8:31 am 
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Hope you're feeling better Doc. Selfishly, I like the long podcasts, but that has to be a ton of work.

I like your food company story. Before I started grad school, I worked in two different food flavoring plants in a lab (think Clark Griswold). It gives you a whole different perspective on things you eat.

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PostPosted: Tue Jan 24, 2017 10:20 am 
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Hey Chus, you kinda sorta found a job!

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PostPosted: Tue Jan 24, 2017 1:56 pm 
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Enjoyed the grilling talk. I just got a new grill over the holidays and was going to try my hand at smoking something but
I really don't know what I am doing so thought that was all interesting, and sounds like I should start with a pork shoulder.
I think the idea of doing a 2 hour taping or whatever and then cutting it into two segments has to make more sense for you.
Obviously if something big happened at CFMB prior to posting the podcast that wasn't covered, you could probably put a
clip in there and throw in an update or your two cents on the subject.

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PostPosted: Tue Jan 24, 2017 2:26 pm 
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Yeah, a pork shoulder is probably the way to go if you want to do a lengthier smoke. You can, of course, get a smaller shoulder but I would definitely do the bone-in. Tastes better and is a built-in thermometer for when the meat is done. It should just pull right out.

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PostPosted: Tue Jan 24, 2017 2:37 pm 
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Good podcast boys. Enjoyed the grilling talk as well. The only thing i ever smoke is ribs because the wife doesnt really eat alot of pork or brisket so whats the point for me. I would like to eventually smoke a chicken though. I may be on the lookout for a new charcoal grill as well.

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PostPosted: Tue Jan 24, 2017 2:55 pm 
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Dr. Kenneth Noisewater wrote:
Yeah, a pork shoulder is probably the way to go if you want to do a lengthier smoke. You can, of course, get a smaller shoulder but I would definitely do the bone-in. Tastes better and is a built-in thermometer for when the meat is done. It should just pull right out.


I don't have a charcoal grill any longer so I will be working on this thing. Same model, different color. In speaking with a few folks including FavreFan
I probably should just start with putting some wood in some foil as I have heard mixed results about the smoker boxes. Thoughts good Doctor?
How long per pound on a shoulder? An hour a pound?

Image

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PostPosted: Tue Jan 24, 2017 3:03 pm 
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Still no tough questions for Chus.

I'm talking about his porn addiction.

Fuck your leg of lamb bullshit and let's get nasty!

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PostPosted: Tue Jan 24, 2017 3:51 pm 
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jimmypasta wrote:
Still no tough questions for Chus.


Dr. Ken is free to ask me anything he wants. What tough questions would you like him to ask me?

I think he is doing an excellent job driving the podcasts.

jimmypasta wrote:
I'm talking about his porn addiction.


What porn addiction?

jimmypasta wrote:
Fuck your leg of lamb bullshit and let's get nasty!


I don't believe anybody mentioned leg of lamb, but thank you for listening.

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PostPosted: Tue Jan 24, 2017 3:55 pm 
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T-Bone wrote:
Dr. Kenneth Noisewater wrote:
Yeah, a pork shoulder is probably the way to go if you want to do a lengthier smoke. You can, of course, get a smaller shoulder but I would definitely do the bone-in. Tastes better and is a built-in thermometer for when the meat is done. It should just pull right out.


I don't have a charcoal grill any longer so I will be working on this thing. Same model, different color. In speaking with a few folks including FavreFan
I probably should just start with putting some wood in some foil as I have heard mixed results about the smoker boxes. Thoughts good Doctor?
How long per pound on a shoulder? An hour a pound?

Image


I usually plan for about 1.5 hours per pound. If I'm doing some 8 lbers, I'll start around 9:30pm at 225 and 4 of them would hit about 165 around 6-7am. That's when I will wrap them once they have the color I like. That's the fun part - you just have to kind of eyeball it to what looks right for you. But, around 165, I'd double wrap them in foil. I actually prefer to get a small rack and put it in a catering tin and cover the tin with foil to seal it in and put it back on the smoker. Then, take that up to at least 198. I usually try to get it to about 203. Either way, you'll know it's done when the bone just slides right out.

Then, let it rest, and break out the wolverine claws and tear that son of a bitch up.

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PostPosted: Tue Jan 24, 2017 3:56 pm 
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I'd ask Chus questions but I'm not really interested in him in any way.

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PostPosted: Tue Jan 24, 2017 3:59 pm 
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Dr. Kenneth Noisewater wrote:
I'd ask Chus questions but I'm not really interested in him in any way.


:lol:

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PostPosted: Tue Jan 24, 2017 4:01 pm 
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Regarding the smoker box, I'd defer to Chus. Sounds like he's had more success with those on a gas grill than I have.

I usually put some water soaked wood in a foil pouch with a few holes punched in them and put that under the grill grate on the heat element.

Been pretty hit and miss for me as far as getting a good smoke on the meat. I much prefer charcoal or obviously a smoker. Still, it's better than not doing it at all.

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PostPosted: Tue Jan 24, 2017 4:13 pm 
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Ask him about the flashlight headband.

It's pretty boss.

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PostPosted: Tue Jan 24, 2017 4:15 pm 
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Dr. Kenneth Noisewater wrote:
Regarding the smoker box, I'd defer to Chus. Sounds like he's had more success with those on a gas grill than I have.


The one I use looks like this:

Image

I soaked the chips, and put the smoker directly on top of the two burners on the right side. The problem with this, is that you have to keep opening the grill to refill the smoker box. Opening the grill adds time to your cook, which is already going to be long. I have read that you only need to smoke the pork shoulder for the first six hours or so, anything after that is doing nothing. I am no expert on smoking, so I don't know if that is true or not. I did it for six hours, and it turned out pretty well.

I have used it a few times on my Weber charcoal grill, to smoke a turkey breast. For fowl, you want to use a lighter wood, such as apple, peach, or cherry. I made a pile of coal on each side, leaving the middle open. That's where the coffee can filled with water and smoker box lie.

Like Doc said on the podcast, pork shoulder is a good meat to smoke for the first time. It's a very forgiving meat because of the fat. You really have to not be paying attention to over do it.

Good luck, T-Bone.

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PostPosted: Tue Jan 24, 2017 4:16 pm 
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Furious Styles wrote:
Ask him about the flashlight headband.

It's pretty boss.


Jimmy wants to ask about the FleshLight.

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PostPosted: Tue Jan 24, 2017 5:36 pm 
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Liked thread grilling talk.

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PostPosted: Tue Jan 24, 2017 5:44 pm 
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Chus,

Just teasing. I have listened just not to this one yet. I appreciate the both of you taking time to do this. Our grill is usually just used for turkey burgers and chicken and vegetables.

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PostPosted: Tue Jan 24, 2017 5:46 pm 
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jimmypasta wrote:
Chus,

Just teasing. I have listened just not to this one yet. I appreciate the both of you taking time to do this. Our grill is usually just used for turkey burgers and chicken and vegetables.


Put some Worcestershire Sauce on the turkey burgers.

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PostPosted: Tue Jan 24, 2017 5:47 pm 
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Chus wrote:
jimmypasta wrote:
Chus,

Just teasing. I have listened just not to this one yet. I appreciate the both of you taking time to do this. Our grill is usually just used for turkey burgers and chicken and vegetables.


Put some Worcestershire Sauce on the turkey burgers.


Yes,you are correct. My wife makes them homemade....pretty tasty.

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PostPosted: Tue Jan 24, 2017 6:26 pm 
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Furious Styles wrote:
Ask him about the flashlight headband.

It's pretty boss.


I have a headband lamp similar to this one:

Image

I need to be able to see what I am doing if I am grilling after dark.

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PostPosted: Sat Jan 28, 2017 10:27 am 
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I squared away my deck lights yesterday just so could have a long grilling session today. Heard this week's installment and now am thinking about getting more stuff to grill. Good job again gentlemen!

Oddly though, I have never had pulled pork and have never ever seen someone cook a pork shoulder except on tv (or the pictures in the legal smokefest thread)

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PostPosted: Sat Jan 28, 2017 10:58 am 
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No pulled pork?

Fix that!

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PostPosted: Sat Jan 28, 2017 12:01 pm 
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Chus wrote:
Furious Styles wrote:
Ask him about the flashlight headband.

It's pretty boss.


I have a headband lamp similar to this one:

Image

I need to be able to see what I am doing if I am grilling after dark.


:roll:

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PostPosted: Sat Jan 28, 2017 12:09 pm 
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Dr. Kenneth Noisewater wrote:
No pulled pork?

Fix that!


Never have had a taste or desire for it. Or peas.

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PostPosted: Sat Jan 28, 2017 9:02 pm 
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Good stuff. Dr. Ken knows a lot about a lot a things...and peas. Who knew? Stories like agri-business are never boring as it is something I know nothing about. I smoke on that Weber Chus refurbished. I can do two racks at a time. It is addictive. I think some of it has to do with getting older and having to slow down. I am not sure how I would handle the overnight experience. If I did it on a Friday night I may be able to get my act together by Monday work, but I would catch hell from the better half.


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PostPosted: Sat Jan 28, 2017 9:09 pm 
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Listened to this while making a drive to the burbs. Enjoyed it and the others more than most of the sports radio I consume. Pretty sure I drove past Docs pea paradise on the way back out.

As far as smokers.. ever looked at Peoria Smokers? Almost bought one a few years ago, looked fairly nice.


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PostPosted: Sat Jan 28, 2017 10:16 pm 
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Peoria Smoker is the way I'd go. Very nice with good insulation.

Plus, it's about the only custom option near Chicago. The other options would be to get a Jambo and drive to Texas and pick it up.

I compromised and got an Oklahoma Joe and customized it. Has great airflow but still not as thick and insulated as a Peoria.

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PostPosted: Sat Jan 28, 2017 10:24 pm 
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Dr. Kenneth Noisewater wrote:
Peoria Smoker is the way I'd go. Very nice with good insulation.

Plus, it's about the only custom option near Chicago. He other options would be to get a Nambo and drive to Texas and pick it up.

I compromised and got an Oklahoma Joe and customized it. Has great airflow but still not as thick and insulated as a Peoria.


Jambo? :twisted:

I am curious about how you modified your smoker though

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