Labor Day Cooks

Langner91

What are you cooking this upcoming long weekend here in the States?

I have a shank thawing and I just cut the knuckle off it so that it will stand up.  Thor's hammer sammiches incoming!

RRP

I'm still at the coin flipping stage!

lousubcap

Brisket with the great majority going to the small staffed firehouse up the road.

Home-wise, TBD. 

lkapigian

RRP said:

I'm still at the coin flipping stage!

Back at Ya on that one , I’m sure I’ll lose the toss though lol

lousubcap

Langner91 said:

What are you cooking this upcoming long weekend here in the States?

I have a shank thawing and I just cut the knuckle off it so that it will stand up.  Thor's hammer sammiches incoming!

The cook wins on presentation and is great "pulled beef" but it is quite a protracted cook, at least when I have ventured down that road.  Regardless, sweet eats await.

lkapigian

Langner91 said:

What are you cooking this upcoming long weekend here in the States?

I have a shank thawing and I just cut the knuckle off it so that it will stand up.  Thor's hammer sammiches incoming!

Can’t wait to see the finish of this 

Langner91

I put the shank on at about 6:45pm on Friday night.  I had cleaned all of the ash out of my egg and I had about 1/2 KAB full of small pieces of used charcoal.  I buried a couple of pieces of oak and a couple of pieces of hickory in those small pieces and then topped the egg off with new charcoal that was mostly large pieces.  I think that was a mistake.  More on that later.  The angle of the sun made this photo look cool.



The bone goes right up to the top of my rEGGulator.  I decided to remove the grid and run the cast iron on top of the plate setter with some small spacers under it to get some more room.

It ran all night, but I fought my temps a couple of times.  It just wouldn't hold temperatures.  In the morning, I roasted the Hatch Peppers I picked up last weekend on my MiniMax.



Once the shank hit 175°F IT, I added some bell peppers, Jalapeno, and onions.



Finally, when the roast hit 190°F, I added the roasted Hatch Peppers, and gave it little Guinness for some added liquid.  I wrapped the whole thing in foil at this point so I could accelerate the cook.



The finished Product:


Overall, it is very good.  However, this the second one I cooked and they take FOREVER.  This one took nearly 22 hours and the first one was 19+ as I recall.  Plan ahead.  If I do another one, I am shooting for 275-325° instead of 250-275°.

My fire control was awful.  I had to take the platesetter out twice and stir the coals (at 7 hours and 15 hours below).  It just burned a hole straight through the coals and then the temps would drop.  I have never had that happen, but I am wondering if it is because I had small used coal on the bottom and that hurt my airflow.  Regardless, the grill didn't run low on fuel and the Meater+ battery lasted the entire time.  The graph below looks awful.  I never opened the grill except when the temperature dropped below 200° and towards the end when I added Peppers and foiled it.  All along I was bumping the vent open trying to get it up to 250°F  Really weird.  The dome and the Meater+ tracked very closely, probably because the Meater+ was on top of the roast and very close to the dome thermo.





Happy Labor Day!

JohnInCarolina

lousubcap

Late to catch up with this thread but @Langner91 you deserve an award for persistence.  I hope your beer locker was sufficiently stocked for that run.  Great outcome right there but man what an undertaking.

lousubcap

@JohnInCarolina the dishwasher did very well.  Looks like it retains moisture or do you use a water pan as I always run with one in the stick burner due to the high air-flow. 

johnmitchell

Great looking cooks

lousubcap

And in keeping with catching up-a renegade cook on the stick burner for the local firehouse:

Trimmed out at 12.4 lbs and was a SOB to bring home. but it got there-

That pic courtesy of me swiping a slice at the flat/point juncture.  Then on the road and delivered. 

Wide open airflow and managing the fire volume does deliver.  But the near continuous fire feeding the small (36" Lang) requires a whole lot of time and dedication. 

dmourati

Back on my rib game.

TechsasJim

Did 2 butts yesterday:   One for us and one for the neighbors.   No pics as butts are pedestrian nowadays.   

Ybabpmuts

I Iove pedestrian butts, it's the only reason I keep my first floor blinds open. Yesterday I saw one that was right up my alley, it looked like it was experienced and could take a gutter ball or two. 

Langner91

Thanks for the comments @lousubcap .  It was a marathon, but I have learned three things:
1. There is enough fat and collagen that it would hold up to higher temps. This should shave a couple of hours.
2. I will foil sooner and start the "braise" portion similar to PSB.  This should shave another couple of hours.
3. I won't french the bone on the next one if I am not going for presentation points.  I will just cook the shank in a foil pan and enjoy the extra meat.

Great cooks all around!  I hope you all enjoyed the day.

alaskanassasin

This thread was worth the hunt. Amazing cooks you guys!

JohnInCarolina

lousubcap said:

@JohnInCarolina the dishwasher did very well.  Looks like it retains moisture or do you use a water pan as I always run with one in the stick burner due to the high air-flow. 

I haven’t used a water pan in it yet, Frank.  Haven’t noticed anything drying out in it except for ribs cooked straight - those will definitely dry out if they’re in for too long.  

MasterC

105 chicken quarters on the flipper. 53 on the first run and 52 on the second.

Langner91

Nice!

What happened to the other 3/4 of a chicken?

MasterC

No idea. I picked up two 40lb boxes of leg quarters.
I did make a breast for Mrs.C on the minimax, she doesn't like leg quarters.

lousubcap

Go big or go home right there.  Nice.

fishlessman

cooked about 50 red hotdogs for the maniac crowd. wth eats cheap red hotdogs.......snuck in some italian deli made italian sausages and peppers before the event for myself, dad, AND the dog before the event.

lkapigian

Beauty @MasterC