Author Topic: Joe's Cooking Channel  (Read 5107 times)

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Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #75 on: May 24, 2018, 01:47:04 PM »
Some starters are years old, adding complexity to the bread. I cook well but I can't bake for crap. Living in Florida means you have to basically suffer from poor baked goods. One of the only things I miss about Jersey are the baked goods. What I would do for a simple hard roll.

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #76 on: May 24, 2018, 06:30:27 PM »
C

When you bake a loaf you are using part of the starter. Then you feed it again to it's original size.

R

I agree, & this bread is at least palatable. A nice crust soft inside & good flavor.

Joe
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Offline Dimson

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Re: Joe's Cooking Channel
« Reply #77 on: May 25, 2018, 10:18:55 AM »
Where do you store the starter and how much of it do you use each time?

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #78 on: May 25, 2018, 12:58:50 PM »
C

It really depends on the recipe. My starter is about 600 grams, just over 1 lb. It is in a glass mason jar, & is stored in the fridge. The day before I use it I take it out of the fridge stir it & feed it, equal parts Rye flour & water.

Recipes will call for anywhere from a 1/4 cup(60grams) to a full cup of starter(230 grams). After it is lively(bubbly & has grown) I use it & then replace what I used. This starter is rather hardy, & active, my past starters always seemed to die out.

My recipe is:

120 grams Starter
240 grams water
1 teaspoon yeast
1 tblspoon sugar
400 grams bread flour
80 grams AP flour
2 teaspoons salt
1 tblspoon Vital wheat gluten

I bake it in a dutch oven for 30 minutes at 450.


Joe

"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
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Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #79 on: May 25, 2018, 10:04:20 PM »
Making a Lemon Chiffon pie for the first time. I will let you guys know how it came.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #80 on: May 27, 2018, 06:43:39 PM »
Here is a loaf of Sourdough.
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Online Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #81 on: May 28, 2018, 07:40:35 PM »
Baby Back Ribs slo baked at 225 for 6 hours. 
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Offline Rockets11

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Re: Joe's Cooking Channel
« Reply #82 on: May 31, 2018, 04:07:19 PM »
A

I do killer pork butts, here are a couple of tips I have picked up along the way.

Brine is a must 12 hours no more than 18.

To get past the stall I wrap in foil.

4-6 hours makes the perfect butt usually I smoke for 2 then wrap for 2 @ 250

Joe


Joe,

How many pounds are yours usually?

About how long do you go per pound?


Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #83 on: May 31, 2018, 06:57:34 PM »
Rockets

Usually a Butt runs between 6-8 lbs. I do it all by temperature. Time can vary greatly, temp is never wrong. The key is getting past the "Stall", this will usually occur around 170 degrees. The collagen in a butt needs to hit 185-190, at that temp it all melts into the meat.

Depending on what you are cooking/smoking  on there is several different ways to be successful. Since I do them now on my BGE after 2-2 1/2 hours I place them in a foil pan & then cover them in foil. If you are doing them on a regular grill after that first 2 - 2 1/2 hours you can then place them in an oven at 275 to finish them.

Let them then stand until you can handle them & pull the meat. A great way to test if they are done is to wiggle the bone when they first come out. The bone should easily slip away from the meat clean.

Once I pull the meat I then sprinkle with vinegar sugar & more rub. That is the NC way, & what I prefer. Sauce is served on the side & can be added or not. Of course I serve it with a mustard Cole slaw.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
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Offline Rockets11

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Re: Joe's Cooking Channel
« Reply #84 on: May 31, 2018, 09:15:39 PM »
Thanks Joe,

I ask because I'll smoke 5 or so butts a summer and it takes me a lot longer than that.   Usually 7-9 hours for a 9 pound butt at 250-270. I always cooked it to 200 degrees internal temp though. I like it at that temperature because it's easier to pull. However i just brought  a pair of pullers so that should make it easier.

It has always turned out pretty good that way for me but the way you do it intrigues me if it means shaving off a few hours so I'll try it out cooking it to about 190 next time.

 I will try wrapping it a little earlier, I've found i usually stall around 170 and that is constistently at 3-4 hours in. 

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #85 on: May 31, 2018, 09:49:24 PM »
Rockets

Here is the thing, after 2 - 2 1/2 hours they have taken in all the smoke that they will. So wrapping a little earlier won't hurt the flavor. Using an aluminum pan & foil really ups the moistness of the finished product.

Do you smoke all 5 at once, or one at a time?

I usually do 2 butts at a time, perfect for the BGE. I brine them, then rub them. So it's 2 days before I even get to smoking them. The actual smoking is usually done in under 5 hours. Brisket on the other hand may take 18-24 hours.

Here's another interesting thing to try. If you make your own rub, try adding coco powder to the rub. Great color & a different flavor profile. I love it on ribs too.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Rockets11

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Re: Joe's Cooking Channel
« Reply #86 on: May 31, 2018, 10:50:28 PM »
Joe

I cook one at a time.  Over the course of a summer I'll usually go out and cook a pork butt 5 or 6 times  or so.

 So i don't do it too frequently but I'd probably do it more often if it didn't take so darn long. I always use aluminum foil for the stall I've always just done it later.

I've never tried brining the meat.  Just rub the day before.
Rub has always been pretty basic  salt, black pepper, garlic powder, onion powder, paprika, dry mustard.   I like to experiment though so I'll have to try one using cocoa powder.

Do you spray it at all before you wrap it?  I spray with apple juice or apple cider vinegar after a couple of hours and spray it periodically until i wrap it in the foil. 

I was planning on doing a brisket later in the summer.  I did one a couple years ago, it took around 12 hours.







Online Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #87 on: May 31, 2018, 11:12:08 PM »
Just going to ask.  Anyone have an Electric Smoker?  If so how do you like it? 
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Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #88 on: June 01, 2018, 12:32:23 AM »
Rockets

Salt & sugar are the key to great pulled pork. Brine just adds another layer & insures really moist pork. I make my brine with canning salt, molasses & garlic cloves.

In my rub I use Sea Salt, turbinado sugar, & then the spices.

Yes I spray before I wrap using apple juice. The Vinegar is for the finish.

Joe
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Re: Joe's Cooking Channel
« Reply #89 on: June 01, 2018, 12:42:21 AM »
S

Funny you mention an electric smoker. Before I got my BGE, I made an electric smoker. It worked great & I made it for like 50 bucks. I used a clay pot, an electric burner, a grill grate, & a pie tin for the chips. The top was a domed terracotta pot. After that I got a propane smoker. Honest the terracotta electric was better then the propane one.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh