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jake0531

jake0531

Smoking Fanatic
Original poster
Jan 10, 2017
364
117
Mulvane, KS
Got a 4lb pork loin and decided while I was at it to throw out some beef short ribs from the freezer. Rubbed them down with mustard and butcher BBQ savory pecan seasoning. First time using this seasoning which is part of reason I got the ribs out to see if I like it on beef or pork. Will be smoking them on pecan wood. May use a bed of maple wood or charcoal, not sure yet. Suppose to be 65 tomorrow with a wind from the devil's mouth. Also thinking about going to the butcher in the morning and picking up some pork ribs to throw on as well. I'm only feeding my wife and I (wife is pregnant) but I would like to do a good amount of meat while I got it out and have to use the wood anyway
 
Sauced said:
Nice! Looks real good, what time should we be there for dinner!!
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Ha no set time. It's kind of a catch-up weekend for us. Our baby is due in 6 weeks and I've been trying to get all the house projects finished up before his arrival. Nursery and our bedroom finished last weekend, garage done this week, shed is almost finished. Everything else can wait a while lol. I plan on starting the smoker around morning-noonish and whenever they get done they get done. I'm also wanting to cold smoke some cheese soon but not sure that will get done as the weather isn't cooperating. Not that I'm complaining about 70+ degrees in February
 
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What are opinions on setting meat out to bring it to room temperature or just taking it out of fridge and into smoker? Any big difference anybody has noticed? I hear some say it doesn't matter and some swear by bringing it to temp.
 
jake0531 said:
What are opinions on setting meat out to bring it to room temperature or just taking it out of fridge and into smoker? Any big difference anybody has noticed? I hear some say it doesn't matter and some swear by bringing it to temp.
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You trade food safety for quicker cook by going with room temp.  That said, I prefer to keep the grilling guests of honor in the fridge until about 30 minutes prior to introducing them to Mr. Smoke.  I will not tell you that it is recommended by the USDA, the FDA, the FHA, the FBI, or the EIEIO.  I will tell you that if there's any last minute prep that I'd like to do, I haven't sickened nor killed anyone by using that 30 minute counter in 40 years of finding my way around grills, smokers, cooktops, and ovens.  Not sure if that's like the 5 second rule on the floor for kids, but it's worked for me.  There's my disclaimer and your mileage may vary.
 
gr0uch0 said:
You trade food safety for quicker cook by going with room temp.  That said, I prefer to keep the grilling guests of honor in the fridge until about 30 minutes prior to introducing them to Mr. Smoke.  I will not tell you that it is recommended by the USDA, the FDA, the FHA, the FBI, or the EIEIO.  I will tell you that if there's any last minute prep that I'd like to do, I haven't sickened nor killed anyone by using that 30 minute counter in 40 years of finding my way around grills, smokers, cooktops, and ovens.  Not sure if that's like the 5 second rule on the floor for kids, but it's worked for me.  There's my disclaimer and your mileage may vary.
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That's about what I have been doing I just wanted thoughts on everyone else. I usually set the meat out when I fire up the smoker. Any idea how I can save 15% on insurance?
 
gr0uch0 said:
You trade food safety for quicker cook by going with room temp.  That said, I prefer to keep the grilling guests of honor in the fridge until about 30 minutes prior to introducing them to Mr. Smoke.  I will not tell you that it is recommended by the USDA, the FDA, the FHA, the FBI, or the EIEIO.  I will tell you that if there's any last minute prep that I'd like to do, I haven't sickened nor killed anyone by using that 30 minute counter in 40 years of finding my way around grills, smokers, cooktops, and ovens.  Not sure if that's like the 5 second rule on the floor for kids, but it's worked for me.  There's my disclaimer and your mileage may vary.
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Same here....Same results!!
 
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jake0531 said:
"Riding through this world....All alone.."
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You're really a tease, aren't you? 
2thumbs.gif


Ahh, to bring that show back...as they are, but putting it from the Mayans' point of view.  Go nuts tomorrow, Jake--have fun and enjoy.  Your life's about to change--all for the good, don't get me wrong--but you'll be begging for a free second in the very near future.  Best of luck!
 
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gr0uch0 said:
You're really a tease, aren't you?  :2thumbs:

Ahh, to bring that show back...as they are, but putting it from the Mayans' point of view.  Go nuts tomorrow, Jake--have fun and enjoy.  Your life's about to change--all for the good, don't get me wrong--but you'll be begging for a free second in the very near future.  Best of luck!
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Ha!
Yes it will. People always say they are prepared and ready yet I'm positive you never are. It's exciting though! First one and it's a boy so future smoker on the rise!
 
So far so good, pork is at 105. Fighting the wind with fluctuating temperatures and wood burning too fast/slow.
 
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