Recent content by viper32
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Pulled Pork Tater-tot Natchos!! (say that 3 times fast)
Definitely a meal I'd eat, but in AZ we call them Totchos -
Having Troubles
For myself I usually wait until 170 to know I'm past the stall, but each piece of meat varies. Also it depends on where your thermometer was placed. I'm still a novice but I'm sure other people will chime in.- viper32
- Post #3
- Forum: Grilling Pork
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Bacon Wrapped Pork Stuffed Pork?
It looks so amazing. Such a great concept. If I could give points or knew how I would. -
2 Briskets on the WSM and my first Q-View
My question is there any left? If so ill be right over. It looks phenomenal. -
Time frame for 2 pork butts
I'm glad you got it done. Always stressful when you have a time limit. -
Time frame for 2 pork butts
I think that's your best bet because 2 @ 9.5 lbs to be ready in under 12 hours is pretty lofty, but I have hope you can get it done. -
Time frame for 2 pork butts
Don't rush it at all. The meat shall be done when it wants to. Do you plan on foiling or letting it go straight through? -
Pulled Pork Smoke Complete but how to re-heat for tomorrows party?
I would pull it tonight, and warm it until it gets warm enough to eat. -
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Big BBQ
Dave I'm going to aim for 235 and the wood I'm going to be using is hickory and pecan and some left apple wood chips I have.- viper32
- Post #4
- Forum: Grilling Pork
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Big BBQ
Hey guys how is everyone today (or whenever you see this). A few of my coworkers have complaining that I don't ever invite them over when I cook. So to fix that problem I plan to do up some pulled pork, some baby backs all my store had left128530, and some chicken. I have a general idea on...- viper32
- Thread
- Replies: 5
- Forum: Grilling Pork
