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  1. tomhooper

    Thanksgiving Turkey-2023

    Turned out very well. Forgot to take a pic before I started carving. This will have to do. Ended up cooking 7:15.
  2. tomhooper

    Thanksgiving Turkey-2023

    Inquiring minds want to know.
  3. tomhooper

    Thanksgiving Turkey-2023

    Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6-7 hours. Gonna use a bourbon/maple glaze at the the end...
  4. tomhooper

    Yes Beef Ribs and Potato Roses with Poppy seed slaw

    I'm definitely going to do those potatoes. Those look really good.
  5. tomhooper

    St. Louis Ribs in College Station.

    Well, my company showed up and like a pack of ravenous wolves devoured the ribs before I could snap a pic. I throw myself on the mercy of the board and pledge to do better. Judging by the pile of gnawed bones I think they turned out pretty well.
  6. tomhooper

    St. Louis Ribs in College Station.

    About an hour or so to go. Looking good.
  7. tomhooper

    St. Louis Ribs in College Station.

    My favorite for pork is still Honey Hog. Ace was out the other day and I had to improvise. I think the Texas Sugar is fairly new. It is probably the closest to Honey Hog. I'm using up this mix I made then I'll probably go back to my old standby.
  8. tomhooper

    St. Louis Ribs in College Station.

    Got some family coming to town for my FIL's 90th. Still in great shape and sharp as a tack. Grabbed some St. Louis ribs. Sweet Baby Ray's for the binder. Mixture of Meat Church Texas Sugar and Holy Voodoo for the rub. I'll get them on pit here in a little bit. More pics to follow.
  9. tomhooper

    First Pizza Cook

    Appreciate all the suggestions.
  10. tomhooper

    First Pizza Cook

    Sarah and I got a Solo Stove Pi Pizza Oven this week. Today was the inaugural cook. Mixed reviews. First off I’ve never made pizza before. I had some leftover pulled pork so decided to do a BBQ pork pizza. Used Sweet Baby Ray’s as the sauce, pork, and mozzarella cheese. Sarah went with her...
  11. tomhooper

    New guy

    Welcome from College Station, Texas.
  12. tomhooper

    First post and seeking advice

    I cooked on an offset for 40 years. Was gifted a Traeger and never went back to the offset. There was a learning curve but the convenience of not having to tend a fire all night was just too good to pass up for this old dinosaur. Granted there is a lighter smoke but I remedy that by throwing...
  13. tomhooper

    What kind of peppers are these?

    No, but I will now. I'll try to dig out the recipe for the Mango Habanero sauce. I don't make it often and have to refresh my memory on how.
  14. tomhooper

    What kind of peppers are these?

    You can make a really good habanero mango sauce with them. It's hot but addictive as all get out.
  15. tomhooper

    Solo Stove Pi pizza oven

    Looks good. We bought the full kit from Solo Stove. Peels, turners, therms. I already had two laser therms so now I have 3. Looking forward to trying it out. I'll post pictures. Also been told to get closer to 800 on the stone temp. Learning curve here we come. But you can teach an old...
  16. tomhooper

    Solo Stove Pi pizza oven

    Wife and I just added one to our outdoor kitchen. Haven't used it yet. Have the wood/propane version. Will probably use the propane 10 times as often due to ease of use. We're probably going to try it out this weekend.
  17. tomhooper

    Reheated pulled pork not wowing me…

    I normally set it to around 150 or so. Have actually just not gotten out the sous vide and dropped in in a pan of water that I'd brought to a boil and let start cooling down.
  18. tomhooper

    Reheated pulled pork not wowing me…

    Best way I've learned to reheat any meat from the pit is that I vacuum seal it. When I get ready to re-heat, I throw it in my sous vide but you could just put it in a pot of hot water on the stove. That way the heat from an oven, stove, or microwave won't dry the meat out. Also sitting in...
  19. tomhooper

    Overnight Pork Butt questions

    Mine are off. Had to hack a chunk off of one of them to take out to my in-laws, 85 and 90 years old and still in great shape. Then ripped them apart and letting them cool a bit before I pull them. Don't want to burn my little fingers. I'll put them in a foil pan, cover them, then put them...
  20. tomhooper

    Overnight Pork Butt questions

    Mine are sitting at around 165. Hit a stall around 2 this morning. Appear to be pushing through now. FYI I'm going on the cooking graph on my Meaters. I slept like a log. Oh and I don't wrap mine to push through the stall. I just let it push through on its own. I don't like what the wrap...
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