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  1. daytripper

    Re-heating SV pulled pork

    Hi all I'm keen to try this recipe on Serious Eats. It's very clear for the same-day cook, but it's pretty short on details on reheating. It mentions that after the SV cook, the (still-sealed) pork can go in the fridge for up to a week, but doesn't give re-heating instructions. Questions then...
  2. daytripper

    Pastrami & pork butt smoke - advice please!

    thanks all, will try an fit side-by-side. I've got 5.5lb of chuck meat as the pastrami - should I tie it when grilling to have it keep its shape..?
  3. daytripper

    Pastrami & pork butt smoke - advice please!

    Hi all I'm thinking of smoking a pork butt & a chuck-beef pastrami together on a BGE. Plan is stacking them on a multi-level grill at 250deg then to eat the pastrami on the night, and bag-up the pork for another day. Which meat should go on top, the pastrami or pork? Any other advice or...
  4. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    result are in for the reheated pork - stress-free & complete success. Thanks for the advice!
  5. daytripper

    Boston Butt is taking forever? Help

    Does this advice go for brisket as well..?
  6. daytripper

    Boston Butt is taking forever? Help

    I had the same issue on my BGE a few months ago and posted the same plea on here. Followed the advice, cranked it up and got ‘er done. Advice on here saved my meal & I’m still grateful.
  7. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    Well here it is, off the grill, pulled and vacuumed. Some small bags for friends laid low with COVID. Thanks for the tips, will report back. Some questions: 1. This was a 7lb butt and took 12hrs in the BGE (7.5@250deg then tinfoil boat, then 4.5@300deg). This strikes me as a long time for this...
  8. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    I like this idea, but most of my drippings burn into a drip tray. Would you suggest instead a water tray, refilled every so often during the cook..?
  9. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    thanks all for the great answers. With the overnight, I'd have to stretch the cook to 12-hours+, which seems long for the portion. The sous-vide idea really piques my interest, if only because I've never tried if before... Some questions on the SV method: - Would the meat need to cool totally...
  10. daytripper

    pulled pork at 3pm - overnight low & slow or morning hot & fast?

    Hi there As the title suggests, I'm feeding 6 people at 3pm on Sunday; have a 8.5lb pork shoulder on order at the butcher. A mid-afternoon serve time is awkward for me. I'm considering overnight L&S or early morning H&F; I have a leaning one way but would love to hear your guys' thoughts...
  11. daytripper

    UK readers - what's a decent brand of lumpwood charcoal..?

    Hi all - Keen to get an idea of decent lumpwood brands here in the UK for a BGE. Currently using BGE brand lump so happy to pay premium for something good... Bought some generic 'restaurant-grade' product from Amazon a while ago but it was made of gigantic chunks and was difficult to light...
  12. daytripper

    Pork butt temp stalled for 12 hours - help

    Hi all First: thanks🙏. The '100deg between meat & oven' advice saved the day, allowing me to power through and get food on the table. It might not have been the greatest, but it was good enough to feed 10 people without complaint & only a little late My temp probe is just above the grate...
  13. daytripper

    Pork butt temp stalled for 12 hours - help

    thanks guys. I've got two probes so would be unlicky to have them both in fat I think. Nonetheless, will move. I've actually whacked the thing in the oven - the BGE temp crashed 50deg in 20min and U don't have the time to bring it back up (or find out why...) V. bad cook. Any thoughts on what...
  14. daytripper

    Pork butt temp stalled for 12 hours - help

    Hi all I realise this is a bit of a panic-post, but my 7lb butt temp has risen just 20deg in 12 hours (currently at 165deg). At this rate, it will be ready 24 hrs late for my family...:emoji_disappointed: I thought 16 hours @225deg would be ample time including stall, but it's been 15 hours...
  15. daytripper

    Beef brisket - a load of 'firsts' coming up for me...

    Hi there - I'm getting ready to try my first brisket on a my BGE. Done chicken, pulled pork & OTT chilli on it before. I've ordered a 1.5kg (about 3.3 lb) piece to feed 4 people, so it's a small piece to be ready for mid-afternoon. It's going to be a whole lot of firsts for me: - First brisket...
  16. daytripper

    Searing with a Looftlighter

    Results inconclusive. I had given it an impromptu smoke the day before - this gave it a lot of colour pre-SV, so I couldn't see the effects of the Looftlighter on the meat.
  17. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    worked a treat - very tasty and no-one sick yet. Thanks for the tips!
  18. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Excellent - thanks. Gave it an hour's smoke until the 1/2in into the meat hit rare temp. Would have cooked lower temp for a longer smoke, but I had an over-the-top chilli in there at the same time. Next question - bag up for sous-vide once it's cooled today, or directly before starting the SV...
  19. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Might still give it a pop w. the Looftlighter to crisp it up at the end...
  20. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Hi all - I'm doing a smoke (over-the-top chilli) on the BGE Saturday, and then was planning to SV a beef roast the next day for another meal. I see now that smoking + SV is a great way to do a roast. Question - could I smoke a roast, cool overnight & then SV the next day? Is it safe? Would it...
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