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  1. bregent

    Total Noob Pork Shoulder Help!

    OK, but what type? Is it a pellet grill, gas smoker, electric, etc... ?
  2. bregent

    Rustic Sourdough Rye

    What type of rye and what were the formulas you have tried?
  3. bregent

    Total Noob Pork Shoulder Help!

    Welcome. It is most likely 2 butts in the package, not one. They usually run between 8 and 10 lbs. For me, they take between 12 and 14 hours. What type of smoker are you using?
  4. bregent

    Talk to me about pulled pork!

    I don't inject or spritz. Pork butt has plenty enough flavor for me to not need injecting, and the collagen will break down and become tender with time. A little sugar in the rub ensures you will get a good bark - spritzing just slows down the cook.
  5. bregent

    Dutch Oven Recommendations for Sourdough Bread

    The reason is because heating dry allows the surface temperatures to be greater than if you are cooking food it in. This can be greater than what the enamel can withstand, both inside and out. I originally was using a le creuset dutch oven for bread baking, but stopped once I saw that enamel...
  6. bregent

    Rustic Sourdough Rye

    Rustic Sourdough Rye
  7. bregent

    Pork shoulder steaks

    Leave the bones in but I would trim the fat to 1/4"
  8. bregent

    Lesson Learned-Beef Ribs (don't be like Mike)

    Are you thinking of back ribs? In my experience, chuck short ribs always have plenty of meat...
  9. bregent

    Talk to me about pulled pork!

    I have a slow n sear. I've done beef ribs, brisket, and pork butt in the Weber and they turned out great. The new ones are even better with the removeable water pan. Another great accessory for high heat cooking on the kettle is the Vortex.
  10. bregent

    Talk to me about pulled pork!

    Those starters are great for getting coals started, but you should not have any food in the grill while they are burning - they give off a nasty aroma that can flavor the meat.
  11. bregent

    Lesson Learned-Beef Ribs (don't be like Mike)

    The first time I smoked short ribs I had a similar experience. I guess biting into a rib I was expecting the flavor like pork ribs, but taste was different so mental disconnect. Now I love them - basically like brisket on a stick. But good advice not to spend too much$ on something you are not...
  12. bregent

    Talk to me about pulled pork!

    I know folks that do pulled pork in a crock pot and it comes out good. No bark of course, and you need to add a little liquid smoke. Go for it.
  13. bregent

    Pork shoulder steaks

    If you are going to cook them to 145, then don't have them cut to 2". Pork shoulder is very tough. Cut them thin, and then pound and/or marinate to tenderize.
  14. bregent

    This Pizza dough caculator is super handy for making pizza and bread....check it out.

    Here's the same recipe loaded in PMDC Expanded dough calculator
  15. bregent

    This Pizza dough caculator is super handy for making pizza and bread....check it out.

    The calculators on PMDC all use Flash so you need to have Flash installed on your browser and make sure it is not blocked. BakersCalc seems a bit confusing at first, but is very simple once you've used it a few times. It has two basic operating modes that you select from the hamburger menu on...
  16. bregent

    This Pizza dough caculator is super handy for making pizza and bread....check it out.

    I use these calculators that provide for a lot more variables BakersCalc Pizza Dough Calculation Tools - PizzaMaking.com - unfortunately those use Flash which is being discontinued. Hopefully they will convert them soon
  17. bregent

    Rib membrane help

    I leave them on too - ribs turn out more moist. If you want, you can remove them after the cook. Some folks will burn them off on over high heat on the grill.
  18. bregent

    Sourdough Olive Loaf

    Looks absolutely perfect. Great job.
  19. bregent

    Sourdough and Rye sourdogh in proofing box

    Nice rig. I use a cooler with a heating pad and temp controller. What type of rye are you making?
  20. bregent

    Christmas Brisket

    First of all, stop thinking about needing to get to a specific temperature. Just cook till tender - depending on a variety of factors, that could be much lower than 200F. But, if you are able to maintain 225-250, then it probably won't take anywhere near 24 hours. It could easily be finished...
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