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  1. four20

    Push Pulled

    As the world turns.... Shoulder is at 180f and holding...... Every one in the house is hangry and I don't have the heart to tell them it still has to rest.... Yall pray for me in these times. It is 7:12 pm .... You can only push pulled so fast so always remember plan ahead and don't sleep in...
  2. four20

    New guy from Florida

    Welcome ... This is a great group. You may find that your belly grows larger and your wallet feels smaller, but you will find yourself enjoying every minute of waiting on that glorious thin blue smoke.
  3. four20

    Push Pulled

    We are now at close to 6 hours in the smoker. 2 hours at 250f and 350f remainder of time. the Loin has been off and resting for a little while and the shoulder is now at 165 and wrapped to push through the stall. Yes I am still enjoying some of the remaining cider that was left over from...
  4. four20

    Push Pulled

    Alrighty then we are at 140 on the shoulder and holding. And we added some beans covered for now. More bottles in the sani for the Perry.... So I have been sampling the perry as I bottle. Its approximately 10% abv
  5. four20

    Push Pulled

    All right here we are. Loin half hit 160f so its wrapped and back in the smoker and the shoulder is at 120f. Once I get it to 160 I will wrap it. Also adjusting the ph of my pear cider. Its in the bottle filler and ready to begin bottling. Busy day.....
  6. four20

    Push Pulled

    So we are 2 hours in and now to push the temp to 350f. Great color on both. I will start monitoring IT also. Now with this style cook I will wrap the loin in foil here in about an hour. This is not for chops but to break down into the shoulder meat to help absorb the fat so that I get a fluff...
  7. four20

    Push Pulled

    Yes the room seats 400 people, and yes the mule.... Well we got him from a rescue center and was told he was a grown donkey at 600 lb.... Vet came out and said no he is a baby mule.... He is now around 1300 lb and kicks like a..... He is just a big spoiled baby.
  8. four20

    Push Pulled

    Well I know I said last week I was going to try to do a lamb roast, but due to a change in plans of my work schedule my Saturday was extracting 5000 sq ft of dining room carpet. As I am primary operator You can say my right arm is sore. So when I got home last night I found the wife had bought a...
    • four20
    • Thread
    • Replies: 23
    • Forum: Pork
  9. four20

    My first venture into kraut

    So I want you to take a path that is finite. Napa cabbage Carolina fermented slaw. It is honestly the easiest ferment to go bad. I found it best to ferment on the counter 24 hrs and then go in the fridge for 3 days. Its crisp with a slight bite. Serve with a hot honey bacon dressing with...
  10. four20

    Need a new air fryer...Ninja???

    I have to be honest. I have a halogen oven type Big boss and I have an insatpot duo.... The instapot air fryer is the best I have ever tried.
  11. four20

    I missed you guys

    If you have any advise toss it now. I have never cooked lamb.
  12. four20

    Fermented Habanero Garlic sauce

    Great job, but I will say I will never use z gum in my sauce again. It doesnt add well to soups and stews if I remember correctly, but that was a few years back and I am not sure. I cant say if I enjoy the sauces I ferment or the table brine more. I like to infuse rosemary into the brine and...
  13. four20

    Is this unit suitable for a smoker??

    Look at my profile pic. Subway bread proofer I converted to a vertical smoker. I call it the chicken f$$ker. It was built just to handle legs and thighs for large parties
  14. four20

    Is this unit suitable for a smoker??

    Please stop. I can think of a few ways to still use this cabinet, but I can think of many reasons why You should not. Firstly im sure it has been covered but the toxins produced by the blow in poly insulation being heated is enough to say whoa.... lets take a step back and try another cabinet.
  15. four20

    I missed you guys

    I haven't been around for a little while. You all know how life goes. I just wanted to say hello again everyone and will be sticking around again. I am hoping to do something with a leg of lamb this weekend. As I have never had lamb this will be interesting in my house. Again I thank you all for...
  16. four20

    My Lays BBQ clone Rub

    Wow Im going to revive this old thread. Its been awhile since i posted here. Life .... I cooked some chicken thighs in my instapot and shredded them down for BBQ sami's. Well I didn't want a soggy bbq sandwich so I looked up this old recipe only to be amazed its still here. Thanks for being here...
  17. Doughnut Day

    Doughnut Day

    • four20
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  18. four20

    Doughnut Day

    Well we keep approximately 20 lb of flour at all times and most people ask why when we check out in the grocery line. Bread is baked fresh in our home at least 2 days a week. My son has to have doughnuts. so we have been teaching him. He works good as a glazer I gotta have boston cream...
  19. IMG_2802.JPG

    IMG_2802.JPG

    • four20
    • Media item
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    • Album: Doughnut Day
  20. IMG_2801.JPG

    IMG_2801.JPG

    • four20
    • Media item
    • Comments: 0
    • Album: Doughnut Day
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