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Temperature Drop
And if you haven't inserted a probe, you've got a lot longer, especially if you haven't get it come to room temp before you put it on. from the 4 hour rule. If the surface is unpunctured, you're fine. Someone wrote about this in another thread. You'll find some information here... -
Smoking first butt tomorrow but have a question today
I never trim mine. If you take it to 195 - 200, most, if not all of the fat will melt away. And the fat cap will be so soft and gelatinous that it will almost melt into the pulled pork if you work it in. I love the amount of flavor, moisture and mouth feel that it imparts to the pork. We... -
On the fly...Pulled Pork stuffed Chilacas
Unless you just can't stand *any* heat, you could probably get along with those peppers. They aren't very hot really (as Rich said, they are only a little bit hotter than the pretty mild Anaheim pepper). His reference to "more intense" wasn't in regard to heat but flavor (big difference). -
This just ain't right. . .
A sense of humor maybe? It's kind of fun to reinvent food as well. Perhaps we should be flattered that they want to pay homage. Damn, this reads like someone with a hangover wrote it. I wonder why...- teleburst
- Post #22
- Forum: General Discussion
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This just ain't right. . .
Just so you know, a vegan would never eat eggs. There's a difference between a vegan and a vegetarian. A vegan won't eat meat products of any sort. That includes cheese or dairy. A vegetarian is just a vegan with slippery rationalizations. All vegans are vegetarians (as long as they are true...- teleburst
- Post #20
- Forum: General Discussion
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This just ain't right. . .
How about people who have to have a picture to enjoy talking about BBQ? Seems a bit freakish to me... Yes, I'm bitter. Does it show? <g> Seriously, if it tastes good, who cares? And frankly, if someone has decided to go that route, who am I to interfere or to judge? I'll leave it to *them* to...- teleburst
- Post #19
- Forum: General Discussion
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How close?
With a screen name like yours, I'm surprised you would open that backdoor. -
How close?
Well, there are plenty of places where you won't get punched, but you probably don't want to go to them. Then again, I guess it depends on your definition of "punched" in those places as well. Sorry, couldn't resist. -
Difference between mustard and palm sugar slather
Well, sorry for my $1200 Canon DSLR being DOA, but frankly, this isn't a thread that would benefit from photos. If you want to know what the bark on the mustard slather looked like, feel free to look at the 5 or 6 previous threads I've done about pork butts because it looks exactly the same as... -
Difference between mustard and palm sugar slather
I know a lot of old sayings... -
Difference between mustard and palm sugar slather
Finally got around to doing a mustard slather. I did a 5 pounder the other day (sorry, but my camera is kaput at the moment). The main difference I found is that the bark is thicker and harder than my palm sugar slather. It's kinda like the difference between a thin piece of zwieback and a... -
16 hours for 7# butt to reach 190.
You can even go to 325 - 350 for the first few hours with no real problems (especially if you put the butt on the fire directly out of the 'fridge, which is even better for food safety and some think is better for good bark development). That's a big piece of thick muscle and the higher temps... -
What's your occupation?
Waiter in a famous high-end steakhouse. Have been in the restaurant business for 15 years. Was an 11B (Combat Infantryman) in the Army in Germany in the 80s. Did 4 years 75 miles from the East German border (if the Soviets had attacked, my projected survival was 48 hours as our job was to...- teleburst
- Post #305
- Forum: General Discussion Sticky
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Maple Syrup and Sesame Oil rubbed butt - Q-View
OK, first pic is from 4:40 when I woke up to find that the fire was down to 150. Meat temp was 190: Pulled the bone (it's the fuzzy out of focus white thing on the side - I was shooting in complete blackness): Pulling some large chucks away: More big chunks at 4:30. See how some of it... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
Well, I'm now awake again. I hit the wall around the time of my last post (was that around 4 or so)? Through my drowsiness, I realized that with the pork sitting at 190 and dropping from all of my tearing into it, it needed to go into the oven and get it up to 200. So that's what I did. I put... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
Decided to towel wrap it and throw it in the cooler. My better angels got through. Will check it in an hour if I"m still alive... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
Well, I dozed off and let the fire get down to 150. BAAAAD BBQ'er. It's now 4:15 and I'm half-craxed with drink and sleep. I must admit that I aborted the mission a little early. Meat temp was 190 and I went ahead and ripped into the butt. Yeah, I know...but the bone pulled right out, I tell... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
Yeah, know what you mean. I could actually just put it in my Brinkmann electric and set it and forget it, but I never seem to get around to it. I'm still ahead of the game at this point, and, had I started it at, say, 7am, I'd be pulling pork no later than 4 pm. I'm anticipating about a 9 hour... -
Maple Syrup and Sesame Oil rubbed butt - Q-View
Neutral. But look where it got that OTHER Georgia. OK, update. At 1:15, both the air and butt temp had dropped. Started another batch of hot coals and wood chips. Air temp was 170. That won't get us anywhere. The butt was hanging around at 155. I added the coals and the temp should be back... -
2 more butts for race day....
Love the color on the butts. I'm in the twilight zone right now when it comes to mine. It's all foiled up and I have another 10 minutes before my next temperature taking deadline is up. I've just checked the air temp and it's dropped to 170, so this means I've got to light some more coals...
