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Easter 2017 - be warned: explicit images
Awesome!!! I've finally gotten my wife and youngest boy to eat lamb chops. They might go for the whole roasted lamb even, but the wife would absolutely bail out if she saw that head. -
So what am I going to do with this thing? (bought a pork belly)
Well, I finally got around to cooking some of the pork belly I bought. We actually had this last week but I've fallen down the rabbit hole over on Forno Bravo and haven't been giving my cooking much attention beyond the actual cooking and eating. Dirt-Sailor had brought up red braised pork... -
So what am I going to do with this thing? (bought a pork belly)
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Wood fired pizza oven?
Good points, DS. Dimensions and ratios get really important when you start talking about baking loaves of bread. Pizza is pretty forgiving, I cook them on my Kamodo. I'm glad I ran across this thread as I've pretty much talked myself into building a bread/pizza oven once the spring rains stop...- geezer
- Post #12
- Forum: Other Builds
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Give me your best whole chicken process!
Yeah, I like chicken stock and butter sometimes injected in the breast meat. These past couple years I've been experimenting with this on occasion. As Groucho eluded to, go easy on the salt, it can cause issues on chicken. -
First Smoke - Boston Butt
A wise decision. Shoulders and briskets can be tricksey like this. Not hard to cook, but kind of hard to predict. I find its easier to hold the butt or whatever for awhile, or even reheat than to be held to a specific time. Shoot, sometimes ribs can be 30-45 minutes off. If this stuff was... -
First Smoke - Boston Butt
Call out for pizza, it looks like you won't make it. It happens. It would be far better to let it cook, than pull it early and be disappointed. If you're wanting to eat it shortly after it comes off the smoker, don't pull it off before 205 IT. -
Spinning birds
Yeah, agreed. I have one I just need to do a bit of work to mount it to my gas grill. -
Give me your best whole chicken process!
Yeah and one has to search a bit for birds that haven't been dicked with. Luckily I know a butcher shop that brings in fresh chickens that have never been injected or frozen. Even these birds need an appreciable amount of time in the brine before it helps in a noticeable fashion. 8 hours? Skip... -
Injected pork butt and still a little dry...?
I'd almost bet on it. If I pull early, say; 195. I wrap it quickly and get it in a cooler to finish up over night. Otherwise it goes to 203 or a bit above. I believe more BBQ is screwed up by too short a cooking period vs the reverse. Guys get antsy and take it off before its tender. Often... -
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Give me your best whole chicken process!
When roasting you'll get some smoke flavor, but not as much. When I cook in a pan I just use one chunk of smoking wood. Of course you get a bit of flavor from the charcoal too. You can taste it, but it isn't an actual smoked bird. Some of my clan prefer the butter and stock birds to a smoked...
