We are sitting here at the PA gathering with a pork shoulder and beef sirloin roast spinning over the fire. What IT do we need to take these to so they are tender?
Does it make a difference if the wood we are using has some bark on it?328° f.....
328° f.....
Thank youyea that ^^^^^ for the beef.. I think it's 365` for the pork ....
Use an instant read thermometer, just don't check it all the time.We are really struggling here guys. How do we keep our wires on the probes from twisting on this rotisserie?
Think you're screwed for collecting the juicesWe are trying to figure out how we can collect the juices to make some gravy. Please help us.
Will inkbird warranty that? I see Halfsmoked has an inkbird instant read in his back pocket.Use an instant read thermometer, just don't check it all the time.
Ryan
O no! Do you think we are ok cooking them over the same fire?Is it safe to collect 2 different meat juices in the same pan? I think I saw a posting about that being a bad thing from a respectable source..
O no! Do you think we are ok cooking them over the same fire?
If only we could get Halfsmoked to shareWhat ever you are having going on, I’m sure enough alcohol will solve all the problems!
Al
What ever you are having going on, I’m sure enough alcohol will solve all the problems!
Al