I noticed the other day that I was down to one vac-pack of PP. Oh no! It’s still too nasty for me to drag out the offset and mind the fire, but then I remembered the Vortex! I rubbed up a 7 pounder the night before and had it on the kettle at 11:30.
Minion method with some Hickory chunks.
And in the other corner...
Bacon that was 2 weeks in brine and some cheese using the mailbox....
Upper 30s to low 40s. Once things were going all I had to do was check once in a while to make sure everything was still lit.
Six hours later the butt was ready. I normally foil, but not this time.
I foiled, wrapped in a towel, coolered for an hour and pulled. I got a good 3/4 cup of juice from the “drip pan”, which got mixed in after pulling. Into the fridge overnight.
Back to the “other corner”, the Amazen tube went 8 hrs. I brought in the bacon and cheese to rest.
The PP and cheese got vac-sealed today. The bacon will chill in the fridge for a couple of days before slicing and vac-sealing.
For some reason, one package didn’t want to hold the seal. No prob, that one goes to work for a few days lunches ;-)
All in all, it was a good weekend. I’m good for PP for a while, my cheese cooler is full, I’ve got around 7# of bacon, and I got to smoke something in January.
I love this Vortex thing!
Thanks for looking. Sorry about all the big pics. Seems I can make them either too little or too big.....
Minion method with some Hickory chunks.
And in the other corner...
Bacon that was 2 weeks in brine and some cheese using the mailbox....
Upper 30s to low 40s. Once things were going all I had to do was check once in a while to make sure everything was still lit.
Six hours later the butt was ready. I normally foil, but not this time.
I foiled, wrapped in a towel, coolered for an hour and pulled. I got a good 3/4 cup of juice from the “drip pan”, which got mixed in after pulling. Into the fridge overnight.
Back to the “other corner”, the Amazen tube went 8 hrs. I brought in the bacon and cheese to rest.
The PP and cheese got vac-sealed today. The bacon will chill in the fridge for a couple of days before slicing and vac-sealing.
For some reason, one package didn’t want to hold the seal. No prob, that one goes to work for a few days lunches ;-)
All in all, it was a good weekend. I’m good for PP for a while, my cheese cooler is full, I’ve got around 7# of bacon, and I got to smoke something in January.
I love this Vortex thing!
Thanks for looking. Sorry about all the big pics. Seems I can make them either too little or too big.....
