What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

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  1. May 10, 2019 #6861

    Boatboy24

    Boatboy24

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    Is that bone-in? If so, it's done when you can wiggle that bone, or 195-200. As IB said, I'll usually start 'em so I have plenty of time to cook. Then double wrap in heavy duty foil (two layers) and a towel, then throw it in a cooler. It'll stay hot for a few hours at least.
     
  2. May 10, 2019 #6862

    Mcjeff

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    I just bought 2 pork butts about 8.5lbs each. Going to start them tomorrow night so they will be ready for my sons graduation party on Sunday. I do the same- wrap in foil, then towel and leave in the cooler until ready to shred. Tasty!
     
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  3. May 11, 2019 #6863

    geek

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    4 or 5pm for lunch is going to be too late for her.
    Will try to wake up early and get it going hopefully around 6am. She’s off tomorrow and we have yard work and other stuff to do, gotta be ready to leave home by 5:30pm for church.

    More to follow....
     
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  4. May 11, 2019 #6864

    geek

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    Long way to go.....it was sitting in the fridge overnight and internal temp is in the ~45F range even it was out in the kitchen for about 40 minutes.

    Grill temp holding steady in the ~255
    Why didn’t I get this fancy toy before is beyond me...back to bed, hoping to get a nap

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  5. May 11, 2019 #6865

    Johnd

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    Wait until you move to the next stage. Setting your cook temp digitally and having air flow controlled by the unit to achieve your cook temp, monitoring and adjusting your grill temp and meat temp remotely (on smart phone). Maintain any temp for as long as you have coal. Putting a hunk of meat on overnight is simple and worry-free.
     
  6. May 11, 2019 #6866

    geek

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    This is a learning lesson for sure.
    While upstairs in bed I got an alert from the app that the temp fell below my threshold of 225, I realized I needed to start with more coals to begin with (using the small basket that came with the Weber kettle).....so by the time you open the lid to quickly add coals you lose a lot of heat...so temp went down to 160F but finally back up to a better range.

    I can see that temp control is key on this game for sure...lol
     
  7. May 11, 2019 #6867

    geek

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    What a long day...!!!
    Wife is not a happy camper today, she said “why bother with so much trouble when I can do it in the oven in 3 hours”

    I’m getting ready to take it out at about 198F internal and then let it rest for 40 minutes.

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  8. May 11, 2019 #6868

    ibglowin

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    You can not do it in the oven in three hours. It may be the correct internal temperature but it would be as tough as shoe leather. It is the low and slow cook that breaks down the muscle fibers so that it can be "pulled pork". The oven doesn't add the smoke flavor either. Pulled Pork at Franklin's BBQ in Austin cost $22 a pound for a reason. They cooked it low and slow and that takes time. Time = $$$$......
     
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  9. May 12, 2019 #6869

    geek

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    Final product does not suck and she tried it and went “oh wow”, and approved it

    Wrapped it around 160F and then moved out at 199F, then wrapped and left in a cooler for like 2 hours (we were rushing to go to church), came back home and it was still HOT.

    I learned a few things and the most important is maintaining temp, the main issue I was having was this because I used the small basket that came with the Weber, big mistake as it can only hold some coals but not enough for such a long cook. I think next time I’m trying the snake method.


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  10. May 12, 2019 #6870

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    Holy cow, this stuff came out freaking good..!!!
     
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  11. May 12, 2019 #6871

    sour_grapes

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    Earlier, I was going to say that the end result would change her mind!

    Nobody asked, but you can now understand why the correct expression (which is often mangled) is "The proof of the pudding is in the eating." :HB
     
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  12. May 12, 2019 #6872

    Boatboy24

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    I was going to say "The juice is worth the squeeze.".
     
  13. May 12, 2019 #6873

    ibglowin

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    We had some good friends in for the weekend. It has been cold and rainy for the last couple of days and not very good weather for long smokes outdoors so I decided to do a Winter type of meal since we actually had sleet falling for awhile yesterday. Made red wine braised beef short ribs over ho-made yukon gold smashed potatoes. Some oven roasted garlic/lemon brussels sprouts were on the side. The house smelled amazing all day while they were sloooooooow cooking in the dutch oven.

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    Last edited: May 13, 2019
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  14. May 13, 2019 #6874

    ceeaton

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    Since my Wife isn't my Mom I just did my normal thing...cooked something on the grill. Now lucky me they had Austrailian filet roasts on sale at the Giant for $5.99 per lb. Hacked a hunk of meat off the whole and cooked it over charcoal on the Weber kettle grill for about 50 minutes. Some apple wood but hickory would have been better. Still turned out great and served with corn (that was actually pretty sweet) and spinach with some dirty rice for the non-corn eater in the house. I'll chop up a few pieces of the filet and add it to the leftover dirty rice for a nice lunch tomorrow. Yum!

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  15. May 13, 2019 #6875

    TemperanceOwl

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    You all inspired me this morning! I stopped and got a rack of baby back ribs on the way home from church and put them on my Kamado Joe this afternoon. Combined with a baked potato, mixed veggies and a Chilean Carmenere, it was a fabulous supper!
     
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  16. May 13, 2019 #6876

    Boatboy24

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    A late, large lunch meant snacking on creations from leftovers for dinner.

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  17. May 13, 2019 #6877

    Chuck E

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    Coq au vin simmered in the Dutch oven for about 3 hours, served on croutons with potatoes provencal. Milady made a mixed greens, pear & walnut salad with Dijon vinaigrette. Good, classic French meal for Mother's Day.

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  18. May 13, 2019 #6878

    Boatboy24

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    Very nice, Chuck! What did you wash it down with?
     
  19. May 13, 2019 #6879

    Chuck E

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    2014 Bridalwood Cab
     
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  20. May 14, 2019 #6880

    ibglowin

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    Got shrimps?

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