Carnitas !Quote:
Originally Posted by Bailey Guns
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Carnitas !Quote:
Originally Posted by Bailey Guns
Are you doing the method where you save all the rendered fat and juice and use that to crisp it up afterwards? If not, I highly recommend it.Quote:
Originally Posted by Bailey Guns
Almost done (another few degrees still).
https://i.imgur.com/d2dKq7c.jpg?1
and done:
https://i.imgur.com/rk6gPih.jpg?1
Yes... It's rather tasty for sure.Quote:
Originally Posted by Irving
I like that method for sure.
Smoked another brisket. This was the first time I tried wrapping it in peach paper when I hit the stall.
The results were pretty good, but the cook time was insane and I think it dried out the brisket more.
I actually just pull it apart in the pan with the juice still in it. I guess that's the same thing as what you're talking about.Quote:
Originally Posted by Irving
Attachment 86492
Mmm. Pork shoulder.
Have a pork shoulder, going as well.
I'm glad I bought my new pellet grill when I moved into this house in January. I think I paid $1100 for the Woodwind WiFi 36 with Sidekick. I was checking out the Camp Chef website this past week because I'm looking to get a Grill Box for the Sidekick. The same setup was selling for $1300. I logged in today because somebody was asking me about my rig, and the price is $1600.
...but inflation isn't a thing and there's nothing to worry about. [Kick2]