What are you cooking up, Kazoo?
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What are you cooking up, Kazoo?
Red rub is mine. I applied oil to hold rub and it seems to be working. Two hours later and it still pretty much looks like that. I wasn't liking the amount of heat I was reading when I snuck a thermometer under the lid, so we moved them down to bottom rack instead of top rack. Temp down there is reading 267, compared to barely 205 up top. Also blocked up some gaps. Should go better now, but I'm sure I wasted two hours.
peeled 6 lbs of roma tomato's, diced 2 cloves of GARLIC, 2 tablespoons of basil & oregano, s&p, onion powder and 1/2lb ground sweet italian sausage. Been simmering about 30 min. Probably remove from heat around 5.Quote:
Originally Posted by HoneyBadger
While sitting i'm doing some angel hair pasta. Have a baguette defrosting , some going for garlic bread. the rest will sit till left overs tomorrow.
Other than that, not much ;)
OH yeah. probably binge watch S3 of BLACK SAILS. i can catch the last 5 minutes of the stupor bowl to know everything there is about the gme.
Hitlery for P(rison)RESIDENT 2016 !!!
Greetings from Russelville, Alabama.
I still hate to fly commercially.
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Pulled them at exactly 140 degrees and letting them sit for 15 minutes.
Wife
https://lh3.googleusercontent.com/Vz...=w1698-h955-no
Mine
https://lh3.googleusercontent.com/4D...=w1698-h955-no
Wife thinks mine will be better since I mostly followed a recipe. I think hers will be better because she knows what she's doing. Also, my rub is pretty spicy. I like the more garlicy flavor of hers. Potential smoke ring photos to come.
Wife's rib is way better. :)
Mine is much more tender, but a little under cooked. 10 minutes in the oven at 350?
https://lh3.googleusercontent.com/KY...=w1698-h955-no
They both look good. What's your opinion? . Smoke ring (from the pic) looks ok. It's how everything taste when you're at the table that counts.
140??
145, That's a basic temp for regular pork. Once you go to pulled / shredded pork. The temp jumps to 185-200~
http://www.smoking-meat.com/pulled-pork-recipe
I need to get out of the cooking to the suggested (for some food) temp when it comes to smoking. Like you i keep removing the pork off at 145-150. Never remembering to let it go Longer. It's one of the reasons i strike out when it comes to a good smoked brisket. Letting a cut of beef go to 195-200 is sacrilegious.
Just me and the wife for sb nite...kept it simple, smoked bacon & cheese jalapenos and brats....Attachment 63956
Dry county on Sundays. Some shit in the south is freekin stupid.
The county I lived in S Carolina had similar rules in place. Luckily they changed during my residence there.
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