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F00D P0RN

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Grill set up and going at 3:45
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Roast on the Grill
 
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5:00pm resting
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5:30pm I opted to do my first one as more of a roast than pulled pork since its hard to judge the cooking time of such things. This was at 190 but it stalled at 165 for 6 hours which was crazy. I would guess another 45min for pulled pork as the bone came out fairly easily and most of the fat had liquefied and dispersed. It was excellent but next time I think after about 8 hours on the grill I'd finish it in the oven which would be a lot easier. I'm guessing there is only so much smoke flavor that you can get the way I did it on the kettle and after 6 hours or so you aren't infusing any more smoke flavor into it since it has already developed a nice crust.

This was an experiment and i'd stay a pretty successful one but I also learned a lot I could do better or easier. All 10 who ate this loved it including picky children from the age of 4 - 12. Although a couple would not eat the outer layer.
 
You gotta love something as cool as that and for a good cause. I see they're out of Strasburg, CO, I can get there in about 40 minutes. That will definitely make me get that one vs the other brand I saw a couple weeks ago at the Colorado Frisco BBQ Challenge. Got to see Johnny Trigg and a few others from that Kingsford bbq show, (Trigg took 1st in ribs of course). I just got a brand new laptop and switched to Mac for the first time ever, so I haven't found how to load pics yet.
 
I compulsively turn frozen Ahi steaks into poke. Will take a picture.
 
One of the few meals I make regularly for the VT household is fajitas (or my version of it). Most of the time chicken, occasionally steak, but this past week I used some frozen mahi mahi filets from Trader Joes. Holy God were they good. I have some I'm having for leftovers today I'll take a pic of.
 
CuseFaninVT said:
One of the few meals I make regularly for the VT household is fajitas (or my version of it). Most of the time chicken, occasionally steak, but this past week I used some frozen mahi mahi filets from Trader Joes. Holy God were they good. I have some I'm having for leftovers today I'll take a pic of.
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I'm a huge fan of tacos, fahita's, pitapocket anything you can build your own and mix things up with is a lot of fun and generally tasty. The kids enjoy having choices as well.
 
I had SOS in basic training back in the 60's but I can't find the picture I took with my Kodak camera.
 
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Got it around 1 on Saturday and smoked a couple hams. No seasoning or anything just hung them and let them go for 2 hours. Might be the easiest way to smoke something there is. This thing is simple and worked great.
 
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I'm smoking these this weekend.

The first is a small 3lb picnic cut that will become pulled pork.
The second is a pork loin that's between 4/5lbs.
Both are in apple juice based brines that are slightly different.

I plan on starting the picnic after lunch, then I'll add the Loin about 3 hours later. By the time the loin is done around dinner that small picnic should be ready to come out and be wrapped to stew itself to the finish.
 
Sunday wound up being a crazy day with timing, people being there and water leak right during serving time. So I didn't get all my normal pictures. Here's the picnic cut before hitting the smoker and hanging in the smoker. It made some great spicy/tangy pulled pork though. 2:45 hanging, then 1:00 wrapped and and then 1:00 stewing in its own juices.

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Here is the loin before and after. Sadly right after the after pic I had to handle the water leak so my Mom cut the loin, which had a nice smoke ring, and I got no picture. Meanwhile my dad had the picnic cut all pulled apart and was mixing it with my finishing sauce by the time I finished fixing the leak and cleaning up. By then I was more than ready to eat. This one took only around 1:20 hanging and then 20min sitting.
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Ate out without the kids Friday.

This is mine: A flat iron steak grilled with white wine, butter, fresh rosemary and then topped in a red wine demi glaze. Not spectacular and the steak was only 8oz but it was a good meal.
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My wife had Mussels, which were actually a great deal for 11 bucks.
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Some chicken breast with bone and skin that I did on the barrel Saturday. They took all of 1:15 and the meat was as moist as I have ever had with chicken. I did notice that smoking them did not give you that nice crusty skin and even some of the thin fat layer under the skin had not liquefied. I think next time when they are about 10 degrees shy of 170 I'll put the rack in, leave the lid off and grill each side for a few minutes to combine the best of both worlds. They were delicious.
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You guys are all slacking on the food p-o-r-n . . . . . . just saying.
 
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jordoo said:
You guys are all slacking on the food p-o-r-n . . . . . . just saying.
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Went out with my family this past Saturday. I should have taken some photos. Ate a place in Vergennes, VT called Bar Antidote. Really good. My almost 12 year old son got the mussels and devoured them like nobody's business. The wife had tuna tacos and I had the pasta carbonara with scallops. Awesome.
 
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