F00D P0RN

[jordoo]

Grill set up and going at 3:45

Roast on the Grill

 

[jordoo]

5:00pm resting

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.

 

[jordoo]

http://pitbarrelcooker.com/about

Just ordered this after researching smokers for 2 weeks.

 

[ssbriefcase]

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.

 

[CuseCPT]

I compulsively turn frozen Ahi steaks into poke. Will take a picture.

 

[jordoo]

Dinner when the wife and kids aren't around.

 

[jordoo]

Had this and some corn on the cobb for dinner last weekend.

 

[CuseFaninVT]

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.

 

[jordoo]

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.

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.

 

[victor]

I had SOS in basic training back in the 60's but I can't find the picture I took with my Kodak camera.

 

[jordoo]

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.

 

[jordoo]

Great smokey flavor.

 

[jordoo]

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.

 

[jordoo]

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.

 

[jordoo]

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.

 

[mountaincuse]

Didn't get a chance to get a pic of the chicken wings we grilled, but this was good:

 

[jordoo]

No wife no kids Monday dinner of leftovers was excellent and relaxing.

 

[jordoo]

Didn't get a chance to get a pic of the chicken wings we grilled, but this was good:



View attachment 48085

That looks awesome!

 

[jordoo]

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.

My wife had Mussels, which were actually a great deal for 11 bucks.

 

[jordoo]

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.

 

[jordoo]

Last one of the chicken.

 

[jordoo]

You guys are all slacking on the food p-o-r-n . . . . . . just saying.

 

[CuseFaninVT]

You guys are all slacking on the food p-o-r-n . . . . . . just saying.

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.

 

[mountaincuse]

You guys are all slacking on the food p-o-r-n . . . . . . just saying.

 

[jordoo]

View attachment 48807

Now that's a chillidog!