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Posted on 7/3/23 at 7:20 pm to deeprig9
Why do you have David Pollack's phone number?
Posted on 7/3/23 at 7:22 pm to deeprig9
And it begins…
Picked up 3 racks from Four Oaks Farm today. Locally sourced pork.
Salting overnight and will rub tomorrow. Thinking I’ll get them going around 1pm for dinner.
As a reminder:
Pork theme music
Picked up 3 racks from Four Oaks Farm today. Locally sourced pork.
Salting overnight and will rub tomorrow. Thinking I’ll get them going around 1pm for dinner.
As a reminder:
Pork theme music
This post was edited on 7/3/23 at 8:06 pm
Posted on 7/3/23 at 8:36 pm to SquatchDawg
Man those look fantastic
Posted on 7/3/23 at 8:44 pm to LSUHobNailBoot
They’ve got great stuff there.
Posted on 7/3/23 at 8:46 pm to K9
No seed oils involved…
Posted on 7/3/23 at 10:43 pm to IT_Dawg
I’m going to be up late waiting for my son to get back to Carowinds with his Church group. Don’t think I’ll make it to 3am though. Babysitting a smoker all night gives you a clear head start in my book.
I did that with a butt that I wanted ready for lunch once and that’s a grind.
I did that with a butt that I wanted ready for lunch once and that’s a grind.
Posted on 7/4/23 at 12:13 am to K9
quote:
Why do you have David Pollack's phone number
I dont. That exchange was from another poster.
Posted on 7/4/23 at 2:46 am to IT_Dawg
No beer yet, but the brisket is on the with the smoke going.
Rise and Shine….
Rise and Shine….
This post was edited on 7/4/23 at 3:19 am
Posted on 7/4/23 at 7:27 am to IT_Dawg
Fruit Salad Pete, is this the laziest group of cooks you’ve ever seen? Or do you think they’re keeping their cards close waiting to drop bombs?
We’re burning daylight here..
We’re burning daylight here..
Posted on 7/4/23 at 7:30 am to Jefferson Dawg
I give FSP bonus points for being an early riser
Never trust a lazy bum who sleeps when the sun is up
Never trust a lazy bum who sleeps when the sun is up
Posted on 7/4/23 at 7:38 am to Jefferson Dawg
Posted on 7/4/23 at 7:57 am to Jefferson Dawg
First opening….smoke is Hickory and Mesquite with a tiny bit of cherry
In its stall at 160 for the last 90mins.
Looking good so far.
In its stall at 160 for the last 90mins.
Looking good so far.
This post was edited on 7/4/23 at 7:59 am
Posted on 7/4/23 at 8:06 am to Jefferson Dawg
quote:
Fruit Salad Pete, is this the laziest group of cooks you’ve ever seen? Or do you think they’re keeping their cards close waiting to drop bombs?
Just guessing others are doing something that doesn't take quite as long, like Ribs or Steaks or Burgers....
Link...
Posted on 7/4/23 at 8:38 am to IT_Dawg
quote:
doesn't take quite as long
One day I hope to dedicate 16 hours to a piece of meat.
Today is not that day.
My whole meal will be ready in 90.
Posted on 7/4/23 at 8:44 am to IT_Dawg
Are you happy with the bark development?
Posted on 7/4/23 at 8:48 am to K9
quote:
Are you happy with the bark development?
For where it is in the cook, yup! The next couple hours are critical to bark development
I used a smoked paprika based rub, so it’s going to have more of that orangish tint to it, as opposed to the really dark black bark. Also have some brown sugar in the rub so don’t want that to burn either
This post was edited on 7/4/23 at 8:57 am
Posted on 7/4/23 at 9:06 am to Jefferson Dawg
quote:
Fruit Salad Pete, is this the laziest group of cooks you’ve ever seen? Or do you think they’re keeping their cards close waiting to drop bombs?
No need to jump the gun and have dinner ready at 2pm. Getting ready to dry our my brown sugar for the rub. If you don’t it gets clumps and is aggravating to work with.
This post was edited on 7/4/23 at 9:08 am
Posted on 7/4/23 at 9:13 am to SquatchDawg
Oh shite...
Posted on 7/4/23 at 9:24 am to K9
So far only one contestant posting a soundtrack with their cook. Have to think judges will take that into consideration
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