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Basscat
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- Basscat
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Comments
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Congratulations! Too Cool!!!
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Usually just another hour or so, if they aren't too big. I usually trim them St. Louis style, if you leave them whole they may take longer.
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Awesome! Great article, and congrats on the recognition!
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Looks good! I hate foil, it tastes icky to me. I put my ribs on and leave the lid closed for 5 or 6 hours. The Egg takes care of the moisture, don't need liquid in the drip pan. Smoke, rub, sometimes a little sauce at the end. Works for me.
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With your dome temp at 215, your grate temp could be as low as 180 or so. Try 250 dome next time, or even 275. The pork won't mind, and will be done way sooner.
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So sorry for your loss. Been there too many times, I know the feeling. Hang in there, and care for Mr. H, he will miss her too.
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Danger zone is 40-140, so you are fine. Crank it up to 300 if you need to speed it up, butts are very forgiving.
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Waaayyyyy too salty for me, but as usual, YMMV. Might be OK if cut with other less salty things, as others have said. I really like his Jubilee Seasoning on fish.
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So sorry. I know that feeling all too well.... Your pictures are a wonderful tribute to him. Hang in there.
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Use chunks, don't soak, on the coals. That's my story, and I'm stickin' to it
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Wow, awesome! That is one beautiful piece of meat! (Not referring to the haggis I so love the Mini, cooking an organic thick cut pork chop on mine as I type. It's a very fun little cooker, looks like you are going to love yours! Congrats!
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Hmm, not as sweet as some years, smaller, not "pretty", but very "peachy" tasting, clean is the word that comes to mind. All depends on the weather, I guess, we had a lot of rain early, and no late freeze for a change. These Ozarks peaches are reall…
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Hang on, haven't tried one yet..... They aren't real pretty....
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Thanks! They came out great.
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Sounds great!
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Thank you! They were a very nice way to end a week.
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Thanks! They came out great.
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I've been doing loin backs for awhile, but have to rethink that, these spares were great!
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Thanks! They were really good...
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That's the issue with me, but with these I got the fat rendered, and they were awesome. Started at a lower temp, and ramped up. Most of the fat was gone and some was crisped up on the edges to cracklin's. Came out great!
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Just have to cook them long enough to render the fat out, otherwise they are too greasy for me. These came out perfect, a little crunchy around the edges in places and juicy and tender in the middle, with a little pull off the bone. Started around 2…
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That sucks Whatever it's worth, thanks for all your efforts, you know this forum has meant a lot to a lot of people. I really appreciate all you guys have done.
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So sorry to hear, Max. Hang in there.
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Turkey pepperoni was good. Flavor is good, much less fat, the texture is a little different, but not bad, especially after it was cooked.
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And semi OT, if you are looking for a new compact camera, I'm loving my Panasonic Lumix, so handy and easy, I use it way more than my fancy camera, and it does pretty well.
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Put Pineapple Head on shrimp. Seriously
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So sorry for your loss I know the feeling all too well, remember the good times and keep your other pups close, they will be missing her too.
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On the Egg all the way. Set it at 250 and forget it for 5 hours or so for loin backs, 6 or so for spares. Sauce the last 30 minutes or so if desired. Works for me. Some use foil, but I never have.