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JaredMD

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JaredMD
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  • Re: Boneless pork shoulder - never again

    I'm confused.. you left the egg for 2 hours and came back to it having shot up 100 degrees.. at 425 I don't know that having a bone or not in a 5 lb shoulder would have made much of a difference in how fast the thing cooked.  The temp issue and the need to FTC for 5 hours seems like a bigger point of comparison for this cook.

    If you said you had a boneless shoulder that you held at 325, brought it steadily to 200-210, FTC'd for ~2-3 hours and didn't like the taste or texture compared to previous, similar cooks with a bone in shoulder it might make a lot more sense to have a bone in vs boneless discussion.
  • Re: First spatchcok chicken

    Raised direct will probably give you a crispier skin, but I've always had great success with skin, whether direct or indirect, when leaving the bird uncovered in the fridge for a night or so after spatching it.
  • Re: Saturday eats

    Looks awesome man!  Grilled peaches are so great..
  • Re: Memphis in May Festival

    jccbone62 said:
    Walking in the front entrance. This is my first picture post and my first time posting from my phone. Hope it comes out ok.
    That's either a very fortunate or very unfortunate wrapping job on the right hand scaffolding :D
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