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Re: Pizza Question Concerning Setup
This is how I used to do mine... Done 'em in the oven for the past 3+ years though. =)2 · -
Re: Large Butt: concerned center wont pull
If you are concerned about sugar burning, I don't think that happens until 350° or above. I've never used Bad Byron's, or any other commercial rub, on a butt. I understand BB is very s…1 · -
Re: for chili: ground chuck vs. ground brisket?
@Mickey will be so pleased! About half the time, I do that too. =) And I also prefer cubed beef to ground. It's a bit of a pain, but the texture is much bettah. Chuck or even eye round. Any bee…1 · -
Re: Large Butt: concerned center wont pull
It'll be fine. No foil needed, no need to cut it in half either. Cook until a probe can be inserted in multiple places with no resistance. When it can, you are done. As mentioned, that temp rang…3 · -
Re: Sous Vide Pulled Pork
Keep in mind that Kenji has no clue about the egg. And doesn't seem interested in learning. Guesswork? Attention-intensive? Plus I wouldn't be surprised if he or Serious Eats or both gets …2 ·
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