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Re: Thick pork chops, juicy, good temps but tough! Help!
Try sous vide, maybe 135-140° for 1 1/2-2 hours. Then sear in a CI pan, stovetop or egg. If you don't have a SV, heat the water and put it in a pre-heated cooler. It'll stay pretty hot for …1 · -
Re: How do you sauce your pulled pork?
Some guys always let it rest. Some never do (unless it finishes early). I never could tell the difference. I've been known to eat it right off the grid. =) (It was late, I was hungry and the oth…1 · -
Re: Fred's Franks
Ouch! Lucky man! Could have been FAR worse.1 · -
Re: Fire following your start up
Seriously? You guys get it that hot before you walk away? I start mine with a map torch, hold it in each spot about 10 seconds (usually 3-4 spots, about 10 sec ea). When I remove the torch, I can…2 · -
Re: Lazy Man Ribs
They look good, but what was the point of starting in the oven?2 ·
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