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ChokeOnSmoke

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  • Re: Chuck roast...now what?

    ChokeOnSmokeChokeOnSmoke
    Looks tasty! If you want a change of pace from this, I cook chuck roasts exactly the same way as you'd do a pork butt, just take the internal temp up higher (like you did for this) 210-215 or s…
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  • Re: Pizza Dough Plan

    ChokeOnSmokeChokeOnSmoke
    I do what this guy says. He's clearly spend his life mastering pizza making. http://www.varasanos.com/PizzaRecipe.htm Here's the part of pizza making that I pay most attention to: * Autolys…
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  • Re: Meatloaf?

    ChokeOnSmokeChokeOnSmoke
    Straight on the grid, indirect with drip pan under. Take it to 155º internal at about 400º egg temp. Nice crispy crust, juicy inside. Spectacular.
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  • Twin 10.5 pounders

    ChokeOnSmokeChokeOnSmoke
    Did 21 pounds of pork shoulder this past Sunday. Smoked em at 350º grid / 375º dome and pulled them at 195º internal temp which took 5.5 hours. Ended up with 8.5 pounds (that just under 60% shrinkage…
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  • Re: Sunday Stir Fry

    ChokeOnSmokeChokeOnSmoke
    Yup, wife made rice indoors ahead of time. The rest i do in groups (meat, couple types of veggies at a time). Combine everything back together at the end with the rice & sauce.
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