Epic food porn

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
My kids won't eat pizza. I don't get it.

They probably wouldn't eat pork ribs either but that's another story.

I haven't cooked pork in a long while.
 

anderson750

I'm working on it Rose
Location
Price, Utah
How’d it go?
Really well. I followed my BIL’s recommendation to pull it out at 120 and let it sit for 30 min. It was more on the rare side of medium rare which was fine for me but my wife preferred a more medium side of medium rare. Next time i will probably go to 125 before I pull it.
 

UNSTUCK

But stuck more often.
Really well. I followed my BIL’s recommendation to pull it out at 120 and let it sit for 30 min. It was more on the rare side of medium rare which was fine for me but my wife preferred a more medium side of medium rare. Next time i will probably go to 125 before I pull it.
That’s interesting. In the one we did last week (pics on the previous page) I pulled it at 119. It sat for about 20 minutes before we cut it. The first cut was a perfect pink medium rare. Within like a minute of cutting it all up it became very medium- the pic I posted. I was thinking I need to kill the next one at 117-118. I think 125 might burn it. 😀
 

1969honda

Well-Known Member
Supporting Member
Location
Cache
I'll admit it got a little warmer than I wanted. The goal was 135-140 but when I checked it 15 minutes before I thought it would be there it was almost 150. Let it rest for 15 minutes and it was still really juicy and delicious through the whole cut.
 

frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
Man that looks tasty. What did you cook that on?
Big Green Egg
I still want to build a wood fired oven though.

That does look tasty. Willing to share your sour dough recipe?
Sure, and I'll share the starter if you wish


If you are a big fan of smoke and a little bit of heat, my brother makes his own chipotles and they are absolutely so much better than any commercial product. And he sends it to me in powder form about a Lb. at a time.
 

RockChucker

Well-Known Member
Location
Highland
Sure, and I'll share the starter if you wish


If you are a big fan of smoke and a little bit of heat, my brother makes his own chipotles and they are absolutely so much better than any commercial product. And he sends it to me in powder form about a Lb. at a time.
That would be awesome! That chipotle powder sounds awesome
 

frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
I'm in Draper, so not too far. Just let me know when you want to come by and get the starter and bring a small tupperware container of some sort.
 
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jeeper

Currently without Jeep
Location
So Jo, Ut
Brisket on a bbq.

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You can see all the burnt fat chunks in the back on the 3rd photo. I used all the fat scrapes I cut off to regulate the temp of the bbq. It had a hard time keeping the right temp in the snow storm we are having, so I’d throw the right amount of fat on the top shelf, and it would drip down and catch fire, keeping it hotter inside. Worked awesome, and now the dog has treats for months. 🤣
 
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