mybowtie
ArboristSite Operative
Tri Tip roast marinaded in a bunch of good stuff.
Just about ready to come off the grill.
View attachment 556017
That's one good looking roast.
Never had tried tip.. gonna have to fix that.
Tri Tip roast marinaded in a bunch of good stuff.
Just about ready to come off the grill.
View attachment 556017
Got my pork belly's out of the cure and cleaned up to go into the fridge to dry to get ready for a cold smoking. Cooked a few slices to test before they go in the smoker.
Finally some nice weather and I've been jonesing to fire up grill.
And as usual over my head I go.
I was wanting to try pulled pork again and I decided to follow this recipe.
http://howtobbqright.com/pulledporkrecipesimple/
I really like his website.
So yesterday morning I got a pork butt. A little larger than I wanted but it will cover my lunches for the week.
All mustard'd up.
Rubbed down and hanging out until grill gets stabilized
Now last time I did a butt it went too fast. I figured it was a temp issue due to the firebox placement.
I picked up another maverick because I ripped out wires from the thermocouple on the green mountain probe.
I set that maverick up as a grate temp using one of the surface temp thermos as the base.
Interdasting to say the least. Grill set at 235 maverick reading 265[emoji15]
I then found this nifty feature in the green mountain app.
I cranked it as high as it would go to +20.
Grill set at 230 and this was the grate reading.
Much better. I can deal with this.
I'm going to get a dedicated grate temp probe and am going to pull the trigger on this.
http://www.thermoworks.com/Smoke
Threw the butt on at 11am and that sucker took its sweeeeeeet time to get to 165. Perfect. This is how it's supposed to go. It was dark out and I had the headlamp on.
Got it all foiled up and back on to finish.
Fell asleep on the floor with the dog. He had a rough day and I was beat from hauling wood.
Hit 195 at 1030. Starting Pulling it at 1100pm.
It didn't pull apart....it fell. [emoji2][emoji2]
Absolutely incredible. I nailed it. I had 4 sammiches at midnight. [emoji38]
Oh and this stuff....is....awesome.
Sorry to see the pup is hurting, but I'm thinking a few tidbits of that pulled pork will make him feel better.
It would make me feel better if I had some.
Amberg. Great start on your soon to be bacon... I just picked up 65# of bellies from my local butcher.
Temps dropped here, so there vac sealed and frozen until temps will be in the upper 30's. Hoping I can start brining late next week.
Do you wet or dry brine? And how long do you smoke yours for?
Just starting the first 3 hour smoke. I did another one Saturday, might do one more tomorrow.
Got a nice bone in ribeye roast, cut my own steaks that are 2 inches thick. Seasoned and put on the Traeger for a special meal tonight. These were quite a hit. It was a 18# roast and I got 8 steaks out of it. I only did 4 steaks for our family of 8. The steaks are that big. So the other 4 steaks are in the freezer for another night.
Sent from my iPhone using Tapatalk
Got a nice bone in ribeye roast, cut my own steaks that are 2 inches thick. Seasoned and put on the Traeger for a special meal tonight. These were quite a hit. It was a 18# roast and I got 8 steaks out of it. I only did 4 steaks for our family of 8. The steaks are that big. So the other 4 steaks are in the freezer for another night.
Sent from my iPhone using Tapatalk
I've got a Thermo Works Smoke. It's a nice unit.Finally some nice weather and I've been jonesing to fire up grill.
And as usual over my head I go.
I was wanting to try pulled pork again and I decided to follow this recipe.
http://howtobbqright.com/pulledporkrecipesimple/
I really like his website.
So yesterday morning I got a pork butt. A little larger than I wanted but it will cover my lunches for the week.
All mustard'd up.
Rubbed down and hanging out until grill gets stabilized
Now last time I did a butt it went too fast. I figured it was a temp issue due to the firebox placement.
I picked up another maverick because I ripped out wires from the thermocouple on the green mountain probe.
I set that maverick up as a grate temp using one of the surface temp thermos as the base.
Interdasting to say the least. Grill set at 235 maverick reading 265[emoji15]
I then found this nifty feature in the green mountain app.
I cranked it as high as it would go to +20.
Grill set at 230 and this was the grate reading.
Much better. I can deal with this.
I'm going to get a dedicated grate temp probe and am going to pull the trigger on this.
http://www.thermoworks.com/Smoke
Threw the butt on at 11am and that sucker took its sweeeeeeet time to get to 165. Perfect. This is how it's supposed to go. It was dark out and I had the headlamp on.
Got it all foiled up and back on to finish.
Fell asleep on the floor with the dog. He had a rough day and I was beat from hauling wood.
Hit 195 at 1030. Starting Pulling it at 1100pm.
It didn't pull apart....it fell. [emoji2][emoji2]
Absolutely incredible. I nailed it. I had 4 sammiches at midnight. [emoji38]
Oh and this stuff....is....awesome.
Outstanding.Got a nice bone in ribeye roast, cut my own steaks that are 2 inches thick. Seasoned and put on the Traeger for a special meal tonight. These were quite a hit. It was a 18# roast and I got 8 steaks out of it. I only did 4 steaks for our family of 8. The steaks are that big. So the other 4 steaks are in the freezer for another night.
Sent from my iPhone using Tapatalk
I've got a Thermo Works Smoke. It's a nice unit.
I also got a MK4 Thermo Pen. Excellent thermometer. The 1.5 second response time really make it handy for grilling.
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