Search results

Thanks everyone. More ribs not chicken at the weekend.. 1st time cooking for guests on the wsm.

thanks Cliff, I think they needed another 30 minutes.. they weren't pull apart tender in the middle section. Alas we had to eat as my son had a party to attend.. the light up took longer than expected.. you live and learn. I am leaving an hour to get setup in future.

excellent advice... I got caught up on the 165! thanks. it was enjoyed by all..

Did another cook at the weekend, some ribs and then because I had fuel left a Turkey breast. The ribs were lovely but could have done with another 30 minutes. The turkey was dry! I waited diligently until the internal temp it 165f but after reading up a little meat pasteurisation is a...

Sorry friend, photos of what? I have posted plenty of photos.. aren't they showing up?

looks amazing! did you inject or anything? was it moist when cooked and how long did you rest it for? sorry for all the q's - I am going to try a brisket soon so looking for some tips from actual cooks. thanks

they didn't have pork shoulder/butt so I picked up 4 slabs of baby backs (pork loin ribs here in the uk) - will be trying them at the weekend using something like 2-1-1...

Yes it was boneless.. I do normally get my meat from a good butcher so will do in future.. was just worried about temp etc for first cook. I should be able to get bone in shoulder joint! Good idea. On another note costco didn't have any shoulder so I got 4 slabs of pork loin ribs so will try...

Yes - I was definitely caught up on the temp... I think maybe it should have come off sooner and yes more fat next time. We don't typical buy actual "pork butts" in the UK - I guess its the ham. This one opened up and would have gone quite flat... cheap supermarket crap. I am going to costco...

I will ask a mod to move it! appreciate the advise.

oh it won't discourage me! I am buying another two pork butts tonight. Thanks for the info on injecting.. wasn't sure which way to go.. I am also going to wrap it as the crunchy bark didn't do it for me. Also... I cut of all the fat cap on the pork.. is this a bad idea? I plan on doing brisket...

It pulled just fine but personally I was dissapointed, not much flavour and it was dry - I also didn't think much of the crunchy bark. The rest of my family said it was delicious but after seeing me labour all day what else would they have said. I am an advocate of getting the best quality meat...

20:32 @ 195!!! letting it rest for 30 minutes whilst the oven comes to temp for the bread and the bread cooks. bread rolls doubled in size again - in the oven they go.

20:23 @: 192

20:13 meat @ 190.. so close.

19:59 meat @ 187 Bread just about doubled in size, "broke it back" and made into 8 rolls.. now need to let them double again before baking.

19:21 meat @ 180 now..

The slight disparity between the Maverick and the Qmaster is bugging me so I have swapped the crocodile style clip on the Qmaster probe to the same one as the Maverick is using.. the Maverick is now reading 271 for the grill temp and the Qmaster 275. I may calibrate the Qmaster at a later date...

grill temp at 271 according to maverick, qmaster reads 275. It's moving now.. internal meat temp is 174.

it just hit 171 at 18:12.. I have increased grill temp to 275 to get things moving. I will lower it back to 250 when I hit 185 depending on the time.