Tony Coloma
TVWBB Pro
Friday early start. 4 to 5 dinner time.
Start after 8am slow 150 start.
A little slow but plenty of time.
1130-1230 stall. Wait a bit. Raise temp. Eventually wrap pans. Keep testing. Close but not quite. Then the temps stall again.
195 was another hurdle. Temp was raised. Wrapped directly. 325, then 350.
Pulled it out at last minute. Fought traffic for two hours. Roads closed. Friday traffic. VIPs everywhere.
Still wowed the crowd but what happened.
I have heard here that a second stall is possible, but this was a first.
There was liquid in the pan for a majority of the time. But even directly wrapped, nothing. I got lucky it still worked out.
Course pulled pork is hard to ruin
Start after 8am slow 150 start.
A little slow but plenty of time.
1130-1230 stall. Wait a bit. Raise temp. Eventually wrap pans. Keep testing. Close but not quite. Then the temps stall again.
195 was another hurdle. Temp was raised. Wrapped directly. 325, then 350.
Pulled it out at last minute. Fought traffic for two hours. Roads closed. Friday traffic. VIPs everywhere.
Still wowed the crowd but what happened.
I have heard here that a second stall is possible, but this was a first.
There was liquid in the pan for a majority of the time. But even directly wrapped, nothing. I got lucky it still worked out.
Course pulled pork is hard to ruin