What's that you're eating?

[DocJekl]

 

[toker]

Sorry to hear that.

What was your ending temp? I usually shoot for 203F. The other thing to keep it moist is to use the Texas Crutch when the stall occurs (usually around 150F to 160F). However, the Crutch does tend to eliminate some smokey flavor and it softens the back. Sometimes I will just jack the temp to 300F or even 325F during the stall to shorten the time, and that helps keep it moist.

Better luck on the point!

I wrapped at around 160° and finished at 203°. The flat finished 4 hours sooner than the point. I let it rest for 5 hours before cutting it. I'm not sure where I went wrong, but it seems like it was just really lean. I think it just happens sometimes.

The point came out much better. Ended up with a really nice smoke ring and it was really tender.

 

[The Amazing Virginian]

I wrapped at around 160° and finished at 203°. The flat finished 4 hours sooner than the point. I let it rest for 5 hours before cutting it. I'm not sure where I went wrong, but it seems like it was just really lean. I think it just happens sometimes.

The point came out much better. Ended up with a really nice smoke ring and it was really tender.

That is pure food porn right there!!!

 

[ferider]

White meat yesterday, dark meat tonight:

 

[Cap’n Smudge]

Wish I could take the credit for this beautiful bird (it was delicious as well) but it was all my brother in law.

 

[NWFRS]

Pile-o-leftovers for lunch.

 

[Daverous]

I put this MFer under foil to keep warm while the lady was in the bath. I'll be damned if my pink medium rare turned brown and gross sitting in the pan for an hour. F baths. If I can't eat it I'm turning it into bath salts for her to complain about later...

Great news. A Sazerac rye old fashion is better than an actual Sazerac. If you were wondering.

 

[tinfoil hat timmy]

yesterdays round 1 a few bites in

 

[tinfoil hat timmy]

Round 2 a few bites in

 

[ferider]

1st Thanksgiving day was white meat, stuffing and carrots. Yesterday was dark meet and potatoes.

Still some turkey left for sandwiches, even though the puppies are helping

 

[tinfoil hat timmy]

 

[Nathan the Machinist]

^oh my god

 

[tinfoil hat timmy]

super tasty.

cranberry and cheddar.

 

[tinfoil hat timmy]

 

[tinfoil hat timmy]

need recipes please

White meat yesterday, dark meat tonight:

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Wish I could take the credit for this beautiful bird (it was delicious as well) but it was all my brother in law.

 

[ferider]

need recipes please

Potatoes, gruyere (2 layers, one in the middle, one on top), heavy whip cream, some salt and garlic. Dry the potatoes with a paper towel before baking, usually 45 - 60’ @350F. You can google “Gratin Dauphinois” for precise quantities, I do by feel ...

Cheers,

Roland.

 

[Cap’n Smudge]

need recipes please

Turkey cooked on a big green egg.
That’s all I’ve got.
I can check with my brother in law on temps and time.

 

[Cap’n Smudge]

He said, “Ok. Here goes
Green egg at 300
2.5 hours
Butter drizzle at 1 hour
Indirect heat
Drip Tray filled with carrots onions beer apple juice Turkey neck
Beer soaked apple wood chips right before I put the Turkey on.
Covered for 30 min once off the egg”

 

[Big DJ]

Oryx steak, new crop Pinto beans, fresh salad and 2018 Haut-Bages Liberal.
I'm in heaven.

 

[NWFRS]

Greek takeout tonight.