So... yesterday I decided to go low and slow on the Gen 2.
Pork shoulder ... mis-read instructions thought six hrs - in the end it took eighteen at about 110-125 C!
Made every mistake — sprayed surface - cooled temperature! Panicked - Covered it - panicked uncovered it - panicked - covered it .. panicked - put Apple juice in drip tray ... got frustrated - thought of dumping it ....
Dinner guests - ‘Sorry, I am ordering pizza!’ ... cue my red face
What did I do right? ... not much...
Great piece of meat from Char, Char, Char, home made spicy rub, injected it with apple juice/ melted butter/sugar, apple wood chips to smoke ....
In the end ... held my nerve and did not chuck it out ...
Finished with a great honey/mustard:chillie glaze ...
bloody magnificent ...
but eating it at brunch not last night’s dinner.
Live and learn I guess!
Here’s a few photos?
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Funny, embarrassing .... eventually yum!
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Funny, embarrassing .... eventually yum!
Powderdigit
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Re: Funny, embarrassing .... eventually yum!
And that weird shot of bbq lid - me at 2am! Didn’t need to check it - my iGrill indicated the heat from phone ... but still had to check.
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Powderdigit
Re: Funny, embarrassing .... eventually yum!
Cooking to time for low and slow can be tricky.
It is both and fun and frustrating working out the nuances on how to do it on your particular Q. Try cooking the day before and reheat. A trick for Christmas. Allows you to cook hot turkey to eat on Christmas Day with Smokey meats like pulled pork and brisket.
Glad to hear it tasted great in the end.
It is both and fun and frustrating working out the nuances on how to do it on your particular Q. Try cooking the day before and reheat. A trick for Christmas. Allows you to cook hot turkey to eat on Christmas Day with Smokey meats like pulled pork and brisket.
Glad to hear it tasted great in the end.
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Re: Funny, embarrassing .... eventually yum!
Jeeez.....that was a funny read....yep but the learning can be somewhat frustrating but in most cases that I've found, not many of the mistakes that I've made in the past weren't edible....somehow a save is just as rewarding as the cooking session itself....maybe more-so.
I had some work friends over once not long after I acquired my first Weber kettle, set the coals up per book instructions for indirect Port roast with Crackling....not long before they started to arrive, I went and checked on it...Holy sheeeeet!! it was blacker than a volcanic rock....OMG i ruined it...what am I gonna do.....put my manual temp probe in and it read smack on 77C....can't believe it.....so i took it off immediately, wrapped it up in foil and placed in a warm oven indoors....on with the baked veggies....all the time thinking to myself....what if the meat is dry and inedible....i didn't have a plan B.
My workmates had arrived.....at least half of them Maoris so I can't impress them with any Hangi skills.....so out came the meat again and me and Kimi started peeling back the blackened crackling....he said eh not bad Bro...bit black...think you used too much smoke but otherwise it ain't bad....so the crackling lasted probably only 5 minutes but the meat was so succulent and tasty and I was so relieved that it wasn't ruined....it turned out a good day.....
But the moral of the story and as 12x7 is trying to say.....when you got folks over for a BBQ.....it's not always great to experiment on the day...allow heaps of time...as he said, cook the day before and reheat on the day...takes the stress out of it...of course you can't do that with crackling as it goes mushy real quick but when doing something that requires alot of time.....give yourself a wide margin of time.
Cheers
Davo
I had some work friends over once not long after I acquired my first Weber kettle, set the coals up per book instructions for indirect Port roast with Crackling....not long before they started to arrive, I went and checked on it...Holy sheeeeet!! it was blacker than a volcanic rock....OMG i ruined it...what am I gonna do.....put my manual temp probe in and it read smack on 77C....can't believe it.....so i took it off immediately, wrapped it up in foil and placed in a warm oven indoors....on with the baked veggies....all the time thinking to myself....what if the meat is dry and inedible....i didn't have a plan B.
My workmates had arrived.....at least half of them Maoris so I can't impress them with any Hangi skills.....so out came the meat again and me and Kimi started peeling back the blackened crackling....he said eh not bad Bro...bit black...think you used too much smoke but otherwise it ain't bad....so the crackling lasted probably only 5 minutes but the meat was so succulent and tasty and I was so relieved that it wasn't ruined....it turned out a good day.....
But the moral of the story and as 12x7 is trying to say.....when you got folks over for a BBQ.....it's not always great to experiment on the day...allow heaps of time...as he said, cook the day before and reheat on the day...takes the stress out of it...of course you can't do that with crackling as it goes mushy real quick but when doing something that requires alot of time.....give yourself a wide margin of time.
Cheers
Davo
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Re: Funny, embarrassing .... eventually yum!
Cheers Davo and 12*7 - in the end, we all had a good laugh ... interestingly - I read online about a ‘danger zone’ for low and slow - I don’t think I got mine to 60c quick enough and many people would have chucked my pork out for fear of food poisoning- but ... I’m typing this ... and therefore - I haven’t left this mortal coil yet. Finger crossed I wake up in the morning.
Perhaps the chillies killed the germs?
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Perhaps the chillies killed the germs?
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Powderdigit
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Re: Funny, embarrassing .... eventually yum!
Funny story Davo! On crackling - when I do my pork in a Weber Kettle - I put two strips of foil running parallel with charcoal trays - even though I set up for indirect - this helps protect sides of crackle from fierce heat when you first put the pork in. Usually works well to protect crackle - leaving it crisp and golden brown.
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Re: Funny, embarrassing .... eventually yum!
I have since gotten a lot better at it....just went back to basics according the the Aussie Kettle book that came with the kettle.
https://www.aussiebbq.info/forum/viewto ... +to+basics
Cheers
Davo
https://www.aussiebbq.info/forum/viewto ... +to+basics
Cheers
Davo
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Re: Funny, embarrassing .... eventually yum!
Hey PD
Any cook/bbq you can eat is a good one. Ihad a mate stay herd on the farm for a couple of days and he is thinking about using his weber kettle and try a low n slow, the main point I told him and as the others have said....you have to cook to temperature - you cannot cook to time as every piece of meat is different.
Any cook/bbq you can eat is a good one. Ihad a mate stay herd on the farm for a couple of days and he is thinking about using his weber kettle and try a low n slow, the main point I told him and as the others have said....you have to cook to temperature - you cannot cook to time as every piece of meat is different.
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Re: Funny, embarrassing .... eventually yum!
Good looking pork on that thread Davo - and that's the old book I have for my kettle too. From memory, this is the book that I first learned to cook to tim by width - 90mm - 90 minutes; 110 to 110 etc...
Cheers for the advice too, Bronson; I am actually finding my iGrill 3 really helpful. Cooking to temperature works.
Cheers for the advice too, Bronson; I am actually finding my iGrill 3 really helpful. Cooking to temperature works.
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