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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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19608000 No.19608000 [Reply] [Original]

will update hourly

>> No.19608010

>>19608000
smoke this
>*unzips dick*

>> No.19608012

>bowls of fruit
why do people do this
good luck with the pork shoulder

>> No.19608020
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19608020

Cayenne
Turbinado Sugar
Kosher Salt

>> No.19608028

>>19608012
where do you store yours then?

>> No.19608029
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19608029

>> No.19608056

>>19608028
ᶜᴿ ᴬᴬᴹ ᴵᵀ ᶜᴿᴬᴹ ᴵᵀ ᴺᴼᵂ

>> No.19608064
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19608064

now she's going

>> No.19608070

>>19608012
lol i noticed this too.

>> No.19608072

>>19608000
>will update hourly
don't

>> No.19608075

>>19608000
yeah keep us updated. in the mean time, go make some sides.

>> No.19608079

Nice pool anon. I would definitely poop in it. Good luck on the pork shoulder too

>> No.19608092
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19608092

>> No.19608114
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19608114

>>19608092
built for BBS(big butt smokin)

>> No.19608173

>>19608114
any more boston butts?

>> No.19608283

>>19608064
Are you in North Florida?

>> No.19608301

>>19608012
do you just let your fruit roll all over the countertops?
>>19608020
where is the pepper and garlic powder?

>> No.19608305
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19608305

>>19608173

>> No.19608379

>>19608283
Southern Nevada

>> No.19608396
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19608396

I didn't know which kind to get, I bought this bread before, so I got both

>> No.19608397
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19608397

flip time
>>19608396
*I never bought this bread before

>> No.19608417
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19608417

>> No.19608419
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19608419

>> No.19608430

I enjoy this thread, but think your binder game is a bit weak.

>> No.19608435

OP if you wanna smoke pork I got you covered.

>*unzips dick*

>> No.19608448
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19608448

Just get a pit barrel, so much easier

>> No.19608452
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19608452

More pit barrel

>> No.19608455
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19608455

Chicken also super easy.

>> No.19608461
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19608461

Last one, retard proof brisket, because I'm basically a retard

>> No.19608578

>>19608419
Luv me some BGE, but, wtf are you doing? This is a strange way to to pork shoulder. No platesetter? Where are the chunks? Not enough coals? Bottom vent wide open? Grill marks? Dirty cast iron grate? Explain, OP. Take us on your picnic roast journey with you.

>> No.19608584

>>19608064
What wood?

>> No.19608586

>>19608379
They have plants in Nevada?

>> No.19608590

>>19608396
Always the sweet rolls.
At least you got Kings Hawaiian.
The others are all shit.

>> No.19608595

>>19608417
Too hot.
And if you're lookin you ain't cookin.

>> No.19608682

>>19608584
hickory and/or maple. I can't remember

>> No.19608713
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19608713

>> No.19608731

>>19608417
>>19608713
What do you have this running at? Cool that shit down, bro. Also, toss a pan of water in there.

>> No.19608769

>>19608000
>>19608731
It was unironically too low at 200

>> No.19608771

>>19608713
hey are you going to put it in an aluminum disposable pan with some apple juice after it's been on there for 3 hours? Or at least spray it with apple cider vinegar / apple juice 50/50 mix every 30min?

>> No.19608778

>>19608771
Nah I’m just gonna let it rip, pork shoulder is forgiving

>> No.19608782

>>19608713
Zero crust cause you didn't use a binder, too high of heat is gonna make that dry AF. Major faill my guy.

>> No.19608789

>>19608782
Just wait you smug bitch

>> No.19608802

>>19608586
only if there's water

>> No.19608871
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19608871

>>19608578
fire starters were being shitty so I had to open the bottom vent to get it over 250

>> No.19609024

Starting the sauce soon

>> No.19609057
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19609057

>>19608000
Ketchup
Apple cider vinegar
Worcestershire
Mustard
Cayenne

>> No.19609060
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19609060

slaw

>> No.19609062

>>19609024
Hey is there any way you could maybe stop the thread?

>> No.19609074

>>19609062
Sorry

>> No.19609097

>>19609074
Apology not accepted. Any chance you could send me a bit of that meat so I can have a little nibble? I’m in Australia. You can pay for posting.

>> No.19609101
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19609101

time to come off

>> No.19609103
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19609103

>>19609097
only if there's no shipping fee

>> No.19609114
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19609114

>> No.19609120

>>19609114
keep it going anon, I have masturbated yet today and your meat on sweet Hawaiin buns are really doing it for me.
good looking slaw btw

>> No.19609124

>>19609120
havent*

>> No.19609130
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19609130

>>19608000
>WITNESSED
THESE are the kind of breads /ck/ USED to have all the time...
Hopefully we can keep a few good cookalongs running again... there have been some great effortpoasters lately now that school's back in session.
>In a cookin' bread of all things...
Look forward to RAPING the results.

>> No.19609137
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19609137

>>19608056
KEK!!
Nevar chance /ck/... NEVARR change.

>> No.19609140
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19609140

>>19608173
Here's one...I think.

>> No.19609161
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19609161

>>19608455
>checked
WOULD.
OhMYGAAAAHD..I can imagine the juices...

>> No.19609168

>>19608713
PAY ATTENTION, ANON!
>>19608731
>>19608771
>>19608782
All sound-- Weird you say it was too low.

>> No.19609171

>>19608871
STill looks edible...Aw HELL, Who am I kidding... I eat almost ANYTHING as long as it still has moisture in it.

>> No.19609180
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19609180

>>19609057
>HELLMANNS West of the Missisippi.
BASED
Still, kinda fucked that it IS NOT the same shit as 25 years ago...

>> No.19609184
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19609184

>>19609062
...

>> No.19609186
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19609186

>> No.19609191
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19609191

satiating/10
would make again, would cook for a friend

>> No.19609199

>>19609191
doggy

>> No.19609203

>>19609186
At what temp did you pull it off the smoker and how long did you let it rest before pulling it?

>> No.19609208

>>19609203
>>19609186
it does look a little dry. nothing that copious amounts of bbq sauce wont fix I guess

>> No.19609213

>>19609191
God I’d love to be force fed that and choke on it

>> No.19609219

>>19609203
325ish. rested for a little over 1/2 hour.
every time someone other than myself went to check on it they left the roof vent wide open so it kept getting too hot and fucking up the temp

>> No.19609227

>>19609219
>325ish
No, I mean what temp was the meat?

>> No.19609234
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19609234

>>19609227
the meat? I uh, didn't check.

>> No.19609285

>>19609234
OK, you seem to have a pretty nice set up, judging by your pics, so here's some advice to help you out the next time you decide to smoke a butt.

>grab yourself a chimney starter, probe thermometer, and a cooler
>rub your butt the day before (save some of the seasoning and mix it with apple juice and apple cider vinegar to mop with during the cook)
>try to minimize the amount of times you're opening the lid to check on the meat (this is alleviated by the probe thermo)

Everyone has their own method, but I like to cook it between 225-250 until it hits the stall, which is around the 160 mark. Then, I take it off the smoker, double wrap it in foil (along with more of the mopping liquid), and throw it in a 275 oven until it hits 204. Grab your cooler and 2 thick towels. Put one towel in the bottom of the cooler, put the wrapped butt on it, then over with the other towel. Close the lid and let it rest for at least 2 hours. I just made one 2 days ago and let it rest in the cooler overnight. It was still warm when I woke up and pulled it. Letting the meat rest for a substantial amount of time is a very important part of bbq that's often just glossed over.

>> No.19609864

>>19609285
thank you

>> No.19610108
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19610108

>>19609285
you are both right and wrong
https://www.youtube.com/watch?v=3i_VzHVdW1E
your method will result in a very good pork butt, but if you have the time to rest the meat a little longer, pull it at 190F internal instead
then hold it in a oven or a heater or something that can maintain 150f and let it sit for hours and hours and hours
do not hold at 165f or it dries out, this guy said he "invented" a new way to make pulled pork but its just a classic early pull long hold in a oven method

>> No.19610161
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19610161

>>19609191
You're under arrest for not giving the doggy any treats

>> No.19610255

>>19609103
Looks pretty good big guy!

>> No.19610262

>>19609191
>dainty sandwiches
I hope your ugly ass mutt dog mauls you to death

>> No.19610663
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19610663

>>19610161
I wish I didnt feed him any, he was ripping farts all night

>> No.19611947

>>19610262
rude

>> No.19612951
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19612951

>>19610663
This nigga got a butt and balls

>> No.19613720

>>19608020
>sugar is 1/3 of the seasoning
>>19608396
>plastic wrapped shelf stable "bread" product
how quintessentially american