Recruiting Forum Football Talk IV

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#58,302
#58,302
Bassmaster_Vol said:
Pork butt is the easiest. Listen to my instructions for the best pork butt in the world:

Rub pork generously with Butt Rub


Smoke the pork in a pan at 225 until the internal temperature reads 160. Then, cover the pan in aluminum foil and continue cooking until internal temperature reaches 205.

Remove butt from pan, wrap in foil, then wrap in a towel, and then put butt in a cooler to rest for a couple of hours.

The pan will be filled with juice. Pour this juice into a fat separator or a lidded container, and put it in the fridge while your pork is resting.

Remove pork and pull. Take the juice out of the fridge, remove the fat that has solidified at the top, poor the juice into the pork and mix.

You will have the juiciest pork butt man ever made. You’re welcome.
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Makes sense that you like some Butt Run, you weirdo.
 
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#58,305
#58,305
BigSteve09 said:
Have you ever had it not stall??
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If you wrap it in foil once it hits the stall it will push through it. The stall occurs due to evaporative cooling. As it loses moisture and starts to dry out, and that liquid wicks away, it slows the temperature progression until enough liquid is gone.

Wrapping creates a sauna essentially. Rendering (pun) the cooling effects of evaporation useless. The downside is that the outside of the meat won't be as crispy, and you stop taking smoke (theoretically you could finish it wrapped in the oven at a higher temp - I have done this on a time pinch). Of course you can unwrap it at temp to get a dryer bark of you want.
 
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#58,307
#58,307
SoilVol said:
If you wrap it in foil once it hits the stall it will push through it. The stall occurs due to evaporative cooling. As it loses moisture and starts to dry out, and that liquid wicks away, it slows the temperature progression until enough liquid is gone.

Wrapping creates a sauna essentially. Rendering (pun) the cooling effects of evaporation useless. The downside is that the outside of the meat won't be as crispy, and you stop taking smoke (theoretically you could finish it wrapped in the oven at a higher temp - I have done this on a time pinch). Of course you can unwrap it at temp to get a dryer bark of you want.
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That's interesting. I've always preferred a crispier bark but that stall can drag out. I'll try this next time, good tip! Thank you!
 
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#58,309
#58,309
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#58,310
#58,310
VFLPastor said:
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I was watching an ESPN documentary about early football. They would launch the ball carrier into the wall of defenders. The original forward pass 😂. Guys would break their necks often. The game has always had injury controversy. Put things into perspective about the modern football and the targeting rule. It will definitely be very different in 20 years.
 
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#58,312
#58,312
drvenner said:
Turkey is a weak ass meal. You can keep your deli turkey too. It flat out sucks
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I love Turkey...but only if it is cooked like my mom did it, or deep fried. Most others I have had are dry as heck and if that was all I had ever had I would feel the same as you. My moms turkey melted in your mouth...dang it..now I'm crying 😢
 
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#58,314
#58,314
drvenner said:
OK, Morans. I have a brand spanking new PitBoss electric smoker. I have never smoked anything in my life, except for a few cigarettes that David Ubben peddled to me when I was 11.

I am thinking of starting with a pork shoulder or pork butt (can't type without laughing) but am open to other options. I want it to be as easy as possible and not waste too terribly much money in case I mess it up.

TIA.
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You realize the shoulder and butt are basically referring to the same part of the animal? The butt of the pig would actually be the ham.

tenor.gif
 
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#58,319
#58,319
Hey, need some help from some of you cooking gurus here in the Recruiting Forum.

I picked up a sweet new microwave from a roadside trash pile yesterday evening. Does anyone know the best power setting for reheating 3-day old pizza? I got some people coming over for Thanksgiving tomorrow, so any help would be appreciated.
 
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#58,323
#58,323
BigSteve09 said:
I still have some Guy Fawkes Brown and Bear Walker Brown to kill. Probably gonna check the store to see if any of the (high, high grav) Christmas beers are out.

Might crack some Weller later.

y tu?
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Prob will just finish off my makers 46 and keep it simple. Which weller?
 
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