The Grill and BBQ thread

#451
#451
governmentmule said:
so don't cook a shoulder to just 145 ? a 145 is the new USDA approved temp
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No...shoulder and butt have a lot of connective tissue that need to be broken down. You need to take to 195 to get it "done".

If you're doing a low & slow, be aware of "the stall." Your temp will seem to stick on 165 for a long time. That's when the collagen will begin to melt. Once you push through the stall it really doesn't take that much longer.

You can always pull it at 165 and wrap it in foil to help with time. Good luck and stay at it.

EDIT: for pork loins, chops, etc, 140-145 is great. 195 is for shoulders and butts.
 
#452
#452
thanks boca:hi:

and I usually hit a stall at around 140 degrees on hams and shoulders,i will give it a try next time and shoot for 195 and i'm not to proud to pull something and finish it off in the oven either :)

i will give the foil a try next time
 
#453
#453
governmentmule said:
thanks boca:hi:

and I usually hit a stall at around 140 degrees on hams and shoulders,i will give it a try next time and shoot for 195 and i'm not to proud to pull something and finish it off in the oven either :)

i will give the foil a try next time
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You're welcome and the foil comes in handy when you're short on time or you want to retain moisture. I do a ton of pork butts raised direct at 325-350 and blow right through the stall and the meat is still moist and tender. I tend to inject those, though, with a little apple juice (Simply Apple).
 
#454
#454
I have had success foiling it at 160 for a couple of hours, then finishing it unwrapped to firm up the bark.
 
#455
#455
Maybe some of you guys have heard of this before. We tried the 7-6-5 method for the first time tonight for grilling a pork tenderloin.

7-6-5 Method
Grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes.

This does form a bark around the pork but it's not a burnt/carbony flavor. This also yielded a very tender and juicy pork!

I forgot to take a pic but I'll post a photo similar to it...

tumblr_inline_ml5n5lqubE1qz4rgp.jpg
 
#456
#456
That's similar to what I do with the Kamado. Sear it about 10 minutes total, rotating it 1/4 turn, take it off, shut the vents, put in the heat deflector, then finish it until the 'pen reads 145. Cover for 5-10 minutes...gold. Gas grills make it easier, as you can quickly eliminate direct heat, but you miss the lovely charcoal/wood chips flavor.
 
#457
#457
kiddiedoc said:
That's similar to what I do with the Kamado. Sear it about 10 minutes total, rotating it 1/4 turn, take it off, shut the vents, put in the heat deflector, then finish it until the 'pen reads 145. Cover for 5-10 minutes...gold. Gas grills make it easier, as you can quickly eliminate direct heat, but you miss the lovely charcoal/wood chips flavor.
Click to expand...

I was worried after the first 7 minutes. I thought for sure the loin was toast but stuck with the method. To look at it after it was done you'd have thought, "that guy just demolished a pork tenderloin". It's not until you cut into it when you realize you just made money.
 
#458
#458
Coug said:
I was worried after the first 7 minutes. I thought for sure the loin was toast but stuck with the method. To look at it after it was done you'd have thought, "that guy just demolished a pork tenderloin". It's not until you cut into it when you realize you just made money.
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That sear does it. I swear my pork tenderloin rivals any pork at a restaurant. Just don't overcook it, or it turns into shoe rubber. A good meat thermometer is a must (unless you like parasites living in your brain).
 
#459
#459
Coug said:
Maybe some of you guys have heard of this before. We tried the 7-6-5 method for the first time tonight for grilling a pork tenderloin.
Pota
7-6-5 Method
Grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes.

This does form a bark around the pork but it's not a burnt/carbony flavor. This also yielded a very tender and juicy pork!

I forgot to take a pic but I'll post a photo similar to it...

tumblr_inline_ml5n5lqubE1qz4rgp.jpg
Click to expand...

Thanks for posting this Coug. I think I will try this July 04. Pork tenderloin is one of the few meats that I can eat on my diet. No more nice thick juicy ribeyes with a loaded baked potato for me.
 
#460
#460
kiddiedoc said:
That sear does it. I swear my pork tenderloin rivals any pork at a restaurant. Just don't overcook it, or it turns into shoe rubber. A good meat thermometer is a must (unless you like parasites living in your brain).
Click to expand...

What internal temp do you try and hit with pork loins? I've seen some people say pork needs to be at 165, but that just kills a loin and makes it all but inedible IMO.
 
#462
#462
Put the butts on at 5am this morning for a BBQ I'm hosting tomorrow. Got 75 pounds of pork and also smoking 40 pounds of wings. Will post pics of this BBQ extravaganza after I get everything done
 
#465
#465
volinbham said:
dang son :good!:
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Yeah its going to be epic....I hope. I teach a contracting course for DAU on the side and I bringing my graduating class out for a BBQ. Most of the class is made up of Army enlisted, so I have to have a lot of food and a lot of beer lol.
 
#466
#466
you teach a DAU course!? Good God, I hope it's better than the ACQ and T&E crap I have to take for the Navy.
 
#472
#472
BearCat204 said:
I teach CON090, CON280, CON290. I think all the ACQ classes are online
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Most of the piddly stuff is online, but ACQ 201B is a week-long class, and each T&E level has a real class. I got my T&E level III earlier this year, so thankfully I'm done messing with all that stuff for the time being.

Your Q looks great, btw.
 
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