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yeah porsche Houston north had the same event. The cool thing was that 95 percent of the cars were porsche. Like the American Express card. Never leave home without it.
hell yeah nothing like cracking open a couple tall boys and heading out for a drive
so I already cooked a 7.5 lb pork butt on a small Weber it was awesome, the seasoning Puerto Rican’s style garlic salt and oregano my mom made Arroz con gandules . Anyway after I walk with my 82 year old mom we make breakfast sandwiches, I’ll eat mine with rum and Coke Zero. Johnsonville breakfast sausage scramble eggs cheese toast and butter. 7.5 lb pork butt was awesome we ate almost 3 days.
3/98, how long did you cook the pork butt on the grill? I'll assume low heat and X amount of hours? I have a big BBQ coming up in a few months and I was thinking of doing some pork butts and beef roasts on the grill, but never did it before.
3/98, how long did you cook the pork butt on the grill? I'll assume low heat and X amount of hours? I have a big BBQ coming up in a few months and I was thinking of doing some pork butts and beef roasts on the grill, but never did it before.
so i
put that piece of foil to avoid flare ups. As of lately usda said you can cook pork to 145
and it’ll be good. Anyway I don’t do the traditional pull pork. So I cook until 125-130, then goes to oven with mix of injection and beef broth. I set the oven temp at 250. I pull out of the oven at 165
and let it rest. I like to be able to slice
for sandwiches with plenty of Mayo, spicy brown mustard and Swiss cheese. If you are doing pull pork style you need to cook it to 200 in the oven. Make sure you season right.
If you are doing pull pork style you need to cook it to 200 in the oven. Make sure you season right.
I never understood the point of those pulled pork recipes that say to cook it to 200 -- it's always a lot more dried out and less tender at that point.
so i
put that piece of foil to avoid flare ups. As of lately usda said you can cook pork to 145
and it’ll be good. Anyway I don’t do the traditional pull pork. So I cook until 125-130, then goes to oven with mix of injection and beef broth. I set the oven temp at 250. I pull out of the oven at 165
and let it rest. I like to be able to slice
for sandwiches with plenty of Mayo, spicy brown mustard and Swiss cheese. If you are doing pull pork style you need to cook it to 200 in the oven. Make sure you season right.
If all goes well I'll be in TX next week in the targa. I may have to stop in and grab some lunch...
I never understood the point of those pulled pork recipes that say to cook it to 200 -- it's always a lot more dried out and less tender at that point.
Oddly enough I've never done pulled pork that way, I've always done it via CrockPot. To be fair I do Puerto Rican Mojo style pulled pork.
Oddly enough I've never done pulled pork that way, I've always done it via CrockPot. To be fair I do Puerto Rican Mojo style pulled pork.
We usually slow cook it too, but last week my wife got a late start on it and decided to just use the oven. It was the most tender we've had. Really good.
We usually slow cook it too, but last week my wife got a late start on it and decided to just use the oven. It was the most tender we've had. Really good.
I've done it only a couple times since I don't really cook for myself anymore and split groceries with my longtime girlfriend... who doesn't like pork. The only thing she'll eat that has some pork product in it is called Mofongo, it's essentially a side item that uses fried green plantains, pork rind with fat(I get mine from a butcher), garlic/salt to taste and smash together with a giant mortar and pestle(we call it a Pilon). Primarily a Puerto Rican dish but the Spanish speaking Caribbean islands have a similar variation. Man what I would give for some mojo pork and Mofongo right now... @3/98 911 coupe has me drooling with most of his food posts.
so i
put that piece of foil to avoid flare ups. As of lately usda said you can cook pork to 145
and it’ll be good. Anyway I don’t do the traditional pull pork. So I cook until 125-130, then goes to oven with mix of injection and beef broth. I set the oven temp at 250. I pull out of the oven at 165
and let it rest. I like to be able to slice
for sandwiches with plenty of Mayo, spicy brown mustard and Swiss cheese. If you are doing pull pork style you need to cook it to 200 in the oven. Make sure you season right.
Sounds like a plan. I'll let you know how it turns out.
Oddly enough I've never done pulled pork that way, I've always done it via CrockPot. To be fair I do Puerto Rican Mojo style pulled pork.
if my mom is around you are going to have the best Arroz con gandules you ever had in your life. Sadly to say I’m down over $$150k this week in the stock market. Look at my celebration medicines. My mom told me I was messed up, I drink if I loose, I drink to celebrate. I told her that’s how I cope with life, same way she goes to church every day. 🤣 🤣 😝 Found me a bottle of Buffalo trace the flavor bomb, time to make some kind of custom bbq sauce. Florida is great, this doesn’t happen in Texas you go get your meds, then you buy your real liquid medicine, available on Sundays. Awesome liquor store at Walgreens. If I get stop by the cops, i just tell them I’m drinking the rest of my Coke Zero after my double meat triple cheeseburger at Hardee’s.
05-17-2022, 10:45 AM
