Brauma
somebody shut me the fark up.
I did a test on a new pork recipe this past wknd. It bombed. The best part about our hobby is that we can eat our mistakes, and they're still better than most store-bought BBQ!
One of my earliest memories from this site was a tagline from a guy named Troutman: "The worst BBQ I can make will be the best you've ever tasted". And that is so true.
My advise to any newbie reading this is to experiment experiment experiment. Take notes. Make a BBQ log or journal. Note times, temps, formulas, sweet to hot ratios, wood used, water pan, no water pan... It will pay off. And, you wont be wasting any money on meat. We can eat our mistakes!!
The A-B test I did was for comp practice. The pulled pork I was shooting for snapped back from being pulled back to sliced status and it was VERY dry. I've had dry before but not a snapping back on pork. I've seen it on brisket but not on pork. Weird! That's the bad news, the good news is, I'm 97% sure I know how to fix it.
So, this wknd I'll do another test!! We're having a team meeting and some comp style pulled pork. This is a delicious hobby!
:clap2:
One of my earliest memories from this site was a tagline from a guy named Troutman: "The worst BBQ I can make will be the best you've ever tasted". And that is so true.
My advise to any newbie reading this is to experiment experiment experiment. Take notes. Make a BBQ log or journal. Note times, temps, formulas, sweet to hot ratios, wood used, water pan, no water pan... It will pay off. And, you wont be wasting any money on meat. We can eat our mistakes!!
The A-B test I did was for comp practice. The pulled pork I was shooting for snapped back from being pulled back to sliced status and it was VERY dry. I've had dry before but not a snapping back on pork. I've seen it on brisket but not on pork. Weird! That's the bad news, the good news is, I'm 97% sure I know how to fix it.
So, this wknd I'll do another test!! We're having a team meeting and some comp style pulled pork. This is a delicious hobby!
:clap2: