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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-25-2013, 02:15 PM | #1 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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39th Q: Two Perfect Pork Necks L&S [pr0n only]
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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05-25-2013, 04:34 PM | #2 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Save a couple of sandwiches for me.
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-25-2013, 07:10 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks great mate, nice and juicy by the looks
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-25-2013, 07:17 PM | #4 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Looks fantastic!
If I may ask, what kind of camera are ya using? |
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05-25-2013, 07:20 PM | #5 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like ya nailed it!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-25-2013, 09:20 PM | #6 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Love it! I'm really enjoying watching your progression, I'd say that you've got this Que thing pretty well figured out. Looking forward to seeing more.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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05-26-2013, 02:47 AM | #7 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Sorry, they are long gone. That was the cook from 9th May which I completely forgot to post. If I recall right those were a total of ~ 14 lbs of pork, gone within just a few days... :)
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The camera I use is an ancient Canon PowerShot A520 with 3.2MP, but still the photos look good if done with closeup mode and without flash light. Cooks which include foiling already go very well indeed, but I am still lacking the success in finally producing something edible without foiling. I still don't know what I'm doing wrong, and honestly my results also do not look the same as from others using some offset stick burner. As a WSM is a common cooker I can not really blame it on the equipment, I just don't have the right feel for temp control and probing the meat for doneness.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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