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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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02-05-2013, 09:14 AM | #16 | |
On the road to being a farker
Join Date: 03-29-12
Location: Edison, NJ
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And she LOVES snow.
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Hopefully with time I will develop ( and remember lol ) the techniques to know when something is REALLY done- not just by time or temp. I forget who said it first, but bbq is done when its done... the consensus here is my shoulder was not done.
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UDS --Chargriller Akorn-- Weber gasser--Maverick ET 732 (sweet!) |
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02-05-2013, 11:18 AM | #17 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Temp is a must-do Time is a suggestion Probe tender is the deciding factor.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-05-2013, 11:52 AM | #18 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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When I don't give it enough time to completely cook through enough... just pull the outer soft portion and slice the more dense inner portion.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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