Norcoredneck
somebody shut me the fark up.
First let me start by thanking all who shared Fatty recipes. I am new to forum and slow cooking. I bought a Bandera and was working the mods then decided to try to gain a feel for temp control. I bought what was on sale at the market which happened to be chicken and pork ribs. I cooked these and they were very tasty so I took some over to my ailing father. He raved about them to my sister on one of her visits. I give him daily reports on my progress of the mods. He let my sister know that my master machine is now ready for the weekend. I had promised him some pulled pork and a surprise (reason for fatty recipe). Anyhow my sister came bearing gifts..... 2 chickens and a pork shoulder (picnic cut). I had planned on cooking a Boston cut as described by many in the forum but who could turn down such a gift.
My question are:
1 I have copied recipes for the Boston cut, do I need to do anything different for the Picnic cut?
2. I am also cooking a Tri Tip I have had in the freezer to make room. How should I stack the meat, Pork on top, Beef, then Chicken?
3. Anyone suggest a rough timeline?
I would appreciate any suggestions.
Anyhow, either I will be a hit or my dog will have something to bury!
Thanks again.
My question are:
1 I have copied recipes for the Boston cut, do I need to do anything different for the Picnic cut?
2. I am also cooking a Tri Tip I have had in the freezer to make room. How should I stack the meat, Pork on top, Beef, then Chicken?
3. Anyone suggest a rough timeline?
I would appreciate any suggestions.
Anyhow, either I will be a hit or my dog will have something to bury!
Thanks again.