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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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Old 08-05-2013, 12:26 PM   #16
landarc
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Alton Brown gave excellent instructions in how to tie a roast.
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Old 08-05-2013, 12:42 PM   #17
joshcary
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This looks fantastic... On my "To Cook" list now.
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Old 08-05-2013, 02:01 PM   #18
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Looks awesome - most impressive. You said you pulled it at an IT of 145????
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Old 08-05-2013, 02:46 PM   #19
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Quote:
Originally Posted by John Bowen View Post
Looks awesome - most impressive. You said you pulled it at an IT of 145????
145 on the thick end.

I tented it in foil for an hour or so after.
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Old 08-05-2013, 02:49 PM   #20
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They are large roasts, 8 to 10 pounds, so carryover during the rest is considerable. 145F in the center, is going to carry to 155F to 160F easily.
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Old 08-06-2013, 06:37 AM   #21
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Quote:
Originally Posted by landarc View Post
They are large roasts, 8 to 10 pounds, so carryover during the rest is considerable. 145F in the center, is going to carry to 155F to 160F easily.

after i cut into it the first time, i re-covered it and slid it in the (off) oven and a couple hours later, it was still hot. that was actually longer than i expected. i figured we would have to reheat it after we went swimming.
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Old 08-06-2013, 10:29 AM   #22
Thermal Mass
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Congratulations on a great cook, BRAVO!!
It is always really cool when vets really get after it. You and landarc set the bar very high!

Silly maybe but, does the the skin cook to an edible state? It looks delicious!! Did it cook similar to a crackling without the puffyness?
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Old 08-06-2013, 10:32 AM   #23
deepsouth
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Quote:
Originally Posted by Thermal Mass View Post
Congratulations on a great cook, BRAVO!!
It is always really cool when vets really get after it. You and landarc set the bar very high!

Silly maybe but, does the the skin cook to an edible state? It looks delicious!! Did it cook similar to a crackling without the puffyness?

thanks man!

the skin was cooked to an edible state. probably not that healthy though.
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Old 08-06-2013, 10:37 AM   #24
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Quote:
Originally Posted by deepsouth View Post
thanks man!

the skin was cooked to an edible state. probably not that healthy though.
Thanks, I have had it straight off the hog at sparnfarkles and tastes incredible but can vary from melt in your mouth to rock hard...

Healthy, who's watching?
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Old 08-06-2013, 10:45 AM   #25
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Meat looks great! Beer looks great! I wanna try that one of these days
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Old 08-06-2013, 11:47 AM   #26
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Nicely done deepsouth, that looks terrific!
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Old 08-06-2013, 12:10 PM   #27
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Brilliant!

I cooked a porchetta a few years ago at Christmas. Nice change of pace from Turkey. Did mine in the oven though....I'd love to try it again in the smoker and there are a couple of things I'd do differently were I to try it again..
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Old 08-06-2013, 05:30 PM   #28
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It cooks to a edible state.

The next time, I will poke needle holes all over the skin, then wipe it down with vinegar and salt. Then slice it, roll it and roast it. The vinegar will be washed and a salt and oil slurry spread over it. This will aid in getting it more like puffy chicharrones and make it more crispy than hard. People will die from the cardiac arrest, but, that is a cost I am willing to pay
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Old 08-06-2013, 05:34 PM   #29
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You are my hero!!
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Old 08-06-2013, 06:42 PM   #30
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Dayum!

I can see doing that on a spit in my future!!
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