Carnivorous Endeavors BBQ
Full Fledged Farker
- Joined
- Oct 13, 2010
- Location
- Carencro...
Hello,
I completed a solo practice cook (without doing boxes) last weekend mainly for turn-in timing purposes which i managed to make but it was a ton of work. I thought i would posts some pics for feed back. My chicken was the first time i tried trimming bone in thighs and got carried away. My ribs were very slightly over-coooked but was ok by me. The pork should have been foiled a little earlier to have less dark bark and i included, unsauced, sauced with pan drippings and a really lame attempt at getting the Money Muscle. Brisket has been tasting ok but my trimming seems to be causing the outer edges to crumble when i slice by the time the center of the flat is ready, so maybe i need to square up the edges a little more and inject a little more carefully as that weird track mark surface in the middle of the flat. Well, with all that said here are the results....
I completed a solo practice cook (without doing boxes) last weekend mainly for turn-in timing purposes which i managed to make but it was a ton of work. I thought i would posts some pics for feed back. My chicken was the first time i tried trimming bone in thighs and got carried away. My ribs were very slightly over-coooked but was ok by me. The pork should have been foiled a little earlier to have less dark bark and i included, unsauced, sauced with pan drippings and a really lame attempt at getting the Money Muscle. Brisket has been tasting ok but my trimming seems to be causing the outer edges to crumble when i slice by the time the center of the flat is ready, so maybe i need to square up the edges a little more and inject a little more carefully as that weird track mark surface in the middle of the flat. Well, with all that said here are the results....