Oh cool TY...didn't know there was one going on.Well done my friend. Now get that thing into the "pulled" TD before tomorrows submission deadline :thumb:
I'll tell you something I learned on this cook. It was a good move to remove most of the fat cap for a couple of reasons.Very nice Keith!
Will your diffuser be able to handle all that grease without a fire happening? 4 butts then birds
Thank you. Oh maybe an hour. I pulled some after 30 but it was way to hot and finished a little later.Great looking cook. What kind of rest did it get?
Thank you. Oh maybe an hour. I pulled some after 30 but it was way to hot and finished a little later.
Cool.......clean bones in no time.....and without it falling into the abyss......
I always worry about you "hanging people" & the stuff getting too done & falling off the hooks.......just an uninformed worry-wart, I guess.....:loco:
Thanks. To cook that hot and not need a long hot rest to make the butt tender seems remarkable. The boundary of hot 'n fast is getting more and more elastic.
What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)
What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)
Tandoori's cook up to like 600-700*? This cook was 425* most of the cook so I'd go up to 500* I think and not be worried. Sure as heck wouldn't cook it on a grate though @ those temps unwrapped.
I sure hope someone takes on this challenge. If i see a pork butt slapped onto the wall of a tandoori I will lose it.
The pulled pork looked amazing. Great cook there and yes, the bark looked money. I would "accidentally" save a bunch of the bark pieces.
hey, there has to be some advantage to being the cook