OT: Whatcha Eatin' - Second Course

[hockeynjune]

Prep’n a little Waygu goodness for the evenings dinnig.

 

[Boom Boom Apathy]

Had to make enough for 2 holiday dinners this year. Took me a couple days, but 270 raviolis, 70 meatballs, and 4 loaves of bread frozen and ready to go; and 9 quarts of marinara canned as well.

 

[Nikishin Go Boom]

Am I missing the luster of an expensive dinner? Went to a steakhouse in northern Atlanta on Friday. A ton of money spent. The steak was good but what is draw?

 

[Anton Dubinchuk]

Am I missing the luster of an expensive dinner? Went to a steakhouse in northern Atlanta on Friday. A ton of money spent. The steak was good but what is draw?

Where'd you go? I love a steakhouse dinner but could see your disappointment as it's mostly just a really expensive steak.

Take the same money to one of our 5 new shiny Michelin Starred restaurants next time and I bet you'd have a different take on the "expensive dinner."

 

[Nikishin Go Boom]

Where'd you go? I love a steakhouse dinner but could see your disappointment as it's mostly just a really expensive steak.

Take the same money to one of our 5 new shiny Michelin Starred restaurants next time and I bet you'd have a different take on the "expensive dinner."

McKendricks

i was restricted on where i could go as we were going to the City Springs theater for White christmas afterwards. I had to stay close to Dunwoody.

 

[BrindAmours Army]

I've got a 10.2lb pork shoulder which has been sitting at 168° for 2.5 hours. The stall is real

 

[Nikishin Go Boom]

I've got a 10.2lb pork shoulder which has been sitting at 168° for 2.5 hours. The stall is real

You wrapping before tapping?

 

[BrindAmours Army]

You wrapping before tapping?

If it had stayed at 168° for much longer I was going to wrap it, but the BBQ gods decided to let the temperature start climbing again within 5 minutes of my comment hah.

Once it hits 203° I'll wrap it and put it in a cooler for a few hours

 

[hockeynjune]

I've got a 10.2lb pork shoulder which has been sitting at 168° for 2.5 hours. The stall is real

Meat drives the cook, amarite?

 

[Nikishin Go Boom]

If it had stayed at 168° for much longer I was going to wrap it, but the BBQ gods decided to let the temperature start climbing again within 5 minutes of my comment hah.

Once it hits 203° I'll wrap it and put it in a cooler for a few hours

Have you noticed a difference in letting it rest for a few hours? I usually just let mine rest for 30 minutes

 

[Boom Boom Apathy]

Have you noticed a difference in letting it rest for a few hours? I usually just let mine rest for 30 minutes

One time I had to bring the pork somewhere so I wrapped it up, put it in a cooler with some towels and we didn't take it out for a couple of hours. Might be my imagination, but that was probably the best shoulder I've ever done. No idea if the 2 hours had anything to do with it, or if the cut of meat was better, or something else.

 

[hockeynjune]

Have you noticed a difference in letting it rest for a few hours? I usually just let mine rest for 30 minutes

It continues to cook a bit longer and becomes even more tender

 

[BrindAmours Army]

Have you noticed a difference in letting it rest for a few hours? I usually just let mine rest for 30 minutes

Honestly I've always ended up doing at least a 3-4 hour rest every time, because I'm always making it for an event, and always try and start it early enough to give myself plenty of time to work with in case something doesn't go according to plan.

So I don't know how it would compare to a 30 minute rest.

Also, definitely happy with the bark on this one!

 

[Surrounded By Ahos]

Honestly I've always ended up doing at least a 3-4 hour rest every time, because I'm always making it for an event, and always try and start it early enough to give myself plenty of time to work with in case something doesn't go according to plan.

So I don't know how it would compare to a 30 minute rest.

Also, definitely happy with the bark on this one!

 

[BrindAmours Army]

I made pork shoulder, my brother-in-law made brisket and ribs.

Halfway through dinner my father-in
-law stared off into space a bit and then said "After dinner I think I'm going to push my grill into the pond."

If that's not a good review I don't know what is hahah

Used a rub my wife got me for Christmas which I was skeptical of but it turned out incredibly well. Chipotle chocolate rub from the Kitchen Imp. Definitely recommend it for pulled pork.

Complemented that with three sauces, a traditional Western NC style sauce, a traditional Eastern NC sauce, and then an Eastern NC style sauce with ground chipotle instead of red pepper flakes, smoked paprika instead of regular paprika, apple wood smoked salt instead of normal salt. The smokey sauce was the overall favorite, followed by the western style sauce for those that wanted something a little sweet. I don't think anyone preferred the traditional Eastern style sauce over the smokey variety.