The Lounge's Food Blog - Page 100 - The Lounge Discussion and Review on Literature, Arts, Culture

wook... for 6+ hours i think your temp was a little on the high side if it was pushing 275 for too long. also braising doesnt require a super tight seal on the cooking vessel but the last time i tried to use aluminum foil to braise something it didnt get as tender as it does when i use my roasing pan and fitted lid. could be the case....either way it still looks delicious!

Quote

09-05-2010 , 09:46 PM

#2477

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I was told by a certain card playing chef that I have a very good palate. This made me far too happy. Ah the simple joys of life.

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09-05-2010 , 09:56 PM

#2478

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by livinitup0

nah, it was only at 275 for the last 45 min or so, as we were getting a little impatient. We cooked it to 180 inside, and let it come up to 185 when resting.

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09-06-2010 , 02:58 AM

#2479

Bovvaboy

grinder

Join Date: Oct 2009 Posts: 636

Quote:

Originally Posted by gobbo

I was told by a certain card playing chef that I have a very good palate. This made me far too happy. Ah the simple joys of life.

well I won a home "Master Chef" competition (6 chefs 3 courses each, impartial judges) and can now say to my mates that I am the Master Chef !

Quote

09-06-2010 , 03:47 AM

#2480

jfk

veteran

Join Date: Apr 2006 Posts: 2,493

Quote:

Originally Posted by MrWookie

nah, it was only at 275 for the last 45 min or so, as we were getting a little impatient. We cooked it to 180 inside, and let it come up to 185 when resting.

For it to pull apart easily you'll want to get it to 200 internally. Often a shoulder "stalls" around 180 and some BBQers like to raise the temperature at the tail end to push the meat to 200.

A shoulder can rest quite a bit longer than other pieces of meat. Wrapping it in foil and covering it with several beach towels can let everything settle very nicely and makes for easier pulling. It isn't uncommon for a shoulder to be left to rest for 3-40 minutes. You can even take a shoulder wrapped up like this and stick it in an ice chest (without ice) and it will stay warm for hours.

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09-06-2010 , 09:16 AM

#2481

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Dry rubbed 4 kg pig for the pulled pork, going on the weber tomorrow, found i method for keeping the temp good in a standard weber, circle of coal + wood. And water in the middle.

Rubbed with
50 g brown sugar
50 g mild paprika
2 T pepper
2 T salt
1 T cayenne pepper
2 t mustard powder
½ T onion powder
½ T garlic powder

I expect to make this sauce

4 dl apple vinegar
3 T ketchup
2 T brown sugar
4 t salt
1 T tabasco
1-2 t chiliflakes
1-2 t pepper

Quote

09-06-2010 , 02:03 PM

#2482

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by jfk

I see. Duly noted, but at least I still ended up with some delicious meat

Quote

09-06-2010 , 03:05 PM

#2483

jfk

veteran

Join Date: Apr 2006 Posts: 2,493

Quote:

Originally Posted by MrWookie

I see. Duly noted, but at least I still ended up with some delicious meat

The argument has been made that cooking shoulder to around 180 produces a better end product. It all depends on one's personal preference. Just because the pork won't pull apart, does not impact its deliciousness.

The same rule goes for brisket. Some like to "undercook" their brisket to around 180 degrees internal.

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09-06-2010 , 08:53 PM

#2484

dcasper70

Pooh-Bah

Join Date: Mar 2005 Posts: 3,718

Updated cast, in order of expected appearance
(bold=new/updated):

07/02/10 - James282 (#1, boy)
08/15/10 - chymechowder (#2, unknown)
09/15/10 - TomCollins (#1, unknown)
09/18/10 - plaster8 (#1, girl)
10/15/10 - lesko1919 (#1, boy)
10/15/10 - christophelp (#1, boy)
10/31/10 - Borodog (#1, ogre)
11/02/10 - entertainme (#?, grandgirl)
11/06/10 - BeingThere (#1, girl)
11/24/10 - nolanfan34 (#2, unknown)
12/02/10 - Mike Johnson (#1, unknown)
12/24/10 - waterwolves (#1, unknown)
01/31/11 - adrockuk (#1, unknown)

Welcome to 2+2!
07/21/10 - 000000 (#1, boy) 7 lbs, 0 oz
07/19/10 - __w__ (#2, unknown)
05/30/10 - Hopey (#2, boy) 9 lbs, 6 oz
05/13/10 - livinitup0 (#2, girl) 7 lbs, 13 oz
05/10/10 - another_rack (#1, boy)
04/19/10 - Freakin (#1&2, various) 6 lbs, 10 & 7 oz
04/01/10 - Aramfingal (#1, girl)
03/20/10 - chicago121 (#1, boy) 8 lbs, 9 oz
02/10/10 - SkandarAkbar (#1&2, boys)
01/15/10 - Fishwhenican (#1, grandson) 9 lbs 7 oz
12/31/09 - GregVenezia(#1, girl) 7 lbs, 5 oz (3.32kg)
12/12/09 - Novles/pokerwifey (#1, girl) 6 lbs, 11 oz
12/01/09 - wizardplow (#1, girl) 7 lbs, 12 oz
11/09/09 - putdaWHUMPonum (#1, girl)
11/04/09 - Leroy2DaBeroy (#1, boy)
10/22/09 - Barcalounger (#1, girl)
10/21/09 - SNE2010 (#1, boy)

Happy Birthday!
09/25/09 - kevstreet (#2, boy)
08/22/09 - GermanGuy (#1, mädchen) 7 lbs, 13 oz
07/12/09 - theblackkeys (#1, boy) 7 lbs, 11 oz
07/08/09 - killa (#1, girl)
07/03/09 - dirty_dan (#1, girl) 5 lbs, 13 oz
06/10/09 - colgin (#?, boy)
03/17/09 - AiriesRam (#2, unknown)
12/12/08 - dlk9s (#2, boy) 8 lbs, 9 oz
10/23/08 - KilgoreTrout (#1, boy) 8 lbs, 4 oz
10/21/08 - Los Feliz Slim (#2, boy) 9 lbs, 9 oz
10/03/08 - MasterShakeJr (#1, boy) 8 lbs, 6 oz
10/02/08 - sondring (#1, girl) 7 lbs 7 oz

Holy Crap! You're two already!!!!
08/30/08 - HollywoodMatt (#1, girl)
08/30/08 - WilliamLowe (#2, girl) 8 lbs 9 oz
08/18/08 - wdcbooks (#1, boy) 8 lbs 0 oz
08/12/08 - mehanic (#2, girl) 8 lbs 3 oz[
07/30/08 - darkcore (#1, girl)
07/21/08 - KRS ONE (#1, boy)
07/07/08 - rograndom (#?, boy) 7 lbs 9 oz
06/04/08 - nolanfan34 (#1, boy) 6 lbs 12 oz
05/19/08 - RR (#?, girl) 9 lbs, 1 oz
05/12/08 - kcheel (#1, girl) 9 lbs, 14 oz
05/02/08 - Kevrock (#3, girl) 8 lbs 5 oz
04/24/08 - DrewDevil (#2, boy) 7 lbs 10 oz
04/23/08 - poincaraux (#2, girl) 7 lbs 6 oz
04/21/08 - crookdimwit (#1, girl) 7 lbs 5 oz
04/16/08 - jamzfive (#1, boy) 7 lbs 3 oz
04/01/08 - livinitup0 (#1, boy) size 7 lbs 5 oz
03/31/08 - mattsey9 (#1, boy) 8 lbs 3 oz
03/26/08 - wheelflush (#2, girl) 7 lbs 2 oz
02/18/08 - krishan (#1, girl)
02/05/08 - acoustix (#1, boy)
01/13/08 - C-Dog (#1, girl) 6 lbs 9 oz
01/13/08 - Hopey (#1, girl) 7 lbs 15 oz
01/09/08 - juschuma (#1, girl)
01/04/08 - Sotiria (#1, girl)
01/04/08 - Ken_AA (#1, girl) 6 lbs 0 oz
12/24/07 - steelcmg (#1, boy) 8 lbs 5 oz
12/10/07 - Joe Tall (#1, girl) 7 lbs 5 oz
11/29/07 - Belok (#1, girl) 7 lbs 8 oz
10/??/07 - Kaj (#1, boy)
10/31/07 - Zameus (#2, boy) 7 lbs 10 oz
10/18/07 - elwoodblues (#3 & 4, twin girls) 5 lbs 9 oz/5 lbs 14 oz
10/03/07 - scottjf8 (#2, girl) 10 lbs 2 oz

Like this thread, they're 3!!! Can you believe it!
09/18/07 - Mano (#2, boy) 8 lbs 8 oz
09/13/07 - ludacris (#?, girl) 3 lbs 0 oz
08/26/07 - Acehawk74 (#1, boy) 8 lbs 8 oz
08/16/07 - phiphika1453 (#2, boy)
08/05/07 - Nelson (#1 & 2, One of each) 6 lbs 8 oz/5 lbs 8 oz
08/05/07 - kurto (#1, boy) 7 lbs 15 oz
07/15/07 - aces_dad (#2, boy) 8 lbs 2 oz
07/14/07 - Yo Adrians! (#2, boy) 8 lbs 9 oz
07/10/07 - mehanic (#1, girl) 8 lbs 8 oz
07/05/07 - carpmentor (#2, boy) 9 lbs 2 oz
06/22/07 - Black Aces 518 (#1, girl) 8 lbs 2 oz
06/17/07 - Mermade (#2, boy) 9 lbs 5.5 oz
06/06/07 - Jeff P (#1, girl) 7 lbs 9 oz
05/22/07 - Uncle_Billy (#1, boy) 10 lbs 9 oz
05/07/07 - krazyace5 (#?, girl) 7 lbs 4 oz
04/27/07 - kevstreet (#1, boy) 8 lbs 3 oz
04/26/07 - KennyBanya (#1 & 2, One of each) 6 lbs 0 oz/5 lbs 11 oz
04/22/07 - DING-DONG YO (#1, girl) 7 lbs 10 oz
04/16/07 - SpeciesFlora (#1, boy) 7 lbs 7 oz
04/13/07 - DesertCat (#2, girl) 8 lbs 9 oz
04/02/07 - Stu Pidasso(#7, boy) 9 lbs 6 oz
03/30/07 - stan1541 (#1, boy) 8 lbs 0 oz
03/29/07 - Ballzack (#1, girl) 8 lbs 14 oz
03/26/07 - Nottom (#2, boy) 6 lbs 15 oz
03/23/07 - CrazyEyez (#2, boy) 8 lbs 13 oz
03/09/07 - Jbrochu (#1, girl) 6 lbs 2 oz
03/09/07 - samjjones (#1, boy) 4 lbs 11 oz
02/27/07 - vetman81 (#1, boy) 6 lbs 6 oz
02/22/07 - Daniel Magix (#2, girl) 8 lbs 1 oz
02/19/07 - WilliamLowe (#1, boy) 7 lbs 15 oz
02/02/07 - moldman (#2, boy) 7 lbs 13 oz
01/28/07 - dcasper70 (#1, girl) 7 lbs 15.5 oz
01/23/07 - MuckerFish (#1, girl) 5 lbs 14 oz
01/22/07 - johnwit (#1, girl) 8 lbs 13 oz
01/11/07 - pauliewalnuts (#1, boy) 2 lbs 9 oz
01/09/07 - Runner Runner (#3 & 4, boys) 6 lbs 6 oz/4 lbs 7 oz
12/22/06 - gharp (#2, boy) 8 lbs 4 oz
12/19/06 - JDVegas5 (#6, boy)
12/15/06 - Kevrock (#2, boy)
11/29/06 - Knight Vision (#3, girl) 8 lbs 8 oz
11/04/06 - DrewDevil (#1, boy) 7 lbs 10 oz
10/27/06 - dlk9s (#1, girl) 6 lbs 15 oz
10/10/06 - ChipWrecked (#2, boy) 7 lbs 12 oz
09/30/06 - Rduke55 (#1, boy) 8 lb. 0 oz

The FOURS!!! (they grow up so fast...)
09/23/06 - JoeU (#2, girl) 5 lbs 2 oz

In Loving Memory
09/02/06 - poincaraux - Allan Frederick Lerner, 7 lbs. 0.9 oz.

Missing In Action
11/19/09 - JimmyRare (#1, unknown)
12/02/09 - Ruebs (#3, unknown)
12/15/09 - teddosan (#1, boy)
01/??/10 - cpett (#1, unknown)
01/??/10 - Nice Try (#1, unknown)
01/25/10 - dragondonk (#1, girl)
02/07/10 - LukeSLTS
02/??/10 - dirty_dan (#1, unknown)
03/09/10 - FatRed (#3, girl)
04/02/10 - tthree (#2, unknown)
05/23/09 - The None (#1, girl)
07/04/09 - samjjones (#2, unknown)
07/08/09 - colgin (#1, unknown)
08/08/09 - easyNY (#1, boy)
08/14/08 - Ballzack (#2, boy)
08/23/08 - monkichee (#1, unknown)
??/??/08 - DING DONG YO (#2, unknown)
10/15/07 - TheDudeAbides (#2, unknown)
11/07/07 - olliejen (#2, unknown)
12/11/07 - baggins (#1, unknown)
12/16/07 - AroundTheHorn (#1, unknown)

Quote

09-07-2010 , 04:44 AM

#2485

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

My pulled pork needs to be done in approx 8 hours (wet coals, yada yada, had to run out to get new ones).

What temp you I aim for the grill?

What temp do I need the core at at the end, for the meat?

Quote

09-07-2010 , 04:56 AM

#2486

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Grill is hovering between 102 and 103 degress celsius. Ill just try to keep it around there and then add coal in the ind to finish it off, if need be.

Me, working my meat :-)

Wrapped for overnight on the fridge

Charcoal ring, for smoking in a non WSM weber

Unpacked meat

Quote

09-07-2010 , 07:32 AM

#2487

Bovvaboy

grinder

Join Date: Oct 2009 Posts: 636

looks awesome cookie. Does the method you are using call for the wood chips to be soaked in water? I believe this causes the wood to smolder for a while and adds more smoke ring and flavor. I have a WSM and always soak the wood. I also use a Polder thermometer to monitor internal meat temp. Also do you use a water pan as that helps keep the meat nice and moist. If you do use a water pan then replenish it with hot water so it doesn't drop the temp too much. Also basting with a spray bottle of apple juice is good.... ok I will STFU now... sorry but i just love Q , makes me all gooey!

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09-07-2010 , 08:37 AM

#2488

Izo Fazo

journeyman

Join Date: Dec 2006 Posts: 261

Just started to read the whole thread from beginning.... very good work guys.

I found a nice 2lb piece of red deer veal neck in the fridge and want to marinate it overnight before putting in the slowcooker (that i am going to buy in an hour).

Any recommendations for marinade and/or recipe for slowcooking deer in general.

Thanks.

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09-07-2010 , 10:33 AM

#2489

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Quote:

Originally Posted by Bovvaboy

I was rushed this morning, so that'll be the excuse for everything that is wrong.

Didnt soak chips, probably should have.

I should have used a water pan, but didnt have any.

Was was told core temp of meat should be between 95 to 98 C.

I was told on another forum to keep temp between 130 and 140 celsius when I only have 7-8 hours. Its sitting nicely between the 2, at is very easy to control the temp with airflow.

2 to 3 hours to eating time.

Quote

09-07-2010 , 10:59 AM

#2490

ColeW123

banned

Join Date: Jul 2004 Posts: 11,934

Serious question, why do people like "sweet" BBQ sauce? I am just not a fan at all. It totally ruins everything about the meat. Now, if it's tangy, or smoky, or spicy, I'm into it, but there is just something about that sweetness I find very displeasing.

Quote

09-07-2010 , 11:19 AM

#2491

waterwolves

Carpal \'Tunnel

Join Date: Apr 2008 Posts: 11,557

You can change mine from unknown to a boy! Went in a couple weeks ago with my wife for an ultrasound and found out.

If we are able to have another child after this one I think I will wait until birth to find out. It was more of a moment then I anticipated.

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09-07-2010 , 12:34 PM

#2492

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

actually i think a sweet BBQ works very well with most pork cuts. its probably just a personal preference....in the midwest sweet sauces are pretty standard. personally Id rather go with something a bit spicy or smokey.

Quote

09-07-2010 , 12:45 PM

#2493

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by Izo Fazo

imo slowcooking deer is essentially just like slowcooking beef (it will even taste mostly like beef prepared that way)

Id probably braise it in a nice stock (veal preferably lol) with some red wine in the oven all day with maybe some vinegar or something a little acidic, some herbs and bit of brown sugar.

A good marinade imo would be olive oil, thyme, rosemary, salt/pepper, balsamic vinegar, some lemon zest and (if your feeling adventurous) some good coffee beans. Vacuum sealing and a day in the fridge is the best imo for marinades.

I hate slowcookers on principle.

Quote

09-07-2010 , 01:35 PM

#2494

dietDrThunder

veteran

Join Date: Aug 2009 Posts: 2,269

Found out a few weeks ago...#2 on the way.

Quote

09-07-2010 , 02:33 PM

#2495

George Lind III

Pooh-Bah

Join Date: Jan 2004 Posts: 3,751

just found this thread for the first time, really neat idea

boy due on 2/9/11

Quote

09-07-2010 , 04:35 PM

#2496

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Part of the pork dryed out a little, but I will certainly try it again sometime. Probably too high temp + I should have had 2 termometers instead of 1.

Whole

Pulled

Cut a piece of the second for a friend to bring home

Random homemade sushi

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09-07-2010 , 05:42 PM

#2497

Bill Haywood

Pooh-Bah

Join Date: Apr 2003 Posts: 5,169

I just found this thread, but my wife was pregnant when it started.

Results: L-R Quinn (Mar. 8, 2007) Lukas ('96), Abbie (2001). I'll be 65 when Quinn graduates HS....

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09-07-2010 , 06:40 PM

#2498

Ronin Talken

old hand

Join Date: Jul 2010 Posts: 1,326

Has anyone made an "unbeatable rake" joke yet?

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09-08-2010 , 12:14 AM

#2499

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

lookin good as usual cook

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09-08-2010 , 02:53 AM

#2500

Izo Fazo

journeyman

Join Date: Dec 2006 Posts: 261

Quote:

Originally Posted by livinitup0

Why the hate on slowcookers, i thought these things dont have any disadvantages...

I marinated with thyme, pepper, salt and rosemary overnight and about to search for a slowcooker, couldnt find one yesterday in town.

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