All set to start in the morning!

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88rxna
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Re: All set to start in the morning!

Postby 88rxna » Sun Apr 23, 2017 6:25 pm

BTW, if anyone has a really good creamy mac n cheese please share!

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Re: All set to start in the morning!

Postby bsooner75 » Sun Apr 23, 2017 6:41 pm

Everything looks good 88!


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Re: All set to start in the morning!

Postby castironchris » Mon Apr 24, 2017 6:07 am

I'll tale two sammiches please!
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Re: All set to start in the morning!

Postby SmokeNHops » Mon Apr 24, 2017 8:18 am

Looks great. Instead of pulling at 195 next time... if you see the outside getting sufficiently done but you're still not at true probe tenderness, consider wrapping it in butcher paper or tin toil and letting it ride to probe tender. Another option if you see the outside getting done is to spritz with your own concoction to keep the outside moist enough while you get the doneness you're looking for. I've done pork two ways (one spritzing and one not) and the spritzed one came out as tender on the edges as it was in the middle.

Looks great!
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Re: All set to start in the morning!

Postby 88rxna » Mon Apr 24, 2017 1:50 pm

Thanks for the tips smokeNhops. It was a little dry on the bark but was still very good.

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Re: All set to start in the morning!

Postby OldUsedParts » Mon Apr 24, 2017 2:33 pm

88rxna wrote:BTW, if anyone has a really good creamy mac n cheese please share!


Rocket, it took me a while to find this darned recipe. I've done it a couple of times way back when but found that it was easier and "better for me" to do the box mix on top of the stove and NOT tie up the Oven or Grill. After you do this, then you will be able to "tweek" it as far as more or less on the ingredients. Keep an eye on it if you bake it in the Oven, at least for the first time or ?two?.

"Connie Levecque's Macaroni and Cheese"
Ingredients:
1-1/2 to 2 cups of uncooked macaroni
1 pkg (sliced kind) or equivalent of extra sharp or cheese of your choice
1 finely chopped small own-yawn
1 can cream of mushroom soup
Margarine
1 can water
Pepper to taste

You can use bread crumbs for a topping if you want one.
Butter casserole dish
Cook Macaroni according to directions on pkg, drain and spread in casserole dish
Melt Cheese in double boiler
Add soup, water, pepper and own-yawns
Heat and mix well
Pour mixture over macaroni in casserole dish
(you can top with the bread crumbs now if you want a topping - - I did not use one)
Cook in a 350 degree Oven for 35 minutes or until bubbly

As I mentioned above, this was waaaayyyy too much trouble for me on a dish like this so I boxed it from then on. Good Luck and let me know if you do this one. :tup:
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Re: All set to start in the morning!

Postby 88rxna » Mon Apr 24, 2017 10:02 pm

Thank you so much

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Re: All set to start in the morning!

Postby Txdragon » Tue Apr 25, 2017 12:01 pm

Looks like it turned out pretty well! That mac n cheese looks great also. Why not a fan? What's the recipe on that?
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Re: All set to start in the morning!

Postby rus_bro » Wed Apr 26, 2017 8:07 am

Beautiful meal you got there, but im going to have to say you may be missing out on my favorite part of the cook. The 4am wake up call, get your fire going, the meat on the grill, THEN a cup of coffee watching the smoke roll for the next couple of hours till the sun comes up. Its like the Zen Buddhist at the hotdog stand asking to the vendor to "make me One with everything". Its as close to meditation as ill ever get. :)

Nice cook

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Re: All set to start in the morning!

Postby 88rxna » Tue May 02, 2017 9:55 am

Sorry I missed your post TX dragon.
It seemed a little dry? The whole cook I shot for a higher heat (275), so I'm wondering if that had a part in it. I didn't wrap it at all or spritz it with anything during the cook. Afterwards I wrapped it in foil tight (no towels or cooler, just on the stove) for an hour. I wonder if that had a part in it too?
Any other suggestions? And thanks Rus_bro!

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Re: All set to start in the morning!

Postby cowboydon » Tue May 02, 2017 1:51 pm

I recently started pulling at 195 (instead of 203) and for me personally it was a world of difference. Thanks for sharing your cook with us, it all looked great
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Re: All set to start in the morning!

Postby Txdragon » Tue May 02, 2017 7:39 pm

88rxna wrote:Sorry I missed your post TX dragon.
It seemed a little dry? The whole cook I shot for a higher heat (275), so I'm wondering if that had a part in it. I didn't wrap it at all or spritz it with anything during the cook. Afterwards I wrapped it in foil tight (no towels or cooler, just on the stove) for an hour. I wonder if that had a part in it too?
Any other suggestions? And thanks Rus_bro!

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The butt may have been a dud :dont: I have cooked em as high as 325 before without issue. The 12 hour butts quickly turn to 5 hour butts then lol
I try to keep them in a covered bowl or pan afterward if possible. Lets the pork butt swim around in its own awesomeness whilst it rests.
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Re: All set to start in the morning!

Postby 88rxna » Tue May 02, 2017 9:00 pm

So you think I didn't let it rest long enough?

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Re: All set to start in the morning!

Postby Txdragon » Wed May 03, 2017 7:36 pm

88rxna wrote:So you think I didn't let it rest long enough?

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I don't remember and I can't see the pics on my work pc, but was it sliced or pulled? Pulled wouldn't require such a strict rest timeline, really just rested until you can stand the heat with your hands. lol. Sliced would require something similar to how you'd want to rest a brisket. To put a guess on why it was dry, i'd say a medium high temp coupled with long cook time without being panned or foiled any during the cook, you'll risk some dryness in the end result.
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All set to start in the morning!

Postby Oilpony » Sun May 07, 2017 7:03 pm

Smoked my first pork butt Friday night. darn thing took almost 15 hours for an eight pound butt. Meat needed a little more smoke and the seasoning my was bland but it was tender. Last time I use Alton Brown recipe.
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