Crust looks right up my alley !
Scratch made?
Scratch made?
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That looks great, I’m going to have to try wrapping my next meteorite, mine come out looking a lot drier then that one. Do you trim off the fat cap?
That looks great, I’m going to have to try wrapping my next meteorite, mine come out looking a lot drier then that one. Do you trim off the fat cap?
I NEVER wrap my pork shoulders, and they are always extremely juicy. I also don't do any trimming, any excess fat is easily discarded during the meat pull. Other than spritzing with 50/50 apple cider vinegar and water every few hours, it's pretty much hands off until the meat hits temp......and a nice long rest "that's the only time I wrap".
I only wrap when I do Hot and Fast. This happens when I am not paying attention and my wife (who happens to be great at selecting proteins) tells me she picked up a shoulder or Picnic and I fail to look at it the night before. I get up and OMG a 14 plus pound piece of meat due by 4:30 PM. Then the hot and fast method which requires wrapping. It works exceptionally well but the initial effect is a shock.I do wrap and don't spritz or look. I put it on, close the lid, open lid once to take it out to wrap, open lid again to put it back in then once again open lid to take it back out after the wrap.
I’d be really disappointed it you hadn’t!I might have had more than two.
Crust looks right up my alley !
Scratch made?
Crust looks right up my alley !
Scratch made?
Well, apparently Easter dinner didn’t happen at our house because I don’t have any photos.
I did put two 6# boneless legs-of-lamb on the gas grill rotisserie, seasoned with minced fresh Garlic, Rosemary and Thyme plus black pepper and sea salt. Pulled them at 136F and put them in the insulated cooler for their rest.
Then, things went a little south. In a moment of inattention, I managed to get up-close-and-personal with the concrete patio. No major damage done—to either me or the patio—but it threw things off a bit.
We had a retired Army medic/nurse (my daughter) and a current police officer (my grandson) in the house to get me patched up while my other grandson (a meat curtter by trade) carved up the lamb. It turned out perfectly!
In the ensuing confusion, however, no photos got taken. Oops. Next year!
Elder gymnastics is easy to do but difficult to do well. I’m glad you were able to be patched up and enjoy the fruits of your labor.Well, apparently Easter dinner didn’t happen at our house because I don’t have any photos.
I did put two 6# boneless legs-of-lamb on the gas grill rotisserie, seasoned with minced fresh Garlic, Rosemary and Thyme plus black pepper and sea salt. Pulled them at 136F and put them in the insulated cooler for their rest.
Then, things went a little south. In a moment of inattention, I managed to get up-close-and-personal with the concrete patio. No major damage done—to either me or the patio—but it threw things off a bit.
We had a retired Army medic/nurse (my daughter) and a current police officer (my grandson) in the house to get me patched up while my other grandson (a meat cutter by trade) carved up the lamb. It turned out perfectly!
In the ensuing confusion, however, no photos got taken. Oops. Next year!
It was a “forward 3/8’s with a half twist.” Not quite Olympic caliber!Elder gymnastics is easy to do but difficult to do well. I’m glad you were able to be patched up and enjoy the fruits of your labor.
My son is a fire captain and is currently at the station that services out neighborhood. I told him to make sure every shift knows where his parents live! It’s nice to get a little ROI.
So sorry to hear it. Glad you are ok. I recently did a 1/4 back flip off the upper patio (two steps) onto the pool deck with blower in hand. I was not hurt but a little sore and my first thought was why did I turn my back to the step? I thought of Forrest at that moment Take care of yourself the ground is not our friend.It was a “forward 3/8’s with a half twist.” Not quite Olympic caliber!
Jim6820,Well, apparently Easter dinner didn’t happen at our house because I don’t have any photos.
I did put two 6# boneless legs-of-lamb on the gas grill rotisserie, seasoned with minced fresh Garlic, Rosemary and Thyme plus black pepper and sea salt. Pulled them at 136F and put them in the insulated cooler for their rest.
Then, things went a little south. In a moment of inattention, I managed to get up-close-and-personal with the concrete patio. No major damage done—to either me or the patio—but it threw things off a bit.
We had a retired Army medic/nurse (my daughter) and a current police officer (my grandson) in the house to get me patched up while my other grandson (a meat cutter by trade) carved up the lamb. It turned out perfectly!
In the ensuing confusion, however, no photos got taken. Oops. Next year!
It was a “forward 3/8’s with a half twist.” Not quite Olympic caliber!