Kalua pork is surprisingly simple. If you’re used to BBQ flavors, you might find it bland. Of course you can add a sauce but it won’t be authentic (if you care about that).
You’ll want to pull no later than 120, maybe even 115. As the previous poster said, no need to spray (would you spray an oven roast?) You can put liquid under the roast but only to make a jus, not needed for moisture of the roast itself.
The last time I made bacon I cured it according to the calculator on Amazingribs but in one slab I added a healthy glug of Sriracha and the other maple syrup. Cured for a week and then smoked to 160. I thought the Sriracha one would be spicy but I was surprised that it really wasn't. In...
Hi from Vancouver WA (just north of Portland OR), was a balmy 80 degrees today, only 36 degrees cooler than last weekend. From the West Coast originally but spent 3 years in NC where I caught the BBQ bug. I think when I finally upgraded to a Rec Tec (as is was spelled in those days) there only...
I'm firmly in the camp of "if it ain't broke, don't fix it." I've been doing no-wrap for a while only because it's less hassle. Also because I'm using a pellet smoker (as I guess we all are) I want a little extra time exposed to the smoke. They're a little less "fall off the bone" compared to...
Thanks. Will check it out tomorrow. In the middle of a chuck roast burnt ends cook and it’s weird - color and smoke ring are great but smoke flavor is barely there.
Lately it seems the smoke in my meat is less than usual. During the cook I see more smoke coming out of the top of the hopper than I do the smokestack. Is something blocked up? I have an older (2013ish) 680 model