sdynak
Well-known member
- Messages
- 3,069
- Grill(s) owned
- Bull
Looks great! That from Wild Fork?
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thanks! Its one of our winter time favoritesNow that's eating good!
thanks! Its one of our winter time favorites
@sdynak how did your pulled pork turn out?
Glad it worked out. I’m sure it was WAY better than the crock pot pulled pork you had before. Now on to Pizza!
that looks excellent! did you use the mixer to pull it?
Actually, this was a Costco cut - and I have to admit, it was killer. First time I didn't wrap, but could not tell the difference. Although, I did sprits every hour after 4 hours.Looks great! That from Wild Fork?
Actually, this was a Costco cut - and I have to admit, it was killer. First time I didn't wrap, but could not tell the difference. Although, I did sprits every hour after 4 hours.
Couple butts and a few wings...
So it took way longer than expected to get to 165. Finally got there, but it was getting late. Wrapped in foil and took it to 200. Decided to open it up, let it cool and finish tomorrow after work. I hate to leave it at this point but 3:30 comes early. I’d rather be able to take my time and enjoy it. Here’s where I am…Spur of the moment. Had a late night last night, but knew I wanted to grill today. Had planned to go with charcoal because the yard is muddy, but hopped on the forum this morning and y’all inspired me to pull the Bull out of the shed ( not that deep down it was what I really wanted to do anyway). Found a piece of plexiglass that I had lying around to keep the Bull out of the mud.
Ribs sounded good, but lo and behold my local small town grocer was sold out of anything that wasn’t frozen. So, given my options and timeframe I decided to try another chuck roast for burnt ends. I did one awhile back following Malcolm Reed’s recipe but it was WAY too salty. This time I basted the roast with some Dijon mustard (why not?) then hit it with some rub. Let it set on the counter while I pulled the Bull out of the shed and got him heated up.
I’m about 4 hours in and I’m in the stall. Going to pull it at 165, wrap then cook to ~200. The good news is the beer is cold, the tunes are great and the 2 drivers I picked in my NASCAR pool are doing good so far. The sun is out and I’m hoping we’re about done with winter. I’m about 10 degrees away from wrapping it in foil. Here are a couple of pics from the start. I will hopefully have an update soon.
Looks great! Are you going for a "burnt end" type finish?So it took way longer than expected to get to 165. Finally got there, but it was getting late. Wrapped in foil and took it to 200. Decided to open it up, let it cool and finish tomorrow after work. I hate to leave it at this point but 3:30 comes early. I’d rather be able to take my time and enjoy it. Here’s where I am…
Was looking forward to this, but put a pizza in the oven as a fix for tonight. Disappointing yes, but then again there’s no such thing as bad pizza. Some is better than others but none of it is bad in my book.