Watcha cookin'?
- Thread starter MTG
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OverlanderJK
Resident Smartass
MTG
Caught the Bug
Oven roasted beef tenderloin, served with a white wine, butter and blue cheese sauce, roasted rosemary potatoes, bacon-wrapped parsnips, carrots and green beans, coleslaw (not my first pairing choice, but it has become a requested item at all family events-LOL!).
Not gonna lie...one of the best meals I’ve prepared/had. Paired it with a nice Napa Cabernet.
Dessert was roasted Harry and David pears with local honey, walnuts and cinnamon, served with vanilla ice cream.
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Not gonna lie...one of the best meals I’ve prepared/had. Paired it with a nice Napa Cabernet.
Dessert was roasted Harry and David pears with local honey, walnuts and cinnamon, served with vanilla ice cream.
Sent from my iPhone using WAYALIFE mobile app
Last edited:
Andy5160
Hooked
JAGS
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Correct. That was Coppola claret next to a JDusi Zin from Paso. The claret was good, but didn't stand up to the zin for my palate.
Emptybrass
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Emptybrass
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Brute
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Some Big Green Egg magic...
OverlanderJK
Resident Smartass
Some braised short ribs going down in my new pot.
Sideways pictures are for Brute.
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Sideways pictures are for Brute.
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Emptybrass
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Brute
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I appreciate that...
Andy5160
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Hmmmmmm can't go wrong with cast iron cookware !!!!!!
Shrimp, cherry tomatoes, Angel hair pasta with Alfredo.
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Sent from my iPhone using WAYALIFE mobile app
SDG
Caught the Bug
Smoke some butts...
The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...
Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.
The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...
Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.
OverlanderJK
Resident Smartass
With those cook times I’m guessing you did higher temp like we talked about?
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SDG
Caught the Bug
Yes, I bumped the temps due to time constraints, and getting a late start. I tossed them in at 225, but the temp was on the rise. It stabilized around 350, which I ran it at for a couple hours, dropped it to 225/250 till the little guys were done, about another 4 hrs, then when I pulled them, tossed a few more logs on and cranked it back up to 350, the big boy finished just after we had completed dinner and presents for my mom's bday, about 2 hrs later.
Definitely not how I would normally do it had I had more time, but it worked. In all honesty the meat from both the small guys and the big boy was very tender and moist. I think the big thing if you are doing hot and 'fast' is to make sure there is a few hours at lower temps to make sure all the fat etc can render without the meat just coming to temp with all the connective tissue being tough. Still lots of smoke flavor, which was probably assisted by the oak which has a pretty strong flavor as far as woods go.