mguerra Posted November 17, 2020 Report Share Posted November 17, 2020 (edited) I really had no idea how old I looked... https://youtu.be/tXEqWF8XGmo Edited November 17, 2020 by mguerra 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2020 Report Share Posted November 17, 2020 (edited) Happens to the best of us, Doc! I see that you're still experimenting with the combo of pressure cooking and smoking. I remember you doing that before with pork ribs. I tried it and was pleasantly surprised that they didn't taste "parboiled" like some BBQ places do to get "falling off the bone" ribs - a style that I don't particularly care for. Edited November 17, 2020 by tony b 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 19, 2020 Report Share Posted November 19, 2020 Doc, you don't look old at all. The tires on my car are older than you,,,almost. Although I'm not a user/owner of a pressure cooker I do have to say the process cuts the time and if smoke can be applied later ..well it's a game changer. I kinda remember back in the early 60's my mom had a pressure cooker, twist on lid with a regulator of sorts and a valve up top all made of Al, supper was sure quick. I guess something new came along or Mom got tired of it, think it's somewhere in the cellar. If your interested I'll see if I can track it down, just for comparison sake. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 19, 2020 Report Share Posted November 19, 2020 @Troble - be careful with those really old pressure cookers - they were known to explode/overpressure. Didn't have all the safety features that the news ones do. My mom had one with the weight on the spindle to regulate the pressure, it would hop up/down and sputter steam. As a kid, I thought it was neat. Now as an Engineer, it was pretty scary. 2 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted November 23, 2020 Report Share Posted November 23, 2020 Good video.. Never complain about how old you look.. we've earned all those "character lines" on our faces! If I needed to make lost of pulled pork commercially maybe but I would miss my BARK.. I salt first then slather heavily with French's mustard then add my salt free spices to cover the mustard. The mustard reduces down, absorbs smoke and fat to become a chewy magical jacket. I would also refrigerate the pulled insta-potted pork before I smoked it.. First, if cold more condensation of the smoke/vapor will take place and second I can smoke it longer before it gets to where it's over 195º and breaking down turning to baby food.. But yes I love my instapot too.. I got a brisket the other day that the flat was only 2" thick at it's thickest.. I cut it off and instapotted it and then smoked it cold with my smoke generator at 250º. It was still moist! 3 Quote Link to comment Share on other sites More sharing options...
