DavidS Posted December 15, 2007 Report Share Posted December 15, 2007 Nice weather for a cook. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 15, 2007 Report Share Posted December 15, 2007 Man, I am so jealous of that weather. It has been 75-80 degrees around here lately. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 16, 2007 Report Share Posted December 16, 2007 Karma!!! Hehe, I make fun of your weather and karma smacks back. Rains all evening and today highs in the mid 40s. Anyway, I have a nice pork shoulder on the rotis today. Cooking it direct, but at lower temps since the meat gets so close to the charcoal with the rotis and there is no good place to put the Guru pit probe. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
trish Posted December 16, 2007 Report Share Posted December 16, 2007 Deej...that looks so good...have you done one on the rotis before? Is it faster? I have not gotten the rotis equipment yet, but you are definitely inspiring me. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 16, 2007 Report Share Posted December 16, 2007 This is actually the first time on the rotis with a pork shoulder or boston butt. Did try ribs on the rotis once and they were great. One of the reasons I have been hesitant about doing the long cook on the rotis was not being able to use a Guru meat probe and pit probe is not optimally placed. Yes, yes could do it the old fashion way......pffftt...no thanks. Must say, so far I am well pleased with the results. The smells emanating from my backyard reminds me of pit cooking growing up. I know a lot of people seem down on fat dripping into the fire, but I love it! May have found my new standard for BBQ. More results later. -=Jasen=- This pic is 5 hours into the cook. Guru pit temp is inserted just through the polder hole a couple inches (running at 225). Dome temp is running at 250. Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 16, 2007 Report Share Posted December 16, 2007 In light of (dare I suggest) shrinkage, do you have to tighten the roti clips during the cook? Looks yummy. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 16, 2007 Report Share Posted December 16, 2007 In light of (dare I suggest) shrinkage, do you have to tighten the roti clips during the cook? Looks yummy. I pressed them in pretty good from the start. Seems to still be tight as the meat is not moving around. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 16, 2007 Report Share Posted December 16, 2007 I just kegged a batch of jalapeno ale - what time is dinner? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 16, 2007 Report Share Posted December 16, 2007 I just kegged a batch of jalapeno ale - what time is dinner? Now that is different sounding? -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted December 16, 2007 Report Share Posted December 16, 2007 There is a brew-pub in Columbia, MO that makes a pretty good green chile beer. It was a decent beer to have one or two with dinner. not something you wanted to take to the tailgate party on football Saturdays! http://www.flatbranch.com/ Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 16, 2007 Report Share Posted December 16, 2007 You have to carefully calibrate how much you add, because batches of peppers are highly variable. What I aim for is a real good jalapeno nose, and just a little heat. Hot and cold at the same time. It's my wife's favorite. Quote Link to comment Share on other sites More sharing options...
trish Posted December 16, 2007 Report Share Posted December 16, 2007 My efforts for the day.....Two pork butts and a pork shoulder...Deej please re-size if I mess this up... Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 16, 2007 Report Share Posted December 16, 2007 ...Deej please re-size if I mess this up... How's that? BTW, nice lookin' shoulder and butts! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 17, 2007 Report Share Posted December 17, 2007 Wow, Trish. Sybil and her butts and shoulder, up close and personal. Looks like a good cook! My day was way less eventful. Went out in the cold rain and murdered the kiwi vine that had taken over the fence and driveway. We went for best two outa three falls, and I eventually won. Quote Link to comment Share on other sites More sharing options...
DavidS Posted December 17, 2007 Author Report Share Posted December 17, 2007 They all look pretty darn good. Mine came off this morning in 5 degree weather. No pictures. Pulled and food saved for gifts to the neighbors. Hope this is my last cold over night. Moving to AZ next year. Quote Link to comment Share on other sites More sharing options...
trish Posted December 17, 2007 Report Share Posted December 17, 2007 Deej...that is perfect thanks. Sanny...I hope you have a hot tub or jacuzzi tub to soften the aching body. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 17, 2007 Report Share Posted December 17, 2007 Beautiful, Trish! My days work was three racks (no pictures, so I'm talking theoretically, I know), one rubbed with Dizzy Dust, one with Swamp Venom, and one with DJ's Cajun Blackening find. Everybody agreed that SV and CB were hotter than DD, but it was interesting that there was no consenus which of the two was spicier, though they were clearly different. One came on fast and one slow. All were very tasty, though, and now there's only a pile of bones for Rufus the cat to work over. Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 17, 2007 Report Share Posted December 17, 2007 Sanny...I hope you have a hot tub or jacuzzi tub to soften the aching body. Alas, just a deep tub. Not so achy from the gardening as from the massage the day before. My neck and shoulders have been locked in mortal combat for weeks, and the hour of rubbing them out HURT! Ow. If only I had someone cooking me something delicious on a K... Sigh. I micropoached a piece of fish. That'll have to do. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted December 17, 2007 Report Share Posted December 17, 2007 I took my Kiwi vines out last Winter for the same reason - lotsa pruning required! They bore heavily, but we don't get enough heat for them to get really flavorful. Table grapes are doing pretty well in their place. Quote Link to comment Share on other sites More sharing options...
Sanny Posted December 17, 2007 Report Share Posted December 17, 2007 I took my Kiwi vines out last Winter for the same reason - lotsa pruning required! They bore heavily' date=' but we don't get enough heat for them to get really flavorful. Table grapes are doing pretty well in their place.[/quote'] It took about 5 years for them to start bearing fruit. When they finally did, there were always lots in summer, but by the time the fruit was ripe (Oct or so) there wasn't much left for me. Critters, I think. Anyway, the vines were vigorous! They'd gone up the black cherry tree in the neighbor's yard! Guess they grabbed a low hanging branch, and up they went! Snapped part of my fence, too. Time for them to go. Quote Link to comment Share on other sites More sharing options...
