DennisLinkletter Posted June 22, 2008 Report Posted June 22, 2008 On my last trip to Bali, I filled my carry on with a great selection of pork and ice. A boneless butt with skin intact, a rib rack and two racks of babybacks.. a bit thin but still baby backs. I used apple and really smoked them up for 40 minutes at about 200º dome. I then cranked it up to 280º dome (240ºgrill) The rib rack was pulled first at 142º wrapped and dropped in the cooler. I brined the butt overnight a bit saltier than usual as I wanted to end up with something ham like for sammies. I painted it with apple cider vinegar and honey at 170º and pulled it at 182º. Pulled the ribs when they broke when I bounced them and the meat tore..
DennisLinkletter Posted June 22, 2008 Author Report Posted June 22, 2008 Presto Ham.. The pork butt does look like ham.. Just brine and cook'em a little less.. Presto Ham..
Firemonkey Posted June 22, 2008 Report Posted June 22, 2008 Legs of lamb...half a pig...are you doing your quarterly cook this weekend or what?
trish Posted June 22, 2008 Report Posted June 22, 2008 Legs of lamb...half a pig...are you doing your quarterly cook this weekend or what? Yeah...by Monday you will need some new pants!
jdbower Posted June 22, 2008 Report Posted June 22, 2008 Yeah...by Monday you will need some new pants! And that's just because of the spicey jalapenos!
DennisLinkletter Posted June 23, 2008 Author Report Posted June 23, 2008 Little time to Shrink them down and put them up.. Legs of lamb...half a pig...are you doing your quarterly cook this weekend or what? I actually just had some time to come up for air this weekend.. Shrink them down and put them up.. I've been working on 32 arched doors, molding and flooring for a Komodo customer in FL and it's been very attention intensive. Arches and elliptical molding require lots of thinking.. I'll post some shots of the doors and the jigs we had to make up to make the curved multi lam molding. I actually impressed myself..
