Tyrus Posted July 16, 2019 Report Share Posted July 16, 2019 1 minute ago, tony b said: If you think that I'm close to Vale, then you need to go back and study geography a bit more! LOL I'm just a bit more than halfway there from your starting point. Per Google Maps - you're 1200 miles from me, and I'm almost 900 miles to Vale. Unlike New England, the states out here on the prairie are huge! From your local I wouldn't hesitate to drive, 900 is at the top of a days ride for the wife and I but, doable. Probably be at each others throats after a ride like that. Thought you were closer for some reason. Will have to check the Rand McNally again,,,,,,,,hell no were flying Quote Link to comment Share on other sites More sharing options...
El Pescador Posted July 16, 2019 Report Share Posted July 16, 2019 1 hour ago, Tyrus said: Say El Pescador, I would pay for a seat at the dinner table when that was placed in front of Mac. Tyrus - You bring a few slices of that fantastic brisket of yours, and I'll get Mac and her konro introduced to the joy of grilled "pulpo" - deal? 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 16, 2019 Report Share Posted July 16, 2019 2 minutes ago, El Pescador said: Tyrus - You bring a few slices of that fantastic brisket of yours, and I'll get Mac and her konro introduced to the joy of grilled "pulpo" - deal? Deal! Clandestine like. We'll tell her it's California desert steak. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 16, 2019 Report Share Posted July 16, 2019 Berry klafoutis. Always a winner. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16, 2019 Report Share Posted July 16, 2019 Tekobo, those look delicious. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 16, 2019 Report Share Posted July 16, 2019 2 hours ago, Tyrus said: Deal! Clandestine like. We'll tell her it's California desert steak. That is sick, I'm onto you two, look out. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 17, 2019 Report Share Posted July 17, 2019 Tyrus, help is on the way for you and your co-conspirator, El Prescador, don't dispare. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 17, 2019 Report Share Posted July 17, 2019 OK Julia, that looks pretty good 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 18, 2019 Report Share Posted July 18, 2019 I'm falling in love with the meat from Porter Road. Tonight I did the Denver Steak. It was even better than the Bavette that I did the other night. Can't wait to try the Picanha that I bought for an upcoming Argentine dinner party! Cooked indirect on the lower grate with a mesquite chunk. Veggie kabobs on the half-grate. Dome at 350F. Plated with chimichurri sauce and a side of cheesy polenta (parmesan, black pepper boursin, and a splash of white truffle oil). Kebabs were drizzled with a nice aged balsamic vinegar! 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 18, 2019 Report Share Posted July 18, 2019 Oh my Tony, that does look lovely. 1 Quote Link to comment Share on other sites More sharing options...
Flemming Posted July 19, 2019 Report Share Posted July 19, 2019 Hi all, this is my cook for Sunday, 7,3 kg Duroc Boston Butt, gonna be a first fo me so I’m thankful for all the help I can get. I would cook it a 225-250 and I’ve been told that i should calculate 1hrs per pound of meat + 2 hrs rest so I would be looking at 16-18 hrs in total, does that sound about right? Another question wrap in foil or not and if when? so as you can see I have a lot of questions 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 19, 2019 Report Share Posted July 19, 2019 Pork butt is extremely forgiving. I prefer a bit higher and faster -- 275-300 works great for a butt. I don't foil butts. Quote Link to comment Share on other sites More sharing options...
Flemming Posted July 19, 2019 Report Share Posted July 19, 2019 4 minutes ago, Pequod said: Pork butt is extremely forgiving. I prefer a bit higher and faster -- 275-300 works great for a butt. I don't foil butts. Thanks @Pequod how much faster? Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 19, 2019 Report Share Posted July 19, 2019 (edited) At 275-300, you'll likely shave off 3-4 hours. Biggest difference is that you'll push through the stall much more quickly. At 225, expect a protracted stall. Edited July 19, 2019 by Pequod Quote Link to comment Share on other sites More sharing options...
Tyrus Posted July 19, 2019 Report Share Posted July 19, 2019 Average size butts in my area are generally 8-10lbs that butt was 16 lbs. Hogs in Germany assuming from your earlier picks of meat must be going to market later because of the size being offered. That's a big butt, and because of it's size it will require added time. Cooking time as you know is relative to size so, just keep that in mind or you'll be ordering wiener schnitzel from the local Kaufmann. Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 19, 2019 Report Share Posted July 19, 2019 I’m guessing it is both the butt and the picnic. But it could just be one huge oinkin’ butt. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 20, 2019 Report Share Posted July 20, 2019 I watched a series about tacos on Netflix and got the taste for some. The pork went on at 4.30 this morning and I made a batch of tortillas this evening so they were nice and fresh, everything was good except for the bottles taco sauce / salsa, that’s getting made from scratch next time too.Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Flemming Posted July 20, 2019 Report Share Posted July 20, 2019 Now that looks delicious! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 20, 2019 Report Share Posted July 20, 2019 Niiiiiice, Alimac. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted July 20, 2019 Report Share Posted July 20, 2019 Thanks all, I need to work on the salsa and condiments, very happy with the meat and tortillas. Has anyone else watched the series on tacos? It’s about the different styles from different countries. Makes me super hungry every time I watch a show like that! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
