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Everyday Misc Cooking Photos w/ details

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1 hour ago, Tyrus said:

Gonna be in a place not far from you called Vale soon

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! 

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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

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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.

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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.

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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! 

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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 

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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.

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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.

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Sent from my iPhone using Tapatalk

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