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Everyday Misc Cooking Photos w/ details

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Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F.

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Taste test. Yum.

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The drippings, there is also liquid fat in the pan but it's not visible in the photo.

 

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I have another butt in the freezer and I am going to cook it exactly the same way. :-D

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You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often. :) 

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Finally getting around to posting my Labor Day cook.  Did a 3-2-1 with 3 slabs of St. Louis style pork ribs.  Full smoke pot for part 1 with a mix of Coffee splits and hickory.  1/2 load of charcoal in the 32", smoking on the "cool" side.  225F for 3 hrs

 

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After the 3 hrs of smoke.  Ready to wrap.

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Liberal amounts of Irish butter, more rub and brown sugar.  Wrap in plastic and foil, back on for 2 hrs at 275F

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Final step, unwrap, crank up the heat and sear them off.

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At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... 

20190903_002733398_iOS.thumb.jpg.3a7a33d39f9c40cbcd994ec85bc80a23.jpg

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Looks terrific. The Irish butter steps seems interesting

Finally getting around to posting my Labor Day cook.  Did a 3-2-1 with 3 slabs of St. Louis style pork ribs.  Full smoke pot for part 1 with a mix of Coffee splits and hickory.  1/2 load of charcoal in the 32", smoking on the "cool" side.  225F for 3 hrs
 
20190902_201558554_iOS.thumb.jpg.1516fa804500f10a8012fe73bef2f140.jpg
 
After the 3 hrs of smoke.  Ready to wrap.
20190902_212035757_iOS.thumb.jpg.cbdf0d19ca2dc88bd8ac17adaa5b8b7a.jpg
Liberal amounts of Irish butter, more rub and brown sugar.  Wrap in plastic and foil, back on for 2 hrs at 275F
20190902_212618034_iOS.thumb.jpg.211484e1cdf50469afffcf873ccf6778.jpg
 
Final step, unwrap, crank up the heat and sear them off.
20190903_000356842_iOS.thumb.jpg.bc7c151725d78ebe0010c6e2ff167e5b.jpg
At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... 
20190903_002733398_iOS.thumb.jpg.3a7a33d39f9c40cbcd994ec85bc80a23.jpg


Sent from my SM-T835 using Tapatalk

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8 hours ago, Kevin H said:

After the 3 hrs of smoke.  Ready to wrap.

Liberal amounts of Irish butter, more rub and brown sugar.  Wrap in plastic and foil, back on for 2 hrs at 275F 

 

@Kevin H   Question.....you wrapped in "plastic" and foil.  Never heard of using plastic wrap??  Would have thought it might melt.  Any issue with the plastic wrap?   

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4 hours ago, Aussie Ora said:

Looks terrific. The Irish butter steps seems interesting

 


Sent from my SM-T835 using Tapatalk
 

 

In the US, "domestic" butter (believe or not there is such a thing) has less butterfat than European butter and is typically uncultured (just like many Americans...but I digress...). European butters have higher butterfat, are often cultured, and loads o' flavour. This is what I try to buy. Wegman's also sells a 2 lb. brick of something labeled "Amish butter", suggesting it is made by the Amish. I have no idea what the difference is with this butter, but it seems to be a bit more flavourful than commercial American butter.

And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia...

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17 minutes ago, Pequod said:

And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia...

Before the gentleman from Georgia uses up the balance of the time I'm going to chime in. I buy butter from a farmer at the local market. He makes his own and it has a wonderful flavour, no colour nor additives are added , just a hint of salt. This butter softens quicker to a spreadable texture faster than supermarket butter, a bonus. It does cost about 3 times the supermarket price but still worth every penny. I usually stock up and freeze it so I don't run out. :smt060

Edited by MacKenzie
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Love Kerrygold!

My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc.

I think the difference between Irish and other European butters is the whiskey content... <_<

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23 hours ago, MacKenzie said:

Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup.

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Winner winner. :smt060

That's dedication to good food that I respect.. My wife used to discover roadside stalls that served something special and then get a craving for what they have.
I'd be driving 45 min each way to go eat something special. But we would always get another 5-6 portions bagged up to take home also.

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