gas grill...

[BrokenBackJack]

yep - gotta let that meat "rest"

works with pretty much every meat except maybe battered fish

The older one gets, the longer it takes! ;:;rofl

Wear it out, you young whipper snappers. :;:rockit

 

[snow]

I quite using a foil tent on rare/med rare meat. I've had the carryover cooking kick my ass too many times. Now I usually just rest it uncovered on the counter, or if I want to hold it longer, in my Breville Smart Oven on 120*F warm setting.

I tried letting my roast rest once,pork chops once.roast was on stove top on simmer with veggies,to much for my pup to resist,little fucker got the lid off w/o making a sound as if he has thumbs,lapped down all except left me the carrots.,but today a hot sear,tent and barracade the kitchen.

 

[Kurtr]

I’m doing a pork butt now for pulled pork tomorrow. First time I have done one but since all I have is time figured might as well do it now. So far it’s smelling damn good. Put it on at 7 this morning .

 

[Whisky]

Can't really screw up a pork butt (unless it looks like charcoal on the outside, like some pics I saw on here recently) #$%^&>

If you like vinegar, I would suggest a finishing sauce to pour over your pork once it's shredded. It's awesome. Here is a simple one I've used quite a few times.

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

If you don't have Tony Cs just throw some other shit in. It'll be good.

 

[guywhofishes]

I’m doing a pork butt now for pulled pork tomorrow. First time I have done one but since all I have is time figured might as well do it now. So far it’s smelling damn good. Put it on at 7 this morning .

FTC for at least two hours when you pull it.

Foil, towel, cooler.

- - - Updated - - -

make your own Memphis rub

cheap, fresh, fantastic for butts

- - - Updated - - -

Vaunted Vinegar

 

[raider]

update - pulled on the grill in the original post about 3 weeks ago... home of economy now sells them...

haven't used the rotisserie yet - maybe this weekend... also got the charcoal tray that goes under the burners that just uses gas to light, then turn off the gas and use as a charcoal grill, again, maybe this weekend...

the main grill gets to 700* in about 10 minutes and will make beautiful burgers with flare ups without burning like you see in commercials...

still figuring out the side sear burner... heats to 1500+ in about 1 minute... tried fridge cooled suise vide steaks on the sear burner and after a 2 minute sear per side, internal was only at 80*... raw steaks cooked 2 minutes on each side for a beautiful sear was the same... reverse searing seems to be the thing, but the results have been fabulous...

you know those ruth's chris commercials??? i can do that now...

beyond awesome so far...

 

[SDMF]

Ruth’s Chris can suck-it. All I taste is burned butter.