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February Banter 2019


George BM
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17 minutes ago, MN Transplant said:

My home territory is having their own 2009-2010.  40-50" of snow in February in places S and SE of Minneapolis. 

My company's head quarters is in La Farge Wisconsin and they are getting blasted this winter. More coming

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2 hours ago, Kingstonian said:

Did you wrap when you hit the stall (i.e., Texas crutch), or did you do the whole thing unwrapped?  I don't think it makes as big a difference with pork as it does with brisket, but I will usually crutch if I'm cooking to a fixed time.  

Btw, be sure to check out Dizzy Pig in Manassas for your Egg needs (if you haven't already).  

 

I let it ride without wrapping it. I really didn't think I would need to rush it at all since I left myself a good 9+ hours for a 6 lb butt, but i suppose I got burned by this one. Hopefully it's just an odd occurrence ince I'd hate to be left wanting like that on a regular basis. Are you suggesting that you shouldn't crutch a brisket?

I haven't been to Dizzy Pig yet, as there's an ACE near me that has all I need for now. but might have to check it out at some point.

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Just now, mattie g said:

I let it ride without wrapping it. I really didn't think I would need to rush it at all since I left myself a good 9+ hours for a 6 lb butt, but i suppose I got burned by this one. Hopefully it's just an odd occurrence ince I'd hate to be left wanting like that on a regular basis. Are you suggesting that you shouldn't crutch a brisket?

I haven't been to Dizzy Pig yet, as there's an ACE near me that has all I need for now. but might have to check it out at some point.

It's only pork that I won't crutch if I'm not on a timetable.  I always crutch a brisket (in pink butcher paper preferably).  

Dizzy Pig is well worth a visit; in addition to Egg supplies they have a good assortment of specialty wood and I really like their rubs.  I almost never make my own anymore.  DizzyFest (the local Eggfest) is coming up the first weekend in May and is a great event (plus you get 10% off that day).  

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1 hour ago, Kingstonian said:

It's only pork that I won't crutch if I'm not on a timetable.  I always crutch a brisket (in pink butcher paper preferably).  

Dizzy Pig is well worth a visit; in addition to Egg supplies they have a good assortment of specialty wood and I really like their rubs.  I almost never make my own anymore.  DizzyFest (the local Eggfest) is coming up the first weekend in May and is a great event (plus you get 10% off that day).  

Gotcha. I may have to make sure I have some butcher paper on hand for my first brisket.

I ordered wood online and probably paid too much, but I'll keep that in mind for the future. DizzyFest sounds like a good time! 

As for wood, I felled our plum tree last weekend, so I have a nice fresh source of fruitwood for the foreseeable future...

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6 hours ago, mattie g said:

Honestly...this is only my second butt, but for the first one I made a rup based on a recipe I found online (can't remember which site right now). It has the pretty standard ingredients of brown sugar, salt, smoked paprika, chipotle pawder garlic powder, onion powder, mustard powder, etc. It was really nice then, so I went to it again. If you want the recipe, I'll dig it up later.

I hear ya.

What's annoying about this stall is that it was a second one. This one stalled at about 155-160 for a good couple hours, but then moved slowly and steadily until 180, when it really slowed, and then just stopped dead at 185 despite cranking the temp. It was already a moderate cook, and that stall and the slow rise out of the 180s killed my timing. I was cooking at 270-275 and banked on 8-9 hours, but that second stall took things over the edge. And while the wife, my 6-year-old, and I can hold off for an extra hour for dinner, the 17-month-old needs to have dinner and get up to bed in good time!

I think I'll be starting a couple hours earlier from now on and will foil/towel/cooler for a couple hours, as you mentioned, if needed.

Might have to try a packer brisket next. Gotta start sometime, right?

Yeh I never messed with the brisket because always figured I would f it up. I pretty much just stick to butts and ribs. I wish I had an egg tho, so I could make pizzas. I love them cook in the egg

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5 hours ago, EastCoast NPZ said:

I hope they also have their own (and very private) version of summer 2010.

Rob, Big time Feb winter here in OR.  Mt Bachelor has had 62" in the past week  I have had 21" here at my house since yesterday.  Expect another 4 to 8 today and then 2 more smaller storms later this week.  Over climo for sure in what was forecast to be a mild dry winter. LOL  Photo of my neighbors SUV taken and hour ago.

OR-Storm-Feb2019.jpg

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5 hours ago, snownut said:

Rob, Big time Feb winter here in OR.  Mt Bachelor has had 62" in the past week  I have had 21" here at my house since yesterday.  Expect another 4 to 8 today and then 2 more smaller storms later this week.  Over climo for sure in what was forecast to be a mild dry winter. LOL  Photo of my neighbors SUV taken and hour ago.

OR-Storm-Feb2019.jpg

Damn, Duane, sweet.  Enjoy!

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11 hours ago, snownut said:

Rob, Big time Feb winter here in OR.  Mt Bachelor has had 62" in the past week  I have had 21" here at my house since yesterday.  Expect another 4 to 8 today and then 2 more smaller storms later this week.  Over climo for sure in what was forecast to be a mild dry winter. LOL  Photo of my neighbors SUV taken and hour ago.

OR-Storm-Feb2019.jpg

Congratulations!!!!

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