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Author Topic: PelletFan Picture thread  (Read 110743 times)

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Trooper

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Re: PelletFan Picture thread
« Reply #510 on: September 22, 2019, 11:03:14 AM »
Now that, MikeMcQ, is a brisket - photo/tutorial!
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Bentley

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Have to see it to Believe it...
« Reply #511 on: September 22, 2019, 12:45:01 PM »
Never thought I would ever see this in the Mayberry area...Went almost right over the house. Took video, but somehow I did not take video, this is all I have of the Goodrich blimp.  Know idea why they would be in this area.




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Trooper

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Re: Have to see it to Believe it...
« Reply #512 on: September 22, 2019, 02:02:59 PM »
Quote from: Bentley on September 22, 2019, 12:45:01 PM
Never thought I would ever see this in the Mayberry area...

I'll betcha saw that thing in the Pasadena area quite regularly!!!
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Bentley

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Re: PelletFan Picture thread
« Reply #513 on: September 22, 2019, 02:47:57 PM »
About every other week.  There is one in Carson...This is the 1st time I have seen one live since Pasadena.
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Bentley

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Re: PelletFan Picture thread
« Reply #514 on: September 22, 2019, 05:03:30 PM »
The China Hog scare got me worried.  23lbs. of bellies.  11° more and the will be ready for fridge.


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Bentley

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Re: PelletFan Picture thread
« Reply #515 on: September 22, 2019, 06:32:39 PM »
4 hours on hot Smoke @ 200°, pulled with an IT of 128°. Pleased with the color.


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yorkdude

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Re: PelletFan Picture thread
« Reply #516 on: September 23, 2019, 05:16:30 AM »
Did you wet cure it?
It has very nice color.
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Bentley

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Re: PelletFan Picture thread
« Reply #517 on: September 23, 2019, 10:47:19 AM »
Just a rub cure.  The Hot Smoke seems to take just long enough to get good, clean smoke on it and produce a nice finish. 
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yorkdude

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Re: PelletFan Picture thread
« Reply #518 on: September 23, 2019, 10:56:41 AM »
Quote from: Bentley on September 23, 2019, 10:47:19 AM
Just a rub cure.  The Hot Smoke seems to take just long enough to get good, clean smoke on it and produce a nice finish.
The reason I asked is I seem to remember that typically you wet cure (probably yet another sign of aging on my part).
How long did you cure it for? Also did you sample it for saltiness and have to soak it also?
It truly looks real good.
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Bentley

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Re: PelletFan Picture thread
« Reply #519 on: September 23, 2019, 11:02:33 AM »
I used to do nothing but Wet, that is now saved for Corned Beef. 

I did not dry it for the pellicle.  I took out of fridge and bags after 10 days, rinsed for about 10 seconds in the sink and put on the Memphis. I sliced a few pieces off and fried up to put on pizza, was pretty good.  Its in the freeze now and will slice it in about 2 hours.
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Bar-B-Lew

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Re: PelletFan Picture thread
« Reply #520 on: November 18, 2019, 11:13:22 PM »
The other day I thawed some pulled pork I had in the freezer and warmed it up in a mix of habanero salsa and chipotle salsa partial jars I had in the fridge.  Served it up on a pretzel bun.  It was a nice way to enjoy pulled pork with a twist (and a kick).

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Canadian John

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Re: PelletFan Picture thread
« Reply #521 on: November 19, 2019, 08:08:43 AM »

 If that didn't taste very good, I'll eat my socks.
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Bentley

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Re: PelletFan Picture thread
« Reply #522 on: November 19, 2019, 10:19:41 AM »
Looks like the sauce coated the meat perfectly.
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Bar-B-Lew

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Re: PelletFan Picture thread
« Reply #523 on: November 19, 2019, 10:26:36 AM »
Quote from: Bentley on November 19, 2019, 10:19:41 AM
Looks like the sauce coated the meat perfectly.

I probably slow cooked it for a few hours and stirred it up a few times.
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Re: PelletFan Picture thread
« Reply #524 on: December 08, 2019, 06:33:40 PM »
Cinnabon is not scared, but they were pretty good!  Kristin made the delicious cream cheese frosting!



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