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  • Posts

    • So as in line with my personality, I didn't follow @John Setzler's advice and I'm going for glory or going down in flame with my first brisket.  Here is a link to my Flame Boss cook which is in progress on 2/23/20.  Some pics of progress are below.  The Grill is at 250 and holding steady.  I was expecting a stall somewhere between 160-170, but it seems to be plowing through.  The bark is about 80% formed except for the top (which you can see from the pic below).  I'm spritzing the bark that is formed while the rest finishes.  As I'm writing this I've been going for about 6.5 hours and the meat temp is about 175.  The cut was a full packer and just shy of 17 pounds before I trimmed about 3.5 pounds off of it, including cutting the corner at a 90 degree angle against the grain.   I'm still trying to decide to wrap this bad boy or not.  I don't want it to dry out, but I also don't want it to finish super early either.  I was expected about a 13 hour cook (about an hour a pound).  Oh well.  We will see how this keeps going.  Going to check it at the 7 hour mark and go from there.     Any thoughts are appreciated.    
    • Thanks for asking!  So my cook went pretty well!  After getting advice here, as well as from my neighbor, I stopped panicking and let the butt do it's thing.   Here is a link to the cook from my Flame Boss.     https://myflameboss.com/en/cooks/810304   You can see my panic period around the 8a hour.  The pork butt went on about 7a and then I wrapped it in foil with some apple juice and apple cider. vinegar about 12:20p. I pulled the pork butt off the grill about 3p and rested in double wrapped in foil and towels in a cooler under 5p.  I put pictures below.  Everyone loved the pork!  There were a few spots in the butt that weren't as probe tender as I would have liked so I think next time I'll have a little more patience and keep it on longer.     There is a bonus picture below of the wings.  After I finished the butt, I cranked the grill up to 400 and used the Kamado Joe Chicken Wing Method and holy crap they were great.  Definitely a crowd favorite.     Again, thanks for the help.  Pics below if you're interested.      
    • Hello , does anybody know if the rain cap for BGE fits KJCI. I wait to cover till completely cooled down. Which is usually the next day. I covered one time when the cooker was barely warm to touch and it took the water repellent out of cover. Cover from the cover store. Very nice cover but didn`t like that.
    • Welcome to the Guru there are a lot of great people and information around here. 
    • Welcome to the Guru. 
    • @ChasdevThere are tons of food choices that are Keto friendly but not given that moniker by whoever. Pulled pork is an excellent Keto friendly food. I just ate a Chipotle Keto friendly bowl that uses pulled pork as an ingredient.   My wife was not into healthy Keto but I made some very tasty stuff and she swung around to healthy Keto. In some ways she is now a great example of healthy Keto.   Any form of Keto is a great method for 1. weight loss, 2. optimizing your body functions. One or both forms of Keto can be done together or individually.   Weight loss is a huge business. Many weight  loss purveyors claim their system is the one. Is healthy living methods a big business? It appears that it only make sense to those who let themselves to get into a health scare.    Are eating habit changes a pain in the rear? You bet. Is optimizing you body functions by doing something you can control worth it. Absolutely.   M.  
    • Being a LSU grad and having been to Mardi Gras in New Orleans the term "Pre--Parade Breasts" brought up a different mental picture.   But you dish looks tasty.
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