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rchang72

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About rchang72

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    Cincinnati, OH
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  1. Taking a loin for a spin

    To tell the truth, don’t remember the weight. It was one of the cryovac packs from Kroger
  2. Spatchcocked Turkey

    Have done one spatchcock turkey and one that was separate breast from thighs and prefer the separated quarters. It’s easier to get different doneness and much easier to remove the thigh quarters than to remove the backbone
  3. Simple weeknight meal. Pork loin rubbbed, Joetisserie for 1.5 hrs at 300 with hickory. Sauced a bit for last 30 minutes. Juicy beyond belief
  4. Pork Picnic Roast with Cracklins

    Great job. I love making this recipe for my in-laws. They’v from the Philippines and this resembles Lechon, which for them is a small suckling pig that is roasted with tender interior and crispy skin. That skin is the hardest part to do well
  5. Got the Joetisserie earlier. Have had it out for chickens. Looking to do a turkey for a Thanksgiving meal. I’m going to salt the bird day before and do an herbed butter rub under the skin. Do you think it’s worth adding a butter baste on top as I go?
  6. Obviously well loved. Good cook
  7. Intro & newbie ?'s

    Welcome. The Kick Ash basket is an excellent addition. You definitely can cook without it, but it helps a lot. You do not need to use the lower grate if you have one
  8. Turkey practice

    I did a recipe for smoked turkey and lot of stuffing couple years ago.
  9. here goes prime rib

    That looks mighty tasty
  10. here goes prime rib

    That’s cool to see your temps
  11. here goes prime rib

    If you can, take the roast off, and the drip pan out when you are increasing your temp. This will avoid over cooking your roast and burning your au jus. Also if you can take out the deflectors then, it will help you sear easier. Can’t wait to see the finished product
  12. Prime rib your way

    If you wrap and then eat later, I suspect your prime rib will be medium well due to continued temperature rise in the cooler. Also would do lower temp roast, like 250 degrees to more even doneness. If you have to cook and hold, do something like pulled pork or brisket which likes being more well done
  13. Newbie in Tampa

    Good going
  14. Porchetta on Joetisserie

    Just got a Joetisserie. That is going to be on my list of cooks to try.
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