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TheGreenChileMonster Fires Up The Weber Smokey Mountain


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#321 Thegreenchilemonster

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Posted 20 December 2017 - 08:24 PM

You making any salsa criolla?

No man, chimi with aji arnaucho, and scalloped potatoes.

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#322 t0mato

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Posted 20 December 2017 - 08:30 PM

Cool....cool.

The color on your salsa is always amazing.

Along with pretty much everything else you cook.

Edited by t0mato, 20 December 2017 - 08:30 PM.

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#323 Thegreenchilemonster

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Posted 20 December 2017 - 11:00 PM

Time to rest...the probe slid in that block with absolutely no resistance

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#324 Walchit

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Posted 21 December 2017 - 07:33 AM

Geez!

#325 Walchit

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Posted 21 December 2017 - 07:39 AM

And what's a Texas crutch?

#326 t0mato

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Posted 21 December 2017 - 09:09 AM

And what's a Texas crutch?


It's a BBQ technique of wrapping the meat you are cooking with foil and then adding a little bit of liquid. The meat continues cooking through the "dreaded" stall that is caused by evaporative cooling (or sweating...meat essentially sweats when it cooks). The Texas crutch can make a large pork shoulder that could take over 14 hours to cook only take about 8 or 9 hours. It's very popular among competition bbq'ers where there are strict time constraints.
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#327 Walchit

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Posted 21 December 2017 - 09:13 AM

I grill these pork loins sometimes and after they get to looking good on the outside I wrap them in foil and finish in the oven. They turn out really good. I don't eat rare pork either so allot of guys on here might say it was over cooked lol




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