food Boomas BBQ

[Booma]

Nah haha, they kept jumping away.....

Beef ribs

 

[Scovie]

I would give you my own ribs if you would cook them that way.
 
OK, that's weird even for me.

 

[Booma]

Are you hinting that you wanna be like prince?

 

[The Hot Pepper]

Beef chuck ribs are catching on here (the cut above the brisket) ... plate short ribs too (from below the ribeye, they look like marbled steaks).
 
Both are huge, each rib can weigh 2 lbs+!
 
Well done sir. Putting TX to shame!

 

[texas blues]

 
Well done sir. Putting TX to shame!

 
Negative.
 
All Aussie's qualify as honorary Texan's.
 
They are the only country in the world besides the former Republic of Texas (that's right chidren's, Texas was a country!) where
 
the people have the attitude of it's "us" and "we" and not "I" and "me". 
 
If Texas had a sister or a brother, it would be Australia.
 
And Boom honors Texas with his bbq.
 
Boom and Aussie's know some sheeit!

 

[Booma]

Getting pretty excited for this weekend TD, got an idea someone mentioned quite some time ago, that has been in the back of my head just waiting for a chance to shine. Pumped

 

[The Hot Pepper]

Can't wait!

 

[Booma]

Did some pulled pork yesterday, apple wood, slaw, first crack at making brioche
 

 

 

 

[FreeportBum]

Did some pulled pork yesterday, apple wood, slaw, first crack at making brioche
 

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Just had breakfast here but I would smash that down no worries with a couple pints. then take a nap! 

 

[The Hot Pepper]

Awesome sammie!

 

[sicman]

that looks great.
 
 
hth and i had a pulled pork sammie today at a flea market that was one if not the best ive had.  i grabbed a card from dude he does catering.  

 

[Booma]

Here it pulled, going to go for a little higher internal next time, see the difference this was pulled at 190
 

 

[JoynersHotPeppers]

Here it pulled, going to go for a little higher internal next time, see the difference this was pulled at 190
 

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What temp you thinking? Do you pull and wrap for an hour? 

 

[Booma]

I'm thinking maybe around the 200 mark. This was wrapped at 170 up to 190, removed then tested for only 15-20 minutes due to rumbling stomach.

What's your preferred method

 

[JoynersHotPeppers]

I'm thinking maybe around the 200 mark. This was wrapped at 170 up to 190, removed then tested for only 15-20 minutes due to rumbling stomach.

What's your preferred method

I have found pulling at 190 then wrapping for 1 hour gives me the perfect pull every time. Check out the picture I posted in my cooking thread last night. Great minds thing alike!

 

[LUCKYDOG]

I Do the same - however when I reach the sticking point around 170 and it hangs I wrap till 200 I pull it to sit a while, more or less cool enough to rip into it bare handed

 

[Booma]

Pulled pork the other weekend, happier with the results now to start trying some injections!





And then got a little bored and did this on the weekend



Should of flown you over Scovie!!

 

[HigherThisHeat]

Some mighty fine Q right there

 

[JayT]

I'm diggin' it.

 

[Scovie]

Was there food in your post???
 
 
I dunno...
 
 
I'm humping my own leg right now, as a wanna be foodie and a professional Tile Setter...
 
 
Hump 
 
 
 
 
Hump
 
 
 
 
Hump
 
 
 
 
Hump
 
 
 
 
Hump
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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AHHHHHHHHH yesssssss