food t0mato's trials

[t0mato]

Prepping the pookster's honey mustard slaw.

 

[The Hot Pepper]

Hell yeah!

 

[The Hot Pepper]

Don't forget the honey but if you're in a pinch use turbinado sugar.

 

[t0mato]

The dressing is good, and really simple. Thanks for the idea.

 

[The Hot Pepper]

That slaw is like a boss. Hope to see pics.

 

[t0mato]

The meat is just broke through the first stall and is now at 158 degrees. The que is still rock solid between 220-229.

 

[MikeUSMC]

knock knock knock.............

Maaaaaaaaatttttttttteeeeeerrrrrrrrrrrrr.........

How's it going, dude?

 

[t0mato]

Slaw is good to go, the beans are simmering, but the shoulder stalled again at 174. Looks like it's going to be a late night.

Here's the last daylight shot. The bark is coming on nicely.

 

[t0mato]

180 degrees. It's starting to jiggle like beyonce's badonkadonk. That's a great sign!!

 

[t0mato]

 

[t0mato]

Knee deep in the second stall right now. The temp dropped from 186 all the way down to 180 and now we're at 183. The roast is starting to look like a meteorite.

 

[tctenten]

Damn. That baby taking forever.

 

[t0mato]

Yeah. This thing is boneless too!

I took it off the grill at 2:30am and put it in the oven so I could go to sleep.

Pics later.

 

[MikeUSMC]

Damn! How big was it? Doesn't look like it weighed much more than 9-10lbs (?)

 

[t0mato]

Like 8 pounds. I'm not really sure why it took so long, but it's still juicy AF.


My luck with pork shoulders hasn't been very great. Next time I'll wrap in foil. Then unwrap it for a while to get some bark.

 

[The Hot Pepper]

The good news is, it can only go up from here.

 

[t0mato]

Here are the pics as promised:
 

 
That Primo though
 

 

 
mmmmmm....bark  
 

 

 
beans anyone?  I made these with some buffalo trace bourbon and some of the burt ends from the pork
 

 
The money shot....I tried getting a shot after I took a bite but they all came out terrible and I was really hungry.  

 

[Guatemalan Insanity Pepper]

Boom!          

 

[tctenten]

Nice smoke ring and Bark. Your off to a great start.

 

[JayT]

I can dig it.  So excited for you that you got the Primo.  I remember how excited I was when I got my Egg.  I think it was nearly as important to me as when I bought my truck. Your cue looks good.  Next time, maybe go for the one-in.  They actually cook quicker because of the bone radiating the heat throughout.