The Off Topic Topic

[Admiral Yi]

@Syt:

[Baron von Schtinkenbutt]

My wife is away so one of the things I usually do is try out different manly recipes.  For example I'll usually make some beer-basted brats.

But this weekend I'm trying to do pulled pork.  Cripes, I've never seen a recipe I had to start 24 hours in advance.  First the pork shoulder had to sit in some bring for 12 hours.  Now it's sitting on my BBQ, with the heat as absolutely low as it will go, with a bunch of wood chips.  Here's hoping it turns out.

Verdict: almost good.

Maybe sat in the brine too long, but it is definitely too salty.  My box of wood chips never gave off a significant amount of smoke.  Also the thermometer on my barbeque is obviously wonky - it was showing temps in the 300-400 range, but the meat clearly wasn't anywhere near that hot.  After 10 hours I had to finish it off with 2 hours in the oven at 300, which somewhat ruined the whole "slow-cooked" aspect of barbeque.

I would definitely try it again though.

12 hours was way too long to brine it.  A few hours is all it needs, assuming you choose to go that route.  I prefer to rub it kosher salt instead.

I don't follow what you mean by "the meat clearly wasn't anywhere near that hot".  The internal temperature should only get to ~170, and it should take roughly 1.5 hours per pound at a smoker temperature of 300.

As for smoke, ironically if you see smoke that's bad.  You want complete combustion of the wood, which will produce clear exhaust; otherwise, you blacken the meat in a bad way and the bark develops an acrid taste.

You also may want to try wrapping the meat in foil after a couple hours.  The smoke really ceases to have much effect after that period, and the foil allows the meat to roast in its own juices and reduces the risk of the outside drying out or charring before the inside is done.

[Barrister]

12 hours was way too long to brine it.  A few hours is all it needs, assuming you choose to go that route.  I prefer to rub it kosher salt instead.

I don't follow what you mean by "the meat clearly wasn't anywhere near that hot".  The internal temperature should only get to ~170, and it should take roughly 1.5 hours per pound at a smoker temperature of 300.

As for smoke, ironically if you see smoke that's bad.  You want complete combustion of the wood, which will produce clear exhaust; otherwise, you blacken the meat in a bad way and the bark develops an acrid taste.

You also may want to try wrapping the meat in foil after a couple hours.  The smoke really ceases to have much effect after that period, and the foil allows the meat to roast in its own juices and reduces the risk of the outside drying out or charring before the inside is done.

Well I've not only never done this kind of slow cooking, I've never even seen it done.

I definitely agree 12 hours was way too long, because my #1 complaint was it was much too salty.  The brine I used had both salt and molasses which I think was interesting and gave good color, but just a couple hours might indeed do the trick.

It clearly wasn't anywhere near that hot because it was on my grill for 10 hours, it weighed only 4 pounds, and it obviously wasn't cooked.  Another 2 hours in the oven at 300 did the trick though.

Interesting about the smoke.  But I just couldn't tell any smokey flavour at all - which goes back to my "the whole thing wasn't hot enough" theory.

Thanks for the advice moldy. 

[jimmy olsen]

My desegregate the military event fired!

[jimmy olsen]

My desegregate the military event fired!

And so does my "Totaler Krieg" event, but the descriptions of both are strangely lacking. It simply says "The

what happened to the rest?

[PDH]

At least 400 isn't the start of the taint...

[Admiral Yi]

Interesting article on the GTO in today's NYT.

Where did they get the name?

Who was the Pontiac chief engineer at the time?

[jimmy olsen]

Just when I thought I was getting the hang of it the next event I write crashes the game.

[Ed Anger]

Interesting article on the GTO in today's NYT.

Where did they get the name?

Who was the Pontiac chief engineer at the time?

John DeLorean I think.

[Ed Anger]

Meanwhile, since my house thread was eaten by VM's hard drive crash, I am planning to mount TV's in every room without one*. Including bathrooms.

Why? Because I can.

* My Inner Sanctum excepted

[Admiral Yi]

John DeLorean I think.

Yup.  I thought it was interesting because he looked like such a prototypical marketing guy, not a sliderule geek.

[Tonitrus]

From a Newsweek online article on Facebook's "porn cops".



They look like "experts" to me.  Even the chick.

[Habbaku]

Who knew Cleveland was such an exciting place to visit?

http://www.youtube.com/watch?v=ysmLA5TqbIY
http://www.youtube.com/watch?v=oZzgAjjuqZM

[Josquius]

From a Newsweek online article on Facebook's "porn cops".



They look like "experts" to me.  Even the chick.

Looks like a promo shot for some sitcom.
The American IT Crowd maybe.

[Malthus]

My  sister is visiting a brought her ugly ass dog with her. Well, the dog walks in and immediately starts to hump my fucking cat. No matter how many times you tell him no. The cat then turned around a bit his nuts.  Ouch. :pinchL He's been walking funny now.

Taking notes for how to treat Ide?