Watcha cookin'?

Oven roasted beef tenderloin, served with a white wine, butter and blue cheese sauce, roasted rosemary potatoes, bacon-wrapped parsnips, carrots and green beans, coleslaw (not my first pairing choice, but it has become a requested item at all family events-LOL!).

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Not gonna lie...one of the best meals I’ve prepared/had. Paired it with a nice Napa Cabernet.

Dessert was roasted Harry and David pears with local honey, walnuts and cinnamon, served with vanilla ice cream.


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Smoke some butts...

The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...

Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.

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SDG said:
Smoke some butts...

The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...

Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.
Click to expand...

What temps were you running to get the large one cooked so quick?
 
SDG said:
Smoke some butts...

The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...

Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.

View attachment 287917View attachment 287918
Click to expand...

With those cook times I’m guessing you did higher temp like we talked about?


Sent from my iPhone using WAYALIFE mobile app
 
SDG said:
Smoke some butts...

The one in the pic was a 16lb pork shoulder, then also did 2 smaller ones for leftovers. I like to pull them, sauce them, then toss them in foodsaver bags in the freezer portioned out for 2 meals. When I feel like some pulled pork I toss the bags in some boiling water and BOOM...

Smoked over red oak in the reverse flow insulated cooker... for 8 to 12 hrs, depending on size, were pulled at about 180/185.

View attachment 287917View attachment 287918
Click to expand...

That's working for me...I'll bring my vacuum machine over
 
WJCO said:
What temps were you running to get the large one cooked so quick?
Click to expand...

OverlanderJK said:
With those cook times I’m guessing you did higher temp like we talked about?


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Click to expand...
Yes, I bumped the temps due to time constraints, and getting a late start. I tossed them in at 225, but the temp was on the rise. It stabilized around 350, which I ran it at for a couple hours, dropped it to 225/250 till the little guys were done, about another 4 hrs, then when I pulled them, tossed a few more logs on and cranked it back up to 350, the big boy finished just after we had completed dinner and presents for my mom's bday, about 2 hrs later.

Definitely not how I would normally do it had I had more time, but it worked. In all honesty the meat from both the small guys and the big boy was very tender and moist. I think the big thing if you are doing hot and 'fast' is to make sure there is a few hours at lower temps to make sure all the fat etc can render without the meat just coming to temp with all the connective tissue being tough. Still lots of smoke flavor, which was probably assisted by the oak which has a pretty strong flavor as far as woods go.
 
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