PSA - Kroger has pork shoulder on sale for .99/lb

DWags wrote:This last page kind of reads like porno.

Great food is sexy.

Wegams had some dead animal on sale today.

I don't know. I bought carrots and beer.

Carrotneck.

I have been slated to cook for one of my wife's friend's son's grad party on Saturday the 29th for a few months now. Pulled pork, so should be pretty easy to not screw up. However, I knew I might have to travel the week before for work. I had 2 client workshops lined up. Naturally, both are insisting that the workshop be that week. So I have to go to Toronto on Monday - Wed, then to Chicago and home on Friday, landing at like 9. No idea how I'm going to pull this off but I intend to. I guess I will shop on Sunday before I leave and just cook Friday night, or take the trailer onsite early Saturday AM. It's gonna be a long week.

The Pantry wrote:Carrotneck.

No beer for you.

WhiteBoyHatcher wrote:I have been slated to cook for one of my wife's friend's son's grad party on Saturday the 29th for a few months now. Pulled pork, so should be pretty easy to not screw up. However, I knew I might have to travel the week before for work. I had 2 client workshops lined up. Naturally, both are insisting that the workshop be that week. So I have to go to Toronto on Monday - Wed, then to Chicago and home on Friday, landing at like 9. No idea how I'm going to pull this off but I intend to. I guess I will shop on Sunday before I leave and just cook Friday night, or take the trailer onsite early Saturday AM. It's gonna be a long week.

Sides? Or not assigned to you?

I don't do sides unless I'm hosting at my house. Even then, I try my best to farm them out.

WBH come cater my wedding. That sounds fucking delicious!

Death Roe wrote:WBH come cater my wedding. That sounds fucking delicious!

Has your bride arrived from Russia yet?

LooseGoose wrote:

Jake from State Farm wrote:

Will do, thanks. I thought there was a couple threads around here about how to cook some delicious butt.

Awaiting Jake's report.

On my way to fire up grill.

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It's at about 150°

Looks good but a way to go. Bone-in?

What wood chucks are you using?

btw...what make cooker is that? Have not seen anything like it.

Jake from State Farm wrote:[/url]

It's at about 150°

Looks good so far.

The Pantry wrote:btw...what make cooker is that? Have not seen anything like it.

It's just a cheap charcoal grill from Walmart. $86 +tax.It's labeled Expert Grill.

DWags wrote:

Jake from State Farm wrote:[/url]

It's at about 150°

Wow! Mouth watering. How long has it been in there? Did you have to add more coal? Please more pictures. Well done.

Cooked it around eight hours. I had it going good and left for a couple hours. Coals were about done and down to less than 200 when I got home so had to add more charcoal to get temp up again. Temp was around 350-450 most of the time. I turned meat 180 degrees after taking temp because one side was more done than the other.

The Pantry wrote:Looks good but a way to go. Bone-in?

What wood chucks are you using?

No bone. I didn't have any wood so it's strictly charcoal.

Jake from State Farm wrote:

The Pantry wrote:btw...what make cooker is that? Have not seen anything like it.

It's just a cheap charcoal grill from Walmart. $86 +tax.It's labeled Expert Grill.

I bought that exact grill under a different name 7-8 years ago. My daughter and SiL still use it. The only things I didn't like about it was the grates to hold the charcoal up were a little flimsy as were the hinges on the lid. I think back then it was around $120, at $86 it's a lot of grilling area and a pretty good deal.

LooseGoose wrote:

Jake from State Farm wrote:

It's just a cheap charcoal grill from Walmart. $86 +tax.It's labeled Expert Grill.

I bought that exact grill under a different name 7-8 years ago. My daughter and SiL still use it. The only things I didn't like about it was the grates to hold the charcoal up were a little flimsy as were the hinges on the lid. I think back then it was around $120, at $86 it's a lot of grilling area and a pretty good deal.

Yeah, it's just a metal tray with holes in it now so I'm not sure how long that's going to last.

Jake from State Farm wrote:

The Pantry wrote:Looks good but a way to go. Bone-in?

What wood chucks are you using?

No bone. I didn't have any wood so it's strictly charcoal.

Hope it turned out good, which it probably did.

My 2 cents for next time:
Bone-in butt. The bone is a built-in doneness thermometer.
Lump hardwood charcoal, not briquets unless Stubbs
Wood chunks. You can find a variety (hickory, apple, cherry, pecan) at Home Depot. Lowes only carries wood chips, which are useless

When the bone pulls out effortlessly, it's done.

PSA - Kroger has whole beef tenderloins (choice) for $9.99/lb with rewards card. That's a good forkin deal. Had no intentions of buying a tenderloin but damn if it wasn't too good to pass up.

If we're doing meat deals - On the low end Spartan is running pork butts this week for $0.99#.

Kroger will have pork butts on sale November 1-4, 99 cents a pound.

Also, .77 avocados.

WhiteBoyHatcher wrote:I have been slated to cook for one of my wife's friend's son's grad party on Saturday the 29th for a few months now. Pulled pork, so should be pretty easy to not screw up. However, I knew I might have to travel the week before for work. I had 2 client workshops lined up. Naturally, both are insisting that the workshop be that week. So I have to go to Toronto on Monday - Wed, then to Chicago and home on Friday, landing at like 9. No idea how I'm going to pull this off but I intend to. I guess I will shop on Sunday before I leave and just cook Friday night, or take the trailer onsite early Saturday AM. It's gonna be a long week.

Cooked up a 12 lb pork butt last weekend. I use a 7 quart cast iron dutch oven with a cast iron trivet that holds the meat just above the bottom of the pan.

Rinse and put the pork but in pan fat side up
Pour about 16 - 20 oz of a dark beer (drink remaining)
Season on top and ends (I use Paul Prudome no salt seasoning)
Put in the oven @ 250 and it cooks 8-9 hours (overnight)

I use 2 spatulas to lift to a cookie sheet with raised sides
Let it cool for 15-20 minutes to cool and start rendering the excess fat
We pour off the liquid in the pan into a large bowl refrigerate and remove grease and keep the juice to add after the meat is hand shredded

PS
If you cook the roast overnight, hot pork roast and eggs is a helluva breakfast

Not Kroger but Meijer has good deals today. Buy 1 get 1 free ribs and pork loin. Picked up a whole chicken .99¢ a pound.

Supposed to be 40 degrees Thursday.

I've been thinking about doing this:


Ebels has this for their weekly deal:


Wonder if I can rope any of the kids into taking a shift during the week?

I made some pulled pork for dinner yesterday. Lunch is gonna be awesome here in a few minutes.

are they raw eggs or regular eggs?

WhiteBoyHatcher wrote:are they raw eggs or regular eggs?

We might as well become a full time food blog.


A dozen eggs will make you 3 nice custard pies.

WhiteBoyHatcher wrote:are they raw eggs or regular eggs?

This is important in light of Panera crying foul and asking the FDA to change the definition of what can be called an egg.