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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

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    • motojoboboM
      motojobobo
      啓蒙家
      Joined:

      Skewered sirloin cap is the usual way we get our meat fix on Saturday evenings at the motorcycle club facilities as we chat the night away with friends. Simple but supremely tasty.

      IMG_2442.jpeg

      The journey is the objective.

      last edited by 1 Reply Last reply Reply Quote 6
      • seawolfS
        seawolf
        Mod Squad
        Joined:

        Pork chops with a bing cherry bordelaise, roasties, and green beans. Summer is in full swing! We've been grilling a lot the past few weeks.

        IMG_0635.jpeg
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        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

        @zeebeeleather

        last edited by seawolf 1 Reply Last reply Reply Quote 5
        • scarfmaceS
          scarfmace
          Haraki san Expert
          Joined:

          IMG_20240630_174519.jpg
          I celebrated the start of the mussels season yesterday

          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

          last edited by seawolfS endoE 2 Replies Last reply Reply Quote 4
          • seawolfS
            seawolf
            Mod Squad
            @scarfmace
            Joined:

            @scarfmace Now you're talking!

            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

            @zeebeeleather

            last edited by 1 Reply Last reply Reply Quote 0
            • endoE
              endo
              見習いボス
              @scarfmace
              Joined:

              @scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

              mussels season

              😋

              si tacuisses

              last edited by 1 Reply Last reply Reply Quote 0
              • seawolfS
                seawolf
                Mod Squad
                Joined:

                Pork chops with a peach gastrique, gratin dauphinois, green beans. And a lovely glass of Paso Robles cabernet. I made the cutting board too 😉

                IMG_0708.jpeg
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                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                @zeebeeleather

                last edited by seawolf 1 Reply Last reply Reply Quote 7
                • scarfmaceS
                  scarfmace
                  Haraki san Expert
                  Joined:

                  that is a good looking cutting board! (and meal 🙂 )

                  "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                  last edited by 1 Reply Last reply Reply Quote 1
                  • AlexA
                    Alex
                    IHUK Crew
                    Joined:

                    Looking for some tips from some of the Kamado users out there, please!

                    We are doing a BBQ for about 20 this weekend to celebrate my wifes birthday, and she wants pulled pork. Normally when I do this number of people at work, I get two 2.5kg (5.5lbs) pork butts, start at about 6am and we are eating by around 7pm after a rest. All I could get this time was a 6kg bone in pork shoulder, so I assume it will take significantly longer than 2 x 2.5kgs. She wants to eat at around 5pm, so I am thinking of putting it on at around midnight, then when its done (I'm guessing mid morning?) ill wrap it in foil and pop it in a cooler until i need to pull it later on.

                    What do you guys think?

                    last edited by J mclaincauseyM 3 Replies Last reply Reply Quote 2
                    • J
                      Jett129
                      見習いボス
                      @Alex
                      Joined:

                      @Alex Last time I did pork butt/shoulder it finished about 2 hours early,so I sprayed it really good with a 50/50 mixture of apple juice and water,while it was sitting in the foil, then finished wrapping it,put it in the oven at about 180 degrees and forgot about it until my guests arrived. I thought for sure it was going to be awful, after taking it out and letting it rest it was ultimately the best one I had ever done. In terms of taste,texture and consistency. Not sure if this is a viable option for you. I was also spraying during the cook.

                      last edited by 1 Reply Last reply Reply Quote 2
                      • J
                        Jett129
                        見習いボス
                        @Alex
                        Joined:

                        @Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

                        last edited by AlexA 1 Reply Last reply Reply Quote 2
                        • mclaincauseyM
                          mclaincausey
                          見習いボス
                          @Alex
                          Joined:

                          @Alex the faux cambro is your friend.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 1
                          • AlexA
                            Alex
                            IHUK Crew
                            @Jett129
                            Joined:

                            @Jett129 said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                            @Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

                            This is helpful, thank you!

                            last edited by 1 Reply Last reply Reply Quote 0
                            • NocturamaN
                              Nocturama
                              Haraki san Prodigy
                              Joined:

                              Do you have access to a (good sized) slow cooker? Given the need to feed on time, i would (and have recently) cooked the pork the day before, then reheated in the SC which will maintain the moisture levels. Takes the variability out, and if anything, tastes better the next day…

                              #JustStopCrocs

                              last edited by 1 Reply Last reply Reply Quote 0
                              • scarfmaceS
                                scarfmace
                                Haraki san Expert
                                Joined:

                                6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.

                                "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                last edited by AlexA 1 Reply Last reply Reply Quote 0
                                • AlexA
                                  Alex
                                  IHUK Crew
                                  @scarfmace
                                  Joined:

                                  @scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                                  6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.

                                  Thanks man, this is what I was looking for

                                  last edited by scarfmaceS 1 Reply Last reply Reply Quote 1
                                  • scarfmaceS
                                    scarfmace
                                    Haraki san Expert
                                    @Alex
                                    Joined:

                                    @Alex good luck! I did a bone in lamb shoulder yesterday (forgot to take a picture ofcourse) and doing the pull, I was delighted to go digging up the bones, it was a nice change from all the boneless pork shoulders. 😅

                                    "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • goosehdG
                                      goosehd
                                      Mod Squad
                                      Joined:

                                      @Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.

                                      I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.

                                      If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready. See it’s already part of your plan 🙂

                                      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                      last edited by goosehd AlexA 1 Reply Last reply Reply Quote 0
                                      • AlexA
                                        Alex
                                        IHUK Crew
                                        @goosehd
                                        Joined:

                                        @goosehd said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                                        @Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.

                                        I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.

                                        If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready. See it’s already part of your plan 🙂

                                        225f, no water

                                        last edited by goosehdG 1 Reply Last reply Reply Quote 1
                                        • goosehdG
                                          goosehd
                                          Mod Squad
                                          @Alex
                                          Joined:

                                          @Alex …and indirect?

                                          "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                          last edited by AlexA 1 Reply Last reply Reply Quote 0
                                          • AlexA
                                            Alex
                                            IHUK Crew
                                            @goosehd
                                            Joined:

                                            @goosehd yep

                                            last edited by J 1 Reply Last reply Reply Quote 1
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