Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
Damn I haven’t heard of that. I love briny oysters and I love the delicate ones too; I like getting a variety if possible. But I think the Kumamoto of the world are great for onboarding skeptics.
-
-
That’s amazing. No shuck shards!
- topic:timeago-later,15 days
-
Those look scrumptious!
- topic:timeago-later,13 days
-
-
-
@scarfmace Now you're talking!
-
@scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:
mussels season
-
that is a good looking cutting board! (and meal
)
-
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?