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#1 May 27 2016 at 9:44 AM Rating: Excellent
May your grinding be fortuitous and your raid attempts be productive!
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Thayos Redblade
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#2 May 27 2016 at 10:18 AM Rating: Excellent
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F that... grillin ribs
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#3 May 27 2016 at 10:35 AM Rating: Excellent
Quote:
F that... grillin ribs


Niiiice!

I'll definitely barbecue at some point this weekend. Tonight we're seeing X Men, and tomorrow we're driving south to this random drive-through wildlife safari south of Eugene, OR. So if I have any significant time for gaming, it will probably be Sunday night or Monday. I'd like to have at least a few hours to veg out... all I really had time for this past week was my one-hour weekly content static last night (we advanced from Phase 2 to Phase 5 of Thordan Ex, go us)... and I had to hustle to make that happen.

Edited, May 27th 2016 9:35am by Thayos
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Thayos Redblade
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#4 May 27 2016 at 10:35 AM Rating: Good
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Archmage Callinon wrote:
F that... grillin ribs

Ribs should be smoked, low and slow :)
Grilling burgers and steaks myself.
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I think you've been smoking the Moko...
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Angus of Cerberus (retired)
#5 May 27 2016 at 10:39 AM Rating: Excellent
Quote:
Ribs should be smoked, low and slow :)


I didn't want to say anything. :)

My favorite thing to do is slow-cooked pork shoulder. It's super cheap and super good. I apply the rub 24 hours in advance, then smoke the meat for five or six hours until the internal temp is around 160. Then I take the meat out of the bbq and throw it in the oven at like 200 degrees... and I just leave it there. I often do the smoking kind of late at night so the meat can cook in the oven until midday the next day. When the internal temp is around 200, then I put it back in the bbq (always indirect heat) and let it cook for about another hour at 250-ish degrees... then I take it off, wrap it in foil and towels and stick it in a cooler (no ice or anything) for another hour.

Then it's ready to pull! Seriously, you won't even need bbq sauce to enjoy it. Sooooo good.
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Thayos Redblade
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#6 May 27 2016 at 11:08 AM Rating: Good
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Now I'm hungry.

Cooking a brisket. Brb.
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#7 May 27 2016 at 11:10 AM Rating: Good
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I tried smoking a pork butt (shoulder). 4 hours of smoke, then 4 in the oven. Final internal temp was around 180. It was a little tough. Might have needed more time or it was the cheap Costco meat I used. I plan to try again this summer (probably the 4th), but I found a good butcher I'll go to.
OT: if you're looking for a great summer book, get Ready Player One. It's so good!
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I think you've been smoking the Moko...
http://na.finalfantasyxiv.com/lodestone/character/350413/
http://na.finalfantasyxiv.com/lodestone/character/1628942/
http://www.nerdist.com/
Angus of Cerberus (retired)
#8 May 27 2016 at 11:34 AM Rating: Good
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AngusX wrote:
I tried smoking a pork **** (shoulder). 4 hours of smoke, then 4 in the oven. Final internal temp was around 180. It was a little tough. Might have needed more time or it was the cheap Costco meat I used. I plan to try again this summer (probably the 4th), but I found a good butcher I'll go to.
OT: if you're looking for a great summer book, get Ready Player One. It's so good!


Maybe less time in the oven. Pork doesn't need to be at more than about 145 anyway to be cooked through (and even that isn't super necessary if you aren't buying Super Diseased Pork #1 Extreme Edition)
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svlyons wrote:
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#9 May 27 2016 at 11:39 AM Rating: Excellent
Quote:
I tried smoking a pork **** (shoulder). 4 hours of smoke, then 4 in the oven. Final internal temp was around 180. It was a little tough. Might have needed more time or it was the cheap Costco meat I used. I plan to try again this summer (probably the 4th), but I found a good butcher I'll go to.


Yeah, pork shoulder is all about low and slow. The pork is totally safe to eat with an internal temp of 180, but it won't be tender enough to pull unless the internal temp is at least 190. And even then, it won't really be optimal to pull without cooking it longer than eight hours.

The reason duration is so important when cooking pork shoulder is all the connective tissues in the meat need lots of time in order to liquify and melt into the meat -- this is what makes the finished product so tender that it "falls off the bone," so to speak. You can't brute-force your way to that kind of tenderness just by cranking up the heat and accelerating the cooking process -- only time will do the trick. Personally, I've never cooked a pork shoulder for less than 12 hours, and I've found the best results when I put my oven to use (as described above) and stretch the cooking process to around 20 hours.

(NOTE: The process of slow-cooking pork is essentially this.... you cook the meat until its internal temp reaches 160 to 170... at that point, the cooking process seems to stall, and the internal temp can sometimes pause in this range for hours. That's because the moisture in the meat is keeping it from cooking further, so you essentially need to let the meat dry out in order to continue the cooking process... HOWEVER, after a certain point, then the connective tissues melt and re-moisten the meat. So when cooking pork shoulder, you really need to think of it in two parts... there's the effort to cook the meat to 190-200 degrees (which takes low, steady heat) and the effort to melt the issues (which flat-out takes time).

My dad is actually an award-winning amateur chef in the Portland area (I'm decent at barbecuing, but not really much of a cook, just FYI), and he gave me a good tip for pork shoulder that I'm going to try with my next batch... in order to extend the cooking duration without overcooking the meat, he recommends just turning the oven off for a few hours at some point during the cooking process, preferably once the internal temp is above 180. If left in the unopened oven, the meat will remain hot enough to remain "safe" from bacteria while giving the tissues even more time to break down, but at the same time you're not applying more heat to continue the actual cooking process.

Basically, the more you can stretch out the duration of cooking pork shoulder, the better the end result will be. But overall, I wouldn't cook it at temperatures below 200 degrees for health and safety reasons.

Also, don't cook in temps above 250. I aim for 225 when smoking in the bbq, then 200 for the long haul in the oven, then 250 in the bbq to finish it off the next day.


Edited, May 27th 2016 10:44am by Thayos
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#10 May 27 2016 at 11:58 AM Rating: Good
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I don't usually have the patience for that sort of thing. I enjoy cooking but I'm more a stove top kind of girl. I subscribe to the "toss a bunch of stuff in a skillet and see what happens" school of cooking.
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#11 May 27 2016 at 11:58 AM Rating: Good
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Okay so here I am hungry as a **** trying to think about other things because I have nothing to eat. So I go to a forum about gaming and this is what I get? Several posts about fking amazing bbq??? I hate you guys!!! :( :D
#12 May 27 2016 at 4:24 PM Rating: Good
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Well drat. This might put a crimp in my barbecue plans. It's raining here in Chicago and supposedly it's going to continue for most of weekend.
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75 Rabbit/75 Sheep/75 Coeurl/75 Eft/75 Raptor/75 Hippogryph/75 Puk
75 Scorpion/75 Wamoura/75 Pixie/75 Peiste/64 Sabotender
51 Bird/41 Mandragora/40 Bee/37 Crawler/37 Bat

Items no one cares about: O
Missions no one cares about: O
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#13 May 30 2016 at 1:21 AM Rating: Decent
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Wish I was in Chitown. Really wanted to go to the Combo Breaker event near there, but I'm not sad I missed the rain. That's usually all I get up here in Seattle, but it's actually been pretty tame lately.

Also... /vote ribs
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#14 May 30 2016 at 8:50 AM Rating: Good
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What rain? Yesterday was just about the most perfect weather here you could have possibly asked for. And the ribs were delicious.

Tonight, porterhouse steaks.
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svlyons wrote:
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#15 May 30 2016 at 9:56 AM Rating: Good
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Yeah. The other day the forecast said rain all weekend (and it did rain friday) but it's been bright and sunny. That's what you get for trying to predict the weather I guess.
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75 Rabbit/75 Sheep/75 Coeurl/75 Eft/75 Raptor/75 Hippogryph/75 Puk
75 Scorpion/75 Wamoura/75 Pixie/75 Peiste/64 Sabotender
51 Bird/41 Mandragora/40 Bee/37 Crawler/37 Bat

Items no one cares about: O
Missions no one cares about: O
Crafts no one cares about: O
#16 May 30 2016 at 11:17 AM Rating: Excellent
Beautiful weather here in Portland. Since Thursday I've skied, hiked and ran around 25 miles. Mixed in some yardwork, too. And gone through a wildlife safari. :) tonight, we grill. Couldn't have asked for a better long weekend.

No time for gaming, but that's ok!

Edited, May 30th 2016 10:19am by Thayos
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Thayos Redblade
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#17 May 30 2016 at 4:40 PM Rating: Decent
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The porterhouse steak, grilled potatoes, broccoli, and strawberry shortcake more than make up for the unseasonably hot and humid weather we've had this weekend.
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