Grilling - All Forms are Welcome!

dont want to post too much but where i live,this is a weekly cook by groups like ruritans,fund raisers etc…in the summer. most i ever helped do was1200 halves

 

you can post as much as you want! Explain more about this adventure?

 

Was thinkin’ Roadkill but now Not so much.

 

There are pits in about every community here. our area has the largest poultry industry in the state. you get your birds from them packed on ice.get the coals right and pak em on the grates. each grate has handles,put another on top and hook the handles together. two people can flip the whole grate. sauce is the key. once you flip,start mopping. vinegar,oil,lemon juice,poultry seasoning. every group has a sauce recipe. usually 2 1/2 hrs till you start checking for done. pull the halves,hand to next guy lay on foil,next guy slap it with mop and wrap it. put in coolers and head to the places you sale from.the pits are usually cinder blocks 4 high so you cook and dont burn. gotta watch the fire for hot spots etc…

 

I like it! Sounds like a good adventure!

 

takes quite a few people, but at least two are in charge,kinda the pitmasters guess you would call them.

 

Saw a similar setup once in the Far East. Folks cookin’ up a Big Feed. Couldn’t understand a single word but I didn’t need to. Just watched & learned. Like a ballet I tell you with one real old guy barkin’ at the others.

 

@dewayne be like..





























and imma jelly

 

Don't forget the pizza thread!

https://www.tacomaworld.com/threads/anything-pizza.488785/

 

holla at yer boi, ill help !!!!

 

FIXED! Thank you!

 

Our safeway started carrying bacon wrapped pork loins for $5, quite the deal. They're a little over a lb total and enough for the wife and I for a meal. 40 minutes on a 400ish grill and it was money!

 

Pork chops marinated in pickle brine. SPG and some chipotle rub for heat. Charcoal grilled to 135 on the Weber.

 

watch dat temp, poke should be 145 amirite?

 

@G8R_Taco ask your grill question here too if you like

 

Yes, the recommended temp for pork is 145F ! Most people tend to over cook it but definitely needs to be higher than 135F

 

Chops rested to 140. Slight pink in the center. Grill on.

 

From the USDA -

• Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Please take food safety seriously to avoid illnesses by you and your family and friends.

 

Fully understand food safety. My chops were brined 8 hours vac seal. I have no problem with finish temp being safe. Grill on.