Foodies BS Thread.

had that when I was in FL, couldnt eat anything for around 30 hours. Horrible, I feel for you......

 

30 hours? iono, mine has been going on for almost this whole week.. going to see the doc today in a few hours..

 

going to the dr's in your case might be a good idea. I do anything to get out of going to the dr's though.

 

lol how come? besides the co-pay -_- $15

 

might as well be rastafari........ hate dr's usually take care of myself $20.00 co pay here.

 

same here.. .usually try to take care of myself before i go... the asian remedies usually help and stuff.. along with the types of food i eat....in this case ginger/garlic would be something id eat to help with the uneasy stomache and what not but it aint working...

 

I would like to try the asian remedies, just hard to get around here.

 

How did I miss this?? Any pics of the end result.....??

 

screw you labrynthitis.....

bought some ginger ale and some generic off the counter motion sickness med to help cope with it until it goes away.

in the meantime, easy/bland food to not upset the tummy.

 

feel better ant. stomach issues suck.

 

^ ty

 

Had people over Tuesday for dinner. Bought a 7 lb pork shoulder, rubbed it with mustard and sticky pig dry rub and refrigerated overnight Sunday. Monday, I left work early and had the shoulder smoking over hardwood charcoal and two 6" 3" diameter pieces of apple wood by 4:00. Keg smoker held its temp at a perfect 225 deg until 10:00 when I went to bed, at which point I pulled the pork off the smoker, wrapped it tight and cooked it in the oven at 210 deg until about 3:00 AM. Left it in the oven for 2 hours, got up at 5:00 and pulled the best pork I've ever smoked. Came out freaking perfectly! Reheated Tues night at 350 covered for an hour before it was served. Everyone raved.

 

Come on pics!!!!!!!! REALLY???

 

Heres the dinner play by play

Tuna steak a little salt and pepper


Getting ready to roast broccoli with garlic and olive oil



tuna on the grill


plated



and to wash it all down a fresh Mojito with mint from the back yard





but we ended up eating outside

 

Quoted my own post........ fresh Mint Mojito

 

Sorry, we were going a million miles an hour trying to get everything done after work and before dinner. Dinner parties are a lot better during the weekend!

Here's a photo of the bottom half of my setup with a different shoulder on it - I believe this one was only a few hours in. The smoker is made out of a vertical keg.

 

^^^^ Looks good

 

X2!

 

Thanks guys - I learned a couple tricks from the one I did this week.

1. I will always smoke a shoulder with the fat slab down. I used to think that the fat sweats down into the meat so it should be on top, but with the fat down it protects the meat from temp spikes. Also, with the fat side up your "bark" forms on the fat and then when the meat hits 190 or so, the fat is mostly gone, along with the bark. Fat-down means all the bark formed is part of the meat and ends up in the final product.
2. I will finish in the oven from now on. Pork shoulder at 175 deg is so much different than pork shoulder at 195 it's not even funny. You have to get the meat temp up to close to 200 deg before it truly becomes pullable by hand. Easiest way to do this is smoke to your desired level (about 6 hours for me) and then wrap it up and put it in the oven for 4 to 6 hours at 210 or 215 until the meat hits 195-200.

 

No, I use a water pan between the coals and the meat and I keep the temp at around 225 degrees. The meat goes from room temp up to about 175 on the smoker, so the water doesn't boil out or anything. Yes, you can oversmoke meat but it's all personal taste. I only used 2 pieces of apple wood about 6" long to produce the majority of the smoke. The hardwood charcoal burns with minimal smoke.