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Re: Prolific "P's" Today
Posted: Mon Oct 02, 2017 3:51 pm
by OldUsedParts
Looks like I've been "Pussyfied" fo sho - I plead Guilty to all charges and plead "Leniency"
Re: Prolific "P's" Today
Posted: Mon Oct 02, 2017 6:22 pm
by bsooner75
Remove the steak complaint and replace with his hatred for Worcestershire and you’re close :)
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Re: Prolific "P's" Today
Posted: Mon Oct 02, 2017 6:30 pm
by OldUsedParts
Re: Prolific "P's" Today
Posted: Mon Oct 02, 2017 9:41 pm
by woodenvisions
WHAT !?!?!?!?
Emm, I hope you go get checked ???
Oh man bro, I got u in my prayers. PLEASE PLEASE take care of urself and let us know if you need ANYTHING.....
Re: Prolific "P's" Today
Posted: Tue Oct 03, 2017 12:42 am
by Russ
WHAT??? I've missed summit, I didn't know emm was poorly? If you are emm, do whatever the doc says, they know best. Thoughts are with you pardner.
Russ
Re: Prolific "P's" Today
Posted: Mon Oct 09, 2017 1:31 pm
by OldUsedParts
Continuing the "REASON"
Re: Prolific "P's" Today
Posted: Mon Oct 09, 2017 1:35 pm
by Sailor Kenshin
Yes, please!
Re: Prolific "P's" Today
Posted: Mon Oct 09, 2017 3:40 pm
by 02ebz06
OUP, since you have a pellet grill, Pulled pork should be easy peezy.
I use a thick coat of rub and I think that helps keep moisture in so I don't foil.
I usually put it on the grill at 225 about 9:00PM the day before.
In the morning, you can crank the temp up to 275 or so, and that should get you close to IT of 205 somewhere near lunch, and if not having for lunch, FTC for up to 4 hours for a dinner meal.
No need to use oven or foil IMO.
