Dinner

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Finney said:
CRAW said:
Nice! I take it you don't work, or is this your work? :)
You were right the first time, he's a cop. LOL
Just kidding Hornet and the rest of you Po-lease.
That's funny!
My wifey took a vacation to Chicago. I had to burn a week of my vacation and be "Mr. Mom".
She let me go to Vegas without her a couple times, so it is all good. Plus I get to cook every night! :D
The kids are Jones-ing for McDonalds though. :twisted:
 
Green Hornet said:
Time to eat!

GH the food looks great. I'm curious, most people me included tend to cook chucks to the "pulling point" but if I recall this is the second one you've sliced. Is that just your preference or was there a time constraint. I'm just curious is all. It looks great either way and I'm sure it tasted just as good.
 
I took it off at 165* and let it sit before slicing for about 10 mins. The Kids enjoyed it sliced. I tried to pull the first one I tried but it wasn't as easy as pork. Whats "The pulling point"? Is it a temp or time thing. I couldn't have put too much more time into it as the kids had stuff to do.
 

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