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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
 
Here's the finished pic's. Everything turned out great and is vac sealed! Hope the chicken that was cooked over chicken is okay! :eek:

BTW, the pulled chicken pic is one from a previous cook. This pulled chicken looked the same as that one so I didn't bother taking another pic.






 
Oh yeah, babe! That's what I'm talkin' about ~ Food Porn!! =P~ Lookin' good, Larry. What did you sauce your ribs with?
 
The Joker said:
Oh yeah, babe! That's what I'm talkin' about ~ Food Porn!! =P~ Lookin' good, Larry. What did you sauce your ribs with?

SBR's as usual! That stuff is great on ribs, and cheap!
 
You are truly a Q Fanatic Larry! Are you enjoying the Gator? Thinking about a larger one yet? Hmmmm?
 
Larry, you ever thought of doing pulled turkey like the chicken?
Probably taste just as good and might improve your profit!
Less cost and more yield!!!
 
Captain Morgan said:
Larry, you ever thought of doing pulled turkey like the chicken?
Probably taste just as good and might improve your profit!
Less cost and more yield!!!

Either way ... make sure you save the oysters for me!
(the little nut above each thigh on the back side)
MmmmMMMMMMMMMMMMMmmmmmmmmm!!!
 
Woodman said:
You are truly a Q Fanatic Larry! Are you enjoying the Gator? Thinking about a larger one yet? Hmmmm?

Yes Dave I'm hooked and loving every minute of it! Except the clean up part. When I'm done, I normally look like I have been in a coal mine.

jminion said:
Larry
Who is eating all this food? You running a shelter?
Jim

Jim, all of that food is for people at work. But I did get a chance to sample one or two slices of the brisket and it was yummy!!

Griff said:
Looks great buddy. Did you cook the brisket in the pan the whole time?

Griff

Nope Griff, I cooked the brisket on the pit "fat side" up until it hit 165*, then doubled foiled it until it hit 190*. Then let it rest and then refridgerated over night, then sliced and vac sealed.
 
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