Shawn White
Sous Chef
Click here to bring up the index page that has a link to the collection of pictures. If this works out I might fancy up the index page and add more collections to it (humble beginnings, feedback appreciated).
I did four fresh butts in about 21 hours starting Friday night. On Sunday I did a 5 lb standing rib roast, cooked to 138º internal. Darn good. I was going to pull at 135º but 138º was the next update I got from ET-73. Whatever. I would have liked it a little less done but nearly everyone else would have liked it a little more done. Some day I will have to do one for ME. If someone don't want to eat it they can dial 310-1010 (Pizza Hut).
I did four fresh butts in about 21 hours starting Friday night. On Sunday I did a 5 lb standing rib roast, cooked to 138º internal. Darn good. I was going to pull at 135º but 138º was the next update I got from ET-73. Whatever. I would have liked it a little less done but nearly everyone else would have liked it a little more done. Some day I will have to do one for ME. If someone don't want to eat it they can dial 310-1010 (Pizza Hut).