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  1. Roundy

    Tried a super simple pork butt today

    Seems like I’m always on the hunt for the perfect recipe. Sometimes simple is best. Not the best weather today for my little Traeger, 30F with 15mph breeze. I was able to shield it a bit so the cook worked but not ideal. Took 2 boneless butts, rinsed off then salted and let sit overnight, no...
  2. Roundy

    What's for dinner tonight? Dinner ideas?

    Pulled Pork Chili - Used last bit of last week's pulled pork for a "dump a thon" chili concoction. Perfect lunchable served over tortilla chips and a dollop of sour cream to smooth the heat.
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    20211118_112935.jpg

  4. Roundy

    Looking to make vinegar-based pulled pork, brine or inject?

    I do think you guys are onto something with the pork butt, cook phase to get it tender and juicy. Then add flavor once it is shredded in the bowl. I kinda like the idea of one pork butt cook giving me two or three flavor profiles. I see an Asian sauce as my next endeavor. Maybe a take on the...
  5. Roundy

    Couple of pulled pork questions, induced by cracking a beer at 6 am on a Thursday.

    The results are in: Best pulled pork I’ve ever made. Boneless Butt so I tied it up, mustard slather, then SPG and sit overnight. Oh, I also trimmed fat cap right off that bad boy before starting process. More bark for the bite. Smoked with Traeger Apple pellets at 225F for 9 hours then bumped up...
  6. Roundy

    Couple of pulled pork questions, induced by cracking a beer at 6 am on a Thursday.

    Started a pork butt this morn, all is bueno. Using my recently gifted brand x remote temp probe set up, seems to work ok. It is a dreary wet morning with a bit of wind and 52F. Smoker is tucked back so it is mostly out of breeze. Is it normal to have fairly large temp swings due to temp outside...
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    FED880E1-D63B-478D-B963-562B8E33BAC1.jpeg

  8. Roundy

    Looking to make vinegar-based pulled pork, brine or inject?

    Thanks for all the input, it is welcome and duly considered. Slimpicker - I see you list a knife sharpener in your signature, I just bought a Worksharp Mk2 power belt sharpener for about $80. Unbelievable how easy it is, to have a literally razor-sharp knife now.
  9. Screenshot 2021-11-09 142400.jpg

    Screenshot 2021-11-09 142400.jpg

  10. Roundy

    Looking to make vinegar-based pulled pork, brine or inject?

    I remember seeing your recommendation for the finishing sauce and it sounded interesting, While I'm being sacrilegious... I'm really kinda a salt, pepper, garlic seasoning guy. Are the rubs really necessary or just how it's done?
  11. Roundy

    Looking to make vinegar-based pulled pork, brine or inject?

    I didn't realize I needed to brine the butt, looking for an opinion on maybe injecting a weakened (salt) brine solution to speed up the process. Also always looking for suggestions on a great recipe/process.
  12. Roundy

    Navigating the Traeger learning curve

    Hello from West Central Illinois! Kicked my Weber bullet to the curb and purchased a nice used older Traeger 22, not sure of the official designation but it was a Tito's Promo Model. Two cooks so far and two flameouts. So I'm batting 1000. Dis a quickie cleaning and started the first cook, the...
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