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Tim Dolan

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  1. Tim Dolan

    Pork Shoulder

    Final update, 300 degree convection oven for 2 hours then dropped to 250 for 4 hours produced identical results. Everything turned out great. Thanks for the input folks.
  2. Tim Dolan

    Pork Shoulder

    Temp dropped to 250 in a convection oven after roughly two hours at 300. Gonna let it go for another 4 hours. The outside already looks glorious.
  3. Tim Dolan

    Pork Shoulder

    It went perfectly. I put two 8 pound pork shoulders in a 300 degree oven for 7 hours and they came out gloriously. They were room temp when they went in, and at the end I bumped the temp up to 500 degress and rubbed the outside with a little brown sugar to give it a nicer crust. Everybody loved it. My next question is for use in a convection oven. As luck would have it, my in-laws have a convection oven and also had a pork shoulder in the fridge, so I figured I'd make the pork shoulder today since I'm here and they have all the necessary ingredients on hand. I currently have two small pork shoulders in a very nice, new GE convection oven at 300 degrees. They've only been in for an hour and a half and they look much further along than they would be in a conventional oven. So my questions are, would it be better for me to 1) leave them as is, but just pull them out about 2 hours earlier or 2) drop the temp to say 250 and leave them in for the same amount of time? Any thoughts? Thanks!
  4. Tim Dolan

    Pork Shoulder

    Thanks for all of the replies. My game plan is going to be preheating the oven a good 30 minutes ahead of time, leave the shoulders out to bring them to room temp before they go in, then leave them in the oven for at least 7 hours and move them around every once in a while. I'll let you know how it works out.
  5. Tim Dolan

    Pork Shoulder

    Just a standard GE oven. Not convection or anything.
  6. Tim Dolan

    Pork Shoulder

    I haven't posted in a WHILE, but I need an answer in time for my Super Bowl party. I've have been a huge fan of the Momofuku bo ssam pork should recipe. It's the perfect party food and it's dead simple, however, my party this year is going to bigger and I would like to roast TWO pork shoulders in the same oven. The Momofuku recipe calls for one shoulder to cook for 6 hours at 300 degrees. How would two shoulders in the same oven affect cooking time? Since they take so long it would be tragic to have them both not be finished at the desired time. Has anyone ever roasted more than one pork should in an oven for a long period of time? Thanks.
  7. I recently had a miserable weather weekend to myself and figure the best way to fortify myself would be to drink Sazeracs all weekend. I had a bottle of good bourbon but no absinthe, so in a moment of self indulgence I sprang for a $60 bottle of Vieux Carre so I could coat the inside of the glass. The obvious problem, of course, is that at this rate I have enough absinthe to last for a lifetime of Sazeracs. I could drink it the old fashioned way, but that would get boring quick. What to do with it all?
  8. Left it in for 5.5 hours and it was perfect. This was my 3rd attempt and by far the best. I rinsed the pork off before roasting this time, which definitely helped. Topped the pork and rice with some Octo Vin and sriracha, it was fantastic.
  9. I just popped a 3-4 lb. pork shoulder in the oven for a nice 6 hour roast at 300 degrees. Because this pork shoulder is smaller than the normal 8-10 pounder that I usually get, should I reduce the temp or cook time at all? P.S. since I posted about the wings two weeks ago I've been putting the Octo Vin on pretty much everything. It's addictive and so simple to make.
  10. I made my own wings with the Octo Vin last night. I didn't have time to marinate the wings and I don't have a steamer, so I used the cooking method for Korean fried chicken found here: http://www.saveur.com/article/Recipes/Korean-Fried-Chicken. The batter was easy to make and the double frying method produced a super crispy wing. My only gripe is that I wished that the Octo Vin had adhered to the wings a little bit better, and I would've preferred it a little spicer. Regardless, now that I've made it once and know how easy it is, the options are endless.
  11. I wanted to bump this thread because with Super Bowl Sunday coming up, it seems like the Bo Ssam would be a no-brainer. I'm going to a friend's house who has a wonky oven so I might not be able to do it, but I also wanted to see if anyone has attempted it recently. Any stories?
  12. Went on Friday with 3 other people and managed to grab 4 bar seats just as 4 other people were moving from the bar to a table. Really great place, as Zeffer mentioned. It's a small but lively, comfortable place where everything is done really, really well. Between the 4 of us we almost hit the whole damn menu and there was not a single miss out of the whole bunch. We had oysters, red beets, cheddar and blue cheeses, brussel sprouts, steak tartare, skate wing, scallops, clams with sausage and duck fat potatoes, the duck sausage, and the pork belly. That sounds like a lot but only the clams were one of the larger plates. The oysters, scallops, duck sausage and pork belly were all fantastic and everything else was at least very good. We all had a few well made cocktails and a few glasses of wine and toasted to kicking the doors off of 2012. We ate right at the bar and the bartender was awesome. The place was full but it's small enough where the staff can be comfortably on point without being overwhelmed with too many other tasks. Great night all around.
  13. Those are all very interesting questions. In 5 years when the iPad 8 is out, will their be a way to load apps from your older devices onto your new ones? I'm sure there will with the whole iCloud thing and everything, but that's way OT. So has anyone used this app for any actual cooking yet?
  14. I'm going tonight with two friends. Word is that it's a pretty small place. Would it be better for us to go at 7 or 9?
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