eG Foodblog Tag Team IV: Marlene, Dave, snowangel - Cold Turkey, Three Ways

[Safran]

Now all I have to do is find it in Canada.  Amazon doesn't do Canada.  I need a drink.

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After your drink (and after you close your vents), check out Grillmaster's Garden. Shipping to Canada no problem.

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Oh!! Thanks Dave!!! I was starting to feel deprived here in Ottawa thinking that Amazon was off-limits..

[Marlene]

Now all I have to do is find it in Canada.  Amazon doesn't do Canada.  I need a drink.

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After your drink (and after you close your vents), check out Grillmaster's Garden. Shipping to Canada no problem.

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Oh!! Thanks Dave!!! I was starting to feel deprived here in Ottawa thinking that Amazon was off-limits..

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I just ordered mine!

[Dave the Cook]

Ok, I'm into the stall, it looks like.  It's been 171 for about 25 minutes.  Yay!  My first stall!

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Congratulations, Marlene! (Tell me who called you a wuss, and I'll beat them up.)

Grill at 240. Pork at 82.

[Susan in FL]

Yes, we definitely have to have a sequel

...she said as she virtually ducked to get out of the way of stuff being thrown at her by Susan, Marlene, and Dave.

[fifi]

Guys . . . All you guys with smoked pork butt. I urge you. I implore you to keep some of that pork back to make the Barbeque Posole. No, it is not my recipe but one I interpreted from a conversation in my bad Spanish. It is so damn good, you have to try it. I just finished my last container out of the freezer because we had a cold front come through. Do try it.

[little ms foodie]

BTW, the plate is the last remaining of the service of Franciscen Oasis dishes my folks received as a wedding present.

Edited to fix photo.

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Susan you could always get more....

Replacements

[Marlene]

It's still in the stall, and in fact has dropped a couple of degrees. Now I've got all the vents wide open and it's sitting at 225. I did just add a bit more charcoal

[snowangel]

The venison seems to have stalled at about 158. Interesting. I didn't check the temp on the pork.

I'm using way more charcoal than normal to try and keep the temp to 225. I did have one spike to 230.

Off to make cole slaw. Photos coming soon.

[fifi]

It's still in the stall, and in fact has dropped a couple of degrees.  Now I've got all the vents wide open and it's sitting at 225.  I did just add a bit more charcoal

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Sounds like you are right on track for a truly specatcular butt. I think the stall thing is just amazing. When I first heard about it, here of course, it was one of those whack your forehead moments. Of course. It takes energy to convert the connective tissue to gelatin and to melt the fat. The whole thing is just weird. I have had a houseful of supposed adults staring at the remote thermometer in amazement and making pronouncements about every move in temperature. You would think they were watching the Superbowl.

[fifi]

That is interesting about the venison stall. I wouldn't have thought there would be enough connective tissue and fat to show much of a stall. I am really curious to see how that comes out.

[Marlene]

Coleslaw and sauce are made. I'm tired of Ceasars. I want a grown up drink. Hmmmm

[Marlene]

Let's move along for the moment to the serving of said butt. If everyone is right, this should be done around 4:30. So I pull it, and let it rest? Tented? for how long? I assume this should be served warm so will it need to be reheated whenever we are ready to eat?

I always wrap mine in heavy duty foil and let it rest, it will hold the temperture for long while. I like to use my fingers to do the pulling. Others use two forks. As for re heating many on the Virtual Weber site use one of those vacuam seal things. The than just drop the bags in hot water. I don't have one so I like to re heat with a little splash of cider vinegar in a saucepan

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I just noticed in your picture Mike, that you've got your butt on the top rack. Mine's on the bottom. Was it supposed to be up top? Oops.

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

[Dave the Cook]

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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Time to take it off!

[Marlene]

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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Time to take it off!

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I thought it didn't come off until 190?

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[Dave the Cook]

To catch up a little, here's the early afternoon beverage, the Manzana:

Tequila, spiced syrup and lemon juice, with a float of sparkling apple cider (which I already had open for the younger boy).

I salted the cabbage (this is about 1/3rd head each green and red, plus about half a cucumber):

Four-hour pork check:

Internal 107; grill 230.

[Dave the Cook]

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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Time to take it off!

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I thought it didn't come off until 190?

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Others may disagree, but I say it comes off when the temperature starts to rise. All that's going to happen from this point on is that the gelatin will start to leak out.

[Marlene]

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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Time to take it off!

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I thought it didn't come off until 190?

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Others may disagree, but I say it comes off when the temperature starts to rise. All that's going to happen from this point on is that the gelatin will start to leak out.

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Anyone else? Susan, fifi,?

[snowangel]

Coleslaw and sauce are made.  I'm tired of Ceasars.  I want a grown up drink.  Hmmmm

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I moved to

vodka, tonic and lime. Very refreshing. Makes me think of drinks on the dock of the cabin.

[snowangel]

I've been busy.

I cheated and bought some Dole pre-cut cabbage, which, like Dave, I salted. I wanted to get a bag of the purple cabbage, but they were out.

After about 15 minutes, I dumped it onto a flour sack dish cloth, rolled it up and squeezed. I'm amazed at how much water came out.

Miz for the additions to the cole slaw.

Scallions, dried cranberries and chopped pecans. Note, Dave, that my knife reappeared. It was in the side pocket of Paul's duffel.

Boy, do I love this camera.

Dressing ingredients:

The finished product:

I use more dressing than I would really like, but it makes it much easier for Heidi to eat. Cole Slaw is one of her favorites.

I've just done a pork and venison check. The venison is most definitely stalled, and has dropped about 3 degrees in temp. Linda, this piece of venison looked just like a boned pork butt, with lots of connective tissue.

The pork is running at about 144 right now.

Edited to add:

[snowangel]

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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Time to take it off!

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I thought it didn't come off until 190?

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Others may disagree, but I say it comes off when the temperature starts to rise. All that's going to happen from this point on is that the gelatin will start to leak out.

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Anyone else? Susan, fifi,?

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What does the wiggle test tell you? (Wiggle the bone)

Edited to add: Are you sure the stall is done? The temp should shoot up, not creep, IMHO.

[Susan in FL]

Very beautiful pictures, Susan! It didn't take you long to perfect your shots!

(I love vodka and tonics, too.)

[lancastermike]

Let's move along for the moment to the serving of said butt. If everyone is right, this should be done around 4:30. So I pull it, and let it rest? Tented? for how long? I assume this should be served warm so will it need to be reheated whenever we are ready to eat?

I always wrap mine in heavy duty foil and let it rest, it will hold the temperture for long while. I like to use my fingers to do the pulling. Others use two forks. As for re heating many on the Virtual Weber site use one of those vacuam seal things. The than just drop the bags in hot water. I don't have one so I like to re heat with a little splash of cider vinegar in a saucepan

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I just noticed in your picture Mike, that you've got your butt on the top rack. Mine's on the bottom. Was it supposed to be up top? Oops.

(edited to add, it seems to have come out of the stall and the temp is on its way up again)

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I always do the butt on the top rack. I always put something else on the bottom to use the space. Today it was the sausage, often chicken thighs.

Not to disagree with Dave but I look for 190. 185 average at differnt spots. We lost our cable and thus the internet for a couple of hours. I am stalled as well. It is getting much colder and mine may finish either foiled on the smoker or in the oven

[snowangel]

My house has been very popular with the neighborhood boys. This 9-10 year old age range of boys is hugely into toilet talk. Farts, poop, etc., etc.

"Wow! Your mom is smoking butts! How cool is that." Boys dissolve into peals of laughter.

Peter says "Just wait 'til her butt stalls." More laughter.

They are having almost as much fun as I am.

[Dave the Cook]

Not to disagree with Dave but I look for 190.  185 average at differnt spots. 

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I'm hardly an expert. But I have to ask why there's a target temperature. What's happening between the time the stall passes and the time you reach 185 - 190 that won't happen more gracefully during a rest?

[snowangel]

This little piece of venison is at 160, and stalled. I'm wondering if I should pull it, foil it and stick in a low oven to finish off? It's little and might need to be of the smoke, I'm thinking.