Similar Posts
A Spritz And Flip #bbq #pork #shorts
Join me in this video as we dive into the world of spare ribs—everything a baby back wishes it could be! 🍖🔥 I’ll show you how to cook these flavorful ribs to perfection on the Primo ceramic grill. With its unique cooking capabilities, you’ll get that smoky, tender goodness that will have everyone asking for…
DCS Gas Grill Review | Professional 30in. Gas Grill | BBQGuys.com
Take a close look at the DCS 30 inch Professional Gas Grill in this video review! Shop DCS Here: Double Sideburner: DCS grills are engineered for people who want to cook just like a professional chef in their own home. This 30-inch propane gas built-in grill features two 25,000 BTU U-shaped stainless steel burners that…
Pork and Beans Recipe | Smoky BBQ Side Dish with Chef Tom
Pork and Beans Recipe | Smoky BBQ Side Dish with Chef Tom Stay with us now…We promise that this recipe is VERY different from the sweet pork and beans you get in a can. We’re making Savory Pork & Beans by pre-soaking Rancho Gordo Lima Beans, searing pork shoulder and braising it all with Cattleman’s…
20 Comments
Leave a Reply
You must be logged in to post a comment.
Not saying I’m the first to ever do a foil boat pork shoulder… but I haven’t seen anyone else do it yet on my feeds 😂
I love testing different cooking methods across different pits. I’ve done no-wrap pork butts before and they come out amazing, especially after a good overnight rest wrapped in foil which I did here too.
Foil boating helps retain moisture, kind of a confit-style cook on the bottom half while keeping the top exposed for that more smoke and bark.
Honestly, it came out almost exactly how I remember my no-wrap pork butts on the gravity-fed smoker: same smoke flavor, bark, and tenderness.
Overall, it’s a win but I’d take a no wrap over a foil boat but a foil boat over that typical braised-in-an-aluminum-tray method. 💯
_____________________________________
My cookbook
“Backyard BBQ with Fire and Spice”
is available now at tftibbq.com
Seasoning: @darksideofthegrill Fire in the Hole AP Rub
Binder: @melindasfoods Fire Roasted Garlic & Habanero Pepper Sauce
Knife: @montanaknifecompany
Smoker: @yodersmokers YS1500S Outlander
Pellets: @jealousdevilcharcoal
• Smoked at 225F
• Foil boated at around 170F w/ apple juice
• Wrapped in aluminum foil when it reached around 200-205F and was probe tender. Let it rest and come down to 150F before placing in my warmer set to 140F overnight.
I'll make this foo my hyna 😂😅😂😅😂😮
How long did it smoke?
Друг, приезжай в Россию и открывай ресторан и готовь то, что ты выкладываешь сюда. Ты будешь очень популярный.
Раньше я просто смотрел ваши видео и ставил лайк. Сейчас же оставлю комментарий. Как всегда Браво! И ещё раз повторю: обожаю ВАС что не готовите эту попсу "медиум рэйр". Вы показываете что мясо можно долго готовить и оно останется сочным и вкусным. Главное это умение повара!)
Nice work. Where did you get your season cabinet from? Would love to have one that size
Привет бро у тебя всегда самые лучшие рецепты 👍👍👍👍👍
Mannnn this book is 🔥!!!!
Yo this cookbook is tight !
Chef. I had emailed you about doing a tailgate cookoff event for charity. This looks absolutely delicious. Hope to hear soon.
Like butter, but better!!
Beautiful Chanel but we will het cancer soon…
MONEY
You may or may not be the first to do it, but you will be the first to make it go viral. This makes a whole lot of sense. I am going to have to give this a try.
Well, looks like I’m trying that this weekend! Looks fire bro. Keep it up!
Violated that meat
I’ve always wrapped when the temp stalls but I’ll have to give this a try. Does it have much impact on the total cook time?
🤑🤑🤑🤑🤑
I love getting your meat in my mouth 😏
🔥🔥🔥