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Author Topic: Hybrid Pulled Pork  (Read 63300 times)

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Offline pmillen

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Re: Hybrid Pulled Pork
« Reply #14 on: March 16, 2015, 03:14:24 PM »
This is good to know.  Looks perfect.  Bookmarked.  Thanx.
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Paul

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Offline TentHunteR

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Re: Hybrid Pulled Pork
« Reply #15 on: March 16, 2015, 03:31:20 PM »
Yep, that'll work. Nothing wrong with how that turned out at all!

I'll gladly take a couple of sammies with some slaw please.

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Offline tlg4942

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Re: Hybrid Pulled Pork
« Reply #16 on: March 16, 2015, 03:47:53 PM »
Looks like a winner!
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Offline akruckus

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Re: Hybrid Pulled Pork
« Reply #17 on: March 17, 2015, 07:26:33 AM »
Final product is all that matters, and it looks like you nailed it.
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Offline Jaxon

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Re: Hybrid Pulled Pork
« Reply #18 on: March 17, 2015, 08:41:16 AM »
You always know how to improvise to get the desired results. 

Definitely not the time for sous vide...
Just sayin'...
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Offline drholly

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Re: Hybrid Pulled Pork
« Reply #19 on: March 17, 2015, 10:48:38 AM »
Quote from: Jaxon on March 17, 2015, 08:41:16 AM
Definitely not the time for sous vide...
Just sayin'...

 ;D Nope, sure wasn't.
But, I do have one coming up this week... stay tuned...  ;)
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You can't catch a fish if you don't get a line wet...
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Offline drholly

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Re: Hybrid Pulled Pork
« Reply #20 on: March 17, 2015, 10:50:46 AM »
Quote from: Jaxon on March 17, 2015, 08:41:16 AM
You always know how to improvise to get the desired results. 

I lean on the experience of folks like you, Jack, and the members of this community. I've often said, you can learn more here by accident than anywhere else by design.
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You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
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