Were Cooking Now!!!!!!! - Star Motorcycle Forums: Star Raider, V-Max, V-Star, Road-Star Forum
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post #1 of 18 (permalink) Old 07-04-2018, 07:11 AM Thread Starter
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Were Cooking Now!!!!!!!

Only several more hours to go.
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post #2 of 18 (permalink) Old 07-04-2018, 07:40 AM Thread Starter
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Hickory smoke is bellowing now, mouth watering just thinking how good this is going to be later today.
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post #3 of 18 (permalink) Old 07-04-2018, 07:45 AM
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Hickory smoke is bellowing now, mouth watering just thinking how good this is going to be later today.
YUM!! What time is dinner??
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post #4 of 18 (permalink) Old 07-04-2018, 08:01 AM Thread Starter
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Wow, someone wants to ride their bike now that it is back, dinner, that is a hard one, because it all goes by temp not time, this bad boy is going to take hours on the grill. Internal temp has to hit 200 to 205 degrees.

I am looking at about 1:00 PM to 3:00 PM today.
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post #5 of 18 (permalink) Old 07-04-2018, 08:08 AM
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You sure are making me hungry


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post #6 of 18 (permalink) Old 07-04-2018, 08:26 AM
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Wow, someone wants to ride their bike now that it is back, dinner, that is a hard one, because it all goes by temp not time, this bad boy is going to take hours on the grill. Internal temp has to hit 200 to 205 degrees.

I am looking at about 1:00 PM to 3:00 PM today.
Let’s see, distance to northern Florida from me is 700 miles divided by hours till 3pm (5.5hrs) = 127mph for duration.
That might be doable!!
LOL!
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post #7 of 18 (permalink) Old 07-04-2018, 08:29 AM
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Wow, someone wants to ride their bike now that it is back, dinner, that is a hard one, because it all goes by temp not time, this bad boy is going to take hours on the grill. Internal temp has to hit 200 to 205 degrees.

I am looking at about 1:00 PM to 3:00 PM today.
I forgot to mention, did you know pork is considered done now with an internal temp of 185? The old internal guidelines on cooking have been revised quite a while ago.
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post #8 of 18 (permalink) Old 07-04-2018, 09:28 AM Thread Starter
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I forgot to mention, did you know pork is considered done now with an internal temp of 185? The old internal guidelines on cooking have been revised quite a while ago.
This is real Southern BBQ pork, cooked low and slow, allowing the internal temp to get to 195 to 205 degrees will break down the fibers and will result in perfect fall off the bone pulled pork.

We cook all our pork shoulders low and slow. Try it, you can do it in your oven as well but it will take all day long, I am talking up to 15 hours at 250 degrees sometimes longer as the pork shoulder will hit a point in the cooking process where the temp will stall for a long time, that is the fibers breaking down.

When this pork shoulder is done it will melt in your mouth with flavor that is out of this world.

Last edited by American; 07-04-2018 at 09:30 AM.
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post #9 of 18 (permalink) Old 07-04-2018, 09:37 AM Thread Starter
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Here she is 4 1/2 hours in, this one may be done by no-one time today. This is a pork should with the bones still in it for that added flavor. The bark is looking real good right now. You can see the juices in the drip pan.

She is caramelizing real nice, I don't know if you can see it in the photo but on the right side you can see one of the drips from it.

Just temped her, 172 degrees it is in the stall stage right now, you can feel the resistance pushing in the probe, with this is done she is going to be so tender.
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Last edited by American; 07-04-2018 at 09:52 AM.
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post #10 of 18 (permalink) Old 07-04-2018, 11:08 AM
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I forgot to mention, did you know pork is considered done now with an internal temp of 185? The old internal guidelines on cooking have been revised quite a while ago.
This is real Southern BBQ pork, cooked low and slow, allowing the internal temp to get to 195 to 205 degrees will break down the fibers and will result in perfect fall off the bone pulled pork.

We cook all our pork shoulders low and slow. Try it, you can do it in your oven as well but it will take all day long, I am talking up to 15 hours at 250 degrees sometimes longer as the pork shoulder will hit a point in the cooking process where the temp will stall for a long time, that is the fibers breaking down.

When this pork shoulder is done it will melt in your mouth with flavor that is out of this world.
I can’t risk the cost of a 127mph ticket. How about an insulated shipping container??
Lol! Sounds delicious!
You’re killing me dude... my ribs won’t be done til around 4:30pm.
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