Author Topic: Grillin' and Chillin' (Read 92351 times)

DOUG · « **Reply #168 on:** February 01, 2015, 06:29:38 PM »

Meat envy lol. Looks good.

I was so ready I forgot to take a photo until well after dinner. The prime rib was melt in your mouth. Left overs will be just as good for the fam as I head west. @jc79 and @Metro headed your way tomorrow before ca koh.

Raisinhead · « **Reply #169 on:** February 01, 2015, 08:01:52 PM »

Came out pretty damn good

jc79 · « **Reply #170 on:** February 01, 2015, 08:32:51 PM »

Looks like a good day for meat, guys!

Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.

Sent from my iPhone using Tapatalk

DOUG · « **Reply #171 on:** February 01, 2015, 09:09:39 PM »

That's cool. Do you cook it to 195 and let it rest?

jc79 · « **Reply #172 on:** February 01, 2015, 10:14:32 PM »

Quote from: Doug on February 01, 2015, 09:09:39 PM

That's cool. Do you cook it to 195 and let it rest?

Yep. I didn't have time to let it rest more than about 20 minutes tonight. It was very hot still when I shredded it. I cut it up into fist size chunks before doing this.

tcdawg · « **Reply #173 on:** February 01, 2015, 10:57:38 PM »

Quote from: jc79 on February 01, 2015, 08:32:51 PM

Looks like a good day for meat, guys!

Little tip I was shown recently... When shredding pork or chicken, put the meat into a Kitchen Aid with the paddle attachment and it turns out awesome. Way better than using two forks, etc.

Sent from my iPhone using Tapatalk

I'll give that a try. Pretty cool