They mostly speak incomprehensible gibberish, which is partly derived from other languages, including Bahasa Indonesia, French, English, Italian, Spanish, and Hindi. The Minions are small, yellow, melodious henchmen who wear overalls and goggles and have one or two eyes. They are also the official mascots of Illumination Entertainment, a division of Universal Studios, and have been described as being a corporate icon for Universal/Illumination's parent company Comcast on par with Disney's Mickey Mouse following Comcast's purchase of NBCUniversal. This hobby gets much easier with practice - and the results keep getting better as you learn more about how your rig reacts & behaves.Minions are the numerous creatures that appear in the Despicable Me franchise, which began with the eponymous 2010 film. I am hoping that I won't have to slice this one and will have the desired pulled pork when it's all said and done, but as my brother told me, "at least you get to eat your mistakes", so in that aspect, all is good. I am currently approaching the 3 hour point and the grill is a steady 215 and the internal temp of the wrapped butt is now 196, so I am off to go remove and place it into the cooler. I did confuse the minion method with the 3-2-1 method. I am spending most of the time adjusting the vents, top and bottom. Each is done with care not to lift the cover entirely, only a few inches, enough to accomplish the task. As for the peeking too often.that's not the case.the only reason for opening the cover is to very briefly drop a couple of briquettes, add more pecan chunks, or remove old pouch of apple chips and replace a new foil pouch. I will certainly do the boil test later today. I guess I feel that since it's brand new, it has to be accurate. I have heard about testing thermometers, but didn't do that. Enjoy the Q this afternoon, and let us know what you find out and how it all turned out! And don't forget the money shot Q-view! This hobby gets much easier with practice - and the results keep getting better as you learn more about how your rig reacts & behaves. Regardless of whether you can pull it or have to slice again, the product should be really tasty! Everything should be fine as long as your meat probe is accurate, your getting the butt to at least 165*, and not lingering in the danger zone for more than 4 hours before consuming. You might be confusing that with the 3-2-1 method for smoking those spare ribs. Just search "Minion Method" here on SMF and you'll get a ton of info on it. Otherwise, folks could get seriously ill.īTW, the minion method is really a method of burning coals so they light gradually through the smoke, requiring less attention (fewer cycles of re-stocking your fuel). Wild temp swings generally just make cooking times longer, but they can also keep you in the "danger zone" too long for food safety protocols (bacterial growth), so making sure everything is accurate is a priority. Which brings up another point we have a saying around here: if you're lookin', ya ain't cookin'!" In other words, don't keep opening the lid to check progress - that will lead to wild temp swings. Temps briefly plummet when I remove the lid to add the coals, but rebounds quite nicely. Of course, I also add wood chunks when adding the coals. I add 8-10 coals about every 35-45 min and can maintain an incredibly stable 250* cook temp indefinitely this way. I get a 3/4 load chimney load of coals hot and divide them equally into the 2 side baskets. Check both by testing with boiling water, if appropriate for your thermos.Īctually, I find the Weber is quite easy to maintain steady cook temps. My guess is your cook temps are much higher than your thermos are telling you (or the meat probe is way off). The meat is probably blowing right through the connective tissue break-down phase (commonly known as "the stall"), which is probably why you had to slice the last one and will probably have to slice this one. A 4# butt should take much longer to reach foiling temps than 2.5 hours at the cook temps you describe. My first question regarding your situation is "are your thermometers accurate?" Given your numbers listed, I believe something is off by quite a bit. Your plan and method appear to be largely correct: cook between 225-250*, foil around 165* and take to 200* internal temp, rest for 1-2 hours and pull. I began my smoking hobby on the Weber Kettle using the indirect method.
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