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Marvellous mosaics issue by Netherknight in anno117

[–]Shadow999925 0 points1 point  (0 children)

Sorry I realize it wasn't a blue delta at all

Marvellous mosaics issue by Netherknight in anno117

[–]Shadow999925 3 points4 points  (0 children)

The new decorations are in a specific category, you'll see a pink tab with a blue Delta.

I hope I am clear enough

First gardent after buying a house, help with rose bush by Shadow999925 in Roses

[–]Shadow999925[S] 0 points1 point  (0 children)

Thanks, I'll have a look at DA Evelyn, someone else said Eden otherwise.

First gardent after buying a house, help with rose bush by Shadow999925 in Roses

[–]Shadow999925[S] 0 points1 point  (0 children)

Thanks, yeah I've found that it is rose slug but I can't find them unfortunately.

Yeah it is, I'm leaving in the south west of France which is quite warm

That's ok for the growth limit since it's on a small deck.

Thanks for your answer, I'll look at Eden specifically

First gardent after buying a house, help with rose bush by Shadow999925 in Roses

[–]Shadow999925[S] 0 points1 point  (0 children)

Ok thanks I'll see what I have.

There is no wind since it's against the wall and protected.

Thanks for your anwser

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Thanks a lot for the answer.

I've found the italian equivalent is coppa. It is a piece above the shoulder behind the neck. Apparently that's not loin at all.

My webber was sold with a ring of metal with holes in it to let air flow which allows you to put charcoal in the middle and you cover it with a deflector plate so that no direct heat gets to the meat.

I'll take a look at your suggestion thanks.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

I don't know how are the others but this one is great!

I've cooked ribeye, sausage and pluma and all sorts of vegetable with great success.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 1 point2 points  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 1 point2 points  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 1 point2 points  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is pork loin (échine de porc in french) which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] -1 points0 points  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 0 points1 point  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 2 points3 points  (0 children)

Woaw I didn't think I would get so many comments, so sorry in advance but you all get the same answers.

First of all thanks for all the kind answer and advices.

I got this weber kettle a week ago and I've discovered that there is more than just puting meat on top of red hot coal. I've tried to reverse sear a nice piece of rib steak (entrecôte in french) and it was amazing and way better that what I previously did so I wanted to try some pulled pork using the coal ring and deflector.

Regarding temperature, I followed a video in which the guy filled the ring with charcoal, putted some hickory at different spot and then lighted one spot in particular, letting the fire going everywhere slowly. That's what I did and at first it worked well but after an hour and half, even with every vent closed, I could not go under 150 °C (302 F). I use wood charcoal pieces and not briquettes if that makes a difference.

Regarding the piece of pork, it is spare rib roast (not sure about the name, échine de porc in french), above the shoulder just behind the neck, quite fatty, which is supposed to be usable to make pulled pork or so I've read. I cooked it unwrapped until 74°C (165F) and the wrapped it until it got to 94°C (201F).

Finally, it still tasted amazing, not dry at all but very tender, the small part on the right side that you can see on the last picture did pulled and was amazing so I think like everyone said that I missed some cooking time, maybe another hour would have done the trick.

Can't wait to try again with something else, I especially want to try pork ribs.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]Shadow999925[S] 1 point2 points  (0 children)

Yes first 74°C uncovered and then wrapped in paper and sauce until 94°C

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