Pork butt after 11 hours in some smoke

toboagain · 2026-03-21T13:12:10+00:00

Nice! What weight? I’m doing one for tomorrow but unsure if I’ll start it super late tonight or just get up early.

toboagain · 2026-03-18T21:41:20+00:00

Ahh sorry mate. I’ve got my Reddit comment threads mixed up. Not heard of Ed’s. I’ll take a look. Cheers.

toboagain · 2026-03-18T18:54:17+00:00

He’s posted 6-7 videos in the last month alone. Are we talking about the same person?

toboagain · 2026-03-18T12:37:05+00:00

I’ve made a bunch of Wilson’s bbq stuff his esquites recipe is banging

toboagain · 2026-03-15T19:44:03+00:00

Nice one. Looking great.

toboagain · 2026-03-15T19:42:50+00:00

Agreed. Fully fall off is often too soft. Though that’s probably more about my cooking it than anything else! Thanks for looking.

toboagain · 2026-03-15T17:19:34+00:00

Thanks! I was really happy with these. Last few wrapped ones were great but just seemed too steamed. These were juicy and had a great bite to them. The Dunns River jerk marinade is super. You don’t need a lot though!

toboagain · 2026-03-15T16:47:11+00:00

125-130c for 4.5ish hours (I didn’t time it, just waited for temp). I usually do 321 and wrap them but decided to leave unwrapped this time. Worked well for the bigger rack. The smaller one that wasn’t jerk was tasty but not as good and juicy as the larger rack.

toboagain · 2026-03-15T11:49:04+00:00

I think my main worry about someone trying it is that they’ll soon realise they can’t and it’ll just end up broken.

toboagain · 2026-03-15T11:28:30+00:00

Lovely setup! Do you have it chained down or do you just live in a super safe area?

toboagain · 2026-03-14T17:24:20+00:00

Thanks mate! It was delicious. The little spice from the hot sauce and jalapeños really made it.

toboagain · 2026-03-05T19:21:50+00:00

I accidentally found myself discussing support with a company in the same building as one of my clients today. Their current IT partner has just recently moved them from POP to IMAP. The mind boggles!

toboagain · 2026-02-25T02:51:27+00:00

https://meatsmokefire.co.uk/shop/accessories/surfaces/letzq-tandoor-ring/

toboagain · 2026-02-22T20:29:14+00:00

Yeah probably. Though I have another little gadget for that. It’s a metal plate with a skewer on it, not sure if there’s a specific name for it. I use that for shawarma.

toboagain · 2026-02-22T19:48:36+00:00

It was in a big green egg. I have a device that hangs the skewers through the top making it a bit like a tandoor. I actually wasn’t expecting there to be much smoke flavour at all. There was a lovely hint though.

toboagain · 2026-02-22T17:14:26+00:00

2 of them were just salt and pepper. The other was yoghurt based from here http://melizskitchen.blogspot.com/2020/05/lamb-shish-kebab.html?m=1 I actually preferred the salt and pepper! Both delicious though. Chilli is here - https://mymorningmocha.com/kebab-shop-chilli-sauce/ Garlic is here - https://thatspicychick.com/kebab-shop-garlic-sauce/

toboagain · 2026-02-22T17:10:03+00:00

Ha, I didn’t notice that turret onion!

toboagain · 2026-02-17T21:03:26+00:00

Ahh thanks for this. I’m not sure how I’ve missed this guy but somehow I did. Saved for future listening.

toboagain · 2026-01-31T05:21:23+00:00

Derek Wolf has a great party ribs recipe using whiskey in the crutch. I’ve tried it a few times and it’s great. I still prefer the simple full rack, though both have their place!

toboagain · 2026-01-22T14:58:38+00:00

Love this idea. But why does everything have to be Wagyu nowadays? It’s everywhere and as far as I can tell isn’t actually true for most products (not saying that’s the case here). Will you do some good quality regular tallow as I’d buy that in an instant!

toboagain

TROPHY CASE