Bad Things Posted September 3, 2019 Share Posted September 3, 2019 Boy, I wish I could get some Zeigle's down here. It's been ages since I've had some. That said, with the time zone difference, the game will be on my Monday morning. I took the day off and plan on stuffing myself with beer, wings and maybe burgers. Let's go Buffalo!! 1 Link to comment Share on other sites More sharing options...
Tenhigh Posted September 3, 2019 Share Posted September 3, 2019 10 minutes ago, BringBackFergy said: Never heard of a “stall” on pork butt or shoulder. Brisket yes, but pork seems to climb gradually. Its real. Pork stalls for HOURS 3 Link to comment Share on other sites More sharing options...
BringBackFergy Posted September 3, 2019 Share Posted September 3, 2019 2 minutes ago, Tenhigh said: Its real. Pork stalls for HOURS Guess I never noticed it like I do with brisket Link to comment Share on other sites More sharing options...
Tenhigh Posted September 3, 2019 Share Posted September 3, 2019 Just now, BringBackFergy said: Guess I never noticed it like I do with brisket Pork is an evil mistress, it only seems to stall when you really want it done soon. 1 Link to comment Share on other sites More sharing options...
ColoradoBills Posted September 3, 2019 Share Posted September 3, 2019 I'm cooking up some crow for some people I know. 1 1 Link to comment Share on other sites More sharing options...
billsfanmiami(oh) Posted September 3, 2019 Share Posted September 3, 2019 4 minutes ago, Tenhigh said: Its real. Pork stalls for HOURS Yep, it sure can. Right at 170 1 Link to comment Share on other sites More sharing options...
BringBackFergy Posted September 3, 2019 Share Posted September 3, 2019 1 minute ago, Tenhigh said: Pork is an evil mistress, it only seems to stall when you really want it done soon. LOL. You’re right. I’m relaxed smoking pork butt...I get nervous and jerky with brisket. Link to comment Share on other sites More sharing options...
Tenhigh Posted September 3, 2019 Share Posted September 3, 2019 (edited) 2 minutes ago, BringBackFergy said: LOL. You’re right. I’m relaxed smoking pork butt...I get nervous and jerky with brisket. I'm at the point where I will Target my meat being done at like 6 a.m. if I'm eating at 4 p.m. that way I have plenty of buffer Edited September 3, 2019 by Tenhigh 1 Link to comment Share on other sites More sharing options...
billsfanmiami(oh) Posted September 3, 2019 Share Posted September 3, 2019 (edited) 37 minutes ago, Tenhigh said: I have. HN isn't better imo. My personal favorite after sahlens and zweigles are nathan's coney island original in natural casing. On site is best but great on any grill. Just start extra early. You can rest it in a cooler for hours. I sometimes pull then reheat in the smoker in a foil pan. May I also suggest that you try a Boston Butt instead of the shoulder? Smokes a lot better in my experience. Shoulder and Boston butt are same thing unless you’re buying from a butcher & specifically getting a picnic Edited September 3, 2019 by billsfanmiami(oh) Link to comment Share on other sites More sharing options...
EmotionallyUnstable Posted September 3, 2019 Share Posted September 3, 2019 I’m all about the dips. My wife makes one called “football dip”. It’s cream cheese, sausage, a can of rotel and some more cheese. Link to comment Share on other sites More sharing options...
DaBillsFanSince1973 Posted September 4, 2019 Share Posted September 4, 2019 I'm fasting. 2 Link to comment Share on other sites More sharing options...
frostbitmic Posted September 4, 2019 Share Posted September 4, 2019 Pizza, wings and pitchers of beer at Merchants Grill ... Can't wait Come on out OldtimeAFLfan ... Join us Link to comment Share on other sites More sharing options...
BuffAlone Posted September 4, 2019 Share Posted September 4, 2019 beef on weck! imported from Alabama Hotel, NY...to central PA. homemade horseradish. and my good friends Sam Adams and MR. Jager? 1 Link to comment Share on other sites More sharing options...
BillsFan17 Posted September 4, 2019 Share Posted September 4, 2019 1 hour ago, Tenhigh said: Pork is an evil mistress, it only seems to stall when you really want it done soon. That's my issue, I'll plan for 12 hours on an eight pound cut and still be off by a few hours because of the stall. Link to comment Share on other sites More sharing options...
Hapless Bills Fan Posted September 4, 2019 Share Posted September 4, 2019 1 hour ago, ColoradoBills said: I'm cooking up some crow for some people I know. Give this man FIVE STARS! Whoop whoop! You GO Brutha! 1 Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted September 4, 2019 Share Posted September 4, 2019 3 hours ago, Amarillo Bills Fan said: I'm feeling pretty good about this season. I just placed an order for some Zweigle's red hots and white hots. It's been a long time since I grilled a white hot. The wife doesn't like them so more for me. I may have to place another order for tailgating at the Thanksgiving game. Go Bill's! I hit up the Erie Wegman’s when I am in Erie, PA and go with a huge cooler. Buy them out of all the Zweigle’s and Hoffman’s white hots and stock pile them for a full 1-2 years. I am down to my last three dogs! Link to comment Share on other sites More sharing options...
Seasons1992 Posted September 4, 2019 Share Posted September 4, 2019 26 minutes ago, BillsFan17 said: That's my issue, I'll plan for 12 hours on an eight pound cut and still be off by a few hours because of the stall. Target 14 in the smoker, then wrap in foil and put into a cooler for two more. 1 Link to comment Share on other sites More sharing options...
Bakin Posted September 4, 2019 Share Posted September 4, 2019 1 hour ago, Tenhigh said: Its real. Pork stalls for HOURS Never stalls for me when it’s on its way out. 2 Link to comment Share on other sites More sharing options...
BillsFan17 Posted September 4, 2019 Share Posted September 4, 2019 5 minutes ago, Seasons1992 said: Target 14 in the smoker, then wrap in foil and put into a cooler for two more. Now, I was under the impression you foil during the smoking process to help get over that stall. I'm still trying to learn the ins and outs. I do appreciate all the responses. I also struggle with a fully wood side smoker to keep the temp low for long periods of time. I feel like I roller coaster between 250-300 the entire smoke. Link to comment Share on other sites More sharing options...
3rdand12 Posted September 4, 2019 Share Posted September 4, 2019 2 hours ago, mead107 said: Pineapple pizza and garlic Parmesan wings. you have come unglued my friend 1 1 Link to comment Share on other sites More sharing options...
Recommended Posts