Pulled Pork on Hark Tri Fire
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Looks like you are lovin' that cooker.
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Is that garlic and chilli in oil?
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Is that garlic and chilli in oil?
Yea! I thought I'd give it a go since Chris says it's tasty stuff! I think I may have oversmoked it though. I'll try some later in the week. Have you tried it before?Looks like you are lovin' that cooker.
Yea, I'm enjoying it a lot but also trying to learn it which means practice!Joel
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Yea, I'm enjoying it a lot but also trying to learn it which means practice!
They are probably the hardest to maser but also one of the most satisfying. Learning is a huge part of the fun.
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Yea! I thought I'd give it a go since Chris says it's tasty stuff! I think I may have oversmoked it though. I'll try some later in the week. Have you tried it before?
Yep, smoked chilli oil is crazy good on Pizzas!
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Great work Joel. How did it come out?
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Great work Joel. How did it come out?
I was hoping no one would ask. :p
It ended up a bit dry and tough in my opinion. The 2 or 3 times I did it on the Weber were better. In all honesty the fire almost completely went out when the pork was at 168F internal. I really don't think it was completely my inexperience. I'd like to give partial blame to the wood, which is still a great learning experience.
Joel
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Yeah I learnt that lesson the hard way also.
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In all honesty the fire almost completely went out when the pork was at 168F internal. I really don't think it was completely my inexperience. I'd like to give partial blame to the wood, which is still a great learning experience.
Have some Robot Turds handy, they are great to recover a waning fire!
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how long and what gemp did you do the oils at? Keen to give it a try.
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how long and what gemp did you do the oils at? Keen to give it a try.
I'd ask @Urban Griller that instead of me.
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I'd ask @Urban Griller that instead of me.
I run my Low N Slow around 110C, the oil just stays in the back away from direct heat 2-4 hours is enough.
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