Last weekend I took a basic old bone-in pork roast oot of the fridgedeezer & threw it in the oven @ 325°, didn't have time to give it a proper smoking.
So, I took my Thermoworks Dot, stabbed it into the roast & set the alarm.
I had it in my mind to set it for 160° bhut unfortunately, I set it for 260°... Brain Fart... I thought things were taking a wee bit long so I didn't realize my mistake until it hit 190°...
Anyway, I pulled it oot of the oven & served it up - not too bad. The leftovers, on the other hand were dry as shoe leather - go figure.
Today I decided to throw the remnants into the slow cooker with aboot 16oz of a nice fresh draft IPA, some green ench sauce, a can-o-Ranch Style Beans, cumin, red pepper flakes, jalepenos & some tasty, tasty olives... (you're welcome, Rob)
Served them up with sour cream, salsa & Tabasco...
All in all, it turned oot alright...
Thanks for checking oot my Brain Fart Burritos...
So, I took my Thermoworks Dot, stabbed it into the roast & set the alarm.
I had it in my mind to set it for 160° bhut unfortunately, I set it for 260°... Brain Fart... I thought things were taking a wee bit long so I didn't realize my mistake until it hit 190°...
Anyway, I pulled it oot of the oven & served it up - not too bad. The leftovers, on the other hand were dry as shoe leather - go figure.
Today I decided to throw the remnants into the slow cooker with aboot 16oz of a nice fresh draft IPA, some green ench sauce, a can-o-Ranch Style Beans, cumin, red pepper flakes, jalepenos & some tasty, tasty olives... (you're welcome, Rob)
Served them up with sour cream, salsa & Tabasco...
All in all, it turned oot alright...
Thanks for checking oot my Brain Fart Burritos...
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