I’m not sure that’s the point, but it’s plenty effective, and this is absolutely a video I’ll send unsuspecting friends until the end of time. I’m pretty jaded now, at least to the more extreme stuff, but the hot Minions ass confused me in an almost nostalgic way. Watching this video reminded me of going to 4chan when I was 15 and seeing some truly psychosexual pornography that coerced me to masturbate and cry at the same time. I have no idea what this song is, but I love that it includes a link to a Minions parody of “Hello,” which is probably the only thing you could conceivably watch after this.Īnd, OK, let’s address the elephant in the room: It’s a good butt. I guess the only way to get an ass downvoted is if it comes with a tacit Minions endorsement. It’s hilarious that this has 1,000 views and more dislikes than likes. This changes the booty-video industrial complex forever. I can only break this down in bullet points.Īpparently you can buy multiple kinds of adult-size Minions underwear. Now, I ask what do you do when you're in the middle of a cook and you realize your charcoal may be damp.HOLY SHIT FAM. I came out to check temps and the dome was 400+ and I had me a really good fire going!! Later on, towards the end of the cook, I was running between 260-270 in the dome. I agree that is on the fast side but I "helped" it along for about 15 minutes when I propped the door open and it later fell off unbeknownst to me. Discover and Share the best GIFs on Tenor. I also checked a new Polder at that same time and it was reading 210 as well.Īs far as the 8lb butt cooking in 10 hrs. The perfect Butt Minion Despicable Me Animated GIF for your conversation. I checked just a couple of weeks ago with boiling water and it was reading 210. I do not think my thermometer is a problem. It was really cold here on "Thanksgiving Eve." So much so that my oil for frying turkeys had solidified into grease. Unprotected meaning I don't put it in any kind of storage box. I am strictly a Kingsford man and I usually keep it in my shed "unprotected". Thank you all for responding so quickly!!ĭamp charcoal is a possibility that I had not considered. When it gets to that point, it is done in my book. I usually allow up to 2 hours per pound and check after 12 hours for the bone to be easily moved and/or removed. That is a difference of 10-15 degrees in the finished product. Of course, it depends if you cooked it to slicing tender or pull apart tender. Especially if your readings were low temps. When done cooking, remove the foil and toss it. Sand does that real well.įill your waterpan with clean sand to about an inch from the top. You might try using sand in the waterpan when cooking that much meat as you do not need any more moisture, just a heat sink to lessen temperature spikes. I have squeezed in 8 butts on a WSM and found the temp never goes above 215-225, I suspect because of all the steam generated by the moisture in the meat. It can take some time to get that up to operating temps. If no air is coming in, combustion starts to slow down.Ĥ butts is 32+ pounds of meat. The dome lid does a very good job of slowing that down if the vent is closed. The WSM is not airtight, so even if the bottom vents are closed, air will come in, if it has a place to exit. Never close the vent on the dome unless you want to cool down the fire. I do not have all the answers, but here are a couple pointers. The Q still turned out great though and everybody loved it. And even after I put the door back on, the temp would drop from, say, 250 to 222 in 30 minutes. In fact, the only way I was able to get the temps up to 230-250, was to prop the door open a little to give the coals some more oxygen. To make a long story somewhat short, all of the vents were wide open the entire 10-hr cook and the temp would not rise. The temp climbs to 228 but goes back down to 200 within an hour. The ring is now nearly overfilled with charcoal. I decide to add another chimney of lit coals. I close the top vent.nothing significant. All vents are at 100%Īn hour later, the temp in the dome is only 207. I put the meat on and fill the water pan with near-boiling water. I fill the charcoal ring FULL of unlit briqs and dump a chimney full of lit coals on top. I've got the WSM on the patio behind my garage where it's shielded from the wind on two sides by the house. It's 11:45am and 51 deg with a 7-10mph wind. This is my second time cooking pork butt (the first time I did the 'Quick Cook' recipe found on this site) and I wanted to do a long cook to 1)get the chewy bark and 2)try the Minion Method again (first time was so-so). I did 4 Boston Butts this past Friday for a birthday party.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |