AndyJ Profile - (1909421)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Streamwood, Illinois, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Southern
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About this Cook
My favorite things to cook
Real slow smoked BBQ.
Recipe Reviews 24 reviews
Andy's Barbeque Pork
If you cook it to only 165 you will need to slice it. If you want to make pulled pork, cook to at least 195. Also, for pulled pork, if you don't have a thermometer and are using a bone in butt, the pork is done when you can pull the bone out cleanly with very little resistance.

9 users found this review helpful
Reviewed On: Aug. 3, 2011
Smoked Pork Butt
I make pulled pork all the time. I'd put the dry rub on for at least 6 hours before smoking. I usually throw mine in the smoker the night before at 180 so it'll have an extended period of time for the smoke to penetrate, then in the morning raise the temp to 235. Once the meat hits about 150, it won't take on any more smoke flavor. Cook until the temp hits 195, don't worry it won't be dry and overdone. You can't pull it if you only take it up to 160. Mine usually take between 12-14 hours. Then FTC (Foil, Towel, Cooler) for at least a half hour to let the juices re-distribute. The butt will stay hot for at least 4 hours in the cooler. Don't pull until you're ready to serve.

10 users found this review helpful
Reviewed On: Apr. 17, 2011
A Potato Salad Sandwich
Like the other reviewer, without even trying the recipe, why would you add mayo to a potato salad that already has mayo in it? Sorry, potato salad belongs next to a REAL sandwich.

5 users found this review helpful
Reviewed On: Jun. 9, 2008

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