Night shift check in
Cargo Master
Joined: Aug 2004
Posts: 2,542
Likes: 22
From: Murphysboro, IL
Originally Posted by Mike W
I wonder what the 10,000 people that have read this think. 
2. these guys are really cool
3. must be state employees
4. what in the world
5. what a waste of time
6. why are these guys doing this, this isn't Ford related
7. must be the elite bunch of this board
8 must be union employees
9. are they seriously doing this from work
10. why ain't there a dayshift post
Postmaster
Joined: Dec 2003
Posts: 2,659
Likes: 2
From: S/C Texas
Originally Posted by Mike W
I have a feeling that you will be missed peppy. 
Yep, a few have already asked what happens next. I just laugh.
Cargo Master
Joined: Aug 2004
Posts: 2,542
Likes: 22
From: Murphysboro, IL
Not sure but we may be inching towards the longest thread. I think cummins vs. powerstroke held the title at near 1700 posts. Did anyone else see this here?
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Postmaster
Joined: Dec 2003
Posts: 2,659
Likes: 2
From: S/C Texas
Drew, is one big piece or a smaller ones adding up to ten pounds.
The smaller, the higer the temp, letting you sear a little.
Bigger peice, lower temp as to cook all the way thru without scorching the outside.
1-3 pound pieces, your right about the 375-400 and 30 or so minutes.
If you talking a ten pound piece......325 or so for a couple hours.....being sure to reach and inside temp of 160*.
You can season as you like......and maybe brush with some nice olive oil to kinda give the outside that seared effect, and seal in the juices.
The smaller, the higer the temp, letting you sear a little.
Bigger peice, lower temp as to cook all the way thru without scorching the outside.
1-3 pound pieces, your right about the 375-400 and 30 or so minutes.
If you talking a ten pound piece......325 or so for a couple hours.....being sure to reach and inside temp of 160*.
You can season as you like......and maybe brush with some nice olive oil to kinda give the outside that seared effect, and seal in the juices.
Postmaster
Joined: Dec 2003
Posts: 2,659
Likes: 2
From: S/C Texas
Hey Drew, I went looking around.......this guy has a few things different than I said.....
Looks like a good ref chart to print off.
http://www.oldetymemeats.com/pages/porkcookingpage.htm
Looks like a good ref chart to print off.
http://www.oldetymemeats.com/pages/porkcookingpage.htm
I am munching on a bag of Doritos. 
Postmaster
Joined: Dec 2003
Posts: 2,659
Likes: 2
From: S/C Texas
A french chief? Chef? Actually, my mom is a chefette or some crap like that. 
My dad was the cook and driver for his racing team..... I kinda learned all kinds of ways to mess up stuff.
Its all good....I tore into a bag of popcorn a little bit ago.
I dont cook....no one in my house appreciates it.....let em eat bad salty frozen and canned heart destroying stuff.
My dad was the cook and driver for his racing team..... I kinda learned all kinds of ways to mess up stuff.
Its all good....I tore into a bag of popcorn a little bit ago.
I dont cook....no one in my house appreciates it.....let em eat bad salty frozen and canned heart destroying stuff.
Last edited by peppy; Nov 2, 2004 at 02:36 AM.
Cargo Master
Joined: Aug 2004
Posts: 2,542
Likes: 22
From: Murphysboro, IL
Yeah I remeber I came on about page 6 or 7 or something I think. I remeber chanting go go go for post #500 i think. I wonder if we'll be in FTE history books in the year s to come. I hope my boss isn't a member.