how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

[Hedgerow]

I believe that Kubota needs a few more cheeseburgers before trying that again…

As with most, their ability to lift outpaces their ass..

But that’s a good thing,,,

 

[Hedgerow]

My TYM needs a ton of counter weight too..

And it’s a 57 hp model..

 

[Sawdust Man]

2100 was a good saw..

You need a bigger loader..

Truth.

 

[Jetmd]

Good morning and happy Friday!

 

[nbbt]

Good morning folks. We have a nice weather day expected for this time of the year. Starting at 37f and going to 50f. Great way to prep for the weekend in tea-shirt temps, IMO . . .

 

[Workshop]

Morning everybody.

 

[Sawdust Man]

Good morning.

45 and kinda gray.





Have a useful day folks!

 

[moparnut88]

My TYM needs a ton of counter weight too..

And it’s a 57 hp model..

my 50hp yanmar i loaded the rear tires with fluid, then added about 13-1400 lbs of steel wheel weights inside the rears. that made all the difference. very stable and helped with traction a ton. the wheel weights have been the best thing ive done. they actually were old spoke wheel weights for old tractors. 22" od fit perfect inside my 24" industrial wheels.

 

[Sawdust Man]

Evening everybody.

Just a gray day here.

I asked this elsewhere, but I'll ask here as well....

We need help with how to cook a tender moist pork roast.
How do y'all cook em?
Ours come out dry as sawdust and tough as nails....
Obviously we're not doing something right.

 

[stihl livin]

Evening everybody.

Just a gray day here.

I asked this elsewhere, but I'll ask here as well....

We need help with how to cook a tender moist pork roast.
How do y'all cook em?
Ours come out dry as sawdust and tough as nails....
Obviously we're not doing something right.

https://www.backtomysouthernroots.com/slow-cooker-pork-shoulder-recipe/

 

[Hedgerow]

Evening everybody.

Just a gray day here.

I asked this elsewhere, but I'll ask here as well....

We need help with how to cook a tender moist pork roast.
How do y'all cook em?
Ours come out dry as sawdust and tough as nails....
Obviously we're not doing something right.

How hot are they cooking them.?

 

[Hedgerow]

Also, which cut are you referring to?

Makes a big difference..

 

[WKEND LUMBERJAK]

How hot are they cooking them.?

Cooking temp is every thing.

 

[Jetmd]

The cut of meat is also a factor which needs to be considered.

 

[Jetmd]

Sorry, I didn’t see Matt’s comment.

Didn’t mean to repeat his post.

 

[Sawdust Man]

They seem to be able to make leather out of any cut....you name it.....shoulder, neck, loin, hindquarter....

Last I asked they said anything from 185° for 5-6 hours, all the way to 350 for however long.

 

[WKEND LUMBERJAK]

They seem to be able to make leather out of any cut....you name it.....shoulder, neck, loin, hindquarter....

Last I asked they said anything from 185° for 5-6 hours, all the way to 350 for however long.

Have to keep track of internal temperatures.

 

[Workshop]

Morning everybody.

 

[Hedgerow]

They seem to be able to make leather out of any cut....you name it.....shoulder, neck, loin, hindquarter....

Last I asked they said anything from 185° for 5-6 hours, all the way to 350 for however long.

First rule of thumb is:

Fat = moisture and flavor..

Cooking a roast covered in taters and carrots also helps.

Keep everything tight packed and sealed up in a roaster with a good tight lid also helps.

A pork shoulder should be swimming in juice even after 8 hours of cook time at 250 degrees.

 

[Hedgerow]

When I smoke a pork shoulder, it spends bout 5 hours on the smoker at 225-250, then gets packed into a tight roaster and put in the oven overnight at 200-210..

When I get up in the morning, my house smells like a BBQ joint..

I can’t take that approach with a loin or ham..

They are too lean.