May 24, 20214 yr 17 hours ago, The_Omega said: Yeah, I’m claiming lingering effects from my trail fail on this one. I stand by my broader point about the slightly better than mediocre steaks at Texas Roadhouse, but not the slightly concussed way in which I made it. You may stand by it. I've eaten at some pretty expensive restaurants in my time, I would stack the taste of Texas roadhouse steaks with most and above some.
May 24, 20214 yr 3 hours ago, greend said: You may stand by it. I've eaten at some pretty expensive restaurants in my time, I would stack the taste of Texas roadhouse steaks with most and above some.
May 24, 20214 yr On 5/23/2021 at 8:35 AM, BFit said: If you're already firing up the grill, why not just buy 3 ribeyes for like 25 bucks and cook them? because if them bishes ain't on sale Wegmans is selling them for like $17.99/lb so its actually more money and doesn't give me rolls with cinnamon butter (note: I see land-o-lakes recently started selling this), doesn't give me sides I may not want to make myself, and does not give me their bomb honey mustard salad dressing.
May 25, 20214 yr Any advice on smoking pork shoulder for pulled pork BBQ? I've never done it before, so I'm curious what techniques you guys prefer. Do you guys brine? Dry rub? Mustard? I'm not having a lot of people over, but I plan to give some to family and also want a healthy amount to freeze for later. At most, I think it would be distributed amongst 9 people. I don't need a huge cut, but I also think you probably need something with a bit of bulk to get the best results. I'm reading that shrinkage means you'll end up with around 50-60% of what you started with, so I was thinking ask the butcher for an 8 pounder. Thanks in advance.
May 25, 20214 yr 2 hours ago, EaglesRocker97 said: Any advice on smoking pork shoulder for pulled pork BBQ? I've never done it before, so I'm curious what techniques you guys prefer. Do you guys brine? Dry rub? Mustard? I'm not having a lot of people over, but I plan to give some to family and also want a healthy amount to freeze for later. At most, I think it would be distributed amongst 9 people. I don't need a huge cut, but I also think you probably need something with a bit of bulk to get the best results. I'm reading that shrinkage means you'll end up with around 50-60% of what you started with, so I was thinking ask the butcher for an 8 pounder. Thanks in advance. these guys have a range of pulled pork different ways. i've done it dry rub, marinated, both. it's your preference. the only common factor is real slow and real low. oddly enough, i'm actually doing pulled pork for tonight but in crock pot. the pork carnitas i use have been sitting in a dry rub and bbq sauce since last night. https://bbqpitboys.com/blogs/recipes/pulled-pork for the record, i have found that the carnitas cut (scrap pork meat) can be better as it has a lot of fat.
May 25, 20214 yr How much fat should I leave on the shoulder? I'm just gonna have the butcher trim it for me, so I was thinking about 1/2-inch. Is that enough?
May 25, 20214 yr 1 hour ago, EaglesRocker97 said: How much fat should I leave on the shoulder? I'm just gonna have the butcher trim it for me, so I was thinking about 1/2-inch. Is that enough? me personally, all of it. just keep it moist and indirect heat. pour a half cup to cup of apple juice over it every couple hours. pork fat = happy melvin.
May 26, 20214 yr 12 hours ago, EaglesRocker97 said: Any advice on smoking pork shoulder for pulled pork BBQ? I've never done it before, so I'm curious what techniques you guys prefer. Do you guys brine? Dry rub? Mustard? I'm not having a lot of people over, but I plan to give some to family and also want a healthy amount to freeze for later. At most, I think it would be distributed amongst 9 people. I don't need a huge cut, but I also think you probably need something with a bit of bulk to get the best results. I'm reading that shrinkage means you'll end up with around 50-60% of what you started with, so I was thinking ask the butcher for an 8 pounder. Thanks in advance. I'm so glad you asked. I usually get a 9-11 lb pork shoulder. Make sure it's bone in and a Boston butt. You don't want the one with the skin on. 1/2" is plenty fat, a little more won't hurt. Get a good rub, if you want to make one, I can send you a recipe. Night before, cut a one inch hatch pattern in the fat cap and rub the whole thing down with your rub. Cut all the way down till you just hit meat, and get rub on all the cuts. This just helps the fat render down. Then wrap the whole thing tight in sarran wrap and put in the fridge over night. Next morning, take it out and unwrap it about 30 minutes before you start the cook. Dust it with rub again. You're gunna want to cook it at about 250-275. Leave it untouched for the first 3 hours, don't even open the lid. After that, check it every 30-60 minutes and spray it with apple juice or apple cider vinegar. You just want to make sure the bark isn't drying out too much. Once it gets a good dark bark on it (around 6ish hours and and internal temp of about 160-170 usually) take it out, spray it again and wrap it tightly in foil. At this point, I usually put it in a roasting pan on a raised grate in the oven. You're not getting any more smoke flavor after that long, so it's easier and less fuel to finish it in the oven. Keep it around 300 until you get an internal temp of 203ish. Then turn off the oven and let it rest in there for at least an hour, sometimes I go 2. Longer the better. Take it out, unwrap it, pull the bone (should slide right out of you did it right) and shred it. There should be some melted fat in the roasting pan, pour that over and mix it all in. If you did it right, it'll be the best pulled pork you've ever had. Few tips; You can't over season it. There's a ton of meat and only the surface gets seasoned, so the more season that's on the outside,the more gets mixed in when you pull it. Don't mix it all with BBQ sauce, serve it on the side. It should shine without any on it. If you want to save some, make sure you get some fat or melted fat in the bag, it helps with keeping it moist after reheating. I'll post some pics of the last one I did so you can see the amount of seasoning, Saran wrap, cuts, bark, and finish
May 26, 20214 yr Oh, and don't use mustard. There's no reason that the rub won't stick and the mustard doesn't add any flavor. I think it's more mess than it's worth.
May 26, 20214 yr 44 minutes ago, BFit said: I'm so glad you asked. I usually get a 9-11 lb pork shoulder. Make sure it's bone in and a Boston butt. You don't want the one with the skin on. 1/2" is plenty fat, a little more won't hurt. Get a good rub, if you want to make one, I can send you a recipe. Definitely interested in what you use for a rub. Feel free to PM me, if that's what you prefer.
May 26, 20214 yr 7 hours ago, EaglesRocker97 said: Definitely interested in what you use for a rub. Feel free to PM me, if that's what you prefer. So this is pretty close. I'm one of those idiots that never writes anything down when cooking, but I figure it out while putting it all together
May 26, 20214 yr 1 hour ago, BFit said: So this is pretty close. I'm one of those idiots that never writes anything down when cooking, but I figure it out while putting it all together this was what i gave him Quote the best rubs are home made. there are a million of them out there but as long as you have brown sugar as a base, a good amount of salt, pepper, and parika you have a good start. you likely already have all the spices. add what you wish but don't get suckered into buying 'fancy' spices. 1/2 cup light brown sugar 1/4 cup sweet paprika 2 tbsp salt 1 tbsp chili powder 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp pepper 1 tbsp mustard powder 2 tsp cumin* 1 tsp cayenne pepper whatever size cut you have, pour spices all over it until it looks like it's too much and then hand rub into the meat (1-minute to 30 minutes no one cares). then refrigerate for at least an hour (overnight is ideal) lately i've rubbed and then poured a bottle of bbq sauce onto the pork and then put in fridge. morning of dinner, put meat into crock and add a half cup of water or chicken broth (or beer) and set for low. by 5 you've got pulled pork. if short on time and can get it in the crock with 5 hours, set on high. drain liquids 30 minutes before eating (or don't) and add new bbq sauce and set to warm. *cumin may be much if you're not used to it (tex-mex food, indian food) and can easily be omitted (can be strong) same with the chili powder. Feel free to stuff it in Bfit's chimphole.
May 26, 20214 yr Here's what I have to work with. I'm not a pro like @BFit, so it's not the fanciest setup, but my dad used to smoke brisket on a similar device back when they ran a concession stand, and it came out great every time. Mine's actually a little nicer than his was. I'm just worried about maintaining temperature but it has a couple airflow adjustments, one on top and one on bottom, and room for a lot of coals.
May 26, 20214 yr are you using charcoal ? if so, just build a charcoal snake. One end of the "C” is lit, and the charcoals slowly burn around the the grill. the goal is to achieve a consistent temperature and a long burn for a true low and slow cook
May 26, 20214 yr 2 hours ago, wholesale_Melvin said: this was what i gave him Frankly, I love cumin.....
May 26, 20214 yr 1 hour ago, wholesale_Melvin said: are you using charcoal ? if so, just build a charcoal snake. One end of the "C” is lit, and the charcoals slowly burn around the the grill. the goal is to achieve a consistent temperature and a long burn for a true low and slow cook Yea this is gunna be the best method for you most likely. Don't fret too much if your temps fluctuate, I've had mine go from 180 to 325 in a cook and everythings fine. Just try to catch it and not let it go like that for an hour
May 26, 20214 yr 2 hours ago, wholesale_Melvin said: are you using charcoal ? if so, just build a charcoal snake. One end of the "C” is lit, and the charcoals slowly burn around the the grill. the goal is to achieve a consistent temperature and a long burn for a true low and slow cook Yeah, gonna use charcoal, but I usually get lump and start them in a chimney. Is that good, or would briquettes or a mix of briquettes and lumps do better here?
Create an account or sign in to comment