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Thread: The Pulled Pork Thread

  1. #871
    Bald not naked Pelado's Avatar
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    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
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  2. #872

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    My friend dropped off a belated Christmas present this weekend. Awesome gift and very thoughtful. It was a Man Crate for the pit master:

    Man Crate for the Pit Master

    Not pulled pork but I did some chops tonight and basted with both of the Rufas Teague sauces. While both were great the touch of heat was superb. I recommend it highly if you're into BBQ sauces.

  3. #873
    Bald not naked Pelado's Avatar
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    So I picked up a pork shoulder at the store last night. I didn't get the typical Costco 2-pack because of my failure to properly plan. After opening this one up this morning, I found that it still has the bone in. How does that change the cook - longer, shorter, other? I'm kind of looking forward to pulling a Moliere - removing the clean bone from the slab of meat to the ohs and ahs of the adoring congregants.
    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
    - Goatnapper'96

  4. #874
    One man.....one pie Moliere's Avatar
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    Quote Originally Posted by Pelado View Post
    So I picked up a pork shoulder at the store last night. I didn't get the typical Costco 2-pack because of my failure to properly plan. After opening this one up this morning, I found that it still has the bone in. How does that change the cook - longer, shorter, other? I'm kind of looking forward to pulling a Moliere - removing the clean bone from the slab of meat to the ohs and ahs of the adoring congregants.


    I have no idea if it changes the cook time...since all cook times are different. But definitely, wait until the guests are there to pull the bone out...
    "Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf

  5. #875

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    So, I was trying to cook a butt overnight, and the Traeger had gone out in the cold when I woke up. I tossed what had already been done, and started over with the other butt, which was frozen. I've got it going now at 300, it's been on for 2.5 hours.

    Any ideas how to finish this up decently by the time the game starts? Any tips appreciated. I usually give myself a good 11-12 hours for these, and it's going to have to be done in 9.
    Will donate kidney for B12 membership.

  6. #876

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    OK...I need some quick advice. I'm working low tech her--using a Weber grill. I've done a few long smokes arranging briquettes around the periphery and it's done really well, with just a few adjustments during the smoke. So since the super bowl is early, I decided to do an overnight one. I woke up at 4 and it was still going with my dome thermometer reading about 250. I couldn't find my meat thermometer but it had only been going about five hours ago I just went back to bed. When I got up this morning, the fire was out. I have no idea how long it had been out, and the meat felt warm, but not warm out. Problem is, I still can't find the thermometer, so I'm going to have to do judge doneness by probing. The meat is not probing very easily, but it's also not very warm. It has a pretty good bark. So I have a couple of questions. Do I just assume that since it's not tender now, it never reached that stage? Or is it just not tender because it's cooled off?

    So I'm sticking it in the oven at 250. I'll warm it up and then see how easily it probes. Any other ideas?

    Ooh. And Douger, you can do a really good complete smoke at 300 in under six hours, so you should be fine. Amazingribs agrees with me here.
    Last edited by ERCougar; 02-07-2016 at 12:04 PM.
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  7. #877

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    I just worry about it getting too dry or not getting enough tissue breakdown so it's tough. It's up to 150 so I might bring it in when it hits 170 and put it in the oven until it hits 205.
    Will donate kidney for B12 membership.

  8. #878

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    A couple of weeks ago I went to a BBQ place that served pulled pork with coleslaw on top of a corn cake. It was really good and I liked having pulled pork on something instead of just a sandwich or quesadilla. I had some frozen pork leftovers and tried it for dinner last night and it was a hit. Super easy. I used this recipe:

    http://www.foodnetwork.com/recipes/r...es-recipe.html

    Put down your corn cake, then pork on top, then slaw or anything else you want and then drizzle with bbq sauce. Good stuff. It should look something like this:


  9. #879
    Royal Rooter Green Monstah's Avatar
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    Is that Mac n' cheese?
    Jesus wants me for a sunbeam.

  10. #880

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    The northwest section at the Idaho Center in Nampa just had Hot dogs, hamburgers on other side. They had pulled pork sandwiches. Watching Ambrose and Lapwai game guy three or four seats down from me wanted to know where I got it. Told him. He got some and said they were good. I left after halftime of Firth and West Side of that game.

  11. #881

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    Shoot. Got a bone-in package from Sam's Club. Each button was just under 7 lbs. I thought it would take 10-12 hours to cook, so I put it on at midnight for a 5:30 dinnertime, leaving myself extra time. 9 hours later, the temp is 195, a fork turns easily, and it looks like this:



    In the oven at 170 now, but have 8 hours to go until dinner. Any suggestions?

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  12. #882
    The Dude Jeff Lebowski's Avatar
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    Quote Originally Posted by LVAllen View Post
    Shoot. Got a bone-in package from Sam's Club. Each button was just under 7 lbs. I thought it would take 10-12 hours to cook, so I put it on at midnight for a 5:30 dinnertime, leaving myself extra time. 9 hours later, the temp is 195, a fork turns easily, and it looks like this:



    In the oven at 170 now, but have 8 hours to go until dinner. Any suggestions?

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    Turn it down to 160 and relax. You will be fine.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  13. #883
    The Dude Jeff Lebowski's Avatar
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    Did you foil them? If not, you should.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  14. #884

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    Quote Originally Posted by Jeff Lebowski View Post
    Turn it down to 160 and relax. You will be fine.
    This is a great reminder - I certainly need them - err on the side of being early always.
    I'm like LeBron James.
    -mpfunk

  15. #885

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    Quote Originally Posted by Jeff Lebowski View Post
    Did you foil them? If not, you should.
    During the smoke or during the resting in the oven? So far, neither.

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  16. #886
    The Dude Jeff Lebowski's Avatar
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    Quote Originally Posted by LVAllen View Post
    During the smoke or during the resting in the oven? So far, neither.

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    I like to foil after four hours of smoke. It prevents the butts from getting a charred taste from too much smoke and it results in a moist and tender product. (See opening post). Either way, you should always foil during the holding stage at least or you will run the risk of drying out.
    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  17. #887

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    JL is on the money. I've had the same issue as you and had to leave the butts foiled in the oven for several hours. I used foil roasting pans with a bit of apple juice in the bottom and then foil for a lid. Unfortunately my oven only goes down to 170 but everything seemed to be fine in the end.

  18. #888
    The Dude Jeff Lebowski's Avatar
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    About the holding time: you can hold meat for a long time. In fact, for big cuts like pulled pork and brisket, holding actually improves the results as described here:

    http://www.npr.org/sections/thesalt/...eat-is-sublime

    Two weeks ago I did a cook for 200 people (pulled pork - 14 butts). I put it on at midnight and it was done by 10 am the next morning. I started pulling at 4:30 pm (it took one hour) and we served at 6 pm. It was fabulous. Then one week ago I did brisket and ribs for 40 people. I put the brisket on at 8 pm and it was done the next morning at 5 am. We served at 12:30 pm, so it sat for 7.5 hrs. It was great.

    Furthermore, a few months ago I was in Austin and decided to try the new Black's restaurant. Black's is a famous BBQ joint in Lockhart that has been there for many years but they recently opened up a place in Austin. We were there for lunch and I asked to do a pit tour. The pitmaster was great and spent a long time chatting with me and showing me around. He told me that he was cooking all the meat for the FOLLOWING DAY. The ribs were almost done and the brisket was a few hours from being done. It would all be done by late afternoon at the latest and then they would hold it and serve it the following day. The food there was outstanding, and it proves that you can hold meat a long time.

    Some pics from lunch and pit tour at Black's:





    "Socialism is not bad IMHO" - byu71

    So that's what you call me. You know, that or, uh, His Dudeness, or uh, Duder, or El Duderino if you're not into the whole brevity thing.

  19. #889

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