jeepinjeepin
Well-Known Member
Well, I love mayo and cabbage. Mayo on hotdogs, burgers, BBQ sandwiches. I also made my own sauerkraut a few months back.
...but I'm still not putting it on my pulled pork!
I'll have to give that a try sometime.
...but I'm still not putting it on my pulled pork!
The vinegaryness of it goes perfect with the pork though.
I forgot to snap an action shot in the smoker or during the rest, but here is is pulled and waiting to be devoured...
strat_thru_marshall said:smoking my first chuck roast tomorrow. want it to be shredded for sandwiches. anyone got any pointers? I'm planning to use applewood smoke @225 and go to 160 internal, foil w/apple juice, then take it to 195 before I pull it. rest an hour or so then shred.
Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish.
Planning to carve slices for sandwiches today. Smoked chicken on homemade bread made with spent beer grain.
Smoked a couple chickens yesterday afternoon. They were brined for 12 hours, covered in herb rub overnight and then smoked at 225F for about 5 hours. Attached a picture of one resting in a heavy casserole dish.
Planning to carve slices for sandwiches today. Smoked chicken on homemade bread made with spent beer grain.
Some nice pulled pork goodness!!!:rockin: The next time you have a hankering for pork try smoking a bone-in Boston Butt (the part of the sholder just above the picnic) and instead of pulling remove the money muscle and slice it. Oh boy you will be in for a treat!!
Nightbiker said:Going to put a couple of racks of ribs in the smoker this friday, along with some seriously large sweet potatoes (the ribs will cool at 225-250 for 3 1/2hrs, the potatoes for about an hour and a half at the same temp (on the lower rack) -I like to wrap the potatoes in aluminum foil with a generous helping of butter on the top of them -it helps to steam them and the skins slide right off with no effort -and they will be getting butter on the plate anyway, so why not get a head start?
This is going to be my first smoking session since I had a subdural hemorrhage (and subsequent craniotomy) on the first of August. I'm looking forward to it (and to the copious amount of lawnmower ale I'll be pulling from the keg).
I smoked these two 9lb pork shoulder two weekends ago and brewed 20 gallons of beer! These where smoked for 12 hrs in my Kamado with freshly cut bourbon barrel staves for the smoke.
I took Sawdustguy's recommendation and cut out the money muscle. It was absolutely delicious.
Well, we cooked the Battle of the BBQ Brethren contest here in Manorville a little more than a week ago and we did not do very well. We were 17th out of 44 teams. Our chicken entry killed us. The one shining light was our desert entry where we used my sister-in-law and team mate's Double Chocolate Rasberry Cheese Cake recipe. We scored a 178.8 which is 1.2 points away from a perfect 180. It was the highest score in the contest. It was baked in a Weber Smokey Mountain. Here is a picture.
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