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Old 06-27-2008, 06:56 PM   #1
z987k
 
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Feb 2007
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My roomate went out and bought a smoker the other day 30 or so hours later, we're eating this:



19lbs of Smoked Pork (er well it was 19lbs, but we've been eating on it a tad), it just came off about a half hour ago and we'll be shredding it into pulled pork.

Plus my AHS oder is supposed to get here today... a day early.

 
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Old 06-27-2008, 06:57 PM   #2
Boerderij_Kabouter
 
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Next up, 19 lbs. of smoked grain!!!!

(don't forget your sport coat)

 
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Old 06-27-2008, 07:02 PM   #3
FireBrewer
 
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Nice BBQ p0rn, looks delicious!

 
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Old 06-27-2008, 07:06 PM   #4
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Hmmm good! It's amazing how 19 lbs turns into 10 pounds after all the fat & connective tissue has rendered out.

Here's my NC style vinegar based BBQ sauce for Pulled Pork.

EdWort's Pulled Pork Vinegar Sauce

Directions

Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.

Using a funnel, add the following ingredients to the bottle.

4 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper

Top off with Heinz apple cider vinegar (use the real stuff, not flavored).

Put cap back on and shake till sugar and salt dissolve.

Let stand as long as possible, at least 1/2 a day, but the longer the better.

Poke a hole in the cap with a clean nail and you have a squirt bottle.

 
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Old 06-27-2008, 07:53 PM   #5
TexLaw
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Nice! I like a good butt.


TL
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Old 06-27-2008, 07:58 PM   #6
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My mouth started watering and won't stop - thank you very much...
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Old 06-27-2008, 08:03 PM   #7
eschatz
 
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should this go in the BUTTS thread in the MOD EDIT (Bird): "FIGHT CLUB!"
either way it looks great
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Old 06-27-2008, 08:27 PM   #8
z987k
 
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Quote:
Originally Posted by Boerderij Kabouter View Post
Next up, 19 lbs. of smoked grain!!!!

(don't forget your sport coat)
Eh not a big fan of smoked flavor in my beer.

Quote:
Originally Posted by EdWort View Post
Hmmm good! It's amazing how 19 lbs turns into 10 pounds after all the fat & connective tissue has rendered out.

Here's my NC style vinegar based BBQ sauce for Pulled Pork.

EdWort's Pulled Pork Vinegar Sauce

Directions

Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.

Using a funnel, add the following ingredients to the bottle.

4 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper

Top off with Heinz apple cider vinegar (use the real stuff, not flavored).

Put cap back on and shake till sugar and salt dissolve.

Let stand as long as possible, at least 1/2 a day, but the longer the better.

Poke a hole in the cap with a clean nail and you have a squirt bottle.
might have to make that, I'm sure I have all that on hand. Thanks, ed

Quote:
Originally Posted by eschatz View Post
should this go in the BUTTS thread in the MOD EDIT (Bird): "FIGHT CLUB!"
either way it looks great
****, I should have thought of that. Can we softlink it

 
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Old 06-28-2008, 12:31 AM   #9
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Dec 2007
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Quote:
Originally Posted by EdWort View Post
Hmmm good! It's amazing how 19 lbs turns into 10 pounds after all the fat & connective tissue has rendered out.

Here's my NC style vinegar based BBQ sauce for Pulled Pork.

EdWort's Pulled Pork Vinegar Sauce

Directions

Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink 1/4 of the water, realize the water isn't that great, pour water in hop garden and fill glass with Apfelwein.
I like your recipe, but made one small change
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Old 06-28-2008, 12:45 AM   #10
BlindLemonLars
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I'm gonna try my hand at a smoked pork butt this weekend. Now I just have to decide which smoker...my charcoal Brinkmann, or the propane Brinkmann a friend gave me yesterday. He just replaced it with a new Big Green Egg...it's beautiful! (The BGE...the Brinkmann ain't so pretty!)

It's getting embarrasing...I've now got my new natural gas grill, my propane Charbroil grill, an older propane grill, two smokers, and my no-name charcoal grill. Plus my wood firepit, which I've been known to cook over. My backyard is starting to look like the trade-in section of a Barbecues Galore showroom.

Tonight I'll be applying the dry rub, I'll probably mix up some of Ed's vinegar sauce as well.

 
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