Who's smoking meat this weekend?

[mr_goodwrench]

I also made a Carolina style sauce with cider vinegar, molasses, brown sugar, worcestershire sauce, ground mustard and cayenne. Poured it over the pork in the crock pot mainly just for moisture. SWMBO & daughter put some bottle sauce on their sammiches but I really liked it on its own.

 

[_JP_]

I am a Damn Yankee (coworker told me the difference between a Yankee & a Damn Yankee: Yankee comes down South and goes back up North, Damn Yankee doesn't go back!)

Heh - me too. I was born in Ypsilanti, Michigan (West Detroit). Came down to GA when I was 12.

Chopping I find easier than pulling, and yields more consistent pieces. I can vary the size of the chunks depending on how, and what, it's served on.

Slaw on the sandwich - I eat it on about 1/2 the time. I guess cause I'm "half Yankee".

 

[HokieBrewer]

Slaw is not optional on a pulled pork sandwich.

 

[Misfit]

Slaw is not optional on a pulled pork sandwich.

its standard

 

[mr_goodwrench]

For me, its the slaw itself that is the problem... I couldn't eat it one way or the other. If I could stomach it, I might consider it on a PP sandwich.

 

[Misfit]

How can you not like it. So many different styles to love and try

 

[jeepinjeepin]

I don't care for red slaw. Ironic that i have lived on both sides of famed Lexington BBQ being that I grew up in Salisbury, NC and moved to Winston-Salem, NC. Now watch out if there is white slaw with the brisket.

 

[mr_goodwrench]

Well, I HATE mayo, so the creamy styles are out off the top. Never been a fan of cabbage anyway, so pretty much rules out the rest.

 

[dataz722]

Well, I HATE mayo, so the creamy styles are out off the top. Never been a fan of cabbage anyway, so pretty much rules out the rest.

I was the exact same way until I made a vinegar slaw the other day. It has no mayo in it at all and I really like. I didn't think I liked cabbage until then either.

 

[mr_goodwrench]

I was the exact same way until I made a vinegar slaw the other day. It has no mayo in it at all and I really like. I didn't think I liked cabbage until then either.

I'll have to give that a try sometime.


...but I'm still not putting it on my pulled pork!

 

[jeepinjeepin]

Well, I love mayo and cabbage. Mayo on hotdogs, burgers, BBQ sandwiches. I also made my own sauerkraut a few months back.

 

[FromZwolle]

...but I'm still not putting it on my pulled pork!

Don't try and sneak vegetables into my pork sammich, that's not cool!

 

[dataz722]

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.

 

[mr_goodwrench]

The vinegaryness of it goes perfect with the pork though.

I hear what you're saying, but my sauce has the vinegar in it.

 

[vallensons]

I am smoking a boudain stuffed pork loin wrapped with apple wood smoked bacon. I smoked a brisket a few weeks ago and it was damn good. Hickory wood is my preference.mmmmmmmm

 

[FromZwolle]

mmmmmm, smoked knife. looks tasty.

 

[milldoggy]

Just prepped two racks of spare ribs, family pack of chix legs, and a whole deer leg! Starting the smoker in two hours. Just got off the red eye, time for nappy.

 

[Sawdustguy]

I have two 13 lbs CAB briskets aging in the garage refrigerator for a contest on August 6th and 7th. I love CAB Briskets because the slaughter date is posted on the packing. I am lucky because I got them 4 days after slaughter and 3 weeks of wet aging should be just right for them to be at their prime at contest time.

 

[Sawdustguy]

I forgot to snap an action shot in the smoker or during the rest, but here is is pulled and waiting to be devoured...

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!!

 

[milldoggy]

mmmmmm

 

[lschiavo]

Smoking in the rain is tough. The cigarette gets all soggy and I get all wet checking temps. I do love a good thunderstorm though.

 

[corkybstewart]

I'v got 3 racks of baby-backs hanging in the smoker right now. 6 hours at 180F and they'll be perfect. I'm about to throw the corn on the grill(and open a beer).

 

[strat_thru_marshall]

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.

 

[lschiavo]

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.

Sounds like a good plan to me.

 

[jheywood76]

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.

 

[FromZwolle]

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.

yowsers! that's a heck of a first post!

 

[Sawdustguy]

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.

Maybe you know something I don't but 12 hours in brine is an awful long time.

 

[jheywood76]

@FromZwolle Thanks! I've been reading in the home brewing section mostly and just spotted this area last week. I'm a newbie home brewer but I've been back yard smoking for about 6 years now.

@Sawdustguy I don't use any salt or sugar in the rub. Even with a 12 hour brine the chicken is nicely balanced in the end between salt and sweet.

 

[JetSmooth]

Got the first smoke on the new deck and Big Green Egg table this weekend.

Hell or High Watermelon is the perfect first beer of a BBQ, especially when it's 8:00am

My Gauntlets of Grilling +5

The stage is set!

Six baby back slabs rubbed with an impromptou rub

They BARELY fit!

Took half off to serve dry and glazed these with honey, lemon/lime juice, diced jalapenos, and a heap of grape jelly

Also spatchcocked some Peruvian spice rubbed chickens. (forgot to take any additional pics of these.)

Sunday after church leftovers. Yes, that's a Busch. One of the people who came over thought it would be funny to bring me a sixer of Busch. Little did he know my unofficial theme was "beer in cans and soda in bottles." We also had Oskar Blues' Dales Pale Ale and Resurrection from The Brewer's Art in Baltimore.

Next up, obligatory photos of the kiddo eatin' ribs.

 

[JetSmooth]

Our 18-month-old totally ignored his chicken nuggets and drooled over daddy's lefover ribs yesterday.

I pulled a nice piece off and gave it to him. But he realy wanted his own bone.

Going to start calling him "vulture". He picked that thang clean!