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**Attjack** · May 27, 2021, 10:24 PM

Kalbi, Fuji apple, Asian pear, summer squash, and Jasmine rice.

**Tomaron** · May 28, 2021, 05:09 AM

So if I understand the forum right I should be able to edit this post so I am going to try to keep this updated through the day. Wish me luck.

Today I am making Pulled Pork and Pulled Lamb. The former I have done once before and the latter I have never done and was an "impulse buy" at the butchers this morning.

My local butchers are really great. They have a new boy who has no idea about anything yet and when he offered to help I figured, "why not". The Butcher who usually serves me noticed and I saw him smile an amused smile. I asked for Pork Shoulder and the young lad started looking at the meat counter in front of him. I smiled and said you won't find them there, I need a whole one. He looked even more surprised, but started asking his colleagues where he could get it. Eventually the usual butcher came up and sorted everything out. When the young lad asked what I was cooking and I said "pulled pork" he seemed impressed, and he definitely seemed to know what that was! He kept apologising explaining he was new, but I reassured him it was all fine and he thanked me for being understanding. I am sure the young lad will learn, but for me it felt like a lovely story to remind us all that we don't always know what we are doing and when we come across someone who is new to something or out of their elements it doesn't hurt to be kind to them.

Now, back to me having no idea what I am doing.

I cheated and had the butcher remove the rind. Obviously I kept the rind because I am not a big fan of waste. If I can remember later I will see if I can get my Pork Scratchings recipe posted in the recipe section for you all.

(The lamb was pre-trimmed and vac packed so I have no pictures until it has taken the rub)

I then used Meathead's Memphis Rub on both meats. I already know it is great with Pork and when I looked up rubs for Lamb I came across several that had very similar ingredients so I thought I might as well try the Memphis rub on Lamb.

I had huge issues with my fire this morning. Not sure why, I did what I have always done and it is hotter today than it has been all year but for some reason my Char Griller just didn't want to come up to temperature. I finally got it there and ended up having to have the firebox door slightly ajar to keep the fire going. Maybe it's just one of life's mysteries.

The meat went on at 10 am. Much later than I had hoped to be honest, but it will hopefully be ok.

[12:10 GMT Update]
2 hours in and Fire management has greatly improved. I am still having to keep the firebox open (see below), which is still baffling me slightly, but the fire is burning nice and clean (Jeremy from Mad Scientist BBQ would have been proud! lol).

For the most part the probe in the smoke chamber shows between 240 and 260F depending on how recently I added wood. Having a smoke chamber probe is amazing. The thermometers I added as a mod are fine and works well, but just not as accurate (they aren't digital) and not as easy to read.

Meats are showing at:
Pork: 106F
Lamb: 143F

My plan is to get them to 170, wrap (although I might just let the lamb continue until the pork needs wrapping) and then finish them in the oven. I did that last time and it turned out really well.

Next step will be to check them in an hour to see if any spraying is necessary.

[13:10 GMT Update]
Just had a look at the meat. It is looking good. The Pork Shoulder doesn't have much of a fat cap in places so I have done a little bit of spraying, but otherwise the temperatures are really getting there.

Pork: 127F
Lamb: 165F

[13:40 GMT Update]
Sprayed the meat again and will probably keep doing that every half hour for the rest of the cook. The Lamb is looking nice, I think I will just leave it on the smoker until the Pork needs wrapping.

Pork: 135F
Lamb: 169F

[14:15 GMT Update]
Still looking good, but sprayed again.

Pork: 145F
Lamb: 174F

And the puck has just dropped in the Sweden - Team GB game. Unfortunately everyone is working so no one to watch it with.

[16:15 GMT Update]
Definitely having a bit of a stall on the pork at this point. I think the Lamb has stalled as well, but as mentioned I am not too bothered about that as I'll wrap it when the Pork needs wrapping. Fingers crossed it gets going again soon. I don't have all evening unfortunately.
Pork: 158F
Lamb: 182F

[17:15 GMT]
Temp climbing very slowly on the Pork, 162-163 right now and very tempted to wrap.
The Lamb is 190 and looks very tasty. I doubt it will get to 203 in the smoker so will probably need some oven help.

[17:45 GMT]
Temp is 167 now. At this point I wish it would hurry up, although I know that would be a bad thing. The Lamb is 198. With an amazing amount of luck they might be done at the same time. I've attached a picture below:

I think that sugar and rub has caramelised beautifully. I am still spraying the patch of the Pork shoulder and hoping that the slightly thinner fat doesn't mean it has dried out.

[18:30 GMT]
So lady luck smiled and the Lamb got to 203 and the Pork got to 170 at the same time. Both wrapped now. Lamb resting and the Pork is now in the oven at 300F and waiting for it to get to 203.

[21:20 GMT]
The Pork shoulder reached 203 in the oven and is now resting so I can pull it. So while I was waiting I decided to do the Lamb. The bones came out really easily and clean, which I was really chuffed with, and the meat pulled beautifully.

I'm not generally a Lamb guy, so I let my wife taste it and she was really happy. And to be honest, I thought it was really nice as well.

Next up will be pulling the Pork Shoulder once it is a bit cooler.

[Further Update]
It seems the update I tried doing on my Phone didn't "take", so I am reposting it.

The Pork needed a bit of a rest so it got quite late before I could actually pull it, but once I did it was fantastic. Bone came out nice and clean and pulled very nicely.

Thank you all for watching. Please let me know if you found this interesting.
Questions and improvement suggestions always welcome!

Attached Files

**TripleB** · May 28, 2021, 03:17 PM

A little crawfish boil this past weekend.

"A feast is meant for laughter. It fattens the heart and lightens the soul"

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**ItsAllGoneToTheDogs** · May 28, 2021, 06:54 PM

Tried the Mushroom Swiss Burger from the free side, though I did deviate a bit because... well I can't help it. Which is why I still haven't got around to baking

Beef and Mushroom Blended Burgers Stay Nice and Juicy (amazingribs.com)

First off I smoked the shrooms instead of grilling them, I also added minced garlic and then omitted the garlic powder from later in the recipe. Also, after smoking and chopping, I wrapped the shrooms and refrigerated a few hours which I think helps the smoke sink in better too.

Pattied one up to test tonight, gonna cook the rest of the batch up this weekend. Since I was just doing one burger I had to let it smoke with some friends (Johnsonville parmesan brats). 200 for about 1.5 hours, then into a cold oven for about 10 minutes.

Set the MAK to grill mode and brought everything out for a quick sear.

The burger was really good, though I suspect the addition of some onion into the blend might kick things up a notch further. The brats were pretty good too, shame they are a limited run.

**skipsdaughter** · May 28, 2021, 06:58 PM

I have a colleague who just moved to town, so dropping off a meal tomorrow -- chicken and wild rice salad, sweet potato cornbread, and chocolate chip-pretzel-peanut bars.

**Michael_in_TX** · May 28, 2021, 07:13 PM

I give you Malcom Reed's grilled chicken tacos: boneless chicken thighs marinated in oil, lime juice, cumin, onion, and garden-grown cilantro, then grilled over lump charcoal until 180 F. Topped with Mexican crema, seriously-hot pico de gallo, and cheese. I could eat this every night.

And the tortillas are HEB's made-in-store-from-scratch tortillas. I wish those of you outside of Texas could experience these....they are to die for.

I'm starting to switch to lump charcoal for any direct grilling that I do, although I really hate all of the little pieces falling through the charcoal grate on the Weber Kettle. This stuff (Royal Oak) burns significantly hotter than the KBB I had been using, which makes it easier/faster to get that little bit of char that I like.

I've also experimented with slightly different ways of cooking these and what seems to work best is to just flip them every two minutes until they reach 180 F or so. (I've learned that I like my dark meat just a tad north of the traditional 175.)

**MeatMonster** · May 29, 2021, 02:27 AM

32 day dry aged full packer brisket Angus/Hereford from kavanaghs, County Wexford, Ireland.

14hrs in Mesquite, chimichurri and a jar of Malbec. Me my son and my Deputy Pit Boss Jamie, what s grear way to spend a day off!

**TWBarbecue** · May 29, 2021, 07:36 AM

Littleneck Clams and Mussels in a White Wine, Garlic, and Butter sauce...cooked over fire of course!

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**troymeister** · May 29, 2021, 07:47 AM

Cold and rainy Friday Night in the Chi area...So...

Some Baked Lobster Tail, Beer Mussels and Roasted Asparagus.

Beer broth was sautéed garlic, shallots, 1 bottle of IPA, reduced, a little chicken stock, reduced, a splash of Pernod, reduced. Thickened with a splash of cream and some breadcrumbs from the garlic toast.

**Troglodyte** · May 29, 2021, 08:34 AM

Cold, wet and windy prevented much enjoyment of cooking on a fire here. I've been craving some scallops for a while so last night I cooked some up. Seared and served over homegrown asparagus, home cured bacon and lemon risotto then drizzled with a garlic sauvignon blanc pan sauce. Dressed with lemon zest, chives and chive flowers.

Attached Files

**Dr. Pepper** · May 29, 2021, 09:04 AM

Leftover chicken breasts from our Tuscan spatchcocked chicken roast a couple of days ago. My wife's favorite chicken salad: chicken (of course), celery, grapes, mango, toasted walnuts, tarragon, mayonnaise. We don't use tarragon in many recipes; here it is addictive.