Made some pulled pork tonight for the first time in too long. I’d been missing having packs of pulled pork in the freezer…there’s just so many great uses for it. Smoked on the performer with B&B briquettes and char logs with some hickory, cherry, and peach chunks. Did not need to refuel the SnS and easily could’ve held temp for a few more hours. Rubbed with Henrik’s KC Royale. Made sammiches on buns from a local bakery, topped with Walla Walla sweet onion, habanero dill pickles, and mustard bbq sauce from a great (almost) local restaurant.
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Last edited by Red Man; July 31, 2021, 09:20 PM.-
Henrik The butt was 7.5#, cook time was 9 hours, average cooker temp was 250 but I bumped it up to 325 towards the end. I left the vents set for around 250 when I pulled the meat off. Five hours later the dome thermometer was still reading 350. I really love the long burn time from B&B char logs.
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Hickory Smoked Pulled Pork kinda day! So good!Attached FilesComment
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new2smoking….Thank you. Yep it’s stainless steel and new. I got this smoker in April of this year. However, I clean it after every cook (just a simple wipe down on the exterior and I shop vac the ash out after it cools down). And of course the grates get scrubbed down. Pretty easy to keep it clean. -
fzxdoc….Thank you! I appreciate that. Yep it’s a great classic for sure! Cheers!
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My Bad, we take the thawed bag of pork, and reheat in the microwave.Originally posted by SammyJ View Post​ When I cook butts, I always vacuum seal and put a lot up. Steaming when I bag it, and ice water bath after sealing.
anyway, time for pork. Vacuum Sealed in microwave. Works great.
Besides, mayonnaise, Dukes make good a good sauce.
Toast up some buns, layer Cole slaw, and BBQ
Last, with a Sammie (used my name again) got to have Doritos
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Saturday night is seafood night. Started with seared scallops salad with balsamic glaze. The grilled opah with chimichurri over squash blossom risotto.
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Panhead John we’re having lunch at the Topwater Grill in San Leon then over to Seabrook to stock up on seafood. If interested call me. Right now it’s weather dependent.
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Beef plate ribsComment
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Nothing crazy here other than the price of chuck...
Meat rubbed in ranch powder and on the smoker for 2hrs and the taters went in the cold smoker for the same.
Meat went in the crock pot with a packet of au jus and beef broth last night.. this morning I added the cubed taters that rested in the fridge overnight. Then before we went on our afternoon adventures I chucked in the onion and some pepperonchini.
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Mr. Bones I think the regular price was 3.99 but quite often you could get it for 1.99 with buy one get one offers. I checked the average price and surrounding areas are still selling chuckies for under 4.99/lb so I have no clue what is going on in my little 30 mile radius. -
Stand mixer is on the list whenever I get a kitchen with space to use such a gadget.
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A little pasta with veggies tonight. Now to settle in for my Rays on Sunday Night Baseball.
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Another chix stir fry. This one also had green peppers, onions, carrots, bok choy, asparagus, zucchini, garlic and ginger. It seems like I spent all day chopping veggies.
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One of my Go to's..Kettle Fried Chicken, Green Beans from the Garden, Grilled Baked Taters, Home Grown Tomatoes.
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Mr. Bones Panko and about 1/3 regular breadcrumbs. I'm working on an exact recipe...I will post in recipes soon. Over the years a lot of people have inquired.
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My cousin and his wife and kids came over semi last minute this weekend. We ran to Costco to get some supplies and fired up my LSG. Crazy that it ended up being one of the best set of Tri tip and ribs I’ve made in a while! Hardcore Carnivore Black, which I was very skeptical of at first…was surprisingly good!
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Michael_in_TX It was definitely a winner. Even my picky eater of a daughter loved it! Spray on consola oil and some SPG rub then grilled. Simple and delish.
!!!
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