Yeah, may be as close as some folks can get. Ok for that, but not my druthers FWIW.
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Fox News' Take On "BBQ The Way It Was Meant To Be", Pulled Pork Recipe
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Well, I'm having such a perfect BBQ day ( Polarbear777 's BBQ Chuck recipe--second time around) and everything is going so good. Great weather, solid WSCGC temps, slowly rising meat temps without too scary a stall, beautiful bark at 180ish and then meat perfectly fitting into my Polarbear-inspired square Camp Chef Dutch Oven with a probe port (!) as it now coasts the the finish line--what could be better? Oh yeah--hubby watching the Ryder cup while I sip a nice libation outside, watching the WSCGC do all the work. "BBQ as it was meant to be", for lucky ol' me with such nice BBQ toys.
Anyway, that Fox News/Quiche My Grits PP recipe was a buzzkill, but I survived the read. News networks love to spin, so their description "as BBQ was meant to be" may have made that poor Southern girl blogger cringe. It certainly made a few of us cringe, judging from some of the posts here.
Now I made PP in the CrockPot just last weekend. The PB needed to be cooked or frozen, and I was busy cooking several things that day, so it was the Crock Pot to the rescue for that PB in the fridge that was getting on my last nerve with its "cook me now" whining.
How did I make nice lightly smokey PP without using Liquid Smoke, and in the Crock Pot?
1. Lightly dry brined overnight with a salt-containing rub (a riff on MMD).
2. Lightly coated the PB with Meathead's new Pork Rub (contains salt) just before putting in the CP.
3. Turned the Crock Pot on to pre-warm it and slathered the inside of the ceramic insert with avocado oil.
4. Added a cup of warmed up homemade chicken broth.
6. Put 3 smoked ham hocks in the bottom of the Crock Pot (Buh-bye, Liquid Smoke). Plus the ham hocks keep the PB out of the liquid.
7. Added the rub-coated Pork Butt, which I had first semi-butterflied along some muscle groups so it would
a. Fit and
b. Cook more evenly.
8. Popped on the lid and went on with my day.
9. When it reached 195° about 7.5 hours later, I set the Crock Pot to Warm until I was ready to deal with the pork.
10. Poured off the cooking liquid into a saucepan and reduced to about 1 cup (boiled for about 15 minutes while I was pulling the pork), tested it for salt content, and added it to the pulled pork, tasting all along. Chopped up some of the smoked ham hock meat as well.
11. Served with beers, 'tater salad, slaw, and our fave Blues Hog sauces on the side. (Hubby: BH Original, Me: BH Smokey Mountain)
So nope, it wasn't cooked outside over charcoal (the PBC and WSCGC are still peeved about that), but it made for a pretty tasty Saturday night dinner.
KathrynLast edited by fzxdoc; September 26, 2021, 04:34 PM.
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
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- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
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- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yep wu7y I knew it'd bring up some fun back & forth. I get thoroughly weary in a quick hurry of sensationalist ("click bait") titles on articles, YouTube videos, forum posts, etc, so this description of this recipe is what had me chuckling. To restate, it's not the recipe itself I have an issue with, I have made crock pot/Dutch oven pork and it is very tasty, (although the lack of precision and repeatability among the readers by calling for several different imprecise prepared rubs & sauces is laughable from a recipe standpoint) and many folks don't have a smoker or grill and might want to make pulled pork...It's simply the choice of description that had me shaking my head. I tried to make that very clear from the title and my other comments here.
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