We have family from Wisconsin coming to visit tomorrow to stay for a few days. Auntie Janice will be 87 in August so we wanted her to visit again before she gets either too ornery to travel or home bound. We are throwing her a little family soirée on Saturday so I have been in the kitchen all day preparing main courses and desserts.
I am attempting a ‘whole hog wannabe’ cook on my Copperhead 5, using pork belly, pork tenderloins, pork ribs and port butt to simulate good ol’ down east bbq. I did NOT add pork loin or pork shoulder due to time constraints and logistics. I did score some very nice bogo ribs at my local grocery store.
I started smoking today around 8:00 am (all day, in the rain) with the first batch of meats going on at 8:15 am: pork belly, pork butt and pork tenderloins. At 12:45, I put both racks of ribs on, one with no rub to go in the bbq and the other with Meat Church Honey Hog Hot rub.
I used an ACV spritz for the first several hours and also had some mixed with water in my water pan. The Fireboard 2 really earned its keep during this cook. At one time I had all channels working. My life is complete!
As the pork pieces come off the smoker, I shred them and add them to a slow cooker where they get bathed in my favorite down east bbq sauce.
This shows the tenderloins and belly in the SC.
So, what, you may ask, does all this pork have to do with Leprechauns or St. Patty’s Day? Since the latter is just 11 days away, that was excuse enough to also cook a pastrami. This guy went on the smoker around 6:30 pm so will be an overnight smoke. The pork butt, ribs and pastrami are hanging out together right now as I await the first two to finish up and get shredded.
Did I say desserts? Key lime pie for tomorrow night’s seafood meal and a flourless chocolate torte for other meals.
More to follow as things progress.
.
I am attempting a ‘whole hog wannabe’ cook on my Copperhead 5, using pork belly, pork tenderloins, pork ribs and port butt to simulate good ol’ down east bbq. I did NOT add pork loin or pork shoulder due to time constraints and logistics. I did score some very nice bogo ribs at my local grocery store.
I started smoking today around 8:00 am (all day, in the rain) with the first batch of meats going on at 8:15 am: pork belly, pork butt and pork tenderloins. At 12:45, I put both racks of ribs on, one with no rub to go in the bbq and the other with Meat Church Honey Hog Hot rub.
I used an ACV spritz for the first several hours and also had some mixed with water in my water pan. The Fireboard 2 really earned its keep during this cook. At one time I had all channels working. My life is complete!
As the pork pieces come off the smoker, I shred them and add them to a slow cooker where they get bathed in my favorite down east bbq sauce.
This shows the tenderloins and belly in the SC.
So, what, you may ask, does all this pork have to do with Leprechauns or St. Patty’s Day? Since the latter is just 11 days away, that was excuse enough to also cook a pastrami. This guy went on the smoker around 6:30 pm so will be an overnight smoke. The pork butt, ribs and pastrami are hanging out together right now as I await the first two to finish up and get shredded.
Did I say desserts? Key lime pie for tomorrow night’s seafood meal and a flourless chocolate torte for other meals.
More to follow as things progress.
.
Nice work 👍
Comment