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Meat-Up in Memphis 2021

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First go at pulled pork

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5072
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Steelmade Griddle for Summit gas grill

      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
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      2 Fireboard Driver Cables
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      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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      Thermoworks Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
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      Two Joule Sous Vide devices
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      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

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      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
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      Shun Classic 3 1/2 inch Paring Knife

    #16
    You did that on your gasser, Potkettleblack ? What did you use for your smoke source? Did you use a water pan?

    It sure looks great--I bet it tasted as good as it looks. Congrats!

    Kathryn
    Last edited by fzxdoc; June 20, 2016, 06:34 PM.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      The other idea I had for the long term is to get a pellet smoker. No charcoal, not in violation of the insurance and not technically a problem with Chicago. Just like keeping my propane tanks outside is not a violation of Chicago rules, because I'm not storing them in my apartment.

    • vandy
      vandy commented
      Editing a comment
      I think you would love the pellet smoker, they do a really good job with pork butts. I have done serveral on my Traeger and they have all turned out really great, even the ones that I overcooked because I was not paying attention to the temp of the meat.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Whatever I add is a couple years in the future, at the earliest. The Genesis is only a year old and really getting worked out this year.
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1961
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #17
    So, for leftovers, I made a quick mop of 1/4 c of apple cider vinegar, half a teaspoon of MMD, two grinds of salt and a shake of red pepper flakes, whisked to roughly even murkiness, and now I had the pulled pork and flavor that I really wanted. Wife prefered the smoky sauce, with a shot of the Lillie Q Hot & smoky (which I don't really care for on pork). I prefer something with a bit more acid to balance the richness out. And man did it.

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      You like the same flavor profile that I do, Potkettleblack. A bit of acid balances so nicely with the unctuous quality of the pork. I'm going to try your combo for a side sauce on my next batch of pork goodness.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Idea I kinda stole from Raichlen's How to Grill. On the beef ribs, memphis style, he mops right at the end with a rub + white vinegar. I was out of white, so I used ACV, and since all of Raichlen's rubs use salt, and MMD doesn't, I added the two cranks of salt. Pep flakes for a tad of picante.
  • BGWolf
    Founding Member
    • Jul 2014
    • 147
    • Central Pennsylvania
    • Central Pennsylvania

      XL Big Green Egg
      Smokeware Cap
      Ceramic Grill Store Woo & Stone
      Thermapen
      MAPP Torch

      Charcoal: Rockwood, Wicked Good
      Rubs: Memphis Dust, Mrs. O'Leary's Cow Crust, Dalmatian Rub
      Sauces: Adam Perry Lang BBQ Sauce, Alabama White Sauce

    #18
    Nice looking cook PKB! FYI I usually don't wrap my pork butts. If the stall lasts too long, I'll raise the pit temp to push thru it. Prok Butts are very forgiving, I've never had bad results from pushing the pit temp to 325 or 350.

    Comment

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    Meat-Up in Memphis 2021

    Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
    Click here for details. (https://amazingribs.com/memphis)
    See more
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