This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Snapchat Chef - Pulled Pork

  • Filter
  • Time
  • Show
Clear All
new posts

    Snapchat Chef - Pulled Pork

    Hey all, so lately I have been doing Snapchat stories of my cooks/recipes. It's a little bit of extra fun when cooking and I am actually intending to do a YouTube cooking show in the coming months.

    Yesterday I cooked up a 1.6kg (3lb, damn you Americans and your imperial system!) rolled pork shoulder. The butcher intended it to be a rolled pork roast so it was rolled with a thick layer of fat/skin. I unrolled it and the meat was about 3 inches thick, I trimmed the fat, dry brined for 24 hours and then rolled it back up.

    Used Meatheads Memphis Dust as the rub, prepared my 22" Weber Kettle with a fuse of Kingsford Original 2 wide, 2 high and the 1 on top. I will just let the pics speak for themselves.

    Click image for larger version

Name:	image_5872.jpg
Views:	134
Size:	66.1 KB
ID:	55735Click image for larger version

Name:	image_5873.jpg
Views:	108
Size:	83.2 KB
ID:	55736 Click image for larger version

Name:	image_5874.jpg
Views:	115
Size:	118.7 KB
ID:	55739

    Quick lunch. Bought a nice patty from the store and made a little cheeseburger. I finely diced some B&G pickles and onion, mixed it with a really nice aged cheddar, then mixed it all with some mustard, salt and pepper. Cooked my patty, chucked the cheese mix on top and melted it under the oven grill. A bit of tomato sauce on the toasted fresh bun and BAM! Cheeseburger.

    Click image for larger version

Name:	image_5875.jpg
Views:	103
Size:	52.4 KB
ID:	55743 Click image for larger version

Name:	image_5876.jpg
Views:	122
Size:	52.7 KB
ID:	55745

    Back to the pork.

    Click image for larger version

Name:	image_5877.jpg
Views:	107
Size:	106.1 KB
ID:	55746 Click image for larger version

Name:	image_5878.jpg
Views:	106
Size:	74.6 KB
ID:	55748 Click image for larger version

Name:	image_5879.jpg
Views:	101
Size:	70.8 KB
ID:	55750

    Made some fresh coleslaw too, used Meatheads creamy slaw recipe for the sauce. It was nice, but I prefer the sauce I made up the last couple times due to not having the ingredients for the creamy slaw recipe.

    Creamy Mex:
    1/2 C Mayo
    Tbsp or so Cider Vinegar
    Tbsp or so White Sugar
    Tbsp or so freshly made Chili powder (Meatheads recipe)
    Salt and Pepper

    Simple, easy and really tasty, adjust to your tastes (I'm not a stickler for measuring exactly).

    The pork was good, but not great. I think because it was intended to be rolled roast the meat was not thick enough and was not quite as juicy as my last one (hunk of shoulder). From now on will definitely only use hunks of meat and not the rolled variety. I took it off at 196°F as couldn't wait any longer and it passed the fork test. Maybe would of been a bit better if I had left until over 200°F.

    Served it as a bun (sandwich) with the coleslaw. Complemented with Meatheads KC BBQ sauce I made about a month ago and Meatheads SC Mustard Sauce I made yesterday.

    Delicious. 'Bout to make me sandwich now for lunch.


    Attached Files
    Last edited by Craigen Perrie; January 23, 2015, 05:17 PM.

    A few more degrees up to 200 or 203 even would probably have helped but that's a great cook. Bravo!


    • Craigen Perrie
      Craigen Perrie commented
      Editing a comment
      Yeah, I agree. It was 8:30pm already and the wife had already gotten through 2 of my rolls.... Probably would of only been another 30 mins or so I guess. Timing got a little screwed as didn't realise the fuse would of taken as long as it did to get to 225.

      Next time.

    Worry not. There is ALWAYS room to improve


      looks a lot like my first pulled pork (weber 22, fuse, tied up boneless, pulled off about 198 only being a crazy american I lit my fuse on the left). Maybe a water pan with boiling water under the pork would have helped you get up to 225 faster?

      The finished product still looks great from here!

      I consider any cook a successful one if I learned something in the end. My second pulled pork was 10x better then my first.


      • Craigen Perrie
        Craigen Perrie commented
        Editing a comment
        My first was better, I think due to being a whole chunk instead of a rolled. I did have some pans ready to use but decided against it in the end. Not quite sure why.... Will use one next time and see how that goes.

        Well, as you may know. The toilet flushes counter-clockwise here in the land down-under. I guess the same concept applies to how we light our fuse.

        Finished product was still very good. Just not great. As David said, ALWAYS room for improvement. Now I just know for next time to add the water pan, start fuse earlier than I expected, buy a nice chunk of shoulder instead of a rolled one, and only take off the grill when it's at 203°F. Always learning.

      Originally posted by Craigen Perrie View Post
      (3lb, damn you Americans and your imperial system!)
      Hey, at least pounds is one syllable. Kilograms is 3! (Ok, long shot there, but it's true) Lol.

      Nice cook! BIG pics next time!


      • Craigen Perrie
        Craigen Perrie commented
        Editing a comment
        Nice try! No one ever says Kilograms... We just say Kilos or Kay Gees (obviously so that we couldn't be one upped by you guys, oh wait, that's still 2 syllables! Damnit!)

        I did have the big pics before and it made the post really really long so I changed it to the medium size. Next time I will do big ones then.

      • Huskee
        Huskee commented
        Editing a comment
        We don't mind if the posts are long. The big visuals make up for lack of smell & taste on-screen!

      CP, I am glad I am a "Damn American" and use the imperial measuring system. I have been struggling with metrics but am getting better at it.

      I am enjoying your Posts and Pics!


      • Craigen Perrie
        Craigen Perrie commented
        Editing a comment
        I have no idea about the imperial system, so no worries! All I know is there is 16 ounces in a pound, and 28 grams in an ounce. Other than that I have no clue (not even sure if that is right?).

        Metric just seems easier to me? It's all based on multiples of 10. Where as you guys have all crazy sorts of multiples etc. Plus, fractions are hard, why so many fractions!

        Thanks, will be posting a lot more to come.

      • Marauderer
        Marauderer commented
        Editing a comment
        You are doing really well in the conversion department. It is all what you are raised with. You are correct in that metrics are all about factors of 10 where imperial isn't very rational but, to the folks that came up with thge system at that point in time it worked. So, we today deal with it as the world shrinks and gets smaller and the guy in Powder Springs, Georgia USA corresponds with the guy in Auckland, New Zealand that were raised in somewhat different cultures and values. Neat, isn't it!! Now , back to "Q"!


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    The Pit Barrel Cooker May Be Too Easy

    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them

    Is This Superb Charcoal Grill A Kamado Killer?

    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal

    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    GrillGrates Take Gas Grills To The InfraredZone

    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker