Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Smoked Pork Shank - Served at Cinderella's Castle, and I want to serve it too!
We have gone to Disney...to many times! However, my wife has helped me enjoy it even more by adding the sit-down dining plan to our visits. One of the best meals was the Pork Shank at Cinderella's Royal Table, the restaurant in the Castle at Walt Disney World. It was fantastic!
However, I've never cooked Pork Shank, nor have I smoked it. Please chime in - can you smoke Pork Shank successfully, and give me your pointers!
I just posted over on another site that I have done them so I guess I had better put up or slicious smoke into them also. What I have done is give them 2-2.5 hours of slow and low smoke. Then I transfer them to my braiser along with root vegetables that are in season. In an other 2-2.5 hours everything should be done. I let them rest while I make some mashed potatoes or mashed potatoes and turnips to serve as a base for the braise. Serve with the potatoes then then one shank per person and some of the vegetables. Strain the braising liquid removing the fat and pass.
There is nothing better than this. The shanks are slightly falling apart with a mildly smoky smell and taste.
I believe using the Meathead Disney Turkey Leg recipe will work pretty well for what you’re going for.
Alternatively, look for schweinshaxe on the google. Roasted pork shank. I’ve messed around and made some tasty Sous-B-Cue with them. Sadly, my supplier doesn’t sell them skin on anymore, and the skin was the reason for em. I did some google translate on that, because I was trying to recreate what I’d had in Munich.
Can't help with the pork shank, but we are Disney lovers too - our first date was to Disney Land, and we just booked another Disney World trip for this time next year, including the dining plan with sit down meals. Have you tried Ohana's at the Polynesian resort? My favorite restaurant anywhere... shrimp, chicken, sirloin steak, all cooked over an 18ft oak fire pit! And they won't stop bringing it until you say "uncle".
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 Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
We're going to Disney World in a couple of weeks. Staying at the Contemporary with the park pa$$ and the full meal plan. The 3 year old granddaughter will celebrate her birthday there in full Disney Princess style. She may not remember it when she grows up but the parents and grandmoms will.
My husband hates Disney World. Bringing him, I tell him, is like dragging a huge wet blanket through the Magic Kingdom. He used to play golf there instead on the few times he'd accompany us. This time he will happily stay home and watch football.
But you're right, PaulstheRibList , some of the best meals we have had were at Cinderella's castle. I hope you come up with a killer recipe for that pork shank and share it with us.
FishTalesNC, haven't tried Ohana's. I'll look into it if it's not already booked.
Over the years, I took my daughter to Disney World or Disneyland every other year from the time she was 3 until she graduated high school. It was our mom/daughter getaway and we loved every minute. We worked those Orlando and California theme parks and all the rides, for sure!
Kathryn
Last edited by fzxdoc; September 17, 2019, 07:28 AM.
Old Glory , hubby has been to EPCOT. He liked that, but my daughter and I needed to work the entire park over a few days, so he bailed on anything not EPCOT and played golf instead.
FishTalesNC , we're going to Mickey's Not So Scary Halloween Party. I'm sewing a Belle costume for the Little Princess as we speak. Or maybe she'll wear the Snow White Costume I sewed for her Mom back in the day.
Mosca , we've stayed at the Animal Kingdom Lodge too. Loved it!
Yep PaulstheRibList smoke them and either do a classic braise in the oven or braise them in foil on the smoker. All shanks, be they lamb, pork or beef, can be treated the same way. Good luck with your recipe !!!
Locally The Anthracite Cafe (home of Bacon Week every February) does them, occasionally, as a special. They call them Texas Hawg Wings. They serve them much the same as mountainsmoker does, over puréed potatoes with appropriate vegetables.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Well, we pulled it off, our first Fine Dining Signature Dinner at Paul's Rib Shack Barbecue! We did it in conjunction with my eldest daughters business, MagicalMoments,us, her Princess Party Business. It was last weekend, the debut of Frozen 2. So, she planned for the Ice Princess and the Snow Queen to host a Character Dining Experience on Sunday Night. I was to provide the special Signature Meal for the guests.
I remember that fantastic Pork Shank from our vacation and knew that it would fit the bill. I just pictured what sort of meal would be on a Queen't Table 500 years ago, and Smoked Pork Shank with Apple Glaze over a Mashed Root Vegtables mash, topped with Roasted Root Vegtables would be just right!
So, we ordered 80 Pork Shanks. That's not the simplest thing. Luckily, we have a real slaughterhouse about an hour away. I went over on the Tuesday before to pick up a few so we could test. I didn't get to the testing until the day before, and it took much of my day to get the test done.
We don't have any plates or silverware at the restaurant, but we do have Texas-style aluminum trays. I didn't put the butcher paper down, but it was adequate for our test plate!
This is Hannah, the Crown Princess, with Sam, who you all have seen many times, and Silas, a new and fantastic addition to our crew!
We did a Root Vegetable Mash of Sweet Potato, Rutabaga, Butternut Squash, then a roasted root vegtable with all of those plus Parsnip, Carrot and Jimica. It was fantastic!
For the practice, I just boiled the vegggis for the mash. For the final meal, I
Test #1: Thursday.
Skin on, did 4 shanks with 1, Salt and pepper, 2, Pork Rub, 3, Beef Rub, 4 Salt, Pepper, Onion garlic.
Smoked for about 6 hours in an open half pan at 275. Were pretty tender, but the skin was a big hurdle, way to hard. Can't remember if I lidded the pan or not?
Test #2, Saturday. Salt & Pepper, no skin
Smoked for 2.5 hours at 275, then put in some "brazing liquid" of chicken stock and covered the pan. Put on the top rack on the big stickburner and let ride for 4 more hours or so. Were probe tender at around 200 degrees. Were tender and flavorful. It's a go!
The tests went well, so on Saturday Night, Sam and Silas and I removed the skin and much of the silverskin beneath. This was a little bit of work for each. Salt and Peppered and put in the cooler.
I arrived before church on Sunday, lit the fire and put the shanks on. Oh the glory!
This is right after church, about 90 minutes in I think.
It was a full day. They fellas arrived about 3 and we got to work getting the vegtables skinned, diced and cooknig. Dinner is served at 5:30 and we had zero minutes to spare.
Did I mention that we didn't have plates and flatware and such? Well, I ordered black plates, flatware and glasses. It took much of the afternoon getting that setup, and I had hoped to be further along with the veggie and prep, but we weren't. Just keep working!
Oh, and we did a salad. House made vinaigrette tossed on a baby spinach and spring mix, house made candied pecans, caramelized pear on a granny smith apple slice, with Goat cheese crumble and pomegranate seeds. It was pretty and tasty!
It's plating time!!! The pressure it real, so you just keep solving problems and working!
Then it happens...Yeah!!!
Attached Files
Last edited by PaulstheRibList; November 29, 2019, 11:57 PM.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Then the Magic happened, the Ice Queen and Snow Princess showed up! The little Princesses were in awe! The event went fantastic!
Well, the food service could have been faster. It was plenty fast for a fine dining, 90 minutes or so, but the little Princesses were so amped up at the beginning, and their tanks emptied fast and some were cross after an hour or so. The Princesses went to each table, interacted with the little girls and took pictures. It was magical!!!
Hannah planned the whole thing, and I'm so proud! She's fantastic in every way! #ProudDaddy #MagicalMoments
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
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