Thread: pulled pork

blake murphy wrote:
>
> just to stir the sauce among you Q-heads, here's an article by Craig
> "Meathead" Goldwyn:
>
> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>
> he seems pretty sound to me, but i'm not a meat smoker.

That article got me to buy a pork shoulder butt,
a bag of Trader Joe's charcoal, and a bag of hickory chips.
The butt has been rubbed and is sitting in the refrigerator
right now. I'll start the BBQ early tomorrow morning.

"blake murphy" <[email protected]> wrote in message
news:w5793t2lbitn$.y74v2mwg99kc$.[email protected]..
> just to stir the sauce among you Q-heads, here's an article by Craig
> "Meathead" Goldwyn:
>
> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>
> he seems pretty sound to me, but i'm not a meat smoker.
>
> your pal,
> blake
Man Blake,
I got hungry half way through the article.
I'm already set for tomorrow but I think I'll do this next week.

Tom

blake murphy wrote:
> just to stir the sauce among you Q-heads, here's an article by Craig
> "Meathead" Goldwyn:
>
> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>
> he seems pretty sound to me, but i'm not a meat smoker.

Pretty basic barbecue 101 information that hits the right notes. I disagree
with using foil since it will create a 'steamed' flavor to pork that is more
akin to kalua pork than bbq pork. Overall, not a bad summary.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Mark Thorson wrote:
> blake murphy wrote:
>>
>> just to stir the sauce among you Q-heads, here's an article by Craig
>> "Meathead" Goldwyn:
>>
>> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>>
>> he seems pretty sound to me, but i'm not a meat smoker.
>
> That article got me to buy a pork shoulder butt,
> a bag of Trader Joe's charcoal, and a bag of hickory chips.
> The butt has been rubbed and is sitting in the refrigerator
> right now. I'll start the BBQ early tomorrow morning.

I have three 15-pound shoulders and two 20 pound briskets going on the pit
at around 4:00 am tomorrow. I won't rub them until an hour before they go on
the pit, when the meat gets pulled from the frig to warm up a bit toward
room temperature. I'm using apple wood with some lump charcoal.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg wrote:
>
> Mark Thorson wrote:
> >
> > That article got me to buy a pork shoulder butt,
> > a bag of Trader Joe's charcoal, and a bag of hickory chips.
> > The butt has been rubbed and is sitting in the refrigerator
> > right now. I'll start the BBQ early tomorrow morning.
>
> I have three 15-pound shoulders and two 20 pound briskets going on the pit
> at around 4:00 am tomorrow. I won't rub them until an hour before they go on
> the pit, when the meat gets pulled from the frig to warm up a bit toward
> room temperature. I'm using apple wood with some lump charcoal.

About when will they be done? How long will they rest
before pulling apart? Those are really big ones. I guess
they will come out better because they will cook for
a much longer period than my heavily trimmed boneless
2 1/2 pound shoulder butt. I plan to start early,
but be finished by lunch or the early afternoon.

I have a book which shows how to improvise a BBQ
using cinder blocks, which they show being used
to BBQ entire sides of beef. I once picked up some
oven racks on a day when people were putting out junk
for pickup. I've always planned to someday use them
to make one of those BBQ's, but much smaller than the
one in the book.

Dave Bugg <[email protected]> wrote:

>Pretty basic barbecue 101 information that hits the right notes. I disagree
>with using foil since it will create a 'steamed' flavor to pork that is more
>akin to kalua pork than bbq pork. Overall, not a bad summary.

Essentially all of the pulled pork I've ever had in the southern
U.S. had this over-steamed thing going on, as though it was
made by a deliberately wet method. Not my thing at all.

Steve

On Sun, 30 May 2010 20:43:53 +0000 (UTC), [email protected]
(Steve Pope) wrote:


>
>Essentially all of the pulled pork I've ever had in the southern
>U.S. had this over-steamed thing going on, as though it was
>made by a deliberately wet method. Not my thing at all.
>
>Steve

You haven't had good pulled pork then...

Christine

"blake murphy" <[email protected]> wrote in message
news:w5793t2lbitn$.y74v2mwg99kc$.[email protected]..
> just to stir the sauce among you Q-heads, here's an article by Craig
> "Meathead" Goldwyn:
>
> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>
> he seems pretty sound to me, but i'm not a meat smoker.

Not a meat smoker either, but for us newbies, this was a good tip if it's
true. Seems right to me just thinking about what is going on.

"Allow 1.5 to 2 hours per pound but it might take more or less. Each hunk of
meat is different, and rain, wind, ambient temp will impact cooking times.
The temp will rise steadily to about 140 to 150F. and slow down for a
looooonnnng while as moisture moves to the surface and the collagens turn to
liquid. It might hold there for an hour or more. This is called "the stall"
or "the zone". Don't panic and don't crank the heat. Be patient. Magic is
happening."

"Cheryl" <[email protected]> wrote in message
news:ewAMn.20267$[email protected]..
> "blake murphy" <[email protected]> wrote in message
> news:w5793t2lbitn$.y74v2mwg99kc$.[email protected]..
>> just to stir the sauce among you Q-heads, here's an article by Craig
>> "Meathead" Goldwyn:
>>
>> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>>
>> he seems pretty sound to me, but i'm not a meat smoker.
>
> Not a meat smoker either

Really? You struck me as a major meat smoker.

"cybercat" <[email protected]> wrote in message
news:htv0av$40f$[email protected]..
>
> "Cheryl" <[email protected]> wrote in message
> news:ewAMn.20267$[email protected]..
>> "blake murphy" <[email protected]> wrote in message
>> news:w5793t2lbitn$.y74v2mwg99kc$.[email protected]..
>>> just to stir the sauce among you Q-heads, here's an article by Craig
>>> "Meathead" Goldwyn:
>>>
>>> <http://www.huffingtonpost.com/craig-goldwyn/pulled-pork-recipe-how-to_b_590681.html?ir=Daily%20Brief>
>>>
>>> he seems pretty sound to me, but i'm not a meat smoker.
>>
>> Not a meat smoker either
>
> Really? You struck me as a major meat smoker.
>
Just a cigarette smoker. lol

On Sun, 30 May 2010 14:48:35 -0600, Christine Dabney
<[email protected]> wrote:

> On Sun, 30 May 2010 20:43:53 +0000 (UTC), [email protected]
> (Steve Pope) wrote:
>
>
> >
> >Essentially all of the pulled pork I've ever had in the southern
> >U.S. had this over-steamed thing going on, as though it was
> >made by a deliberately wet method. Not my thing at all.
> >
> >Steve
>
> You haven't had good pulled pork then...
>
"You haven't had good pulled pork until you've had *my* pulled pork."
or pulled pork from Joe's, not Moe's.



--
Forget the health food. I need all the preservatives I can get.

sf <[email protected]> wrote:

>On Sun, 30 May 2010 14:48:35 -0600, Christine Dabney

><[email protected]> wrote:

>> (Steve Pope) wrote:

>>>Essentially all of the pulled pork I've ever had in the southern
>>>U.S. had this over-steamed thing going on, as though it was
>>>made by a deliberately wet method. Not my thing at all.

>> You haven't had good pulled pork then...

I didn't say I've never had good pulled pork, just most of what
I've had in the south (which spans perhaps a dozen or 15 occasions)
was not to my liking, due to its wet-method approach.

I'm excluding Texas from "the south" in this particular case.

>"You haven't had good pulled pork until you've had *my* pulled pork."
>or pulled pork from Joe's, not Moe's.

Something like that.

I do not expect Barbecue Unity.

Steve

"Cheryl" wrote:
> Just a cigarette smoker. lol
----------------------------------
You still smoke in this enlightened day and age?

Lew

Ex smoker but also a life long recovering nicotine addict.

Christine Dabney <[email protected]> wrote:

>On Mon, 31 May 2010 01:22:59 +0000 (UTC), [email protected]

>>I didn't say I've never had good pulled pork, just most of what
>>I've had in the south (which spans perhaps a dozen or 15 occasions)
>>was not to my liking, due to its wet-method approach.

>Not sure what you mean by wet-method approach. Unless you mean that
>the sauce was added to the meat.... But it generally is not smoked
>with the sauce... Although some places do "mop" the pork with the
>sauce..but that shouldn't make it wet.

No, I mean a high humidity in the BBQ oven rather than a lower
humidity.

In the extreme case, the meat almost seems braised rather than BBQ'ed.
At the other extreme, it is quite dry but still tender (due
to the breakdown of connective tissue). Texas BBQ, in my experience,
tends towards the dry end of things.

I belive the higher humidity is what Dave Bugg was alluding to
when he talked about foil-wrapping methods.

Steve

"Lew Hodgett" <[email protected]> wrote in message
news:4c03112e$0$18779$[email protected]..
>
> "Cheryl" wrote:
>> Just a cigarette smoker. lol
> ----------------------------------
> You still smoke in this enlightened day and age?
>

<looking down at the floor> Yes. I'm trying to be an ex.

On May 30, 9:22*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> "Lew Hodgett" <sails.m...@verizon.net> wrote in message
>
> news:4c03112e$0$18779$[email protected]..
>
>
>
> > "Cheryl" wrote:
> >> Just a cigarette smoker. *lol
> > ----------------------------------
> > You still smoke in this enlightened day and age?
>
> <looking down at the floor> Yes. *I'm trying to be an ex.

>
>
It ain't easy. July 1st I will be an ex for 10 years!!

In article <R3FMn.84743$[email protected]>,
"Cheryl" <[email protected]> wrote:

> "Lew Hodgett" <[email protected]> wrote in message
> news:4c03112e$0$18779$[email protected]..
> >
> > "Cheryl" wrote:
> >> Just a cigarette smoker. lol
> > ----------------------------------
> > You still smoke in this enlightened day and age?
> >
>
> <looking down at the floor> Yes. I'm trying to be an ex.

Quitting smoking is a bitch.
Along the lines of giving up real food! <g>

And I don't really mean that as a joke...

And I've also never been a smoker!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 5/30/2010 10:50 PM, Omelet wrote:
> In article<R3FMn.84743$[email protected]>,
> "Cheryl"<[email protected]> wrote:
>
>> "Lew Hodgett"<[email protected]> wrote in message
>> news:4c03112e$0$18779$[email protected]..
>>>
>>> "Cheryl" wrote:
>>>> Just a cigarette smoker. lol
>>> ----------------------------------
>>> You still smoke in this enlightened day and age?
>>>
>>
>> <looking down at the floor> Yes. I'm trying to be an ex.
>
> Quitting smoking is a bitch.
> Along the lines of giving up real food!<g>
>
> And I don't really mean that as a joke...
>
> And I've also never been a smoker!

Cheryl - If you need a quit pal, I'm your guy. I smoked for over 30
years, and only quit at the end of 2007.

I have no issue with supporting your efforts to quit.

Bob

"Cheryl" wrote:

> <looking down at the floor> Yes. I'm trying to be an ex.
------------------------------------------
Have never used any drugs except nicotine & alcohol.

I'm convinced that nicotine is the most insidious, addictive drug on
the planet.

I started smoking by stealing cigarettes from my dad when I was 7.

Needless to say, when caught, I didn't sit down for a while.

Started again when in high school.

Since that time have quit twice, both times "cold turkey", the last
time was January 1978.

Quitting is the most difficult thing I've ever done, and so it will be
for you.

I'm convinced that if you are serious, the only way is that one day
you look yourself in the mirror and make the deal with yourself.

No fanfare, no announcement to the world, just a deal with yourself
with the goal of making it another hour, another half day, another
day, another week, another month, without a smoke, or whatever it
takes to get the monkey off your back.

It's been over 30 years since I quit, but I accept the fact that as
much as I hate the smell of burning tobacco, if I were to take a puff
of a cigarette/cigar/pipe, I would probably start smoking again.

It's the life of a recovering nicotine addict.

BTW, I can detect some one smoking across the street and it STINKS.

Good luck.

You can make it, IF YOU WANT TO.

Lew