This is not your pork!
is one Smokin' Farker
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European style pork butt named "pork neck without bone without speck"
First time self made vinegar based sauce for pulled pork (thanks to Boshizzle)
Unpacked pork neck side A
Unpacked pork neck side B
That pork clearly needed some injections of Fresh Pear Juice & Canola Emulsion! :biggrin1:
Charcoal ring partly filled with lump charcoal and six small pieces of apple wood
Then filled up with lump and packed tightly for Minion Method without depression
15 slightly larger pieces of lump went into the chimney
So far the preparations on Saturday evening. Because the ribs were expected Sunday at noon, the pitmaster (= me) had to get up at 4 a.m. to light the fire with the lit lump from the chimney spread evenly onto the prepped charcoal ring
Pork neck & sauce with the Maverick probes on the lower cooking grate
Ribs on the upper grate
Overview of cooking area including the new pavilion early on Sunday morning
Ribs ready for foiling after 3 hours
Pork neck & sauce after 3 hours
Ribs foiled in apple juice
Ribs sauced & ready after 6 hours
Pork neck after 6 hours - I could not resist to do a little unnecessary spritzing with apple juice :biggrin1:
Ready for lunch - ribs on plate
Ribs closeup (unfortunately out of focus, most likely due to shaking hands caused by extreme excitement)
This time no picture of the finished charcoal ring, because the cleanup crew (= me) was too fast :biggrin1:
The pork neck got foiled once the Maverick reported an IT of 200°F at the initial probe spot; I did some probing with the grill fork and came to the conclusion that it was not quite done yet, so I stuck the probe into another spot, and let it on foiled till an IT of 210°F was reached at that second spot, then it was put into the cooler for resting till the evening; the total cooking time was about 9 hours, and this is how it looked like after unfoiling:
When my wife started pulling the meat, the money muscle fell right off
The following should be part of the neck muscle
Closeup of the neck muscle showing the smoke ring
Another closeup of the neck muscle
We tried to slice the money and neck muscles, but they crumbled away, which is no downside at all, since the initial plan was to pull it all anyway.
We ditched the idea of making pulled pork sandwiches and wraps, and just ate it pure with the featured vinegar based sauce
Pull pork closeup
As if there wasn't enough food involved already, of course there had to be a dessert. I had to reschedule my next batch of white chocolate pies, and made blueberry muffins instead, because the blueberries from our own garden were ripe and had to be harvested; there were 12 muffins, only 2 survived and only 1 made it to the picture :biggrin1:
Result:
Again some outstanding food and an amazing overall experience. These have got to be the best ribs I have made so far (but there comes always a higher level), the pulled pork with the vinegar based sauce was so extraordinary, it had to be eaten pure without any side dishes, and the muffins with home grown blueberries would have left you speechless. :grin:
Remarks:
- 6 slabs of Danish Back Ribs with a total weight of 6.88 lbs
- Pulled Pork from an European Style "Pork Neck without Bone without Speck" with a weight of 7.45 lbs
- Self made Rub
- Self made Sauce
- Injection of Fresh Pear Juice & Canola Emulsion
- Some Foil-Baked Potatoes (for the kids)
- Blueberry Muffins made from home grown Blueberries
- WSM 22.5"
- Tarrington House Lump Charcoal (a brand name owned by a Germany based wholesale supermarket chain)
- Charcoal Ring completely filled for Minion Method without depression and 15 lit pieces of lump charcoal spread evenly on top
- Six fist-sized Apple Wood Chunks
- Cooking Scheme: 3-2-1 @ 225°F for Ribs, and Pork Neck till done / pulled at IT 210°F + resting in cooler for several hours
- Actual cooking temp zone 220-300°F
- Maverick ET-732
- Foiled 18" Clay Saucer in foiled Water Pan without Water
European style pork butt named "pork neck without bone without speck"
First time self made vinegar based sauce for pulled pork (thanks to Boshizzle)
Unpacked pork neck side A
Unpacked pork neck side B
That pork clearly needed some injections of Fresh Pear Juice & Canola Emulsion! :biggrin1:
Charcoal ring partly filled with lump charcoal and six small pieces of apple wood
Then filled up with lump and packed tightly for Minion Method without depression
15 slightly larger pieces of lump went into the chimney
So far the preparations on Saturday evening. Because the ribs were expected Sunday at noon, the pitmaster (= me) had to get up at 4 a.m. to light the fire with the lit lump from the chimney spread evenly onto the prepped charcoal ring
Pork neck & sauce with the Maverick probes on the lower cooking grate
Ribs on the upper grate
Overview of cooking area including the new pavilion early on Sunday morning
Ribs ready for foiling after 3 hours
Pork neck & sauce after 3 hours
Ribs foiled in apple juice
Ribs sauced & ready after 6 hours
Pork neck after 6 hours - I could not resist to do a little unnecessary spritzing with apple juice :biggrin1:
Ready for lunch - ribs on plate
Ribs closeup (unfortunately out of focus, most likely due to shaking hands caused by extreme excitement)
This time no picture of the finished charcoal ring, because the cleanup crew (= me) was too fast :biggrin1:
The pork neck got foiled once the Maverick reported an IT of 200°F at the initial probe spot; I did some probing with the grill fork and came to the conclusion that it was not quite done yet, so I stuck the probe into another spot, and let it on foiled till an IT of 210°F was reached at that second spot, then it was put into the cooler for resting till the evening; the total cooking time was about 9 hours, and this is how it looked like after unfoiling:
When my wife started pulling the meat, the money muscle fell right off
The following should be part of the neck muscle
Closeup of the neck muscle showing the smoke ring
Another closeup of the neck muscle
We tried to slice the money and neck muscles, but they crumbled away, which is no downside at all, since the initial plan was to pull it all anyway.
We ditched the idea of making pulled pork sandwiches and wraps, and just ate it pure with the featured vinegar based sauce
Pull pork closeup
As if there wasn't enough food involved already, of course there had to be a dessert. I had to reschedule my next batch of white chocolate pies, and made blueberry muffins instead, because the blueberries from our own garden were ripe and had to be harvested; there were 12 muffins, only 2 survived and only 1 made it to the picture :biggrin1:
Result:
Again some outstanding food and an amazing overall experience. These have got to be the best ribs I have made so far (but there comes always a higher level), the pulled pork with the vinegar based sauce was so extraordinary, it had to be eaten pure without any side dishes, and the muffins with home grown blueberries would have left you speechless. :grin:
Remarks:
- This was my first all lump cook, which means I also used lump in the chimney to start Minion Style. It worked out very well, so once my remaining stock of briquettes is finished, I'll stick to lump only.
- The pear juice & canola emulsion definitely helped keeping the meat moist throughout the entire piece, but the pear juice did not leave any distinguishable flavor.
- So this was my 9th cook. When will I stop counting?
- Looks like I am a Full Fledged Farker now! :becky: