CROSSCZEK
Full Fledged Farker
Well, it took a while with the work schedule keeping me out of town but with the help of my wife I'm able to finally post some pics of last weekends cook.
Here's the Green Monster warming up at about 12a:
Me and Mike getting ready...I'm the one getting ready to do the exam.
Breaking the ribs at the back bone
Ready to go on:
On the bottom rack she went at 250* with 6 shoulders on the top
Come daylight, a little pig candy and fatties for breakfast
Moinks for lunch:
Pulled her off about 12 hours later - GB&D (golden, brown and delicious)
Ended up pulling it all as it all just fell apart anyway. Some pieces were dry, others were nice and moist so it worked out well. All in all it was very tastey, but I remember hearing/reading that you do a pig for presentation, do pulled pork (butts) for flavor. I guess there's just more surface area in a butt for smoke and seasonings to penetrate. Doing it again I'd make little incisions between each rib near the loins so some of the juice that pooled up in the rib cavity could seep back into the loins, as they were the driest. I've got another one to do 7/11 so I'll make improvements then.
Oh, and here's the turkeys
...and my boy enjoying dad's cooking
Thanks for looking.
-scott
Here's the Green Monster warming up at about 12a:
Me and Mike getting ready...I'm the one getting ready to do the exam.
Breaking the ribs at the back bone
Ready to go on:
On the bottom rack she went at 250* with 6 shoulders on the top
Come daylight, a little pig candy and fatties for breakfast
Moinks for lunch:
Pulled her off about 12 hours later - GB&D (golden, brown and delicious)
Ended up pulling it all as it all just fell apart anyway. Some pieces were dry, others were nice and moist so it worked out well. All in all it was very tastey, but I remember hearing/reading that you do a pig for presentation, do pulled pork (butts) for flavor. I guess there's just more surface area in a butt for smoke and seasonings to penetrate. Doing it again I'd make little incisions between each rib near the loins so some of the juice that pooled up in the rib cavity could seep back into the loins, as they were the driest. I've got another one to do 7/11 so I'll make improvements then.
Oh, and here's the turkeys
...and my boy enjoying dad's cooking
Thanks for looking.
-scott
