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Unread 03-15-2013, 10:01 PM   #16
rcbaughn
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I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back? It's usually good but I have noticed that when you refrigerate it or freeze leftovers the fat accumulates in the bottom and forms a rub colored layer, usually redish-orange from the paprika I guess. Doesn't look all that nice when it's bagged but it all turns back to liquid when warmed up. Guess I wouldn't need to do that if I was giving some of it away to a friend or family member. Might think it went bad or something.
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Unread 03-15-2013, 11:09 PM   #17
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Default Re: Do you add anything to pulled pork after pulling?

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Originally Posted by rcbaughn View Post
I've always just dumped all the foil drippings in there, fat and all after pulling. Should I be be letting the fat separate and just adding the liquid back?
I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.

While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.
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Unread 03-15-2013, 11:22 PM   #18
rcbaughn
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Quote:
Originally Posted by Q-Dat View Post
I mix it ALL back in. I do strain it to make sure there are no globs of anything or bone fragments but I mix it up fat and all.

While too much of anything can be bad for you, fat and red meat have been WAAAAY over villified for a long time. You could put Blues Hog original on it, and the sugar in the sauce would be more harmful than the fat from the pork.
Yeah I don't worry too much about fat or calories. If I'm eating barbecue I want it to be all that it can be since it is never, ever, ever going to be a "health" food. Not saying it's bad for you, but you ain't gonna lose weight gorging on pork.

I just wanted to make sure I wasn't messing up my Q with all that grease. Never done it another way since I got my little Mini WSM built about a year ago.
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Unread 03-15-2013, 11:44 PM   #19
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Default Do you add anything to pulled pork after pulling?

I add nothing. All my BBQ is served naked.
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Unread 03-16-2013, 12:32 AM   #20
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I'm a sucker for horseradish and/or slaw if for sandwiches, and carne asada rub and hot sauce if using it for tacos.
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Unread 03-16-2013, 01:10 AM   #21
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I add more of the rub after pulling. And if it is going to sit in chafers, then I add apple juice too.
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Unread 03-16-2013, 01:11 AM   #22
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My first few cooks I mixed in some Original Bullseye. About six months ago I stopped adding BBQ sauce and haven't looked back. I'm really enjoying the taste of the smoke, rub, and meat flavor.
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Unread 03-16-2013, 08:00 AM   #23
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I add some Eastern Carolina Sauce (vinegar, brown sugar, salt, crushed red pepper, splash of hot sauce)
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Unread 03-16-2013, 10:04 AM   #24
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I always pour apple juice over it and sprinkle it with some rub and stir it all in.

Of course, I'm usually portioning, vacuum sealing and freezing it for later. The AJ and rub always benefit greatly upon reheating...making the PP nice and moist and flavorful.
If I'm serving right away, I usually skip the AJ, sometimes not. I find that the AJ helps it from drying out.
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Unread 03-16-2013, 10:08 AM   #25
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If my injection works as it should, nothing should be added except a little sauce as desired.
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Unread 03-16-2013, 10:15 AM   #26
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defat the drippings and add some thinned down sauce
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Unread 03-16-2013, 10:23 AM   #27
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Nekkid here.


How I serve the pulled pork I mean - I'm fully clothed at the moment.


But the day is still young!
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Unread 03-16-2013, 10:30 AM   #28
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A nice dose of gun powder.
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Unread 03-16-2013, 10:31 AM   #29
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I always add some juice and some rub to the pulled meat.
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Unread 03-16-2013, 10:32 AM   #30
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If in a party. I serve it naked then with sauce on the side . that way they can have it the way they like it .
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