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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-15-2011, 12:35 PM
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#1 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Thank you all!
I have been asking all sorts of questions lately about pulled pork (hispanic style for tacos) and you have all be so helpful.
I ended up pulling it at 11:30. It all disappeared shortly after. It was an absolute hit. Thank you all so much for your help! 
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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12-15-2011, 12:46 PM
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#2 |
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is One Chatty Farker
  Join Date: 08-28-11
Location: Waconia, MN
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Congrats! Sounds like you knocked it out of the park.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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12-15-2011, 01:10 PM
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#3 |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I got one of my best compliments to date... I had multiple people tell me I should sell it. Also, was told it is better than Hill County.
I am sure they are blowing smoke up my ass... if they were it was sweet thin blue smoke because it felt great! 
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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12-15-2011, 01:18 PM
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#4 |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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nice. did the new stumps make it a little easier?
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-15-2011, 01:47 PM
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#5 | |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Quote:
I still have a lot of learning to do though. It was probably more me than the Stumps. I find it chews through Charcoal much faster than my WSM. Well, actually it needs to be refilled more but it probably uses less. I love my stumps and need to learn how to use it still - learning curve and all. In the future when I really know how to use it, I am sure it will make a world of difference.
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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12-15-2011, 01:48 PM
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#6 |
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is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Where's the Pron?
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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12-15-2011, 01:57 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Don't need pron here, did you do the combined marinade thingie?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-15-2011, 02:18 PM
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#8 | |
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is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Quote:
Duguerre, I did that on sunday and was not satisfied with how the pork came out. It never got to the point where it was completely "pullable". Most of it was but a large part wasn't. This time I made the "marinade" but put it in a pan directly under the meet and smoked the meat at 250 for 12 hours. Once it got to the point where I was happy with it, I pulled both the pork and the juices. I mixed the juices and held them in a small container. I skimmed the roughly half in of fat off the top and heat it to just under a boil. When it was time to serve, I drizzled it over the pork and kept the remaining on the side. The pork was served with a pepper sour cream sauce, pickled red onions and a jalapeno relish all on a 5" flour tortilla. It turned out excellent. The recipe I used for the "marinade" (that was actually used as a base for the sauce) that I got from this forum (http://www.bbq-brethren.com/forum/sh...d.php?t=118493) was amazing.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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