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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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04-25-2013, 09:32 AM | #1 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Big bob gibsons championship pork shoulder- with or without the sop mop?
The recipe (from Chris Lilly's book with the championship pork injection) calls for a mop to be applied every hour for the last few hours. Has anyone done it both ways, or are there any suggestions?
Also, I might just do a picnic or butt instead of the whole shoulder. Not sure yet.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG Last edited by Trumpstylz; 04-25-2013 at 09:51 AM.. |
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04-25-2013, 10:09 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-25-2013, 10:44 AM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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GENERALLY, I find mops, spritzes or basting on pork butts to be a waste of time.
HOWEVER.....if that's Chris's recipe and he IS a world champion pork cook.....how can you argue with him? I still say the only thing mopping's going to do for you is enhance the bark flavor (which may be enough for the effort) and isn't going to really enhance the flavor of the meat itself.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-25-2013, 10:45 AM | #4 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Does that mean follow the directions, or don't mop b/c it will dry it out?
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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04-25-2013, 10:49 AM | #5 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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you aint gonna dry out a pork butt
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-25-2013, 10:53 AM | #6 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I am not a fan of Chris Lilly's "Mop" recipie - if you feel the need to add moisture I would just spray a mix of apple juice and apple cider vin.
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04-25-2013, 01:12 PM | #7 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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I used it last week; first time I ever mopped a pork butt. To be honest, I didn't really notice much difference. The bark may have had a bit more flavor, but I wouldn't be surprised if my cook time was longer as a result of opening up the smoker once an hour at the end of the cook. I did like the mop sauce on my pork sandwich, though.
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Weber Genesis Silver Gasser, WSM 18.5", BWS Chubby G2, Weber Kettle |
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04-25-2013, 01:33 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Is that the vinegar, cayenne, salt and touch of lemon stuff? Heck I make that by the half gallon at a time if so. I use it as a "sauce" on pulled pork, and as a marinade base too.
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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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04-25-2013, 01:33 PM | #9 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
If you keep the pit closed it will keep the moisture in the pit every time you open it it changes the micro climate in the pit. To illustrate what I mean place a Pan of water in the oven on low heat What happens when you open the oven once the water warms up? ...Steam escapes and the temp will drop.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-25-2013, 02:02 PM | #10 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Quote:
Yeah thats what it is ... just not a fan of it. Now that Shack Attack stuff - I can down that by the gallon! Now cut that stuff with some oil and mop your heart out. |
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04-25-2013, 02:24 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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It's what the restaurant has always served for their pulled pork so I literally grew up with it. I can see it being an aquired taste. Gotta try the Shack Attack recipe though.
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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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04-25-2013, 02:39 PM | #12 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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The last time we ate a Bob Gibson's the waitress had to bring it to our table - she said that people steal it off the table.
Looking at you ID remided me I have to run up to Memphis Saturday and pick up charcoal and other supplies. |
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04-25-2013, 04:04 PM | #13 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Chris Lilly is a proven force in BBQ with a many year track record of major competition wins and excellence in the restaurant industry.
He is not an anonymous poster on the WWW with no public history to back up their claims. I personally do not do pork the way he recommends, but I would never be arrogant enough to insult him or his writings. May I suggest you just try it, if you are so inclined? Only you can decide if you like the results or not. Pork is cheap--WWW opinions are worth what you pay for them. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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04-25-2013, 04:06 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
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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04-25-2013, 04:57 PM | #15 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Quote:
I even pointed out that we had to ask for the Mop sauce last time we ate there because people have stolen it from the table in the restaurant. That was meant as a compliment. Being arrogant was not my intention. |
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