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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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09-13-2010, 12:25 PM | #1 |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Smoked Pork Shoulder in BFE (w/ pr0n)
Hey guys-
So, this weekend I went an annual camp-out at Trego Hot Springs in Black Rock Desert, Nevada with some friends of mine. Feeling the need to contribute my new-found prowess at making decent Q, I had planned on bringing my UDS with me. However, just the other day, I figured out how to get my 22.5 OTS to cruise at 225-250 very reliably, so I decided to take that instead. It worked out great! First, here's our camp. You can see the OTS in the foreground. Like I said, it's BFE. Like camping on the moon. I love it. It's a great place for motorcycles, drinking, guns, jackrabbits, tannerite, and *safe* combinations thereof. You know, stuff your wife won't let you do. Except my wife is cool, and she was there with me, having all kinds of redneck fun. I used Chris Lilly's recipe, which can be found here: http://www.bbq-brethren.com/forum/sh....php?p=1343659 The day before we left, I prepared the rub and the injection marinade (EDIT: I cut the recipe in half, as it was for a 16-pound roast), stuffed the roast into a gallon ziploc (barely), and double-bagged it. When in camp, I injected and rubbed the roast and got it on the grill at 8 am. On the OTS, I found that if I light half a chimney of charcoal, fill a Weber indirect charcoal basket to flush (not heaping) with that lit charcoal, open the bottom damper to about a 1/8" slit and the top to about 3/16", it'll sit right in there at about 230-240 (in 70 degrees outside temp). It worked GREAT. I got some Weber-branded applewood chunks and just tossed one directly on the coals, as it wasn't getting quite enough heat on the grate just above the coals. I only went through three ~3" cube chunks and had smoke rolling out the whole time. Here it is at about 150 degrees, fat cap up. I've got one probe of my Maverick ET-7 in the meat and the other one held up by the meat but measuring air temp. I would've used my ET-73, but I fried the meat probe on my gas grill... The charcoal basket in the foreground has coals and wood in it; the one on the other side is empty. Of course I completely forgot to add apple juice to the meat during cooking and before foiling, but it still turned out VERY moist. The meat took 10 hours to reach 200 degrees, and I only went through three refills of charcoal. In fact, I added the third batch of charcoal only 1.5 hours before it was done. This thing rivals the efficiency of a UDS, and is great for low-and-slow cooking! Being new to using a Weber kettle, this is a revelation to me, but is probably common knowledge to you guys. And here's the carnage! Everyone LOVED it. For sauce, I took a bottle of Sweet Baby Ray's Original and cut it about 50/50 with apple cider vinegar, and it was incredible. I highly recommend Chris Lilly's recipe, especially if you're new to this like I am. I tried another recipe before on some small butt roasts that involved marinating for 24 hours AND injecting AND letting it sit for 6 hours, and this recipe doesn't require all of that prep work AND it tasted much better. This one's a very safe bet, and applewood smoke works incredibly well with it. Definitely gonna add this recipe to my list of go-to recipes.
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] Last edited by Rodney; 09-13-2010 at 12:55 PM.. |
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09-13-2010, 12:39 PM | #2 |
Full Fledged Farker
Join Date: 02-23-09
Location: NE Connecticut
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pork looks tasty
what does BFE mean? |
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09-13-2010, 12:43 PM | #3 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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I think it means he is in a remote area
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J Crunch |
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09-13-2010, 12:48 PM | #4 |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Bum Fu*k, Egypt. It's a mythical location that is somehow as far away from every kind of civilization as you can possibly get.
Interestingly, in airline acronym coding, BFE stands for Bielefeld, Germany... -Rodney
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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09-13-2010, 12:50 PM | #5 |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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09-13-2010, 01:12 PM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Food looks good and it sounds like a lot of fun being in BFE...
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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09-13-2010, 01:21 PM | #7 |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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And for some reason, good food tastes twice as good when you're out in the desert, so there were some weak knees all around when I served this stuff.
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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09-13-2010, 01:27 PM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That is cool. Food looks good too, gonna have to try that one.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-13-2010, 02:13 PM | #9 |
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio
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I just picked up a 22.5 Weber Kettle. I was wondering how it handled, low and slow. I had heard it could produce some good Q. Thanks for the tips. It'll save me a lot of time tweaking the vents.
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09-13-2010, 02:39 PM | #10 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
$15 for those charcoal baskets is a great deal, BTW. Also, the swing-up cooking grate is very nice to have. I had bought that for my UDS, so when I got the OTS, I just swapped grates and all is well. I don't really need it on the UDS anyway!
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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09-13-2010, 02:49 PM | #11 |
Knows what a fatty is.
Join Date: 11-01-09
Location: Newark, OH
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Looks like good food and great fun. Probably easier to haul the OTS rather than the UDS, especially when you are going to BFE. I started my BBQing with a OTG and a Smokenator, like you said pretty easy to get in running low and slow.
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[FONT=Arial][SIZE=2]Buzz Price • Chaney Grill [/SIZE][/FONT][FONT=Arial][SIZE=2]• WSM 18.5 • NanoQ [/SIZE][/FONT] [FONT=Arial][SIZE=2]• WSM 22.5 • CyberQ II[/SIZE][/FONT] [FONT=Arial][SIZE=2] • Performer, Black • Master-Touch, Green • Smokey Joe Gold • Q 300 Gasser [/SIZE][/FONT][FONT=Arial][SIZE=2] • KCBS Certified Judge #53267[/SIZE][/FONT] |
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09-13-2010, 03:32 PM | #12 | |
Full Fledged Farker
Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
I'm intrigued by the smokenator. One side of my roast *was* a bit more dry than the other...
__________________
Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B] |
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09-13-2010, 03:40 PM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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...build a smaller UDS!
Thanks for the pics!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-13-2010, 03:52 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks like fun!! Food looks good too.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-13-2010, 04:09 PM | #15 | |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Quote:
Bum Fu*k, Egypt is right next to Hells Acre! Look fabulous Sir.... I bet they loved it.......
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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