Last Weakends Cook with PrOn

Ponty56 · 05-22-2013, 12:37 AM

Did a cook from last friday night into Saturday for a family Birthday Party, Two pork shoulders, one with peppered cow and cherry and the other with sweet and spicy from simply marvelous. I also did a Porcheta for a comp practice item but it still needs some work.

Titch · 05-22-2013, 01:03 AM

Looking good so far

Ponty56 · 05-22-2013, 01:12 PM

Thanks!

Monty1204 · 05-22-2013, 01:15 PM

Smoothsmoke · 05-22-2013, 01:29 PM

Damn just give me some bark man!!!

b182evrclear · 05-22-2013, 02:32 PM

Got Bark??? Nice cook Ponty!!

Ponty56 · 05-22-2013, 11:38 PM

Thank you all, the pulled pork turned out Great but i need to work on my porcheta. Getting the temp up to 4-500 is gonna be my goal for the last hour hour and a half, to get that ever so coveted cracklen. My pit is a cheep offset so it can be allot of work but i have tuned it and know its habits well. Some day that nice cooker with be in the cards.

Big M1ke · 05-22-2013, 11:46 PM

Looking good

JohnHB · 05-23-2013, 02:31 AM

If I served shoulder that colour my wife would ask which Greek God was I honouring with the burnt offering. Photos often don't reflect the true colour.
Some bark!!!!
John

Ponty56 · 05-23-2013, 09:05 PM

My shoulders always come out with a bark like that, but in no way shape or form tast burnt, even the bark. Is it dark like that because i cook it at 225-250 for 12 hours ?

martyleach · 05-23-2013, 09:07 PM

Looks delicious to me!
I just skinned a 14lb pork belly today...... cracklin' coming up.

savageford · 05-23-2013, 09:10 PM

Looks good to me, I love the bark!!

Ponty56 · 05-23-2013, 09:12 PM

Quote:

Originally Posted by martyleach

Looks delicious to me!
I just skinned a 14lb pork belly today...... cracklin' coming up.

So you removed the skin from the belly?

JohnHB · 05-24-2013, 03:10 AM

Quote:

Originally Posted by Ponty56

My shoulders always come out with a bark like that, but in no way shape or form tast burnt, even the bark. Is it dark like that because i cook it at 225-250 for 12 hours ?

I prefer mahogany not black!!!
But as they say "all tastes differ said the old lady as she licked the cow's behind"
John

Jason TQ · 05-24-2013, 04:34 AM

The color on those butts looks awesome!

05-22-2013, 01:03 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looking good so far __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

05-22-2013, 01:29 PM	#5
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Damn just give me some bark man!!! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

05-22-2013, 02:32 PM	#6
b182evrclear Knows what a fatty is. Join Date: 08-03-12 Location: Sterling, VA	Got Bark??? Nice cook Ponty!! __________________ - Frank - KCBS CBJ - 22" WSM - 22" OTS with Smokenator - Maverick ET-732

05-22-2013, 11:46 PM	#8
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Looking good __________________ PBC---Weber Kettle

05-23-2013, 02:31 AM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	If I served shoulder that colour my wife would ask which Greek God was I honouring with the burnt offering. Photos often don't reflect the true colour. Some bark!!!! John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

05-22-2013, 01:12 PM	#3
Ponty56 On the road to being a farker Join Date: 01-26-12 Location: Glendale Heights, Illinois	Thanks!

05-22-2013, 01:15 PM	#4
Monty1204 Knows what a fatty is. Join Date: 05-17-13 Location: Saint Cloud, Florida	Nice

05-22-2013, 11:38 PM	#7
Ponty56 On the road to being a farker Join Date: 01-26-12 Location: Glendale Heights, Illinois	Thank you all, the pulled pork turned out Great but i need to work on my porcheta. Getting the temp up to 4-500 is gonna be my goal for the last hour hour and a half, to get that ever so coveted cracklen. My pit is a cheep offset so it can be allot of work but i have tuned it and know its habits well. Some day that nice cooker with be in the cards.

05-23-2013, 09:05 PM	#10
Ponty56 On the road to being a farker Join Date: 01-26-12 Location: Glendale Heights, Illinois	My shoulders always come out with a bark like that, but in no way shape or form tast burnt, even the bark. Is it dark like that because i cook it at 225-250 for 12 hours ?

05-23-2013, 09:07 PM	#11
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks delicious to me! I just skinned a 14lb pork belly today...... cracklin' coming up. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

05-23-2013, 09:10 PM	#12
savageford is one Smokin' Farker Join Date: 02-24-13 Location: Westfield, MA	Looks good to me, I love the bark!!

05-24-2013, 04:34 AM	#15
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	The color on those butts looks awesome! __________________ -Jason I didn't choose D-Canoe life..........