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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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Old 09-14-2009, 02:16 PM   #1
BramBBQ
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Join Date: 07-20-09
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Default Pulled Pork from the dutch Pulled Pork night

Noskos and Phubar said it all. A dutch pulled pork night. Here my pictures. It was the maiden voyage of my new WSM.



I used Steven Raichlen Lone star rub supplemented with fresly grounded really hot pepper (dried madam Jeanette)






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Old 09-14-2009, 02:29 PM   #2
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Your meat is heavier than mine.
Did the Madame Jeanette gave a good flavour to the pork?
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Old 09-14-2009, 04:06 PM   #3
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It looks fantastic!!
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Old 09-14-2009, 04:24 PM   #4
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Job well done Bram! It was fun, we'll have to do it again soon!
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Old 09-14-2009, 07:26 PM   #5
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Looks mighty good from here!

Newbie Question: Does the hot pepper make the pulled pork hot? Or just the bark?
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Old 09-14-2009, 07:47 PM   #6
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Another good reason to visit The Netherlands. Good job.

I find that usually, if you pull or chop the bark into the finished product the flavor evens out in the dish, but won't be strong. I personally usually reserve the bark and only mix a little in with my pork. IMHO the rub doesn't really move into the meat far enough to flavor the inside of the butt.
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Old 09-14-2009, 09:35 PM   #7
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Great looking eats my friend!
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Old 09-14-2009, 10:58 PM   #8
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Looks just right!
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Old 09-14-2009, 11:13 PM   #9
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Good lookin' pork there. I will often use a strong rub if I am mixing it all together. But, people sensitive to heat can still pick it out and whine.
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Old 09-15-2009, 03:03 AM   #10
BramBBQ
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Thank you guys. The peppers did not give the PP a hot spice taste. The next time i spend more time to make a good BBQ sauce instead of a special rub. IMHO this rub taste mostly the same as any other rub. I think the 15 hours of smoking is the reason of that.
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