Italian smoked pork shoulder

Cool stuff, Curt. So he injected after cooking? Buy the way-- really like the new look of your site.

Man, the combination of Old World and New World cooking could be fabulous. Did he give any indication of the moisture in the final product? Looks GREAT!

that looks great I bet the bricks are for pressed chicken also?

would love to pick his brain about injecting during cooking:shock:

cmcadams said:

Arlin,

Hopefully, he'll be on here soon to answer questions himself.

Click to expand...

Now that would be a cool thing indeed!

Hello everybody and thanks to cmcadams!
I'll write about me in the next hours because I'm italian and my english is not so fluent.
That pork shoulder was really fantastic and apple chunks

(Sorry for the previous message, I'm not able to delete it!)

Hello everybody and thanks to cmcadams!
I'll write about me in the next hours because I'm italian and my english is not so fluent(I have to prepare).
That pork shoulder was really fantastic and apple chunks are, IMHO, the most appropriate wood for pork.
Anyhow I used the injector firts and every hour during cooking time and the result was marked. Inoculating marinate while cooking, the liquid fast become hot and "simmer" the meat from the inside producing a sort of "overcook" that break the meat fiber and making it very tender. Also meat is ever moist with a full of flavor. Olive oil ,apple juice and a pinch of salt together, are a unexpected taste that give a little tartness , sweet and a palat smooth because of EVOO.
That was the first time I've smoked meat for so long time and I'm very excited! I'm very skilled in the kitchen and I know a lot of italian secrets but Barbecue is definitively Americans!
Now I ought to learn from all of you because I'm sure that the sophisticated italian cooking style and the Americans BBQ prowess can produce something of magnificent!!
This is my dream, thanks to everybody to teach me.
Greetings from Rome.
See(read) you soon!

Frankie

P.S.
Sorry for my english!

Beleive me Curt, there are more than a couple of us brethren that knew the art of Italian cooking before Mario Batali ever stepped infront of a TV camera.

Welcome Frankie, :mrgreen:

Back on topic, this is just fantastic stuff Frankie. I can not wait to see more of your twists on Barbecue.

Been thinking on this. From the description and photos, I bet that pork was very "cured". I would be interested to see or hear Frankie's take on a more conventianlly prepared cut, ie no saltpeter and less brining and marinading.

Again, it looks fantastic.

Looks great Frankie. Welcome to the forum.

Looking forward to seeing more!

Caio Frankie,
Welcome, This is the place to expand and share knowledge of BBQ.
ModelMaker

Welcome Fankie. Hope we can learn as much from you as you can from us. Rome hold a special place in my heart. My wife and I got engauged by the Trevi Fountain.