BBQ Brethren "Pulled" Throwdown! - Page 7

Kathy's Smokin' · 10-24-2012, 09:06 PM

Quack.

I made a great breakfast while my mom was visiting. We were out of eggs so I came up with something else -- potato chunks and duck skin fried in duck fat with warmed up smoked lamb. Mmmmmm. Great way to start a day of hard work.

FamilyManBBQ · 10-25-2012, 10:36 PM

All the pepper stout beef threads lately got us hungry for some of our own.

Wanted to go down a different path this time around. Used some Henry Weinhards root beer in place of the stout. The kids love "root beer in the bottle" so I figured I'd make 'em happy with some "Root Beer Beef."

My youngest, Max (he's almost 3), gathered the ingredients. Here's what we brought home from the store...where, by the way, we said "hi" to every living soul (gotta work on that whole not talking to strangers thing). We've already seasoned the 2.5# chukie with montreal steak at this point...

Max then helped get the KBB from the bag to the smoker joe...

After an hour over oak and cherry chunks...

The peppers, onions, mushrooms, garlic, beef base and root beer into the DO..

After the first hour of cooking the DO went on bottom rack of mini, under the chuck roast.

Then after another hour, the chuckie went into the pool with everything else. Stayed in there until it probed tender.

Chuckie getting ready for a short rest before it's pulled...

After pulling...

The pulled beef went back into the DO to stay warm until dinner. Served the beef on potato buns topped with bread and butter pickles (added a great texture to the sammie). Served with some roasted sweet potatoes and onions and some more Henry's...(This is the entry pic).

"Root Beer Beef" was some good stuff!! Not a huge difference from when we make it with our standard Black Butte Porter. We did decide that I should've toasted the buns...next time.

buccaneer · 10-26-2012, 01:29 AM

We purchased a big lump of pork somewhere in the region of a Boston Butt, and we made a rub from scratch because there are no rubs for sale within a 4 hour jet ride.
No slather, we applied the rub 2 hours before cooking and we applied it direct to the pork.

Next, we fired up the BSKeg and got it over some hickory and let the magic begin.

TFO had caught the spirit of the novelty of the event for me and armed me with sufficient supplies...what a woman!

In case anything went pair shape

We were covered all ways

Oaxaca Salsa to get blended, I used some pork fat from the trim and heated it till it melted, then fried up garlic and smoked chilies from a few summers ago, just until they darkened.I also used cilantro(fresh) and a few other seasonings and blended it up into a tomatillo based heavenly spicy salsa

Blended up and ready to eat

The pork came off looking pretty good for my second time, I cannot complain about the tenderness, texture or taste so voila

Silky soft smokey pork!

No way am I wasting that pork skin, and we have a new favorite way to make taco's in our house!

This is my official entry and money shot please

Cracklin to make a slender woman weep!

Our Pulled Pork taco will forever get repeated!

Al Czervik · 10-26-2012, 11:55 AM

Two stellar entries FMBBQ and Buccs!

I'd stuff myself silly with both and then want more.

SmokinAussie · 10-27-2012, 03:52 AM

Wholly Cow!!!! I'm really impressed with those 2 entries! Hopefully more to come... but I'm sitting this one out!

Cheers!

Bill

Kathy's Smokin' · 10-27-2012, 01:46 PM

Quote:

Originally Posted by FamilyManBBQ

Chuckie getting ready for a short rest before it's pulled...

Beautiful photos, brother. I love this young smoker in training. The steak looks fantastically delicious as does the finished sammie. Good work

.

Kathy's Smokin' · 10-27-2012, 01:54 PM

Quote:

Originally Posted by buccaneer

[B]

Silky soft smokey pork!

I love what you have in that blender and I wish I could taste it. The pulled pork looks like heaven and that last cracklin' shot made me weep wanting it.

Kathy's Smokin' · 10-27-2012, 01:55 PM

With the above delicious looking pron to motivate me I'm heading out to ready and rub my pork shoulder for an overnight smoke tonight.

Kathy's Smokin' · 10-27-2012, 10:11 PM

Chimney is lit and spread on a big bed of coal. Now it's my turn to get lit.

Slowly, though, still have to find tune the vents to temperature.

Kathy's Smokin' · 10-28-2012, 11:51 AM

It's snowing on my cook.

Al Czervik · 10-28-2012, 12:46 PM

Quote:

Originally Posted by Kathy's Smokin'

It's snowing on my cook.

I'm sure it will turn out great!

colonel00 · 10-28-2012, 01:50 PM

I forsee someone playing the snow crutch

buccaneer · 10-28-2012, 04:59 PM

Quote:

Originally Posted by Kathy's Smokin'

It's snowing on my cook.

Could it be that the world is finally learning the secret to "Canadian Bacon"?

Oldyote · 10-28-2012, 06:33 PM

Official Entry.

Scarlett is being extra patient with me so no time to say much more than.

Here is the cook thread.

http://www.bbq-brethren.com/forum/sh...d.php?t=146889

Here the money shot.

Thanks for looking

Kathy's Smokin' · 10-28-2012, 06:48 PM

Quote:

Originally Posted by colonel00

I forsee someone playing the snow crutch

It stopped snowing so I'll have to use the hurricane crutch. Phase 1 and 2 in this cook are done which included a 14 hour overnight pork shoulder smoke. I'm baking Phase 3 in the oven instead of outside on the smoker. Just finished pulling that 14# shoulder and my back is done but there is still a fair bit to do. Good vibes to my rural internet working to post tonight. My heart goes out to those who got and are getting the worst of Sandy's temper, we'll get a reduced share tomorrow. Our winds have been picking up throughout the day with neverending rain -- strangely they're still coming from the north with an Arctic chill.

I decided to leave the cover off my kamado smoker and BBQ to create less wind resistance. What do you guys do with your equipment in high winds? We're expecting 90 to 120 km/hr winds tomorrow (56 to 74 mph).

10-24-2012, 09:06 PM	#91
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Quack. I made a great breakfast while my mom was visiting. We were out of eggs so I came up with something else -- potato chunks and duck skin fried in duck fat with warmed up smoked lamb. Mmmmmm. Great way to start a day of hard work. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

10-25-2012, 10:36 PM	#92
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Redmond, WA	Pepper Stoutless Beef Sammies (Root Beer Beef) All the pepper stout beef threads lately got us hungry for some of our own. Wanted to go down a different path this time around. Used some Henry Weinhards root beer in place of the stout. The kids love "root beer in the bottle" so I figured I'd make 'em happy with some "Root Beer Beef." My youngest, Max (he's almost 3), gathered the ingredients. Here's what we brought home from the store...where, by the way, we said "hi" to every living soul (gotta work on that whole not talking to strangers thing). We've already seasoned the 2.5# chukie with montreal steak at this point... Max then helped get the KBB from the bag to the smoker joe... After an hour over oak and cherry chunks... The peppers, onions, mushrooms, garlic, beef base and root beer into the DO.. After the first hour of cooking the DO went on bottom rack of mini, under the chuck roast. Then after another hour, the chuckie went into the pool with everything else. Stayed in there until it probed tender. Chuckie getting ready for a short rest before it's pulled... After *pulling...* The *pulled beef* went back into the DO to stay warm until dinner. Served the beef on potato buns topped with bread and butter pickles (added a great texture to the sammie). Served with some roasted sweet potatoes and onions and some more Henry's...(This is the entry pic). "Root Beer Beef" was some good stuff!! Not a huge difference from when we make it with our standard Black Butte Porter. We did decide that I should've toasted the buns...next time. __________________ [FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT] [FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT] [I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]

10-26-2012, 01:29 AM	#93
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	We purchased a big lump of pork somewhere in the region of a Boston Butt, and we made a rub from scratch because there are no rubs for sale within a 4 hour jet ride. No slather, we applied the rub 2 hours before cooking and we applied it direct to the pork. Next, we fired up the BSKeg and got it over some hickory and let the magic begin. TFO had caught the spirit of the novelty of the event for me and armed me with sufficient supplies...what a woman! In case anything went pair shape We were covered all ways Oaxaca Salsa to get blended, I used some pork fat from the trim and heated it till it melted, then fried up garlic and smoked chilies from a few summers ago, just until they darkened.I also used cilantro(fresh) and a few other seasonings and blended it up into a tomatillo based heavenly spicy salsa Blended up and ready to eat The pork came off looking pretty good for my second time, I cannot complain about the tenderness, texture or taste so voila Silky soft smokey pork! No way am I wasting that pork skin, and we have a new favorite way to make taco's in our house! This is my official entry and money shot please Cracklin to make a slender woman weep! Our Pulled Pork taco will forever get repeated! __________________ Hold my dang beer...

10-26-2012, 11:55 AM	#94
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Two stellar entries FMBBQ and Buccs! I'd stuff myself silly with both and then want more. __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

10-27-2012, 03:52 AM	#95
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Wholly Cow!!!! I'm really impressed with those 2 entries! Hopefully more to come... but I'm sitting this one out! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

10-27-2012, 01:55 PM	#98
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	With the above delicious looking pron to motivate me I'm heading out to ready and rub my pork shoulder for an overnight smoke tonight. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

10-27-2012, 10:11 PM	#99
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Chimney is lit and spread on a big bed of coal. Now it's my turn to get lit. Slowly, though, still have to find tune the vents to temperature. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

10-28-2012, 11:51 AM	#100
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	It's snowing on my cook. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

10-28-2012, 01:50 PM	#102
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	I forsee someone playing the snow crutch __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

10-28-2012, 06:33 PM	#104
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	Official Entry. Scarlett is being extra patient with me so no time to say much more than. Here is the cook thread. http://www.bbq-brethren.com/forum/sh...d.php?t=146889 Here the money shot. Thanks for looking __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]