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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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12-01-2012, 07:10 PM | #1 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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My first pork shoulder II (with Pron)
In an earlier thread ( http://www.bbq-brethren.com/forum/sh...d.php?t=148655 ) I talked about my first cook on my new (to me) WSM. I completed it and included some pr0n.
Let me know what you guys think. I suspect I pulled it off a bit early as the meat was a bit chewy.
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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Thanks from:---> |
12-01-2012, 08:52 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here 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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Thanks from:---> |
12-02-2012, 04:50 AM | #8 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Thanks everyone! I'm really happy with the taste and appearance. But it was a bit too chewy. It didn't have that borderline melt in your mouth feel to it. I suspect I didn't let it sit long enough. I pulled it off when the internal temp was just over 195, wrapped it in foil and a large towel and put it in a cooler. I took it out after abut 50 minutes - I was hungry.
Brian
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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12-02-2012, 06:39 AM | #10 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Not dumb at all. It's the Brethren way of indicating there are pictures included with a post.
Brian P.S. And welcome to the forum Freddy.
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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Thanks from:---> |
12-02-2012, 06:46 AM | #11 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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Makes me want a pulled pork biscuit for breakfast.
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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12-02-2012, 06:50 AM | #12 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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I was actually thinking of making a pulled pork omelet. The more I think about it the more I think I am going to give it a shot.
Brian
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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12-02-2012, 07:01 AM | #13 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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12-02-2012, 07:18 AM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-02-2012, 07:18 AM | #15 |
Knows what a fatty is.
Join Date: 08-12-11
Location: Sonoma, ca
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"Food Pron" kind of evolved from "F00D P0RN", a term used to describe succulent pics on food-type forums and websites. However, the word "P#rn" is often flagged by the robot search engine software of major search engines like Google, so websites with that word in it multiple times would not show up on a Google search... thus the evolution of "Pr0n" to get around that...
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