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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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09-14-2009, 01:16 PM | #1 |
Knows what a fatty is.
Join Date: 07-20-09
Location: Spakenburg, Holland
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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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i'm hungry!!! |
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09-14-2009, 01:29 PM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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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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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-14-2009, 03:06 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It looks fantastic!!
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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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09-14-2009, 03:24 PM | #4 |
On the road to being a farker
Join Date: 02-01-08
Location: Westland, the Netherlands
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Job well done Bram! It was fun, we'll have to do it again soon!
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Weber 22.5" One Touch Gold WSM (DigiQ II powered) |
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09-14-2009, 06:26 PM | #5 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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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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[COLOR=white]Chargriller Offset[/COLOR] |
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09-14-2009, 06:47 PM | #6 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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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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Hot Rod Hog Cookers Association, Charter Member, President |
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09-14-2009, 08:35 PM | #7 |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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Great looking eats my friend!
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09-14-2009, 09:58 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks just right!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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09-14-2009, 10:13 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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09-15-2009, 02:03 AM | #10 |
Knows what a fatty is.
Join Date: 07-20-09
Location: Spakenburg, Holland
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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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