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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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12-13-2010, 08:16 PM | #1 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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What ever doesn't kill you...
What ever doesn't kill you...Makes you a better cook?
Well, this weekend was going to be bone chilling cold, but my wonderful wife requested pulled pork for her birthday. How could I turn that down? (I also desperately needed an entry for the Virgin TD, since it was my idea and I'm running out of time ) I was a little worried because I'm still learning my drum and I planned on mixing in several new variables: 1) It was going to be windy and cold cold, 2) I was going to use a 16" terra cotta pot diffuser, 3) and I was switching from K to Royal Oak bricketts that I got cheap from Menards. I was wise enough to get up earlier and start the drum at 5:00 am rather than doing an overnight sleep. So, how did it go? Here's my beautiful 7 lb pork butt from the neighborhood polish grocery store. I do a quick vinegar wash, light coat of mustard, and then rub. This time I'm using Lee Ann Whippen's Pig Powder. It then got wrapped in saran wrap for about 18 hours, until it was ready to go into the drum. I was worried about the temps and the recommendation I got was just to fill it up and not worry. So, I filled my UDS basket up with (almost) everything I had. It had about 4 lbs of K and 14 lbs of RO bricketts (~18# total), and probably 9 chunks of hickory. (no photo) It took probably 40 mins to get the drum up to about 235* and nice sweet blue smoke. So, on went the butt. It looks so small lonely the big drum. I watched the temps for about 15 minutes, then went back to bed. It was chugging along pretty good until about 12:30, when the temps started to fall off. I opened the vents up some more, shook it the drum, and that helped for about 45 minutes and then the temps started to drop again. I shook again, and stuck a steel rod through a vent to shake it, and nothing was working. Around 2:30, with my temps dropping to around 200*, I decided it was time to take the meat off, remove the diffuser, and check the basket. Wow! The ash was up to the bottom of the grate and 3/4 of my charcoal was gone. I dumped some of the ash in to the bottom of the drum and added another 4 lbs of charcoal to the basket. Reassembled, got the drum temp back up, and put the meat back on in foil to protect it from some bad smoke. I probably lost an 30 mins in this process and the meat dropped about 8* in temp. The pork took off again and was moving along, but started to really slow down as I approached 195*. Then, the drum temps started to drop again. It was around 5:30 pm at this time. So I started to get the oven ready to take over if needed. I pulled the pork and the bone was wiggling. Oven averted! So, I gave it another layer of foil and let it rest for an hour. The results: Very tender and moist, great smoke ring. Pulled very easily. Then plated up with some of my wife's homemade applesauce (yum!) and a macaroni salad. Pretty tasty. I had enough sandwiches so I could try Blues Hog Blue, Blue/Red mix, and Stubb's sauces. (Love the Stubb's.) Oh, and here was my charcoal basket after I was done. Not much left of 22# of charcoal. And here I was hoping the RO bricketts would have less ash. I think I'm going to see if I can find some welding blankets before my next below freezing smoke. I'll also probably raise the basket 1/2" and maybe even remove the pan to give me more room.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-13-2010, 08:19 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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At least you salvaged the food and it didn't get ruined, so it could have been a lot worse. Good save. I still to this day have not found a briquette I am satisfied with the amount of ash from. I guess I'm just too picky there.
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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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12-13-2010, 08:19 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Oh my, that looks so succulent! Would love some of that, pretty much right now
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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Thanks from:---> |
12-13-2010, 08:23 PM | #5 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Outrageous ... or Outstanding , I forget.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
12-13-2010, 08:26 PM | #6 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Nice job there, i was thinking about tossing something in the drum today,but the single digit temps and wind chill factor in the minus degrees made me think twice about it. I am going to fire the drum up sooner or later.
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12-13-2010, 08:34 PM | #7 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I started with lump and switched to K based on price and because I couldn't taste a difference. I did notice a huge jump in ash, but until now thought it was an acceptable tradeoff. Lumps burns faster and tends to take up more room in the basket. So, I'm not sure if I would have gotten 12 hours out of a basket full of lump? I guess I need to try that too... So many experiments to try!
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-13-2010, 08:37 PM | #8 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Nice save! Pork looked great!
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12-13-2010, 08:39 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
__________________
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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12-13-2010, 08:40 PM | #10 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Looks fantastic! I'm pretty sure pulled pork is my favorite 'cue. Homemade applesauce sounds great as well.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-13-2010, 08:45 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Oh, I thought I should mention not all briqs burn longer. The ones that claim to have more hardwood and less "filler" than K burn faster. What makes K burn so long is the filler they add, it works to retain heat and slow the burn. I'm pretty sure RO briqs are among the kind that are more hardwood and less filler.
__________________
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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12-13-2010, 10:35 PM | #13 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Pork looks great, and so does the apple sauce. Congrats to you and Mrs. ---K---
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-13-2010, 11:39 PM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Man, that's a beauty piece of pork shoulder!
(and I mean BEFORE the cook! Nice marbling!!) And AFTER the cook, it sure don't look too shabby either!!! Nice color! Bet that applesauce is tasty!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-14-2010, 12:17 AM | #15 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there! Yeah, cooking in the cold is a beotch for sure, but a welding blanket wraped with a packing quilt will do wonders on your drum.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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