Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-24-2013, 02:57 PM | #1 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
Pulled Pork
Here we have a bone in pork shoulder that was skinned, rubbed and clingfilm wrapped overnight.
Smoked at 225°F - 250°F for 18hrs with hickory. The crackling I did seperately on my grill. |
|
Thanks from: ---> |
01-24-2013, 03:05 PM | #3 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
|
Damn, that looks delicious!!
Seriously I just ate and my stomach is grumbling now that I see that!
__________________
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
|
Thanks from:---> |
01-24-2013, 03:25 PM | #5 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
Cheers Guys...It was lovely!
The rub is... Paprika Garlic Powder Onion Powder Celery Powder Rosemary (a touch) Salt and Pepper |
|
01-24-2013, 09:04 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Looks great to me too. Nice job LM600!
__________________
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/ |
|
Thanks from:---> |
Thread Tools | |
|
|