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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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09-03-2015, 09:40 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Another Pulled Pork Thread
I was tasked with providing the Pulled Pork for a Pot Luck get together we were going to. Last Saturday I took a pork butt out of the freezer and put it in the fridge to thaw. Tuesday evening I pulled it out of the fridge and it was still almost completely frozen. Crud! I break out a large stock pot and let it sit in some water for around 4 hours and that did the trick. Got out my rub.
Took the pork butt out and cut off most if the fat cap and poured a little molasses on. Rubbed that all over and applied the rubbed. I wrapped this up in plastic wrap and then let it rest in the fridge overnight. I got up at 6:00 and had the butt on the grill by 6:30 with some peach wood chunks. After it reached an I.T. of 202 it probed like butter and I placed it into a chafing pan. I then covered it with foil and placed it in a good cooler and cover with a few towels to let it rest. After approximately 4 hours we needed to go so I pulled the bone out. It was still almost too hot to touch but I pulled a few pieces off to get a pic of the results. It was a hit!
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09-03-2015, 09:43 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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That looks real good
Do you find the molasses adds any flavor?
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09-03-2015, 09:47 AM | #3 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Not really. It does make the rub stick like crazy and provides some good bark.
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09-03-2015, 09:48 AM | #4 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Wasn't thinking it would, thanks
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-03-2015, 11:46 AM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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nice butt work
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09-03-2015, 02:38 PM | #10 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Yes it does but it stickier then mustard so I believe you get better bark. JMHO
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09-03-2015, 02:38 PM | #11 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Exactly. Thanks
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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09-03-2015, 02:39 PM | #12 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thanks and you're welcome.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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09-03-2015, 02:40 PM | #13 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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09-03-2015, 02:41 PM | #14 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Now that sounds like a great idea. Thanks
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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09-03-2015, 05:53 PM | #15 |
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
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Needless to say the potluck was named in your honor DH...
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DerHusker, pork butt, pulled pork |
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