ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-15-2012, 01:33 PM   #1
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default Bone in Pork shoulder roast ?

Snagged one from Maomart. Close to 9lbs. Enhanced with the 4% solution (no other options.

Cross cut the fat side down to meat and covered it with yellow mustard. Covered it with this rub and wrapped in lined butcher paper and put back in the fridge for overnight.

3 TB Cajun seasoning
4 TB brown sugar (repicpe called for turbinado brown but I used regular)
1/2 tp paprika
1/4 tp cumin
1/4 tp garlic powder
1/4 tp onion powder
1/4 tp salt.

Hope I did not go far wrong so far :-).??
Might add some finely chopped Shiitake mushrooms on top

Was planning on smoking at 250 til the bark looks nice, then foil (or maybe parchment paper) til it probes like butter (will play with the bone a bit) then pull and rest awile, then pull it for pulled pork.

Am I headed in the right direction ??

Same source for the rub recipe has a mop
1 cup beef broth
1-1/2 cup water
3/4 cup worchestershire
1/3 cup canola oil
1 tp MSG (may add some Maggi instead ?)
1 tp dry mustard (optional but I do have it on hand)
1tp garlic powder
1tp red pepper

Bill

Last edited by willbird; 09-15-2012 at 02:02 PM..
willbird is offline   Reply With Quote


Unread 09-15-2012, 02:26 PM   #2
NCGuy68
Full Fledged Farker
 
NCGuy68's Avatar
 
Join Date: 05-29-09
Location: In the stix, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by willbird View Post
Snagged one from Maomart. Close to 9lbs. Enhanced with the 4% solution (no other options.

Cross cut the fat side down to meat and covered it with yellow mustard. Covered it with this rub and wrapped in lined butcher paper and put back in the fridge for overnight.

3 TB Cajun seasoning
4 TB brown sugar (repicpe called for turbinado brown but I used regular)
1/2 tp paprika
1/4 tp cumin
1/4 tp garlic powder
1/4 tp onion powder
1/4 tp salt.

Hope I did not go far wrong so far :-).??
Might add some finely chopped Shiitake mushrooms on top

Was planning on smoking at 250 til the bark looks nice, then foil (or maybe parchment paper) til it probes like butter (will play with the bone a bit) then pull and rest awile, then pull it for pulled pork.

Am I headed in the right direction ??

Same source for the rub recipe has a mop
1 cup beef broth
1-1/2 cup water
3/4 cup worchestershire
1/3 cup canola oil
1 tp MSG (may add some Maggi instead ?)
1 tp dry mustard (optional but I do have it on hand)
1tp garlic powder
1tp red pepper

Bill
Not only headed in the right direction, but you'll hit a home run with your plans. If your location didn't say 'OH'..... I'd swear you were a Good 'Ole Southern Boy like me.

Just a couple suggestions:

1. I soak anything that has solutions in plain, cold water to remove as much as possible.
2. Smoke that Hog Butt Low & Slow like us Rednecks do - no higher then 220 F.
3. Forget the mop - Hog has plenty of fat to keep it moist if cooking at that lower temp.

What wood to use? I like a 50/50 mix of hickory and pecan for special occasions. However, my everyday 'go to wood' is oak and is Wayyyyy under rated IMHO. 'OAK IS THE SMOKE'. In my neck of the woods its abundant and free.

Whats most important is that you and your guest enjoy that Hog. .....
__________________
Smoke 'em if ya got 'em
NCGuy68 is offline   Reply With Quote


Unread 09-15-2012, 02:35 PM   #3
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default

I did rinse it well in the sink under well water, so that might get some of the "solution" out :-).

And my dad always said that mason dixon line was not fixed in time and space, but rather it was drawn through the northernmost Waffle House's. and we have them within an hour of here now :-).


Bill
willbird is offline   Reply With Quote


Unread 09-15-2012, 02:41 PM   #4
chriscw81
is One Chatty Farker
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by willbird View Post
I did rinse it well in the sink under well water, so that might get some of the "solution" out :-).

And my dad always said that mason dixon line was not fixed in time and space, but rather it was drawn through the northernmost Waffle House's. and we have them within an hour of here now :-).


Bill

well played, sir!!!
chriscw81 is offline   Reply With Quote


Unread 09-15-2012, 02:57 PM   #5
NCGuy68
Full Fledged Farker
 
NCGuy68's Avatar
 
Join Date: 05-29-09
Location: In the stix, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by willbird View Post
I did rinse it well in the sink under well water, so that might get some of the "solution" out :-).

And my dad always said that mason dixon line was not fixed in time and space, but rather it was drawn through the northernmost Waffle House's. and we have them within an hour of here now :-).


Bill
Whats a Waffle House????. Oh...I remember now - some joint that sells heated batter and slops fake maple syruip on it.....LOL...just kidding.

May I suggest serving Real Southern Fried Hush Puppies to go along with that Hog? And don't forget to consume some Ice Cold 'Barly Pops' while that Hog is smokin'.

Enjoy.........
__________________
Smoke 'em if ya got 'em
NCGuy68 is offline   Reply With Quote


Unread 09-15-2012, 03:00 PM   #6
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NCGuy68 View Post
Whats a Waffle House????. Oh...I remember now - some joint that sells heated batter and slops fake maple syruip on it.....LOL...just kidding.

May I suggest serving Real Southern Fried Hush Puppies to go along with that Hog? And don't forget to consume some Ice Cold 'Barly Pops' while that Hog is smokin'.

Enjoy.........
Got a recipe for the Hush puppies ?? :-).

And ice cold Coke Zero will have to do for me and my friend Bill W. :-).

Bill
willbird is offline   Reply With Quote


Unread 09-16-2012, 06:45 AM   #7
NCGuy68
Full Fledged Farker
 
NCGuy68's Avatar
 
Join Date: 05-29-09
Location: In the stix, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by willbird View Post
Got a recipe for the Hush puppies ?? :-).

And ice cold Coke Zero will have to do for me and my friend Bill W. :-).

Bill
I can't give out the secret family hush puppy recipe - Grandpappy would kill me.

Instead, grab a box of House Autry brand puppy mix. They're just a few hollows over from me in Four Oaks, NC and been whippin'-up nice stuff since 1812. Can't find it locally? Go to www.House-Autry.com.

Fry those puppys in Hog lard or in a pinch, peanut oil will work. Be sure to add some finely chopped sweet onion to the mix. Good stuff........
__________________
Smoke 'em if ya got 'em
NCGuy68 is offline   Reply With Quote


Unread 09-16-2012, 08:10 AM   #8
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

Are you looking for Down East pulled pork? If so, forget the cumin, MSG, and mustard. And forget the mop. Hush puppy's are a personal taste. Some like more or less sugar or onion. Autry's is a good place to start. KISS
captndan is offline   Reply With Quote


Unread 09-16-2012, 08:15 AM   #9
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Downloads: 0
Uploads: 0
Default

Mushrooms?...what are they?
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Unread 09-16-2012, 08:29 AM   #10
NCGuy68
Full Fledged Farker
 
NCGuy68's Avatar
 
Join Date: 05-29-09
Location: In the stix, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by expatpig View Post
Mushrooms?...what are they?
I was thinkin' the same thang. In my neck of the woods, we just dip 'em in beer batter and fry them babys.

They go quite well with Grandpappy's Moonshine. None finer can be had in the southeast......
__________________
Smoke 'em if ya got 'em
NCGuy68 is offline   Reply With Quote


Unread 09-16-2012, 10:01 AM   #11
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by expatpig View Post
Mushrooms?...what are they?
It went at 11pm last night at 220F.

The mushrooms were not going in or on, or even around the Hush puppies, will look for than brand of stuff next time I shop.

IT on the pork is 160 right now, sprayed it with 1/8 cup maggi, 1/8 cup lee and perrins original thick, 1/4 cup water, 1/2 cup apple juice, just a spritz not the whole cup :-). Ended up not foiling or wrapping, sure looks nice :-).

The maggi seasoning and the Shiitake mushrooms are Umami...did a brisket that way that was very good.

Many of my friends on another forum who smoke meat always use the mustard before the rub...so when I saw a recipe with it in there figured I would give it a try.
willbird is offline   Reply With Quote


Unread 09-16-2012, 10:08 AM   #12
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default



There it is :-)
willbird is offline   Reply With Quote


Unread 09-16-2012, 10:37 AM   #13
NCGuy68
Full Fledged Farker
 
NCGuy68's Avatar
 
Join Date: 05-29-09
Location: In the stix, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by willbird View Post
It went at 11pm last night at 220F.

The mushrooms were not going in or on, or even around the Hush puppies, will look for than brand of stuff next time I shop.

IT on the pork is 160 right now, sprayed it with 1/8 cup maggi, 1/8 cup lee and perrins original thick, 1/4 cup water, 1/2 cup apple juice, just a spritz not the whole cup :-). Ended up not foiling or wrapping, sure looks nice :-).

The maggi seasoning and the Shiitake mushrooms are Umami...did a brisket that way that was very good.

Many of my friends on another forum who smoke meat always use the mustard before the rub...so when I saw a recipe with it in there figured I would give it a try.
You're on the right path Bill, but I'd ditch the lee & perrins and stick with the apple juice only.

Years ago, I learned how to Q by watching 'Ole southern black gentlemen work their magic. Darn near everyone of them slathered 'whatever' with plain yellow mustard and then apply rubs, spices, etc.

If you're shooting for pulled pork, take that Hog to 205F internal and let it rest for 1/2 hour. If you want sliced, 185-195F will do.

If you want authenic eastern NC style Hog, splash it with a little Scott's Q sauce after its pulled. Its vinegar based, a little hot and tangy so go easy with it. I know some yankees don't like vinegar based but us Rednecks love it!.......www.scottsbarbecuesauce.com and 1-800-734-sauce.

Welp, its time for me to fire the pit and get ready to smoke a couple really nice Hog tenderloins that my friend Ned, the Hog farmer, layed on me.

Enjoy.....
__________________
Smoke 'em if ya got 'em
NCGuy68 is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 10:39 AM   #14
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

The only sauce I ever use on pulled pork has four ingredients. Distilled vinegar, cayenne, salt and lemon slices.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is offline   Reply With Quote


Unread 09-16-2012, 10:43 AM   #15
willbird
Full Fledged Farker
 
Join Date: 06-30-12
Location: MOntpelier,OH
Downloads: 0
Uploads: 0
Default

We are aiming for pulled pork :-).

I'll have to remember to get some of that sauce :-). I had a friend from I think GA or maybe AL ?? He asked me "ya'al like GRITS ??" and I asked him if Waffle house grits were a good example ?? He said "Hell NO Willbird"...so I said my answer was "maybe" hehe :-).

IMHO when you enter the true "south" every breakfast combo at any sit down restaurant has grits :-). I am told the locals WATCH you, if you add butter and salt and pepper they will not harm you....but if you add OTHER things...your day might get ugly ;-O. :-) So I stick with salt, pepper, and butter in the grits :-).

I love malt vinegar on fish and chips, wife puts it in green beans.
willbird is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:56 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts