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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.


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Unread 02-24-2013, 02:56 AM   #1
This is not your pork!
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Thumbs up 34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]

It has been a slow 'Q'ing start into the new year, it's just too cold and inhospitable outside. But what would a Brethren do without pork, one just can stay away for that long...

So here we are with a nice pork shoulder roast of ~ 9.70 lbs, which my wife prepped with lemon pepper and butcher twine.

Yeah, it's cold and snowing



In need of a little heat



First instinct is to just stay inside and let it be



But the PORK! And two variations of our 'Essence of Q' sauce without ketchup, one normal, one low carb.



It took 3H40 @ ~ 350°F to reach IT 165°F



Foiled in apple juice till IT 203°F, resting in the cooler, and unfoiling for dinner



Recrisped @ max. grill in the oven (it looks just perfect, but honestly it could have been a little crispier)











Heavily reduced sauce w/o ketchup and a good touch of smokiness



And the low carb version for the wife



Greek Yogurt based Coleslaw without Mayonnaise



And more pork



The intended end product: Pulled Pork Sandwiches with Emperor Bun



That was an insanely freaking fantastic meal, the smell, the flavor profile, and lemon pepper, this can really get to you! In your mouth, baby!
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Unread 02-24-2013, 03:07 AM   #2
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What a brilliant post.
I can only think of what that weather is like.
To cook outside in that ,your a gem.
Or a bit stoopid.But that food looks fantastic,
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Unread 02-24-2013, 03:17 AM   #3
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That is a fine looking cook and great pics!
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Unread 02-24-2013, 06:57 AM   #4
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Q: Why do you tie the butt if it is only going to end up as PP anyway?

(not trying to be a wiseacre here either...just wondering)
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Unread 02-24-2013, 07:07 AM   #5
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Default 34th Q: Heavenly Lemon Peppered Butcher Twined Pork Shoulder Roast H&F [w/ pr0n]

Looks great!
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Unread 02-24-2013, 07:12 AM   #6
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That wonderful Q is outdone only by that glorious view!
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Unread 02-24-2013, 09:19 AM   #7
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Quote:
Originally Posted by jamus34 View Post
Q: Why do you tie the butt if it is only going to end up as PP anyway?
It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...
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Unread 02-24-2013, 09:25 AM   #8
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Fine post sir! Looks great!!!
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Unread 02-24-2013, 09:28 AM   #9
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Wonderful looking pork. I would settle for chewing the twine from it.
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Unread 02-24-2013, 09:50 AM   #10
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I'm still shivering from looking at the first pic BRRrrrrrrrrrrr. Those samiches look Porktasticily Pork-a-licious.
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Unread 02-24-2013, 10:58 AM   #11
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Quote:
Originally Posted by This is not your pork! View Post
It's not a butt, but an Austrian Style Pork Shoulder Roast without Bone without Speck. Without tying it looks like a nice piece of meat from one side, but like a meat explosion from the other side. So without twining it will fall apart when put onto the grate, and that resulted in the meat drying out quickly, as previous cooks without twining have shown. It's a nasty trade-off, either maximized surface for bark but in danger of drying out, or a compact piece of meat with less bark but super juicy. Wife decided for the latter...
Thanks for the info!

I just recently stepped into a new role at work where I am purchasing raw material for our finished goods production (beef, pork and poultry) and it amazes me how much I have learned in the past 6 months or so. Even beyond some of the cuts the variations from one ethnic group to the next on the prep of the same type of cut can be staggering (and extremely tasty).
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Unread 02-24-2013, 11:05 AM   #12
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Phabulous!
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Unread 02-24-2013, 11:23 AM   #13
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Yum.
Thank you for explaining that cut of meat. Twine makes alot of sense! I am still learning how cuts of meat differ by location.
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Unread 02-24-2013, 12:05 PM   #14
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Excellence at its best!
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Unread 02-24-2013, 12:08 PM   #15
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That looks great. I understand the craziness, I cook in that weather all winter long........
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