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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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02-12-2014, 09:42 PM | #1 |
Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada
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Shredded Rib Sammich And Some Hurry-Up Jerk Pork
Had the day off and no real plan for bbq till about 10.30am when I headed over to the grocery store with vague plans of chicken. Did ribs yesterday so chicken seemed like a good idea....till nothing really struck me in the poultry section. The pork section however had butts on sale and a boneless one had a nice money muscle that was calling to me. So without my customary 2-3 day dry rub option for jerk I went with a wet store bought version put out by the folks at Walkerswood:
It is okay but my dry rub is beauty. I put it in a marinade container that came with my vacuum sealer and covered it with about 6 tbsp of the paste and some coarse salt then sucked the air out. It was in the fridge for about 40 minutes and on the counter for about 1.5 hrs before hitting the WSM at 275f or so. No water in the pan just foiled fire bricks. Crust formed at about 3 hours very nice and water went in the pan and spritzing with water/apple juice began every now and again. The WSM is new to me a month ago and I am still tinkering with it. Temps ran from 260f to 280f at the end with the majority of the cook happening around 270f. Had a bunch of chine bone shred from yesterdays cook so my lunch today was some Teague's Hot mixed with cider vinegar and Tiger Sauce and the shred: On a soft burger bun toasted: The butt cooked for about 8 hours the maverick read 192f when I pulled it...it is 2f over when tested in boiling water. Right now the butt is foiled and toweled. I left it uncovered for about 10 minutes so as not to steam it too much when foiled. Can't wait to cut into this sucker...haven't excersised my cooks rights with this one at all yet: After I eat I'll add a money shot. |
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02-12-2014, 09:47 PM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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That sammie looks great. Can't wait to see the butt shredded .
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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02-12-2014, 09:58 PM | #3 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Nice looking cook for a man without a plan !
That's an beautiful butt there.
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55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
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02-12-2014, 10:17 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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That looks fantastic... i know what you mean, i use a dry all the time. Islandspice has some incredible jerk rubs and sauces.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-12-2014, 10:20 PM | #5 |
Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada
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I don't take it that far in temp. Tried it and didn't like it as much. The way they cooked it where I went in Jamaica was close to this:
In my limited experience doing jerk pork the last year or so somewhere around 188-192f is where you want to be....juicy: Not as good as the pit joints down in Jamaica and not as good as I have done on the cheap offset but for my first go on the WSM with a jerk product that marinated for 2 hours.....very good I say. Served with some real fine orange Scotch Bonnet sauce: Gonna have to do my dry rub jerk real soon as the taste of this is mighty fine. Alot less work this WSM is than my New Braunfels cheapo. |
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02-12-2014, 10:25 PM | #6 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Wow. Looks awesome. I REALLY need to try jerk.
__________________
Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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02-13-2014, 03:51 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Oh yeah!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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02-13-2014, 04:19 AM | #8 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Good looking pork.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-13-2014, 07:14 AM | #9 |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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Great looking food.
It's nice to see I'm not the only crazy Canadian 'Queing throughout the winter.
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1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser. |
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02-13-2014, 07:38 AM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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That looks really good. Have always wanted to try jerk pork. Care to share any details on your dry jerk rub?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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02-13-2014, 07:46 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I would hit that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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02-13-2014, 09:07 AM | #12 |
On the road to being a farker
Join Date: 10-20-13
Location: gardner, fl
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Looks pretty tasty to me!
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UDS, Custom reverse flow patio Weber Smokey Joe Concrete block whole hog pit |
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02-13-2014, 09:23 AM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks fantastic!!
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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/ |
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02-13-2014, 08:37 PM | #14 | |
Full Fledged Farker
Join Date: 01-20-13
Location: London Ontario Canada
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Quote:
whole allspice berries ground fresh in a mortar and pestle cinnamon cloves ground in mortar and pestle nutmeg peppercorns ground in mortar and pestle garlic granulated onion dehydrated and ground in mortar and pestle salt chipolte powder scotch bonnet or habanero powder...not too much here smallish amount of paprika thyme Rub into chicken or pork and let sit in the fridge for 2 days on the chicken and 3 on the pork. When I get around to doing a proper jerk cook I'll detail the cook and do some measurements. Last edited by Oldhoss; 02-13-2014 at 09:35 PM.. |
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02-13-2014, 09:27 PM | #15 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Looks very tasty!!!
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