BBQ Brethren "Pulled" Throwdown!

[gtr]

You cook stuff??? :noidea:

Is pouring milk on cereal considered cooking?

 

[SmokinAussie]

^^ Only if you add bacon....:becky:

 

[gtr]

^^^does it have to be cooked?

 

[deguerre]

^^^^^ No, but it helps if YOU'RE baked...

 

[Kathy's Smokin']

I've been thinking about this one a few days and have an idea I like. Especially the last part where I Deguerre it with a finish I read in one of his posts last year.

 

[Happy Hapgood]

Is pouring milk on cereal considered cooking?

That's about all I know how to do. If your washin' machine breaks I can fix it but I do not know how to use one.

LuzziAnn does the prep and dishes. I just smoke and take pic's. Lucky Girl!

We're in on this one but alot of pullin' involved....

 

[deguerre]

I've been thinking about this one a few days and have an idea I like. Especially the last part where I Deguerre it with a finish I read in one of his posts last year.

Wait. I actually cooked something?

 

[colonel00]

Wait. I actually cooked something?

Dunno, does mixing some vinegar with mustard seed and cabbage count as cooking?

 

[Kathy's Smokin']

Dunno, does mixing some vinegar with mustard seed and cabbage count as cooking?

Pretty close and I will say no more.

 

[SmokinAussie]

I've got some Duck... but I didn't smoke it!

Dang!

 

[Kathy's Smokin']

Quack.

I made a great breakfast while my mom was visiting. We were out of eggs so I came up with something else -- potato chunks and duck skin fried in duck fat with warmed up smoked lamb. Mmmmmm. Great way to start a day of hard work.

 

[FamilyManBBQ]

Pepper Stoutless Beef Sammies (Root Beer Beef)

All the pepper stout beef threads lately got us hungry for some of our own.

Wanted to go down a different path this time around. Used some Henry Weinhards root beer in place of the stout. The kids love "root beer in the bottle" so I figured I'd make 'em happy with some "Root Beer Beef."

My youngest, Max (he's almost 3), gathered the ingredients. Here's what we brought home from the store...where, by the way, we said "hi" to every living soul (gotta work on that whole not talking to strangers thing). We've already seasoned the 2.5# chukie with montreal steak at this point...

Max then helped get the KBB from the bag to the smoker joe...

After an hour over oak and cherry chunks...

The peppers, onions, mushrooms, garlic, beef base and root beer into the DO..

After the first hour of cooking the DO went on bottom rack of mini, under the chuck roast.

Then after another hour, the chuckie went into the pool with everything else. Stayed in there until it probed tender.

Chuckie getting ready for a short rest before it's pulled...

After pulling...

The pulled beef went back into the DO to stay warm until dinner. Served the beef on potato buns topped with bread and butter pickles (added a great texture to the sammie). Served with some roasted sweet potatoes and onions and some more Henry's...(This is the entry pic).

"Root Beer Beef" was some good stuff!! Not a huge difference from when we make it with our standard Black Butte Porter. We did decide that I should've toasted the buns...next time.

 

[buccaneer]

We purchased a big lump of pork somewhere in the region of a Boston Butt, and we made a rub from scratch because there are no rubs for sale within a 4 hour jet ride.
No slather, we applied the rub 2 hours before cooking and we applied it direct to the pork.

Next, we fired up the BSKeg and got it over some hickory and let the magic begin.

TFO had caught the spirit of the novelty of the event for me and armed me with sufficient supplies...what a woman!

In case anything went pair shape

We were covered all ways

Oaxaca Salsa to get blended, I used some pork fat from the trim and heated it till it melted, then fried up garlic and smoked chilies from a few summers ago, just until they darkened.I also used cilantro(fresh) and a few other seasonings and blended it up into a tomatillo based heavenly spicy salsa

Blended up and ready to eat

The pork came off looking pretty good for my second time, I cannot complain about the tenderness, texture or taste so voila

Silky soft smokey pork!

No way am I wasting that pork skin, and we have a new favorite way to make taco's in our house! :heh:

This is my official entry and money shot please:redface:

Cracklin to make a slender woman weep!:heh:

Our Pulled Pork taco will forever get repeated!

 

[Al Czervik]

Two stellar entries FMBBQ and Buccs! :thumb:

I'd stuff myself silly with both and then want more. :becky:

 

[SmokinAussie]

Wholly Cow!!!! I'm really impressed with those 2 entries! Hopefully more to come... but I'm sitting this one out!

Cheers!

Bill

 

[Kathy's Smokin']

Chuckie getting ready for a short rest before it's pulled...

Beautiful photos, brother. I love this young smoker in training. The steak looks fantastically delicious as does the finished sammie. Good work :thumb: .

 

[Kathy's Smokin']

Silky soft smokey pork!

I love what you have in that blender and I wish I could taste it. The pulled pork looks like heaven and that last cracklin' shot made me weep wanting it.

 

[Kathy's Smokin']

With the above delicious looking pron to motivate me I'm heading out to ready and rub my pork shoulder for an overnight smoke tonight.

 

[Kathy's Smokin']

Chimney is lit and spread on a big bed of coal. Now it's my turn to get lit. :mrgreen: Slowly, though, still have to find tune the vents to temperature.

 

[Kathy's Smokin']

It's snowing on my cook. :roll: