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View Full Version : Pork Practice Pron - Practice Makes Perfect!


Mister Bob
04-01-2012, 08:31 PM
I started with a 9.7 pound bone in Boston Butt

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86001.jpg

Trimmed and injected.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86007.jpg

In the bag with the marinade and into the refrigerator for 6 hours.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86008.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86009.jpg

Patted dry, rubbed and wrapped in plastic, then back into the refrigerator for another 6 hours.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86010.jpg

Into the UDS running at 275.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86013.jpg

About 5 hours later, IT is at 165

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86014.jpg

Into the foil with some peach nectar and back into the cooker

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86018.jpg

When the IT reaches 195, I vented for 5 minutes then wrapped it back up and put it into the Cambro. I rested it for about 3 hours (until dinnertime). Here's how it looked when it came out.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86019.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86020.jpg

First I practiced a competition style presentation.

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86021.jpg

Then it was time to eat! I think I have my flavors and tenderness dialed in, everything was great. I served the pork with sweet potato biscuits and coleslaw with corn, black beans and some Cajun Seasoning mixed in. Enjoy!

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86022.jpghttp://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86023.jpg

Caseyjoenz
04-01-2012, 08:34 PM
Looks great! Great pron!

speers90
04-01-2012, 08:35 PM
Thanks for all the great comp information that you have shared on this board and on your website. It is greatly appreciated from a soon to be first timer!

colonel00
04-01-2012, 08:44 PM
Ya know, reading the thread title I was coming in here to point out that practice doesn't make perfect but rather perfect practice makes perfect. However, after seeing your post, I stand corrected. This truly was perfect practice. :hungry:

The Cosmic Pig
04-01-2012, 08:45 PM
Beautiful, Mister Bob! And X 5 what ^ said! :thumb:

The Cosmic Pig
04-01-2012, 08:47 PM
Thanks for all the great comp information that you have shared on this board and on your website. It is greatly appreciated from a soon to be first timer!


Beautiful, Mister Bob! And X 5 what ^ said! :thumb: (This is what my first post was supposed to reference! You got to be quick on the draw around here!)

Golden Toad BBQ
04-01-2012, 08:51 PM
Looks awesome! :thumb:

Toad

Contracted Cookers
04-01-2012, 09:04 PM
nice presentation . looks like sliced mm is dry or a little over cooked chunks look great

Mister Bob
04-01-2012, 09:27 PM
nice presentation . looks like sliced mm is dry or a little over cooked chunks look great

Thanks! Honestly, the money muscle was plenty moist to start out and definitely not overcooked. Quite a bit of time passed between the comp presentation and the slices getting on the dinner plate, and getting the rest of the food in the plate and photographed. I didn't feel like going out to the trailer to get my spritzer, so what you see is what I got. There were no complaints to be sure!

Frank Grimes
04-01-2012, 09:32 PM
Looks great, thanks for the walk through. I would ask what you injected it with, but I assume that's a competition secret.

criffaaa1
04-01-2012, 10:31 PM
holy fark that there looks great.

mytmouz
04-01-2012, 11:41 PM
Very nice!

Phrasty
04-01-2012, 11:54 PM
Wow Bob... Awesome looking grub there brother!

Cheers

tortaboy
04-02-2012, 12:00 AM
Beautiful Mr. Bob.

Can you taste the peach nectar flavor when done?

Boshizzle
04-02-2012, 12:13 AM
Very nice! Did you know that Abraham Lincoln's parents had a barbecue at their wedding and served peach syrup mixed with honey to go with it?

gtr
04-02-2012, 12:13 AM
You really do yer stuff right! Once again, beautiful work all around. Love your posts! :clap2:

NorthwestBBQ
04-02-2012, 12:22 AM
You should compete!

http://i894.photobucket.com/albums/ac150/Bobsarno/Pork%20Practice%20Two/PorkPracticeTwo86021.jpg

Phubar
04-02-2012, 04:05 AM
You're the Master Mr.Bob!

Clayfish
04-02-2012, 05:22 AM
Excellent food and Pron!

Hugo
04-02-2012, 05:29 AM
just had lunch and now I'm hungry again, thanks!

bigabyte
04-02-2012, 07:15 AM
Looks great!:hungry:

Mister Bob
04-02-2012, 10:46 AM
Looks great, thanks for the walk through. I would ask what you injected it with, but I assume that's a competition secret.

Actually, it was a mixture of Stubbs Pork Marinade and peach nectar.

Beautiful Mr. Bob.

Can you taste the peach nectar flavor when done?

The peach flavor definitely came through. It was in the injection, marinade, and I even mixed a little with the sauce/glaze.

Very nice! Did you know that Abraham Lincoln's parents had a barbecue at their wedding and served peach syrup mixed with honey to go with it?

Interesting, I didn't know that. I do know that I like the way peach and pork go together!