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Pulled Pork from the dutch Pulled Pork night
Noskos and Phubar said it all. A dutch pulled pork night. Here my pictures. It was the maiden voyage of my new WSM.
http://www.brambbq.nl/components/com...1247202226.jpg I used Steven Raichlen Lone star rub supplemented with fresly grounded really hot pepper (dried madam Jeanette) http://www.brambbq.nl/components/com...1215894447.jpg http://www.brambbq.nl/components/com...1333537455.jpg http://www.brambbq.nl/components/com...1405439989.jpg http://www.brambbq.nl/components/com...1364296884.jpg |
Your meat is heavier than mine.:-D
Did the Madame Jeanette gave a good flavour to the pork? |
It looks fantastic!!
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Job well done Bram! It was fun, we'll have to do it again soon!
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Looks mighty good from here!
Newbie Question: Does the hot pepper make the pulled pork hot? Or just the bark? |
Another good reason to visit The Netherlands. Good job.
I find that usually, if you pull or chop the bark into the finished product the flavor evens out in the dish, but won't be strong. I personally usually reserve the bark and only mix a little in with my pork. IMHO the rub doesn't really move into the meat far enough to flavor the inside of the butt. |
Great looking eats my friend!
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Looks just right!:cool:
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Good lookin' pork there. I will often use a strong rub if I am mixing it all together. But, people sensitive to heat can still pick it out and whine.
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Thank you guys. The peppers did not give the PP a hot spice taste. The next time i spend more time to make a good BBQ sauce instead of a special rub. IMHO this rub taste mostly the same as any other rub. I think the 15 hours of smoking is the reason of that.
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