Weekend Trials & Tribulations(with Pron)

[TeamRMS]

Since i am still learning the whole smoking/smoker ordeal i decided to try my hand at pulled pork. Picked up 2- 7 pound pork shoulder from sams the other day. Rubbed with a combination of Rendezvous/Famous Daves seasonings. Smoked @ 250 deg for about 10.5 hours pulled off @ 195 deg and let rest for a bit, then pulled the meat. I have to say it was awesome!!! Had good bark and the flavor and juiciness was amazing.

Sunday i canned about 40 quarts of homemade salsa, so i decided to make pulled pork tacos for supper. Also while i was canning on sunday it was such a gorgeous day out i decided to fire up the smoker again and threw on a couple fatties i stuffed with cream cheese, green pepper, jalapeno and shredded cheddar. Rubbed with the same mixture as pulled pork. I overstuffed one of the fatties and learned what happens when you do this, it exploded :doh:. The other one came out perfect.

Here are the pics, sorry for the carrpiness of the pics my camera is goofed up. Thanks for looking.

 

[gtr]

Nice work! It doesn't get much better than pulled pork.

 

[bigabyte]

Great looking pork and fatties!:thumb: Too bad about the blowout.

 

[Big George's BBQ]

That looks Great Love the Tacos

 

[cowgirl]

Everything looks great!! Love the taco too!

 

[Downtown Smokeout]

Nice job!! I haven't tried stuffing fatties yet. What was the tipping point as far as filling? I'd like to avoid the same fate.

 

[Black Dog BBQ]

Nice job! The tacos look nice. The pork looks great too.

 

[TeamRMS]

Nice job!! I haven't tried stuffing fatties yet. What was the tipping point as far as filling? I'd like to avoid the same fate.

Im still learning at this so i may be off base, but the tipping point in my case was i struggled sealing the roll up. I finally got it sealed but it would nver seal up the way the other roll did. I think alot of it depends on how much meat you are using to wich if i would have had a tad more meat i think it would have been fine.

 

[TeamRMS]

Thanks for all the compliments, i appreciate it. That was the first time i have ever had pulled pork tacos. They were so good, especially with the salsa that we made.

 

[Dustin D]

Man the pics from this weekend make me sad.

My Pits in the Shop....and I only have one

 

[martyleach]

Pulled pork is just so good and it makes everybody happy. Great job! I'm guessing your fattie blowout made a bit of a mess....

 

[TeamRMS]

Pulled pork is just so good and it makes everybody happy. Great job! I'm guessing your fattie blowout made a bit of a mess....

Thanks, Yea it was a bit of a mess, i had it on foil but it still got all over the place lol.

 

[Alan in Ga]

Good looking food there.... Great job:thumb:

 

[Big Jim BBQ]

Grub looks Great. I wanted to see the "Exploded" fattie.

 

[BRBBQ]

Looking good:clap2:

 

[TeamRMS]

Grub looks Great. I wanted to see the "Exploded" fattie.

Its kind of hard to see, but in the last pic i posted in the background u can see the reminents of the eploded fattie. Basically the whole top of the fattie came off so it was kind of like a fattie bowl :becky: with melted gooey goodness.

 

[aquablue22]

Your officially addicted! Everything looks great! Thanks for sharing.

 

[codger]

A good job on the cook. A blown fatty still eats good.

 

[Mister Bob]

Everything looks delicious!

 

[Mad About Que]

what i've seen done, not that i have ever done it.. :-D, is not having the sausage spread thin enough.. i use a gallon zip lock to size the roll.. i put in 1.5#s of sausage and smush (technical chef'n word) it until its the size of the bag. then i cut down the sides of the bag. stuff the crap out of them and roll. i try and get at least 1.5 rolls, no filling in the last 1/2 of the sausage.. using the plastic, roll it tight. then i roll it in plastic wrap and twist the ends to make sort of a hot dog looking thing. toss that in the fridge. then its a 7 strip wide bacon weave.. easy, consitant sizes... which means conistant cook times.. nice..

Nice job!! I haven't tried stuffing fatties yet. What was the tipping point as far as filling? I'd like to avoid the same fate.