Jason Posted July 7, 2012 Report Share Posted July 7, 2012 Started in a brine consisting of: 6 cups of water 49 grams kosher salt 8 grams brown sugar at 3pm. At 8:30 took it out of the brine. Made an injection consisting of: 1/4 cup of the brine 1/4 cup of apple cider 2 tbsp cider vinegar 1 tbsp molases 1 tsp worchestershire sauce Injected several locations on the shoulder. Meat before rub: [img]http://img443.imageshack.us/img443/7951/meat.jpg[/img] After injecting rubbed. Rub recipe: 1/4 cup paprika 1/4 cup light brown sugar 1/4 cup granulated garlic 1 tbsp black pepper 1 tbsp onion powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp smoked paprika 3/4 tsp cayenne pepper 1/2 tsp allspice The rubbed meat (it's redder than the pic looks, reflection from the flash): [img]http://img209.imageshack.us/img209/1039/rubbedmeat.jpg[/img] In the refrigerator until 3am. Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 Out of the fridge after sitting in the rub overnight: [IMG]http://img440.imageshack.us/img440/9033/overnight.jpg[/IMG] Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 Into the smoker at 4:55 am. Link to comment Share on other sites More sharing options...
CincyInDC Posted July 7, 2012 Report Share Posted July 7, 2012 both "halves" of the shoulder or just one? Still have the bone in it? How much was it per pound? Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 [quote name='CincyInDC' timestamp='1341656042' post='1138078'] both "halves" of the shoulder or just one? Still have the bone in it? How much was it per pound? [/quote] It's a 7.5 pound bone in Boston butt. Total price was $15.23.Just made a mop sauce: 2 cloves of roughly chopped garlic 1 sliced large sweet onion 1 sliced large jalapeño pepper 3 dried chopped chili peppers 1 tsp kosher salt 1 tsp brown sugar A couple pinches of the leftover rub 2 cups apple cider 1 cup cider vinegar 1/3 cup water The mop sauce will sit in the fridge to let the flavors mingle for a couple of hours. Link to comment Share on other sites More sharing options...
CincyInDC Posted July 7, 2012 Report Share Posted July 7, 2012 sounds really good. I don't have the facilities to smoke anything, so I have to be satisfied with a crock pot and liquid smoke. A friend of mine uses her pressure cooker. Perhaps sacrilege, but any port in a storm I say. Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 [quote name='CincyInDC' timestamp='1341660397' post='1138081'] sounds really good. I don't have the facilities to smoke anything, so I have to be satisfied with a crock pot and liquid smoke. A friend of mine uses her pressure cooker. Perhaps sacrilege, but any port in a storm I say. [/quote] I've made bbq in a crockpot before. Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 After 4 hours in the smoker: [IMG]http://img62.imageshack.us/img62/1116/img0220fg.jpg[/IMG] Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 After 9 hours in the smoker. Lost a little of the bark. [IMG]http://img821.imageshack.us/img821/6254/9hours.jpg[/IMG] Link to comment Share on other sites More sharing options...
|Bunghole| Posted July 7, 2012 Report Share Posted July 7, 2012 [quote name='CincyInDC' timestamp='1341660397' post='1138081'] I don't have the facilities to smoke anything [/quote] Isn't Germany pretty close to Amsterdam? Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2012 Author Report Share Posted July 7, 2012 It's done now. Resting in a cooler covered with a couple of towels. Will post 2 more pics when it's done. Link to comment Share on other sites More sharing options...
Jason Posted July 8, 2012 Author Report Share Posted July 8, 2012 The last 2 picture qualities aren't great, but here they are: Done: [IMG]http://img12.imageshack.us/img12/5009/porkdone.jpg[/IMG] Pulled: [IMG]http://img209.imageshack.us/img209/8052/pulled.jpg[/IMG] Link to comment Share on other sites More sharing options...
Jason Posted July 8, 2012 Author Report Share Posted July 8, 2012 One last pic that is a little better. [IMG]http://img805.imageshack.us/img805/7752/betterk.jpg[/IMG] Plans for the pork this week: 1 more meal of sandwiches. Making nachos. Barbecue'd spaghetti (this is awesome!) Link to comment Share on other sites More sharing options...
|Bunghole| Posted July 8, 2012 Report Share Posted July 8, 2012 Dude, I have to give it up to you. I like my grill and all, but you are my liege, Jarl, King and Master. Will you adopt an adult child? Link to comment Share on other sites More sharing options...
Tigris Posted July 8, 2012 Report Share Posted July 8, 2012 [quote name='Bunghole' timestamp='1341722123' post='1138163'] Dude, I have to give it up to you. I like my grill and all, but you are my liege, Jarl, King and Master. Will you adopt an adult child? [/quote] Jarl... that's from Skyrim. Link to comment Share on other sites More sharing options...
|Bunghole| Posted July 8, 2012 Report Share Posted July 8, 2012 [quote name='Tigris' timestamp='1341722783' post='1138166'] Jarl... that's from Skyrim. [/quote] It sure is Norgisgaard. Link to comment Share on other sites More sharing options...
T-Dub Posted July 8, 2012 Report Share Posted July 8, 2012 [quote name='CincyInDC' timestamp='1341660397' post='1138081'] sounds really good. I don't have the facilities to smoke anything [/quote] Get ya one of these. [img]http://i.walmartimages.com/i/p/00/78/97/92/22/0078979222424_500X500.jpg[/img] here's a little better pic for scale: [img]http://img.orbitbid.com/2012/01/26/JTS%202-2%20420.JPG[/img] Char-Griller Portable. It's really a sidecar that comes with legs.. Too small for a 7.5lb cut, but I've done a 3lb brisket & all sorts of other stuff with good results. It hardly takes up any space at all, less than 2' in any dimension. It's not [i]that[/i] portable - weighs just under 40lbs & is built like a tank. There's a sliding drawer for coals & vents at either end, so it's pretty easy to keep it at temp for hours. $50 at Rural King. Link to comment Share on other sites More sharing options...
|Bunghole| Posted July 8, 2012 Report Share Posted July 8, 2012 [quote name='T-Dub' timestamp='1341771175' post='1138198'] Get ya one of these. [img]http://i.walmartimages.com/i/p/00/78/97/92/22/0078979222424_500X500.jpg[/img] here's a little better pic for scale: [img]http://img.orbitbid.com/2012/01/26/JTS%202-2%20420.JPG[/img] Char-Griller Portable. It's really a sidecar that comes with legs.. Too small for a 7.5lb cut, but I've done a 3lb brisket & all sorts of other stuff with good results. It hardly takes up any space at all, less than 2' in any dimension. It's not [i]that[/i] portable - weighs just under 40lbs & is built like a tank. There's a sliding drawer for coals & vents at either end, so it's pretty easy to keep it at temp for hours. $50 at Rural King. [/quote] How do you smoke dope in one of those? Link to comment Share on other sites More sharing options...
T-Dub Posted July 8, 2012 Report Share Posted July 8, 2012 [quote name='Bunghole' timestamp='1341790349' post='1138303'] How do you smoke dope in one of those? [/quote] You can fit your whole head in there, dude. Link to comment Share on other sites More sharing options...
Jason Posted July 10, 2012 Author Report Share Posted July 10, 2012 Made barbecued spaghetti for dinner tonight. Recipe: Start the spaghetti water and add salt Finely chop: 1 medium bell pepper (I used yellow - the original recipe calls for green) 1 medium red onion 3 to 5 cloves of garlic to taste. Roughly chop 1.5 pounds (estimate) of pulled pork. Pre-heat a sauté pan over medium high heat. Add enough olive oil (not extra virgin) to lightly cover the bottom of the pan and reduce to medium heat. Add in the chopped pepper, cook stirring for 2 minutes. Add the chopped onion and cook for 8 minutes. Add salt and pepper to taste and a pinch of the left over BBQ rub. When the onion has been in for 7 minutes add in the chopped garlic. By now the spaghetti water should be boiling. Add in 2 to 3 servings of spaghetti. Cook for the minimum time on the packet instructions. Add in the pulled pork and cook for 5 minutes. Add in 1 bottle of your favorite BBQ sauce. (I used the 280 gram bottle of Montgomery Inn). Stir constantly and cook until the spaghetti is done. Drain the spaghetti and add, along with a couple of ounces of the spaghetti water, to the pan of meat and and sauce and cook for another minute. Remove from heat and serve. [IMG]http://desmond.imageshack.us/Himg99/scaled.php?server=99&filename=bbqsp.jpg&res=landing[/IMG] Link to comment Share on other sites More sharing options...
Bengals1181 Posted September 2, 2013 Report Share Posted September 2, 2013 Josh Kirkendall @CincyJungle18m Epic. RT @endorphin84: @CincyJungle it's not merch but take a look at my homemade smoker. pic.twitter.com/GyNi6RmqDo Link to comment Share on other sites More sharing options...
Jason Posted September 2, 2013 Author Report Share Posted September 2, 2013 I may have to see if I can find some enamel paint in orange and do something like that. Making ribs today, BTW. They are almost done. Link to comment Share on other sites More sharing options...
Rumble In the Jungle Posted September 2, 2013 Report Share Posted September 2, 2013 You need to convert to Islam and quit eating swine :p Link to comment Share on other sites More sharing options...
CincyInDC Posted September 2, 2013 Report Share Posted September 2, 2013 You need to convert to Islam and quit eating swine :P WRONG. incidentally, we have a bunch of guys from Dubai visiting our office this week. They are customers of ours and we are "wining and dining" them while they are in Munich. Let me be frank here...it's difficult in Germany to wine and dine people who 1) don't drink and 2) don't eat pork. Just sayin'... I never get tired of this song. Link to comment Share on other sites More sharing options...
eva4ben-gal Posted September 2, 2013 Report Share Posted September 2, 2013 You need to convert to Islam and quit eating swine :p You should give the swine a chance, it's safe, you won't get a disease like you might have when those rules were invented. it's like a mix between beef and chicken and it's glorious. Link to comment Share on other sites More sharing options...
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