American Style BBQ - Pulled Pork - Picture Diary.

scon · 30th April 2011, 11:30 AM

Ok. Had my weber for a while now after picking it up off the side of the road and I've wanted to try some slow slow cooking in it for quite some time and today's the day. The thing I'm trying is pulled pork and I just put it on at 11:00am - it should take somewhere between 7 and 9 hours to cook. I'm using heat beads instead of the charcoal that I usually use because I find the coal to burn too hot and quickly for my liking (it may be the particular coal I'm using) the beads i'm using are 70% coal though so it's not too bad. I've also added some hickory chips for some real smoke flavour. The spices that I've used in my spice rub are:

Dried Garlic/Cayenne/Pepper/Chilli
Brown Sugar/Cumin and salt mix/Paprika

And I've tried to make all that match up with the picture of the spices so you know which is which. Anyways... I'll start with the pictures - this should get updated throughout the day.

Spice Mix by sc0n, on Flickr

About 4kg of Glorious Pork Shoulder by sc0n, on Flickr

Hickory Woodchips for Smoky Goodness by sc0n, on Flickr

Now to keep it at this temp for 9 hours by sc0n, on Flickr

pugsley · 30th April 2011, 12:29 PM

Hmm 9 hours to get to Canberra.

whole shoulder? Or did you get someone to cut you up a boston butt?

scon · 30th April 2011, 12:40 PM

Yeah, asked the Butcher to cut me up a Boston Butt. Looks pretty much like what I was expecting so I think he did a good job. Struggling with the temperatures though... it's burning a little hot - maybe 20c higher than it should be.

looktall · 30th April 2011, 1:01 PM

Quote:

Originally Posted by scon

it's burning a little hot - maybe 20c higher than it should be.

maybe you need to adjust your vents a little?
don't have them wide open?

RETARD · 30th April 2011, 1:04 PM

magnificent!
how do you go about keeping the fire burning for that long?
i presume you have to keep adding coals. I was under the opinion that the coals let off a gas/vapour so i never tried long & slow cooking in the weber.
Is there a way around this?

Cant wait to see the results - its something i've wanted to do for a very long time but just couldn't get my head around the coal thing.

bl4ck32 · 30th April 2011, 1:07 PM

you ash over coals outside the weber then add them as needed.

Keep a spray bottle handy to spray the coals down a little to drop the temps

scon · 30th April 2011, 1:08 PM

I had them mostly closed... didn't want the fire to go right out. It seems to have settled down now to about 260F/125C which is better. Everythings pretty much closed up - trying a new way of having the coals so you don't have to keep adding them as you go, the Minion Method, which I learnt about here.

Almost time for a peek and some more photos!

Edit: Spray bottle is a fantastic idea. The addition of the hickory chips at the beginning was cooling it down each time I did it but now as mentioned earlier, it seems to have settled down.

Oppressa · 30th April 2011, 1:13 PM

Mmm pulled pork sandwiches!

Was at an American restaurant in Neutral Bay, Sydney a few years ago and was still hungry after my main meal so ordered a pulled pork sandwich for 'dessert'. Soooo freaking good. With coleslaw on the sandwich too OMG!

Big Trev · 30th April 2011, 1:13 PM

Subscribed!

Can't wait to see what this comes out like.

scon · 30th April 2011, 1:22 PM

About 2.5 hours in by sc0n, on Flickr

Oppressa · 30th April 2011, 1:46 PM

You're just cruel!

scon · 30th April 2011, 3:29 PM

Woo! 1/2 way there!

Halfway there! by sc0n, on Flickr

Quan-Time · 30th April 2011, 3:47 PM

wow thats really good lookin !

PS: i hate you.

Active Snail · 30th April 2011, 4:05 PM

Looks succulent scon, im jealous!

JugV2 · 30th April 2011, 4:16 PM

Quote:

Originally Posted by RETARD

I was under the opinion that the coals let off a gas/vapour so i never tried long & slow cooking in the weber.
Is there a way around this?

It's only the ignition source that emits vapour - a rather unpleasant smell, and you let it burn off for a good half hour or so before you add any food.

30th April 2011, 11:30 AM	#1
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	American Style BBQ - Pulled Pork - Picture Diary. Ok. Had my weber for a while now after picking it up off the side of the road and I've wanted to try some slow slow cooking in it for quite some time and today's the day. The thing I'm trying is pulled pork and I just put it on at 11:00am - it should take somewhere between 7 and 9 hours to cook. I'm using heat beads instead of the charcoal that I usually use because I find the coal to burn too hot and quickly for my liking (it may be the particular coal I'm using) the beads i'm using are 70% coal though so it's not too bad. I've also added some hickory chips for some real smoke flavour. The spices that I've used in my spice rub are: Dried Garlic/Cayenne/Pepper/Chilli Brown Sugar/Cumin and salt mix/Paprika And I've tried to make all that match up with the picture of the spices so you know which is which. Anyways... I'll start with the pictures - this should get updated throughout the day. Spice Mix by sc0n, on Flickr About 4kg of Glorious Pork Shoulder by sc0n, on Flickr Hickory Woodchips for Smoky Goodness by sc0n, on Flickr Now to keep it at this temp for 9 hours by sc0n, on Flickr __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?! Last edited by scon; 30th April 2011 at 3:31 PM.

30th April 2011, 12:40 PM	#3
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Yeah, asked the Butcher to cut me up a Boston Butt. Looks pretty much like what I was expecting so I think he did a good job. Struggling with the temperatures though... it's burning a little hot - maybe 20c higher than it should be. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

30th April 2011, 1:04 PM	#5
RETARD Member Join Date: Aug 2001 Location: Croydon, Adelaide Posts: 3,006	magnificent! how do you go about keeping the fire burning for that long? i presume you have to keep adding coals. I was under the opinion that the coals let off a gas/vapour so i never tried long & slow cooking in the weber. Is there a way around this? Cant wait to see the results - its something i've wanted to do for a very long time but just couldn't get my head around the coal thing. __________________ HUNGRYinc coming soon ... Official Brand Ambassador - Bulla Cream & 4 Ingredients iGP Manager Series

30th April 2011, 1:07 PM	#6
bl4ck32 Member Join Date: Aug 2005 Location: adlaide Posts: 4,345	you ash over coals outside the weber then add them as needed. Keep a spray bottle handy to spray the coals down a little to drop the temps __________________ C:\ C:\dos C:\dos\run run\dos\run

30th April 2011, 1:08 PM	#7
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	I had them mostly closed... didn't want the fire to go right out. It seems to have settled down now to about 260F/125C which is better. Everythings pretty much closed up - trying a new way of having the coals so you don't have to keep adding them as you go, the Minion Method, which I learnt about here. Almost time for a peek and some more photos! Edit: Spray bottle is a fantastic idea. The addition of the hickory chips at the beginning was cooling it down each time I did it but now as mentioned earlier, it seems to have settled down. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

30th April 2011, 1:13 PM	#8
Oppressa Member Join Date: Jun 2004 Location: Sydney Posts: 4,905	Mmm pulled pork sandwiches! Was at an American restaurant in Neutral Bay, Sydney a few years ago and was still hungry after my main meal so ordered a pulled pork sandwich for 'dessert'. Soooo freaking good. With coleslaw on the sandwich too OMG! __________________ Sydney On Sunday (café review site). 1971 Beetle Resto thread and progress gallery Main: Cooler Master Elite 342, i7 3930K, Corsair H80, Rampage IV GENE, Corsair 4x4Gb 2133Mhz DDR3 Dominator GT, 5870, OCZ Vertex 3 MAX IOPS 120Gb, 1Tb Western Digital Green, 2 x Pioneer DVR-212 HTPC: Silverstone SST-GD01S-MXR, i3 540, Scythe Big Shuriken, ASRock H55M-GE, 2 x 2Gb DDR3 1333, 7Tb of storage, Pioneer Bluray BDR-206

30th April 2011, 1:13 PM	#9
Big Trev Member Join Date: Dec 2004 Location: Melbourne 3195 Posts: 1,769	Subscribed! Can't wait to see what this comes out like. __________________ Children are our future, but unfortunately we can't pick which ones.

30th April 2011, 1:22 PM	#10
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	About 2.5 hours in by sc0n, on Flickr __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?! Last edited by scon; 30th April 2011 at 3:31 PM.

30th April 2011, 1:46 PM	#11
Oppressa Member Join Date: Jun 2004 Location: Sydney Posts: 4,905	You're just cruel! __________________ Sydney On Sunday (café review site). 1971 Beetle Resto thread and progress gallery Main: Cooler Master Elite 342, i7 3930K, Corsair H80, Rampage IV GENE, Corsair 4x4Gb 2133Mhz DDR3 Dominator GT, 5870, OCZ Vertex 3 MAX IOPS 120Gb, 1Tb Western Digital Green, 2 x Pioneer DVR-212 HTPC: Silverstone SST-GD01S-MXR, i3 540, Scythe Big Shuriken, ASRock H55M-GE, 2 x 2Gb DDR3 1333, 7Tb of storage, Pioneer Bluray BDR-206

30th April 2011, 3:29 PM	#12
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	Woo! 1/2 way there! Halfway there! by sc0n, on Flickr __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

30th April 2011, 3:47 PM	#13
Quan-Time Member Join Date: Feb 2002 Location: Radelaide. Posts: 1,364	wow thats really good lookin ! PS: i hate you. __________________ ----------------------------------------- Damn TLA's, They Confuse everyone!. ----------------------------------------- Laptop Lover ! Linux user - Ubuntu Lucid x64