American Style BBQ - Pulled Pork - Picture Diary. - Page 24

scon · 29th January 2012, 9:55 AM

How'd the bear claws or whatever they're called go sgtraven? Better than pulling with a few forks?

AzonIc · 29th January 2012, 10:10 AM

Cooked this again yesterday; 8 hours for a 1.5kg peice at about 120 - 130degrees but it just did not pull apart at all; it was more like a roast and lots of sinew? through it.

I'm pretty sure I got the same style cut as the previous time but it was a different butcher (this time in Adelaide Central Markets as im pretty sure the last butcher over charged me for my 'special order') who said it was a shoulder cut; not a picnic cut though.

Thoughts? I've got a photo of the cut before cooking..

sgtraven · 29th January 2012, 6:39 PM

Quote:

Originally Posted by scon

How'd the bear claws or whatever they're called go sgtraven? Better than pulling with a few forks?

bear claws were fantastic!
the pork was maybe 5-10f off what i wanted to pull it at (was goinf for 185-190) but it was FANTASTIC!!!!

hosh0 · 29th January 2012, 6:41 PM

Quote:

Originally Posted by AzonIc

Cooked this again yesterday; 8 hours for a 1.5kg peice at about 120 - 130degrees but it just did not pull apart at all; it was more like a roast and lots of sinew? through it.

I'm pretty sure I got the same style cut as the previous time but it was a different butcher (this time in Adelaide Central Markets as im pretty sure the last butcher over charged me for my 'special order') who said it was a shoulder cut; not a picnic cut though.

Thoughts? I've got a photo of the cut before cooking..

That's a little high for such small cut isn't it?

I cooked a 4.xx kg piece for 13 hours @ roughly 100-110. Fell apart nearly on it's own!

sgtraven · 29th January 2012, 7:03 PM

Quote:

Originally Posted by hosh0

That's a little high for such small cut isn't it?

I cooked a 4.xx kg piece for 13 hours @ roughly 100-110. Fell apart nearly on it's own!

agreed, a little high, a little fast.

the bigger the piece the slower it comes to temp allowing the collagen to go to gelatin.

AzonIc · 29th January 2012, 8:44 PM

ok - will try lower and slower next time, cheers

Mr DOHC · 9th February 2012, 3:59 PM

Quote:

Originally Posted by sgtraven

Blue smoke gill would have the be the place of choice around brisvegas

im going here on saturday night

http://www.urbanspoon.com/r/337/1360...e-BBQ-New-Farm

menu:

AEKaBeer · 9th February 2012, 4:03 PM

They need that place in Melbourne, we have great food here but bugger all BBQ places.

ditch_101 · 10th February 2012, 6:58 AM

Quote:

Originally Posted by AEKaBeer

They need that place in Melbourne, we have great food here but bugger all BBQ places.

Quoted for truth.

Raolin · 10th February 2012, 9:16 AM

Haha, I was there last night

That's an old menu though, new one is a bit different.

Mr DOHC · 10th February 2012, 10:07 AM

Quote:

Originally Posted by Raolin

Haha, I was there last night

That's an old menu though, new one is a bit different.

please tell me they had the pulled pork plate still?

mtoti · 10th February 2012, 10:13 AM

Quote:

Originally Posted by Mr DOHC

im going here on saturday night

http://www.urbanspoon.com/r/337/1360...e-BBQ-New-Farm

menu:

image

Try the beef ribs they are awesome. Avoid the pork belly like the plague (awful).

sgtraven · 11th February 2012, 1:45 PM

almost done

Pork/Beef Cook - So Far So Good by Brett Robinson, on Flickr

Mr DOHC · 11th February 2012, 1:51 PM

Quote:

Originally Posted by sgtraven

almost done

image
Pork/Beef Cook - So Far So Good by Brett Robinson, on Flickr

pm me your addy, i'll bring the rum

sha · 12th February 2012, 12:29 PM

I had great plans of posting a full log of this cook today, however since I was up at 5:00 am preparing I couldn't be arsed. Here are some half time pictures.

Pork on the Gas Weber

Ribs on the Weber Kettle

29th January 2012, 9:55 AM	#346
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	How'd the bear claws or whatever they're called go sgtraven? Better than pulling with a few forks? __________________ 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?!

29th January 2012, 10:10 AM	#347
AzonIc Member Join Date: Jan 2002 Location: Sydney Posts: 1,168	Cooked this again yesterday; 8 hours for a 1.5kg peice at about 120 - 130degrees but it just did not pull apart at all; it was more like a roast and lots of sinew? through it. I'm pretty sure I got the same style cut as the previous time but it was a different butcher (this time in Adelaide Central Markets as im pretty sure the last butcher over charged me for my 'special order') who said it was a shoulder cut; not a picnic cut though. Thoughts? I've got a photo of the cut before cooking.. __________________ OCAU Underwater Photography Appreciation thread

29th January 2012, 8:44 PM	#351
AzonIc Member Join Date: Jan 2002 Location: Sydney Posts: 1,168	ok - will try lower and slower next time, cheers __________________ OCAU Underwater Photography Appreciation thread

9th February 2012, 4:03 PM	#353
AEKaBeer Member Join Date: Dec 2003 Location: Essendon Posts: 3,254	They need that place in Melbourne, we have great food here but bugger all BBQ places. __________________ FX-8350 @4.4Ghz, 16GB RipJawX, ASUS 990FX SabreTooth R2, TR Silver Arrow, Gigabyte HD7970OC+GTX650(physx), U2410, AntecTitan, 120GB Vertex3, 240GB Crucial M4, Seagate1.5TB, X-fi HD, Silverstone 850w 720BE 1.8Ghz@1.0v, 8GB, Gigabyte 790GDS4H, lianli pc60, antec TP650, 640GB WD Black, 2x Seagate1.5TB, Hitachi 5K3000 3TB, Audigy2ZS

10th February 2012, 9:16 AM	#355
Raolin Member Join Date: Apr 2008 Location: Brisbane Posts: 367	Haha, I was there last night That's an old menu though, new one is a bit different. __________________ "To throw away the pen and pad and simply be the poem" - Saul Williams Folding - Last.fm

11th February 2012, 1:45 PM	#358
sgtraven Member Join Date: Sep 2004 Location: Vic, Kew Posts: 2,762	almost done Pork/Beef Cook - So Far So Good by Brett Robinson, on Flickr __________________ Beaver of the Aussie Pitmasters Forum