American Style BBQ - Pulled Pork - Picture Diary.

Discussion in 'Geek Recipes' started by scon, Apr 30, 2011.

  1. scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    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.
     
    Last edited: Apr 30, 2011
  2. pugsley

    pugsley Member

    Joined:
    Jul 22, 2002
    Messages:
    7,602
    Location:
    North of Brisvegas!
    Hmm 9 hours to get to Canberra. :p

    whole shoulder? Or did you get someone to cut you up a boston butt?
     
  3. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    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.
     
  4. looktall

    looktall Working Class Doughnut

    Joined:
    Sep 17, 2001
    Messages:
    26,589
    maybe you need to adjust your vents a little?
    don't have them wide open?
     
  5. RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    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.
     
  6. bl4ck32

    bl4ck32 Member

    Joined:
    Aug 3, 2005
    Messages:
    4,522
    Location:
    local
    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
     
  7. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    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.
     
  8. Oppressa

    Oppressa Member

    Joined:
    Jun 5, 2004
    Messages:
    5,573
    Location:
    Sydney
    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!
     
  9. Big Trev

    Big Trev Member

    Joined:
    Dec 7, 2004
    Messages:
    1,760
    Location:
    Melbourne
    Subscribed! :thumbup:
    Can't wait to see what this comes out like.
     
  10. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    Last edited: Apr 30, 2011
  11. Oppressa

    Oppressa Member

    Joined:
    Jun 5, 2004
    Messages:
    5,573
    Location:
    Sydney
    You're just cruel! :upset:
     
  12. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
  13. Quan-Time

    Quan-Time Member

    Joined:
    Feb 27, 2002
    Messages:
    2,664
    Location:
    Radelaide.
    wow thats really good lookin !

    PS: i hate you.
     
  14. Active Snail

    Active Snail Member

    Joined:
    Aug 17, 2005
    Messages:
    3,325
    Location:
    Murwillumbah NSW
    Looks succulent scon, im jealous!
     
  15. JugV2

    JugV2 Member

    Joined:
    Jan 16, 2007
    Messages:
    6,088
    Location:
    Darwin
    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.
     
  16. RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    good info thanks for that

    gonna have a great bark on it when its done.
    Look forward to seeing that gorgeous smoke ring
     
  17. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    Ok. 5:48, has been in now for 7 hours - coals are still going strong which I'm stoked about. Internal temperature is 73C - which is a bit over what you'd normally cook a normal roast to, but pulled pork needs to get to 87 or so. Cook you bastard cook! Ah well... I'm also making loads of chicken wings so they should tide us over until the main meal is ready.

    [​IMG]
    75% done by sc0n, on Flickr​
     
  18. RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    want a quick easy recipe for a spicy bbq dipping sauce whilst you wait?

    EDIT: this thread is making me feel like a lazy mofo - so much so that ive had to make herb bread to compensate for my small food e-wang :upset:
     
    Last edited: Apr 30, 2011
  19. OP
    OP
    scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    Absolutely! What's the sauce?
     
  20. RETARD

    RETARD Member

    Joined:
    Aug 9, 2001
    Messages:
    4,048
    Location:
    Adelaide
    how could you say no lol
    perhaps times this by 3 or 4 to fit the quantities you will need.
    of course you can replace ketchup with sauce
    thyme with any herb you have
    even tabasco with sweet chilli
    but sticking as close as you can will reveal the best flavour imo
    mmmm that pork is making me hungry :thumbup:
    it is sweet also so perhaps add a bit more tabasco if you like it more spicy:)

    Ingredients:
    • 1/8 cup ketchup
    • 1/8 BBQ sauce & a splash of Worcestershire
    • 3 tablespoons cider or white malt vinegar
    • 2-3 teaspoons packed brown sugar
    • 1 clove finely chopped garlic
    • 1/8 teaspoon dried thyme
    • few dashes Tabasco sauce
    • 1/4 teaspoon ground black pepper

    EDIT - oops!
    try throwing it all in a frypan and cook for 5 to 6 minutes over medium heat to desire thickness
    pull your pork and dip away my friend

     
    Last edited: Apr 30, 2011

Share This Page

Advertisement: