American Style BBQ - Pulled Pork - Picture Diary.

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

  1. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    11,162
    Location:
    The Shire, Sydney
    apparently pellets are pretty good, but not as good as charcoal and smoking chips, according to posts in here - https://forums.overclockers.com.au/threads/the-smokers-thread.1203739/
     
    GTR27 likes this.
  2. Stooge007

    Stooge007 Member

    Joined:
    Aug 22, 2006
    Messages:
    11,162
    Location:
    The Shire, Sydney
    pulled pork for sure, though it takes a lot of time

    very forgiving with temperature fluctuations
     
    GTR27 likes this.
  3. Squatting_Tiger

    Squatting_Tiger Member

    Joined:
    Mar 29, 2004
    Messages:
    5,527
    Location:
    5064
    I'd recommend doing something like a slow cooked pork scotch / neck. Not too big, plenty of room for error... and pulled pork... cant go wrong! Google a methos called "snake method 2x1", it is a way of stacking your briquettes like dominoes around the kettle, and lighting one end letting the lit beads to 'fall' on to the unlit beads. What you want is 250f (120c) for the entire cook.
     
  4. jpw007

    jpw007 Member

    Joined:
    Nov 23, 2008
    Messages:
    4,870
    Location:
    Melbourne
    Do you use coals for regular bbq'ing?

    I grew up with bbqs being cooked on gas but the big flat plates and never open grills. Got myself a small webber gas and absolutely love it and cooks amazing especially compared to what i grew up with.

    Have done a spit a few times years ago in sydney and the charcoal just cant be beaten flavour wise for sure, but im ignorant to charcoal cooking largely so wonder how user friendly it is for your typical bbq? (We cook on the bbq a couple times a week so wonder how much of a hassle charcoal is for that...especially since im not too great at getting them started and it seems to take me ages lol)
     
  5. josh1990

    josh1990 Member

    Joined:
    Mar 18, 2014
    Messages:
    1,387
    Location:
    Albury, NSW
    Managed to grab some firebrand cheap at $15/10kg - looking forward to giving them a go
     
  6. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,235
    Location:
    Canberra
    i've learned that if your charcoal is old, it gathers moisture and is a bitch to start. brand new from the packet and it's easy as pie.
     
  7. Squatting_Tiger

    Squatting_Tiger Member

    Joined:
    Mar 29, 2004
    Messages:
    5,527
    Location:
    5064
    Get a charcoal chimney, first go everytime, alway wait till coals are ashed over before spreading
     
    GTR27 likes this.
  8. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,235
    Location:
    Canberra
    ahhh so mine is a 1992 master touch and it's meant to have a thermometer but it's missing. interesting.
     
  9. Squatting_Tiger

    Squatting_Tiger Member

    Joined:
    Mar 29, 2004
    Messages:
    5,527
    Location:
    5064
    Should be able to get a spare from Weber warehouse. What colour MT?
     
  10. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,235
    Location:
    Canberra
    black. i need a new cover for it too, there's holes in it, the snails won't like it!
     
  11. GTR27

    GTR27 Member

    Joined:
    Aug 16, 2002
    Messages:
    9,525
    Location:
    Brisbane
    Its a black one. Was my grandad's. Showing lots of signs of wear and it lives outdoors, but still cooks. Baskets are pretty much fucked now, they would float away in the breeze if I picked them up

    100%. I dont even own a gas bbq - coal all the time! NOTHING beats the flavour!

    This ^^^^ x a million. Getting a chimney was the single best thing i did to work out how to light it quick. 4 x fire lighters under a full chimney and its lit in 15 mins.

    Coal cooks sausages indirect heat perfect. Crispy skin, but juicy inside.

    I probably cook twice a week on my weber!
     
    Squatting_Tiger likes this.
  12. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,235
    Location:
    Canberra
    So this has turned into 1kg of brisket, 2.5kg of beef ribs and a second Weber stolen from my mum...
     
  13. mmBax

    mmBax Member

    Joined:
    Oct 26, 2011
    Messages:
    3,272
    What have you been cooking on coals? If you've done any roasts I'd just be doing the same thing + smoke wood.

    Easy quick things are some good sausages over smoke, chicken wings, chicken thighs. Basically anything that you'd normally roast over coals.

    If you've got a heap more time you could probably look at getting some beef ribs, may not be ideal depending on how many people are coming to the house warming. Big old chunk of pork shoulder goes a long way for tacos if you dish out a heap of wraps and salads/salsas.

    Could do a giant mac and cheese up to go with other things.

    Could smoke some queso dip that's all the rage at the moment.
     
  14. Hater

    Hater Member

    Joined:
    Nov 19, 2012
    Messages:
    5,235
    Location:
    Canberra
    I did the pork belly (3kg) and the beef fibs (3kg)

    I had to finish them off in the oven as I didn't get my coals up to temp :(

    For a first go though, even with oven to get them finished, they were soooo good...

    ...

    ...

    Or so i'm told. Everything was demolished well before I got a bite.

    I have a tortilla press so doing the tortillas over coals on one Weber and then the shoulder on the other sounds like a summertime plan!
     
    Stooge007 likes this.

Share This Page

Advertisement: