8 hours and the bone slid right out. Time to pull some pork!
The Thin Blue Smoke thread VIII- BBQ at the B&B
- Thread starter Jim
- Start date
Nice.
How is yours coming Aaron
Not the best pork roast I've done but good. Under seasoned. It really needed one more hour...wife was hungry. Pretty good smoke ring though. Turned them into some quesadillas.
Looks like I missed a big day of BBQ.
Excellent work everyone.
Excellent work everyone.
Fajitas coming soon. 
You better hurry, rain maybe be headed your way. We got a nice down pour this evening with rumblings all around.
...put some hot sauce on there for us Owen.
It sprinkled just enough to be miserable.
Dang, that is a fine looking board.
simon1
Self Ignored by Vista
What board?
^^^ What he said.
I forgot to take pictures, but I thought I'd throw this in here anyway -- I grilled some boneless chicken thighs last night. I marinated them in Stubb's Green Chili marinade. That were fantastic! The marinade has a good green chili flavor, slightly sweet (a little heavy on the salt, but that's typical of pre-made marinades.)
The sweetness helped the chicken caramelize nicely in the short time it took to cook and although the green chili flavor faded a bit during the cook, it was still very nice and something a little unusual.
The sweetness helped the chicken caramelize nicely in the short time it took to cook and although the green chili flavor faded a bit during the cook, it was still very nice and something a little unusual.
Monday was my first attempt at a smoked pork butt. I mashed together a few recipes so I could use my gas grill and oven because those are the tools I have. I hope I don't get stung up for it. 
http://www.barbellsandbellinis.com/2013/09/smoked-boston-butt-on-gas-grill.html
http://www.101cookingfortwo.com/pulled-pork-on-gas-grill-not-that-hard/
http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html#communityReviews
Pork Butt smoked with some foil packets of apple & hickory wood chips to 150F, just before wrapping in foil and moving to the oven.
Pulled from the oven and foil...
and pulled.
http://www.barbellsandbellinis.com/2013/09/smoked-boston-butt-on-gas-grill.html
http://www.101cookingfortwo.com/pulled-pork-on-gas-grill-not-that-hard/
http://www.foodnetwork.com/recipes/alton-brown/barbecue-pork-butt-recipe.html#communityReviews
Pork Butt smoked with some foil packets of apple & hickory wood chips to 150F, just before wrapping in foil and moving to the oven.
Pulled from the oven and foil...
and pulled.
Last edited:
simon1
Self Ignored by Vista
OMG...that looks great!
You sure this is your first one?
What rub did you use?
You sure this is your first one?
What rub did you use?
[MENTION=7330]Intrigued[/MENTION]
You did it right. Apply smoke until your satisfied with the bark and look. Transfer to oven for finish. I know you've been watching us, glad you made the attempt. I know it was delicious because you cooked it.
You did it right. Apply smoke until your satisfied with the bark and look. Transfer to oven for finish. I know you've been watching us, glad you made the attempt. I know it was delicious because you cooked it.
As with most of what I do, it was a carefully followed recipe.
I started with a rub of..... 8T drk. brown sugar, 2T sea salt, 1T season salt, 2t ground Chipotle Chile, 1t black pepper, 1t onion powder, 1t garlic powder....
When I tasted it, I thought it might be too hot for my husbands taste, so I added another half recipe of everything but the Chipotle Chile... I put about 2/3rds. of the rub on the pork butt the night before and wrapped it up in plastic wrap. The next morning I decided to play around with the remaining rub by adding 1t ground cinnamon, 1t ground ginger, 1/2t allspice, 1t ground cumin. I put that rub on when I sat the pork butt out 1 hour before I put it on the grill. It actually came out pretty darn good.
simon1
Self Ignored by Vista
It does look pretty darn good...you sure you don't have ancestors from Texas?
My dads' family were from Oklahoma. He was born in Hugo.
Similar threads
