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The Library => Auburn Culinary Center => Topic started by: AUTailgatingRules on April 20, 2017, 04:22:15 PM
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For those who have had success with you own pulled pork, do you brine the shoulder overnight or just put it on the grill?
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I just inject it with apple juice, rub it down and let it sit overnight in the fridge. Piliteri's "Rub-A-Butt" works well.
Cook it for the first few hours at around 200 uncovered, then wrap it up after pouring some more apple juice over it and let it cook for another 3-5 hours depending on the size.
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What are you cooking it on? I have almost zero experience with the smoking of the meats. I've done quite a few butts, briskets etc. low and slow, indirect heat on The Egg. But, I don't have a true smoker. I'll usually do the overnight brine, but I'm liking what Buzzy does. Inject with apple juice, rub it, soak it and wrap it. Never used apple juice before on something like that. Daddy like!
Speaking of The Egg, they've got a cook book that gives a real unique combination of spices for the rub on beer butt chickens. But you spray them constantly while cooking with a mixture of apple cider, Balsamic vinegar and beer.
I'm getting hungry.
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One or two 8-10 SHOULDER PORK BUTT(s) not purchased at wallmarks. Rub the night before and keep in fridge overnight (I use 2.5 gallon Ziploc bags for this) and place in a pan in case the bags leak. Smoked low and slow (lump charcoal, but I'm not sure if you're using stick burner or not) pre-heat smoker then keep at or around 225 degrees until the internal temperature reaches 200 degrees usually around a 16 hour or more process for me because I don't us a Texas crutch and I'm doing at least two 10-pounders). Pull and wrap in HD foil then wrap a towel over the foil, place in an ice chest to rest for one hour up to about two hours. Then you can open them (it) and allow to cool enough to pull. I use silicone gloves to manage the smoke and, along with bear claws, to pull the meat. Pure heaven, just don't overdo the hickory.
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It doesn't matter how you do it as long as you invite the rest of us!
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It doesn't matter how you do it as long as you invite the rest of us!
I think this really simplifies things. I like it!
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I think this really simplifies things. I like it!
And garlic. Yes garlic.
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And garlic. Yes garlic.
Of course the garlic.
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Brine. Definitely brine.
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So I still throw the question out there. What are you "smoking" it on? A real smoker? Indirect heat on a grill? What? I need technique people. I have needs.
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So I still throw the question out there. What are you "smoking" it on? A real smoker? Indirect heat on a grill? What? I need technique people. I have needs.
Next Door neighbor moved and did not want to take his Primo with him so he gave it to me. I'm just learning how to use it.
http://www.primogrill.com/en-us/products/grills
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Next Door neighbor moved and did not want to take his Primo with him so he gave it to me. I'm just learning how to use it.
http://www.primogrill.com/en-us/products/grills
Okay so, a ceramic grill similar to the Egg. I can give you Egg knowledge but not much more. But I think the conventional wisdom is overnight marinade/brining. No way you can go wrong with that.
Some of you well-versed in the art of actually smoking (Something besides weed...but PM me if you want to talk) meat, please to be posting.
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I tried a butt rub but it stained my underwear.
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Snags likes to Pm guys on message boards about how he treats his meat.
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Snags likes to Pm guys on message boards about how he treats his meat.
Nothing Trumps my meat.
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Nothing Trumps my meat.
Make man meat great again.
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I have the poor man's egg from Lowes. Acorn. Never tried a butt on it but I do have the stone and use it for slower cooking. Thick chops, ribs, chicken and even burgers sometimes. I like the way it slows the cooking time down and makes it more oven like versus direct heat.
I used to have a block pit and rack for butts. Too much work staying with it for 8 hours and turning. But hard to beat that crispy skin.
Mmmmmmmm...I would cut a man over that.
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This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.
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On the Primo you should be able to just set it and forget it. Get that thing up to around 175-200 and just let it cook for about 6-8 hours.
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This is a thread for AUTiger1 to be heavily involved in but apparently he hates us like Dallas.
He's busy working 16 hour shifts and raising youngins.
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He's busy working 16 hour shifts and raising youngins.
Okay, but what's his excuse? You have to get your priorities in order and I do believe a thread about cooking delicious meats should damn well be at the top of the list. Are we not men?
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Okay, but what's his excuse? You have to get your priorities in order and I do believe a thread about cooking delicious meats should damn well be at the top of the list. Are we not men?
Add brown lick-her to the discussion and you'll probably have him hooked.
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Okay, but what's his excuse? You have to get your priorities in order and I do believe a thread about cooking delicious meats should damn well be at the top of the list. Are we not men?
Yeah! Well, I mean....the rest of us are.
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On the Primo you should be able to just set it and forget it. Get that thing up to around 175-200 and just let it cook for about 6-8 hours.
For the cost of a Primo, you should also be able to just lie in your hammock while it brings you an umbrella drink and makes you a snack while you wait until it completes your food order. Unassisted.
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He's busy working 16 hour shifts and raising youngins.
Exactly.......
The Primo comes with smoke plates that you can order that will deflect the heat from the rack and you can dial it in to about 250.
I inject. I use 3 parts Apple Juice to one part Burrbinz, 1/2 cup of brown sugar, a splash or three of apple cider vinegar, 1/2 cup of Wicks and 2 tblspn of Worchester . I mix it all together in a pot, bring to a simmer so the sugar will dissolve and then I put it in a jar and let it sit in the fridge for 24 hours before injecting so everything can meld.
I usually take what is leftover after injecting and boil it so I have a sop mop to use while cooking.
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Exactly.......
The Primo comes with smoke plates that you can order that will deflect the heat from the rack and you can dial it in to about 250.
I inject. I use 3 parts Apple Juice to one part Burrbinz, 1/2 cup of brown sugar, a splash or three of apple cider vinegar, 1/2 cup of Wicks and 2 tblspn of Worchester . I mix it all together in a pot, bring to a simmer so the sugar will dissolve and then I put it in a jar and let it sit in the fridge for 24 hours before injecting so everything can meld.
I usually take what is leftover after injecting and boil it so I have a sop mop to use while cooking.
yes. all of it. well most of it. well yeah all of it.
i have injected with peach nectar, pineapple juice, brown sugar and dark rum.
brine is for the ham bone.
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yes. all of it. well most of it. well yeah all of it.
i have injected with peach nectar, pineapple juice, brown sugar and dark rum.
brine is for the ham bone.
Gonna try that. I have done Peach before but not dark rum. Speaking of, do you know what goes good with rum?
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Exactly.......
The Primo comes with smoke plates that you can order that will deflect the heat from the rack and you can dial it in to about 250.
I inject. I use 3 parts Apple Juice to one part Burrbinz, 1/2 cup of brown sugar, a splash or three of apple cider vinegar, 1/2 cup of Wicks and 2 tblspn of Worchester . I mix it all together in a pot, bring to a simmer so the sugar will dissolve and then I put it in a jar and let it sit in the fridge for 24 hours before injecting so everything can meld.
I usually take what is leftover after injecting and boil it so I have a sop mop to use while cooking.
Can you say that again but slower this time?
But hold on and let me go get a couple of paper towels.
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yes. all of it. well most of it. well yeah all of it.
i have injected with peach nectar, pineapple juice, brown sugar and dark rum.
brine is for the ham bone.
And for that reason...I'm out.
I ain't about to eat nothing you perverts have "injected"!
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For the cost of a Primo, you should also be able to just lie in your hammock while it brings you an umbrella drink and makes you a snack while you wait until it completes your food order. Unassisted.
Key fact. I did not buy a Primo. It was given to me. I'm just trying to make worth the money my neighbor spent 👅
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Gonna try that. I have done Peach before but not dark rum. Speaking of, do you know what goes good with rum?
nekkid women? ...no that is Tequila
lots of boobs? ...no that is Chardonnay
i give up!
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Delicious Coke Product?
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Okay, but what's his excuse? You have to get your priorities in order and I do believe a thread about cooking delicious meats should damn well be at the top of the list. Are we not men?
We are Devo.
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brine is for the ham bone.
or before smoking a Turkey
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What are you cooking it on? I have almost zero experience with the smoking of the meats. I've done quite a few butts, briskets etc. low and slow, indirect heat on The Egg. But, I don't have a true smoker. I'll usually do the overnight brine, but I'm liking what Buzzy does. Inject with apple juice, rub it, soak it and wrap it. Never used apple juice before on something like that. Daddy like!
Speaking of The Egg, they've got a cook book that gives a real unique combination of spices for the rub on beer butt chickens. But you spray them constantly while cooking with a mixture of apple cider, Balsamic vinegar and beer.
I'm getting hungry.
BTW you haven't smoke on the egg, wtf are you doing?
I've had my BGE for less than a month and I have already smoked on it twice. It smokes 100x better and easier than my actual smoker, which is why it is going buh-bye.
You are doing it wrong...again.
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BTW you haven't smoke on the egg, wtf are you doing?
I've had my BGE for less than a month and I have already smoked on it twice. It smokes 100x better and easier than my actual smoker, which is why it is going buh-bye.
You are doing it wrong...again.
His saying : "I've done quite a few butts" is the understatement of the year.
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BTW you haven't smoke on the egg, wtf are you doing?
I've had my BGE for less than a month and I have already smoked on it twice. It smokes 100x better and easier than my actual smoker, which is why it is going buh-bye.
You are doing it wrong...again.
Cut him a break. He's been spending lots of time at his 3rd mansion at rosemary beach this year. It's not easy to haul the egg down there all by himself. And his hired help had left for the day.
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BTW you haven't smoke on the egg, wtf are you doing?
I've had my BGE for less than a month and I have already smoked on it twice. It smokes 100x better and easier than my actual smoker, which is why it is going buh-bye.
You are doing it wrong...again.
Wrong....again. Dude, I've had the BGE for years. I don't call cooking low and slow, "Smoking". I'll add wood chips but I still don't consider that true meat smoking. We did a brisket for 12 hours last weekend. Even a gay man would have said it was the best meat he'd ever put in his mouth.
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I don't call cooking low and slow, "Smoking".
Seriously WTF. You do know this is the #1 principle of smoking.
I don't add smoke chips, you can put a whole log (did I say log, not in the way that you thnk I did) in the bottom and that thing will smoke for hours.
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Seriously WTF. You do know this is the #1 principle of smoking.
I don't add smoke chips, you can put a whole log (did I say log, not in the way that you thnk I did) in the bottom and that thing will smoke for hours.
GF, your words are hurtful. I thought you were talking about smoking cigars while cooking on the Egg. I will not be at the pancake social tonight.
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GF, your words are hurtful. I thought you were talking about smoking cigars while cooking on the Egg. I will not be at the pancake social tonight.
You haven't been at the last 7 we've had.
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Seriously WTF. You do know this is the #1 principle of smoking.
I don't add smoke chips, you can put a whole log (did I say log, not in the way that you thnk I did) in the bottom and that thing will smoke for hours.
Low and slow with some green hickory is the way to go.
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Low and slow with some green hickory is the way to go.
Oh please! What would you know about it? You need to leave the discussion of cooking pork to those of us who have done it a time or two. You have some nerve coming in here and putting in your .02. What do you do for a living anyway?
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Oh please! What would you know about it? You need to leave the discussion of cooking pork to those of us who have done it a time or two. You have some nerve coming in here and putting in your .02. What do you do for a living anyway?
hey someone needs to wash the potatoes before baking.
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hey someone needs to wash the potatoes before baking.
These stadium nachos suck!
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These stadium nachos suck!
They don't even taste like stadium.