Posted by TFG on July 3rd, 2005
In honor of the dancing pig, I’m smoking not one, but two pork shoulders today…one for me, and one for the hands. The Yakman is smoking pork ribs down by the river, too. My BBQ man just called and he’s got a smoker full of ribs, sausage, and shoulder. Why, it’s a veritable pig-out here in the Land of Beef.
Started at 9:30; charcoal, with pecan logs for the smoke; one has Cajun seasoning and one is nekkid:
The 3-Hour Update; I’m cooking these a little hotter (220° - 240°) than my last one — I didn’t think it was as ‘pullable’ as it should be:
The 7-Hour Update: dang near black on the outside from the smoke; this is where I usually wrap them in foil for the final 2-3 hours of cooking, and I think I’ll just do one of them to see how big a difference there might be:
El Smoke-o Finito, or the 9-Hour update: had a spike in temp, up to 300°, for some reason…good hardwood coals, I guess. It shouldn’t hurt either one. Now they sit for 30-60 minutes, then it’s pulling time:
(I ripped a small bite off the nekkid one…muy delicioso.)
Almost Eating Time Update: one down, one to go. The dogs will definitely eat well tonight, too. Damn, it’s a lot of work shredding a 9 lb. pork shoulder. Fattening, too…it’s impossible to do it with out stealing a nibble now and then. It’s my conclusion that rubs are pointless — I can’t taste a lick of Cajun in there. I reckon brining and/or injection is the way to go. I’d love to have one of these with a good krazee Texas Habanero Fire-Mouth. Next weekend, maybe.
(Note the margarita cup in the background. heh heh Carolina ain’t got nothing like that.)
Well, I’m cheating…I put the second one in the fridge for tomorrow. 1 hour in a 200° oven and it’s solid. Just too tired. My dogs are barking and my head hurts from 80 trips up and down the hill in this heat:
(that was at 6:20 in the PM…theoretically cooling down time, right?)
This entry was posted on Sunday, July 3rd, 2005 at 10:02 am and is filed under Food.
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July 3rd, 2005 at 10:22 am
All that and Willie’s 32nd Picnic, with can’t miss people such as Billy Joe Shaver and Ray Wylie Hubbard.
On XM-12 at noon, EST.
Happy Fourth, TFG!
–Ken–
July 3rd, 2005 at 11:06 am
XM’s mail-o-gram said it’s Willie today, but the website says it’s tomorrow. And the stuff that’s on there now is definitely not Willie-like.
Nuts.
But now, I’ve got something else to look forward to.
–Ken–
July 3rd, 2005 at 11:44 am
I keep putting off the XM buy. I love their X-Country channel. Better’n an iPod, if you ask me…
July 3rd, 2005 at 4:05 pm
I’ve got both, but if I had to part with one, the iPod would have a new home. That XM-13; man, there’s pickin’, fiddlin’, steel guitars, and even the occasional yodel.
Good stuff, that.
And man is that “other white meat” lookin’ good!
–Ken–
July 3rd, 2005 at 4:19 pm
mmmmmmmm smoked pig.
July 3rd, 2005 at 6:48 pm
mmmmmm… we got big ol’ thick pork chops tonite, really good, but not nearly as photogenic, to say nothing about the process of gettin’ em ready to eat.
–Ken–
July 4th, 2005 at 7:09 am
104 you must have had you thermostater in the shade, plus haw dare you parade us pig this way. you make us dance, if that’s not enough you slice us up and roast our sweet littles asses. You Swine.
July 4th, 2005 at 3:17 pm
damn, those look good. great to see you back, sir.
July 5th, 2005 at 12:12 pm
Ummm…thanks for taking care of e. coast boyzzz..
July 5th, 2005 at 4:49 pm
Man. That’s some fine lookin’ pig! Well done.
July 6th, 2005 at 3:15 pm
Almost time to go home and I see all that mouth-watering meat. Hope it tasted as good as it looks.
July 26th, 2005 at 9:01 am
Lookin at all that tasty pork brings out the “hunter-gatherer” in me, as soon as it cools down we need to shoot a hog!