What's for Dinner?
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
Made pulled pork yesterday, holy shit! was just as good as I wanted. Stupidly I used a pork loin, it's too good of a cut(waste of money). Basically use that or a pork shoulder, throw it in a slow cooker(big crock pot). Dump one to two cans of root beer in the pot, cut up your meat a bit, doesn't matter how much. Cook on low for 6-8 hrs. I did it for 7 hours, added 1/2 a cup of bbq sauce to the pot, mixed and shredded the pork with a fork and cooked for one more hour.
I use sweet baby rays, sweet bbq sauce.
It's was amazing.
I use sweet baby rays, sweet bbq sauce.
It's was amazing.
I'm doing a pork butt/Boston butt tomorrow but since it supposed to rain I was going to possibly do it in the oven, now I guess I'll try your way. Sounds a lot easier and we're having root beer beans already, so seems fitting. Hopefully it dosent rain though
Chad that looks amazing
Joined: Jan 2005
Posts: 92,747
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From: ShitsBurgh
Had crap on my stove, so decided to steam my broccoli outside on the burner while I cooked my pork chops, worked pretty well. On the broccoli instead of butter, I drizzled a little EVOO, some garlic powder and a dash of grated parm cheese. For the garlic chili smoked pork chops, I just rubbed them with garlic chili powder
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
Last 2 pics were from today, started drinking at 8 am yesterday when i started the fire and by the time the food was ready at 6 i wasn't in any shape to be taking pics or interneting
I did make an apple cider vinegar based sauce and a tomato based with dijon and a few other things.
you'll need more fuel but you'll be fine. It was about 45-46 for me last weekend
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
First i cut the fat side in like a criss cross cut thingy so that the rub can get in there. You can see the cuts in the first pic. Then i cover the whole thing with mustard to get the rub to stick. I do mustard on just about anything with a rub. You can also use dijon, it won't really change the flavor though. Then a generous portion of my rub. Wrap it up in saran wrap and let it sit over night. remove from fridge 30min-1hr before you put it on the grill. Fat side up towards the heat at 225-250F. This one was right over 8lbs so i let it smoke for 6 hours. i did not open the pit once until it was time to foil. After the 6 hours (first pic above) its internal temp was at 168, good temps to foil at are 165-170. Then i squirted it down with some apple juice to give it that nice glaze look and wrapped it in foil. Back on the grill for 2 more hours then let it rest for 30 min before cutting up.
When it comes to my rubs i don't ever measure. My mood at the time determines how much of what i put in but i always stick to the same spices for butts, briskets and ribs. I use cayenne, paprika, chili powder, garlic powder, onion powder, cracked peppercorn, S&P, sugar, brown sugar, cumin. You can see the difference in this brisket which had more sugars vs my pork butt which had more spices but all the same stuff.
When it comes to my rubs i don't ever measure. My mood at the time determines how much of what i put in but i always stick to the same spices for butts, briskets and ribs. I use cayenne, paprika, chili powder, garlic powder, onion powder, cracked peppercorn, S&P, sugar, brown sugar, cumin. You can see the difference in this brisket which had more sugars vs my pork butt which had more spices but all the same stuff.
Team Owner
Joined: Oct 2003
Posts: 37,701
Likes: 3,897
From: Chicago
I've used this whiskey marinade a couple of times now (once on steak, once on chicken) and I really like it:
1/4 cup whiskey (whatever you like -- I have a bottle of Knob Creek)
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 tsp salt
1 dash Worcestershire sauce
ground black pepper to taste (I use a dash)
Stir it all together and marinate overnight in the fridge.
Anyone have a different whiskey marinade that they like?
1/4 cup whiskey (whatever you like -- I have a bottle of Knob Creek)
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 tsp salt
1 dash Worcestershire sauce
ground black pepper to taste (I use a dash)
Stir it all together and marinate overnight in the fridge.
Anyone have a different whiskey marinade that they like?
I put roasted garlic and sauteed onions in the burger. As well as a little bit of roasted jalapeno, dijon, pesto, and some of the home made kopanisti cheese. Which once I made that Friday night I knew we had to make burgers. It went so perfectly with it. So well I didn't use any mayo or sauce!
Also I think I am just going to start a blog and officially take my nice (now old) camera out of it's box and use it.
I keep posting my photos to facebook. And when it comes down to it it's about all I post on FB. And I don't know about you but I hate people that constantly post the same kind of pics. Food, dogs, cats, cars.... Lol
I keep posting my photos to facebook. And when it comes down to it it's about all I post on FB. And I don't know about you but I hate people that constantly post the same kind of pics. Food, dogs, cats, cars.... Lol
My 1 friend unfriends people whenever they post up pics of food
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
Never done a white BBQ sauce but found a simple recipe for Alabama white sauce that I'm going to try out this weekend. Any of y'all done something like this?
http://bbq.about.com/od/barbecuesauc...r/ble00114.htm
http://bbq.about.com/od/barbecuesauc...r/ble00114.htm
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
Haha, yeah I have my doubts too but we shall see. I've read some that do the sauce then BBQ and add more and then like the one in the link above that only apply it at the end 
I guess this will be an interesting experiment.
I guess this will be an interesting experiment.
Joined: Jan 2005
Posts: 92,747
Likes: 4,679
From: ShitsBurgh
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
The sauce came out pretty good but 3 tablespoons of pepper was a bit much. I put the sauce on with 5 min left. It was good and I would recommend it but I'm gonna try out another "original" recipe that uses horseradish and sugar.
