Smoking time again

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Ok, so the footie later on and visitors mean it's an ideal time to break out the smoker, I only hope I haven't over-reached myself....

When I upload the photos you'll see what I mean.....

― Porkpie (porkpie), Sunday, 25 June 2006 10:11 (twenty years ago)

see what I mean?
http://static.flickr.com/67/174428254_929efacbed.jpg

― Porkpie (porkpie), Sunday, 25 June 2006 10:24 (twenty years ago)

it's huge! so Vic cut the ribs out
http://static.flickr.com/51/174428255_68cebe9e4a.jpg

― Porkpie (porkpie), Sunday, 25 June 2006 10:25 (twenty years ago)

and now it looks much better for smoking
http://static.flickr.com/56/174428256_92954a35b2.jpg

― Porkpie (porkpie), Sunday, 25 June 2006 10:25 (twenty years ago)

especially once it's sprinkled in Stubbs' rub:
http://static.flickr.com/72/174428257_be68904f47.jpg

― Porkpie (porkpie), Sunday, 25 June 2006 10:26 (twenty years ago)

it's been in there an hour and a half so far at about 250 farenheit, should be ready in about 6 hours time..... must be about time to start drinking.

― Porkpie (porkpie), Sunday, 25 June 2006 10:27 (twenty years ago)

What wood are you using?

Also (BBQ SNOB ALERT) why don't you make your own rub, ya wimp?

― Colin Meeder (Mert), Sunday, 25 June 2006 12:19 (twenty years ago)

Also what the hell did your butcher call that massive cut, the "hunk o' meat"?

― Colin Meeder (Mert), Sunday, 25 June 2006 12:23 (twenty years ago)

he called it a pork shoulder, plain and simple. Also, omewhat scarily, that was the lean one, the fatty one was rather scary. Total weight was 4.6 kilo!! wiithout ribs probably 3.8 (ie about 8 pounds) a more manageable

I did toy with making my own rub, but so far Stubbs ones have been better than any I've made.

Wood is a mix of Hickory, Cherry and Maple.

I'm going to be eating this thing for a week aren't I?

― Porkpie (porkpie), Sunday, 25 June 2006 13:01 (twenty years ago)

Yes, and I'm envious!

― Jaq (Jaq), Sunday, 25 June 2006 13:10 (twenty years ago)

Incidentally I love the look of yr kitchen!

― Trayce (trayce), Monday, 26 June 2006 01:12 (twenty years ago)

It was a pork shoulder AFTER y'all cut the ribs out -- before, it was approximately 27% of a whole hog. A shoulder like that I'd pull and serve to about 15 people on buns. I'd also mop it at least twice during the six hours or so.

Keep experimenting with rubs -- Steven Raichlin's recipes are great to improvise from. How'd it turn out?

― Colin Meeder (Mert), Monday, 26 June 2006 05:47 (twenty years ago)

it came out pretty damn good, after 9 hours in the smoker though it still wasn't quite right, so we finished it off in the oven wrapped in foil (cheating I know). It was good though and have plenty bags still in the fridge.

Photos to follow tonight....

― Porkpie (porkpie), Monday, 26 June 2006 09:23 (twenty years ago)

here's the continued photo love story, we did ribs too, they came out rather well:
http://static.flickr.com/72/175657803_827f28dfc3.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:31 (twenty years ago)

then we took the meat out of the oven and rested it a while (probably not long enough but we were hungy):

http://static.flickr.com/54/175657804_c647401db6.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:32 (twenty years ago)

we had beans too - they cooked for about 4 hours, so went from watery to unctuous:
http://static.flickr.com/65/175657805_f9ecefda86.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:33 (twenty years ago)

Here's us pulling the pork:
http://static.flickr.com/75/175657807_c62a7c0bd4.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:33 (twenty years ago)

and a big pile of meat :)
http://static.flickr.com/68/175657808_4db6937afc.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:34 (twenty years ago)

and we did the meat 3 ways - with a simple vinegar/chilli sauce, a proper Dr Pepper based BBQ sauce (my opwn recipe Ciolin will be pleased to hear) and just plain:
http://static.flickr.com/48/175657810_f7d91cf727.jpg

― Porkpie (porkpie), Monday, 26 June 2006 18:35 (twenty years ago)

and sammidges were made!!:
http://static.flickr.com/47/175658769_00e645862c.jpg

I just had a couple of cold sandwiches (had pork for lunch too, oh dear) with just Louisiana hot sauce and slices of sweet onion - they may be the best way it's been eaten so far!!!

― Porkpie (porkpie), Monday, 26 June 2006 18:36 (twenty years ago)

god my typing is awful - small keys, fat fingers :(

― Porkpie (porkpie), Monday, 26 June 2006 18:37 (twenty years ago)

oh, and I meant to say earlier - Thanks Trayce, it's tiny and the storage is woeful (plus no freezer !!!) but it is a nice place to work as you can just make three steps and get to every point in it so everything's handy.

― Porkpie (porkpie), Monday, 26 June 2006 18:42 (twenty years ago)

Looks good -- the meat itself looks terrific, nice and moist, especially after the trip in the oven. The sandwiches are gorgeous. Time in an oven is perfectly legit if you're using a water smoker, especially for the ribs, 'cause water smokers won't give you much of a crust. 9 hours doesn't strike me as all that long given the mongo huey chunk of meat you have -- plan for ten or twelve next time and you'll be able to skip the oven trip for the pulled pork.

― Colin Meeder (Mert), Monday, 26 June 2006 20:53 (twenty years ago)

Oh for christ's sake, you've got me craving pork and it's only half seven in the morning. Clearly there must be butties for breakfast (all looks fantastic - exceedingly jealous).

― Matt (Matt), Tuesday, 27 June 2006 05:33 (twenty years ago)

yep, I just made 6 pork and hot sauce cobs for lunch, and there's still a whopping great pile of meat (and solidified nummy fat) in the fridge :)

― Porkpie (porkpie), Tuesday, 27 June 2006 05:57 (twenty years ago)

just to add, only 2 of the cobs are for me, 2 are for Vic and 2 for a colleague, hem hem

― Porkpie (porkpie), Tuesday, 27 June 2006 05:58 (twenty years ago)

i am jealous.

what's your BBQ sauce recipe?

― Fritz Wollner (Fritz), Thursday, 29 June 2006 12:22 (twenty years ago)

There's a problem there...... can't quite remember, but I'll have a go

― Porkpie (porkpie), Thursday, 29 June 2006 13:13 (twenty years ago)

Vicky's comment about smoked haddock had me wondering - have you tried smoking any fish? I'd like to try it but don't think I can keep the grill setup cool enough.

― Jaq (Jaq), Thursday, 29 June 2006 13:36 (twenty years ago)

try putting wood shavings in the bottom of a wok, arranging a lattice of chopsticks in it and sitting the fish on top of that

― Matt (Matt), Thursday, 29 June 2006 13:59 (twenty years ago)

we've smoked rum-cured sides of salmon on there, yes, and they're amazingly good :)

― Porkpie (porkpie), Thursday, 29 June 2006 14:40 (twenty years ago)

Yeah, smoking salmon is easy and you don't need that cool a grill -- just smoke it warm for about 20 minutes. The tricky part is the timing on the cure, actually.

― Colin Meeder (Mert), Thursday, 29 June 2006 15:03 (twenty years ago)

no measurements for bbq sauce, but.....

fried sweet onion, garlic in fat from 4 rashers of fried bacon.

added sliced chilli.

then added:
crumbled bay leaf or two
glass of Dr Pepper allowed to go flat
chilli flakes
cider vinegar
tomato ketchup
some smoky tequila based hot sauce to add the smokiness

I think that was it, I never remember though.

I let that reduice down very gently for 2 hours and then strained.

― Porkpie (porkpie), Thursday, 29 June 2006 19:31 (twenty years ago)

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