|
Roll Call: Puff Puff Blow 9.0 (12/15/2009) (pg. 4)
|
View this Thread in Original format
| chinamon |
| quote: | Originally posted by The Ear
Told you to remind me.
Here ya go:
You'll need a pork shoulder & you can get small (about 2lbs or so) pork shoulder roasts at No Frills for about $5. I think the company is called legacy meats. These usually give you about 7 or 8 good sized pulled pork sandwiches.
Step 1:
Make your spice rub using whatever flavours you like. Go easy on the salt, as pork is inherently salty.
I usually go with some cumin, smoked paprika, onion pwder, garlic powder, ground oregano, cayenne pepper, ground chipotle pepper, black pepper, and a bit of salt. Either use a spice grinder or mortar & pestle to gind it/mix it all up so that every bit of the rub carries an even flavour. This mix about gives you a nice smokey/sweet taste.
Rub that on the meat all over & let it sit if you can because it gives it a better flavour, but you can fire it straight into the oven & it still comes out fine.
Step 2:
Turn on the oven to 275 & let it come up to temp.
Step 3:
Put the roast into whatever vessel you like, and add about a cm of water to the bottom of it to make sure the drippings don't burn. I use a small dutch oven with a tight fitting lid, but you can also use a glass pan with tinfoil covering it. The key is to make sure the seal is fairly snug.
Put in the oven for about 4 hours. What your looking for is for the meat to basically fall apart with just a fork clawing it.
Step 4:
Take the pork out & set it into a bowl. Shred it using a couple of forks. It'll come apart with no effort whatsoever.
Step 5:
Make the sauce!
Take the the pan, pour off most of the fat, & then put it on the burner at medium heat. Add a splash of apple cider vinegar once the pan is hot to delgaze it and stir to get all the nice brown bits off the bottom of the pan. Then add some ketchup & dijon mustard at a roughly 2:1 ratio along with any spices you want and a splash of water & stir that up. Let it come up to a simmer for a couple minutes until it thickens a bit & then add it to the bowl with the pork & stir it all together.
Step 6:
Put that pulled pork on the best kaiser bun you can find & eat it!
So easy & it's proper filling too.
Best enjoyed with lots of beer & football! |
isnt real pulled pork supposed to be smoked in a bbq smoker? like brisket. |
|
|
| chinamon |
| quote: | Originally posted by DigiNut
I'm looking for more of a BBQ flavour than a creamy topping, but I will definitely keep your offer in mind next time I make my Oriental-style creamy fried shrimp. |
awesome! make sure you have my number on speed dial. |
|
|
| The Ear |
| quote: | Originally posted by chinamon
isnt real pulled pork supposed to be smoked in a bbq smoker? like brisket. |
Yep. This is what I do in the middle of winter b/c it's tough to maintain the correct temp in a bbq for the 6-8 hours for slow smoking when it's -10 outside. That & I'm talking about a small 2lb or so roast. When I'm dealing with a nice 6 to 8lb pork shoulder & it's July, you better believe that thing is gettin smoked for hours. That's why, in the winter version, I use the smoked parika & chipotle in the spice rub, so it adds a nice mellow smokey flavour to it. |
|
|
| The Ear |
| quote: | Originally posted by English Rachel
BARF! lol |
Look.
You don't win friends with salad.
Haven't you watched the Simpsons?!?! |
|
|
| chinamon |
| quote: | Originally posted by The Ear
Yep. This is what I do in the middle of winter b/c it's tough to maintain the correct temp in a bbq for the 6-8 hours for slow smoking when it's -10 outside. That & I'm talking about a small 2lb or so roast. When I'm dealing with a nice 6 to 8lb pork shoulder & it's July, you better believe that thing is gettin smoked for hours. That's why, in the winter version, I use the smoked parika & chipotle in the spice rub, so it adds a nice mellow smokey flavour to it. |
what kind of smoker do you use? ive been wanting to buy one but dont know if i want a bradley smoker (electric) or a traditional charcoal smoker. charcoal smoking seems like a LOT more work but i think would yield the best results (and probably has a huge learning curve as well). |
|
|
| DigiNut |
| quote: | Originally posted by English Rachel
BARF! lol |
Says the girl who actually ate veggie poutine. :p |
|
|
| The Ear |
| quote: | Originally posted by chinamon
what kind of smoker do you use? ive been wanting to buy one but dont know if i want a bradley smoker (electric) or a traditional charcoal smoker. charcoal smoking seems like a LOT more work but i think would yield the best results (and probably has a huge learning curve as well). |
I actually turn a Weber charcoal grill into a smoker. But a great DIY hack-style smoker is what I'll attempt to put together this summer. Alton Brown from Good Eats has a couple of easy DIY designs that look like they'll provide great results. |
|
|
| samhouse |
| I like that guy. His shows are always informative and entertaining. |
|
|
| chinamon |
| quote: | Originally posted by The Ear
I actually turn a Weber charcoal grill into a smoker. But a great DIY hack-style smoker is what I'll attempt to put together this summer. Alton Brown from Good Eats has a couple of easy DIY designs that look like they'll provide great results. |
do you put your wood chips in a metal box or wrap them in aluminum foil (and poke holes) before putting them on the charcoal?
ive been wanting to buy this smoker
http://www.canadiantire.ca/AST/brow...2BSmoker%2B.jsp |
|
|
| The Ear |
I've used the metal boxes and found that aluminum foil works better as I can control how many holes there are. This is useful when you want to 1)control how fast the wood chips burn, and 2)control the amount of smoke that comes out.
The key is to get the mix of wet wood chips to dry wood chips right. I usually go for 70% wet to 30% dry, and soak the wet chips for 4 hours. That way the dry chips smolder off first & dry the wet ones as they go, leading to a longer smoke time with less effort. But if I want things to go quick, say, in the event of using a more powerfully flavoured wood chip like mesquite where I just want the smoke flavour on the outside & will then be grilling it afterwards to finish the cooking, then I'll go 50/50 on the mix or even 40/60.
I'd love to have a badass smoker like that one though. I just don't have the space for something like that to be kicking around here. That, and I try to avoid any cooking apparati that do only one thing, hence using the Weber charcoal grill as a smoker. It's round shape & 2 air vents allow for some pretty solid control of the smoking process. The trick with using something like a little Weber grill is to try to either use lump charcoal (instead of briquettes) as it burns without that oiliness, or even using wood & letting it burn down to hot coals & then adding some more fresh wood on top (I pretty much only do this with maple) as that will both ensure there are no hot spots and it'll give off plenty of smoke. |
|
|
| chinamon |
| quote: | Originally posted by The Ear
I've used the metal boxes and found that aluminum foil works better as I can control how many holes there are. This is useful when you want to 1)control how fast the wood chips burn, and 2)control the amount of smoke that comes out.
The key is to get the mix of wet wood chips to dry wood chips right. I usually go for 70% wet to 30% dry, and soak the wet chips for 4 hours. That way the dry chips smolder off first & dry the wet ones as they go, leading to a longer smoke time with less effort. But if I want things to go quick, say, in the event of using a more powerfully flavoured wood chip like mesquite where I just want the smoke flavour on the outside & will then be grilling it afterwards to finish the cooking, then I'll go 50/50 on the mix or even 40/60.
I'd love to have a badass smoker like that one though. I just don't have the space for something like that to be kicking around here. That, and I try to avoid any cooking apparati that do only one thing, hence using the Weber charcoal grill as a smoker. It's round shape & 2 air vents allow for some pretty solid control of the smoking process. The trick with using something like a little Weber grill is to try to either use lump charcoal (instead of briquettes) as it burns without that oiliness, or even using wood & letting it burn down to hot coals & then adding some more fresh wood on top (I pretty much only do this with maple) as that will both ensure there are no hot spots and it'll give off plenty of smoke. |
i was reading to only use lump charcoal as it is pure wood and makes the food taste better.
as for that smoker, it is a bbq and a smoker. you can put coals in the main grill area and use as a charcoal bbq and there is a smoking box on the side. dual purpose!
how long does it take to smoke brisket? ribs? |
|
|
|
|
