Cooking Crew

[Alex2507]

Dave,

That netting is an industrial handle to transport the picanic ham to the picanic basket.
Unless you plan to eat it, don't cook it. That really is a ham as opposed to like a pork roast. I would just let it be a ham. That bourbon and coke business sounds like a plan any time of day but to drink. The alcohol will evaporate in the oven. It's starting to sound like a tragedy.

If you want to impress you have to shoot for the side dishes. An easy thing to do is roast a bunch of whole garlic cloves in olive oil to season it. Remove the cloves so that they don't burn and fry up some potatoes. Add some rosemary to make it fancy.

 

[vizionut]

Looks like i missed cooking class last night Reading this post has made me hungry for another pulled-pork sandwitch from tricky fish. Anyway, Dave let up know how it turned out.

 

[lsiberian]

This is why I have a woman. She cooks way better than me. I used to cook until she got a kitchen. One meal from her and I was shocked at how bad I was at cooking.

As far as the pre-cooked pork goes. Follow the instructions on the package. They season it for those instructions. You can also use it as lunch meat. MMMM. If you've ever had a real ham sandwich you know how good it is.

The best way to make pork is whole hog, but you can't do it for a small gathering even you need a big group of people and a lot of patience.

This is why I stick to Brisket. All you gotta do is smoke it for a day real slow and it's really good.

 

[Davemcc]

Not trying to be a smart *** here but, are you sure of the source? Have their been any warnings about eating pork products?

I don't know how the flu thing affects the eating of pork products. This one's been frozen a while so I suspect it's a pre-flu pig anyway.

Alex, I had plenty of Bourbon and Coke to have some for myself.
It seems to be coming along nicely. It smells good. I'm sure the thought of this is driving my wife crazy at work right now. She eats...all the time, plans her day around food and coffee. It's almost all she thinks about. But she doesn't like cooking or grocery shopping so I'm trying to score some points here with a nice meal, if you know what I mean.

I found some green beans and hash browns in the freezer so I have some sides to go with it, too.

 

[itschris]

For pulled pork, just go to SAM's and get yourself a twin pack of pork butts... the cost will be about $17 for two massive hunks of meat. It's really poor quality meat which is why you absolutely have to cook low and slow. If you have a smoker, I'd use that, but if you don't, I've had good results with a slow cooker. It's not the same as "real" pulled pork, but it's still pretty damn good. If you do have a smoker (and it doesn't need to be a fancy one, here's my cheat sheet. I've won 2nd place twice in two local small time gigs. It's damn good stuff.

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely gound
2 tablespoons Worcestershire Sauce

You should use abut 1/2 ounce of this per pound.


Smoke to internal tem of about 165-170… Temp will like plateau for up to 3 hours between 160 and 180 (give or take) – wait it out and don’t rush it. When internal temp hits about 170-175, foil the butts and put back in smoker until internal temp hits 200-205then put in cooler with towels to rest for an hour or two.

 

[lsiberian]

For pulled pork, just go to SAM's and get yourself a twin pack of pork butts... the cost will be about $17 for two massive hunks of meat. It's really poor quality meat which is why you absolutely have to cook low and slow. If you have a smoker, I'd use that, but if you don't, I've had good results with a slow cooker. It's not the same as "real" pulled pork, but it's still pretty damn good. If you do have a smoker (and it doesn't need to be a fancy one, here's my cheat sheet. I've won 2nd place twice in two local small time gigs. It's damn good stuff.

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely gound
2 tablespoons Worcestershire Sauce

You should use abut 1/2 ounce of this per pound.


Smoke to internal tem of about 165-170… Temp will like plateau for up to 3 hours between 160 and 180 (give or take) – wait it out and don’t rush it. When internal temp hits about 170-175, foil the butts and put back in smoker until internal temp hits 200-205then put in cooler with towels to rest for an hour or two.

I think I'm heading to Red Hot and Blue tonight. Your making me hungry for pulled pork.

 

[Davemcc]

I am printing Chris' recipe for next time. I'll have to buy some of the spices. It sounds awesome.

 

[itschris]

I am printing Chris' recipe for next time. I'll have to buy some of the spices. It sounds awesome.

I have a full blown commercial grade smoker but also the Weber Smokey Mountain. The "WSM" is considered by most to be the single best value/performer available. If you want to get into smokng, I'd start with the WSM. It's fantastic and yields award winning results. There's a dedicated website http://virtualweberbullet.com/ that will literally walk you minute by minute through many of the commonly smoked meats. It's awsome because it wipes out the learning curve and you can actually produce fantastic Q from day one... unlike what I did the first few times. It's by far the best way to get started. You can always get into the more heavy duty stuff later with bigger rigs, but the I guarantee you'll always use the WSM. It's affordable and efficient. Give the site a looksee. They have video, recipes, how-to's, whatever you need.

Here's my rig:



MMMMMMMMMMMM BARRRRRBBEEEEEEE QQQQQQQQQ

 

[aberkowitz]

I think I'm heading to Red Hot and Blue tonight. Your making me hungry for pulled pork.

No offense, but the thought of eating at that place makes my stomach turn....

 

[aberkowitz]

Not trying to be a smart *** here but, are you sure of the source? Have their been any warnings about eating pork products?

Swine flu is an airborne only disease and cannot be passed via food products. You could literally eat the raw meat and still not get that disease (although you open yourself up to a whole host of other stuff!).

And it's a good thing too... I just cannot imagine having to give up pork for the foreseeable future!!!

 

[aberkowitz]

For pulled pork, just go to SAM's and get yourself a twin pack of pork butts... the cost will be about $17 for two massive hunks of meat. It's really poor quality meat which is why you absolutely have to cook low and slow. If you have a smoker, I'd use that, but if you don't, I've had good results with a slow cooker. It's not the same as "real" pulled pork, but it's still pretty damn good. If you do have a smoker (and it doesn't need to be a fancy one, here's my cheat sheet. I've won 2nd place twice in two local small time gigs. It's damn good stuff.

Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt, finely gound
2 tablespoons Worcestershire Sauce

You should use abut 1/2 ounce of this per pound.


Smoke to internal tem of about 165-170… Temp will like plateau for up to 3 hours between 160 and 180 (give or take) – wait it out and don’t rush it. When internal temp hits about 170-175, foil the butts and put back in smoker until internal temp hits 200-205then put in cooler with towels to rest for an hour or two.

Apple cider vinegar works even better than apple juice (in my opinion), and even though it doesn't totally conform to the traditional dry rub, I always prefer to take fresh garlic glove and mash them very fine into my rubs.

 

[itschris]

Apple cider vinegar works even better than apple juice (in my opinion), and even though it doesn't totally conform to the traditional dry rub, I always prefer to take fresh garlic glove and mash them very fine into my rubs.

I originally used cider, but actually changed it for this injection. I found the vinegar component breaks the meat down too much over 14 hours of smoking. The texture just wasn't that appealing to me. I do use cider all the time though when I foil bb's or spares after the 4th hour. That certainly adds a nice touch.

 

[Davemcc]

Here is the final result. Thanks for all your help.

 

[jamie2112]

Now that looks good Dave.How does it taste?

 

[aberkowitz]

Here is the final result. Thanks for all your help.

I think I'm going to take that picture and retire to the restroom for a while...

 

[Davemcc]

Now that looks good Dave.How does it taste?

It was good. Definitely more ham-like than pulled pork. Very tender and easy to separate...it should be, it's been cooking since 4AM.

 

[SB Patrick]

Just starting to think about dinner here, and hmm this makes the effort look totally worth it. Nice thread. Audioholics?

 

[vizionut]

Just starting to think about dinner here, and hmm this makes the effort look totally worth it. Nice thread. Audioholics?

I have to agree!! good job dave that does look very good

 

[itschris]

That look more like a smoked/cured picnic ham. MMMMMMMMM..

Great for sammiches, and ham and eggs. For pulled pork, you really need more the fresh untouched kind of pork. You can pick up a small pork butt for about $5-7. Until you get a smoker (which should be on everyone's list to own btw) I found a really good recipe for slow cooker pulled pork. It got rave reviews:

http://allrecipes.com/Recipe/Sarges-EZ-Pulled-Pork-BBQ/Detail.aspx

Incindently, you can make fine Q with one of those $60 bullet smokers you see at WallMart. It'll take a bit more practice, but you'll still get good results for most of the basic smokes.

 

[billy p]

FWIW if you leave some meat on the bone, you can boil it for a excellent broth for ham & bean soup later. A little late now Dave, but my mother usually boils it and that will help reduce its cooking time and than bakes it. Man I miss my mom's cooking...

Regards, Bill BTW it looks yum