|
|
Post by Deleted on Feb 17, 2018 15:56:44 GMT -5
I think there waa green in it I could have had to much wine each time.
|
|
|
|
Post by dicklaurey on Mar 8, 2018 11:39:38 GMT -5
New topic- Finally got a day with no rain here and decided to do my first barbecue of the season.
Put 2- 8lb+ Boston butts in the smoker, hanging from hooks. Rubbed them first with mustard, then a liberal dose of Blues Hog pork rub. They hit 160 degrees after 5 hrs. Pulled them out, wrapped them in foil with a little apple juice. Back in the smoker, sitting on the grate, for another 2 hrs til they hit 200 degrees.
The meat just fell apart. Mixed with bbq sauce (Kimbers' roasted garlic bbq sauce), dumped it on a bun with some cole slaw for crunch. Great pulled pork sandwich! Plenty left over!
Apologies to those who don't give a hoot about bbq.
|
|
|
|
Post by Clipper on Mar 8, 2018 11:56:11 GMT -5
Wow Dick. You have me drooling, haha. I have been grilling occasionally all winter, and have had a fairly warm spring, but this week it has gone back to winter. It is in the low 30's here today and spitting snow flurries. Kathy is not crazy about BBQ so I don't have a smoker. I do occasionally do a pulled pork butt in the slow cooker with OJ, brown sugar, Sweet Baby Ray's sauce, and a bit of liquid smoke. We have some awesome BBQ joints here and she does tolerate the pulled pork once in a while if I get a craving for some good smokey brisket or ribs.
Enjoy your pulled pork. I am jealous.
|
|
|
|
Post by dicklaurey on Mar 8, 2018 12:08:00 GMT -5
Clipper- There are many ways to skin a cat, and, a slow cooker will also get the job done. I like the combination of juice, sauce, etc. that you season the meat with, and, the process is certainly not as messy as using a charcoal smoker!
Looking for another nice day to do baby back ribs!
|
|
