Bobkat Posted August 31, 2007 Author Report Share Posted August 31, 2007 Nope, no BJ's waaay over here in St. Pete. Sam's, but I'm not a member Quote Link to comment Share on other sites More sharing options...
trish Posted September 3, 2007 Report Share Posted September 3, 2007 Grilled peaches Since I didn't picture the steaks (everybody too eager to eat), I took pictures of part of the desert. I grilled some peaches to put over the homemade ice cream. Very good if I say so myself....and so did the guests....my little niece got up the next morning asking for more ice cream for breakfast....she and her dad decided they did not need to ask mom's permission! Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 3, 2007 Author Report Share Posted September 3, 2007 How did you prepare those peaches trish, anything on them before a visit to the kk? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 3, 2007 Report Share Posted September 3, 2007 did 3 shoulders and 1/2 a pork loin. the small shoulder and loin were brined first. loin went for 3 hours/250 deg. all indirect. small shoulder went 12 hours. other 2 went 16. had pulld pork sammich for breakfast! here's the pics, so you'll know it really happened... really came out awesome; some of my best stuff. really glad i decided for whole shoulders over butts... Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 3, 2007 Report Share Posted September 3, 2007 really glad i decided for whole shoulders over butts... Lookin' good PC. I have been preferring shoulders over butts myself lately. Seem more flavorful (maybe due to more bone content), but also seem to take a little longer though. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
steve Posted September 3, 2007 Report Share Posted September 3, 2007 Good job Chop Chop! Quote Link to comment Share on other sites More sharing options...
trish Posted September 3, 2007 Report Share Posted September 3, 2007 How did you prepare those peaches trish' date=' anything on them before a visit to the kk?[/quote'] Hi Bobkat...All I did for the peaches were peel and split, put them on direct on about 350 main rack. No seasoning or sweetening. The first batch (Sat nite) was a variety called O'Henry and they were excellent. The second batch (Sunday nite and pictured) was an unknown variety and I did not think they were as good although the guests raved. The O'Henry Variety just had better flavor and texture, and juicier to start. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 4, 2007 Author Report Share Posted September 4, 2007 Wow...talk about a tub-o-meat. Yeah baby! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 4, 2007 Report Share Posted September 4, 2007 Lookin' good PC. I have been preferring shoulders over butts myself lately. Seem more flavorful (maybe due to more bone content)' date=' but also seem to take a little longer though.[/quote'] i think my shoulders actually took less time. i did notice a difference between the brined shoulder and the other 2, so i might give that a second try. cant really consider the other 2 to be controls, b/c they were significantly larger. but, i was impressed by how much more tender the shoulders seemed over my last butt efforts. more moist as well. i'm thinking it's the increased amount of collagen from the joints in the shoulder, and the bones themselves. what i did was, flensed the skin from the shoulders, leaving it attached at the hock, and covered the undersides with lots of rub, then put the skin back, and placed shoulders skin side down. it worked great! got lots of bark on the topside, and the skin protected the shoulders from sticking to the grill. i also experimented a bit, and took all the bones and skin, put into a stockpot, and simmered all day. strained, and into the fridge. scraped the fat off this morning, and now i have pork jello! put it into the freezer for the next time i do pintos. which will probably be pretty soon! really great experience! Quote Link to comment Share on other sites More sharing options...
Sominus Posted September 4, 2007 Report Share Posted September 4, 2007 I have a Magafesa pressure cooker that I use for such things.. Takes a lot of time and guesswork out of things, and also helps me make some of the most heavenly ambrosias from humble ingredients such as you mentioned... It also takes just a few minutes as opposed to a more significant time frame in the use of other methods. -M Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 5, 2007 Report Share Posted September 5, 2007 just got finished with a huge pulled pork sammie, red sauce, with sweet chow on top and on the side... so good! only thing that made it taste even better was that it was low carb and good for the ol blood sugar! i love seeing folks come thru my office after heating some up in the microwave, noses sniffing, looking wistful, shifting their gaze thru the room looking for what might be torturing them so. it is great! Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 5, 2007 Author Report Share Posted September 5, 2007 Stop it PC...I'm hungry Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 5, 2007 Report Share Posted September 5, 2007 see, thats why you got room in your cooker for like multiple butts. takes as much lump and hickory to do 1 butt as 6. better to have too much and freeze leftovers for... sammiches tacos en-chi-la-das nachos! chili omeletes or the occasional pot luck or unexpected guests... Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 5, 2007 Author Report Share Posted September 5, 2007 I'm going to have to perfect my kk skills before cooking up a 'ton-o-meat' So PC, what temp do you cook your pork shoulder at? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted September 5, 2007 Report Share Posted September 5, 2007 225 or so, indirect with dry drip pan Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 5, 2007 Author Report Share Posted September 5, 2007 k - did my last one at 210 a few weeks ago...I think it's still cooking Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 5, 2007 Report Share Posted September 5, 2007 Don't be scared to go to 240 - 250 either. Shortens the time, just as good, just less smoky. The lower the temp, the longer the time it will take. I think anything less than 30 degrees above your desired end temp, is almost impossible to achieve. Meaning if you desire 190 end temp, you must have the pit at 220 to ever reach that end temp (or at least within a reasonable amount of time). So I go with 240-250 and no complaints. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Bobkat Posted September 5, 2007 Author Report Share Posted September 5, 2007 It certainly seems that way J...I'm going to 225 to 250 from here on out. So are we saying that it really does not matter if it's 225 vs. 250 other than time? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 5, 2007 Report Share Posted September 5, 2007 It certainly seems that way J...I'm going to 225 to 250 from here on out. So are we saying that it really does not matter if it's 225 vs. 250 other than time? You will get less smoke (due to less time). But it is not enough of a difference in my opinion. To me the meat is also better at the higher temp as it does not turn to mush on you. I like to pull at 190 verses 195 or higher for that same reason. I think the que should hold together and not turn to mush or fall to pieces. 240-250 and pulling at 190 achieves that in my book. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 5, 2007 Report Share Posted September 5, 2007 Ill second DJs method. I set it for 250 and let it ride anywhere between 240-260. I dont use a guru, so I get small oscillations when the fire reaches a new piece of smoke wood. Quote Link to comment Share on other sites More sharing options...
