The **Now Eating** Thread
- Thread starter J1234
- Start date
That day has almost arrived! Me and some work mates are going to a nearby joint after work on Friday and there could be challenges doneHad it been any other day, my mate and I would have been tempted on that 32oz challenge. I reckon I could handle it
Cross posting from the BBQ thread as I'm getting no love there and I'm desperate for validation/feedback
Had the in-laws round Sunday so what better time to do my first low-n-slow. Second time I've cooked on a barbecue only using indirect heat, after a very successful beercan chicken friday night.
Opted for the pork shoulder, being fairly economical and forgiving and who doesn't love pulled pork. Used the recipe and instructions from amazingribs.com, really great website. I salted the joint the night before and put the rub on about an hours before starting the cook.
The aim was to cook at a steady 225F throughout for c. 5 hours to get to internal meat temp. of 200F. I got the meat in at 8.30am with the intention of eating at 2.30pm but the internal meat temp. was only 150F at that point. The actual bbq temps varied from 300F for the first hour or so, dipped to more like 200F for a while and took me a bit too long to get it back up.
I think sadly with my BBQ - it's a barrel style - that it's not air tight enough to control the temps properly using the vents. There's simply too much air flow so I can't slow things down enough meaning it's hot, fast, replenish. Just a bit more work to maintain I suppose.
Anyway, I gave the meat 20 mins in the oven at 350F to try get the internal temp to 200F, which I just about got to.
Pics!
Pre cooked, looking nice and red with the rub
Mid-smoke, you can see the crackling which I wish now that I'd taken off, as it wasn't really edible so just meant some of the rub was redundant.
After the hot finish in the oven, bark looking decent!
Pulling the pork. Quite hard as it wasn't at a high enough internal temp for quite long enough but looked OK in the end. Dat smoke ring
Close up
Sloppy presentation, guests were getting hungry
Had the in-laws round Sunday so what better time to do my first low-n-slow. Second time I've cooked on a barbecue only using indirect heat, after a very successful beercan chicken friday night.
Opted for the pork shoulder, being fairly economical and forgiving and who doesn't love pulled pork. Used the recipe and instructions from amazingribs.com, really great website. I salted the joint the night before and put the rub on about an hours before starting the cook.
The aim was to cook at a steady 225F throughout for c. 5 hours to get to internal meat temp. of 200F. I got the meat in at 8.30am with the intention of eating at 2.30pm but the internal meat temp. was only 150F at that point. The actual bbq temps varied from 300F for the first hour or so, dipped to more like 200F for a while and took me a bit too long to get it back up.
I think sadly with my BBQ - it's a barrel style - that it's not air tight enough to control the temps properly using the vents. There's simply too much air flow so I can't slow things down enough meaning it's hot, fast, replenish. Just a bit more work to maintain I suppose.
Anyway, I gave the meat 20 mins in the oven at 350F to try get the internal temp to 200F, which I just about got to.
Pics!
Pre cooked, looking nice and red with the rub
Mid-smoke, you can see the crackling which I wish now that I'd taken off, as it wasn't really edible so just meant some of the rub was redundant.
After the hot finish in the oven, bark looking decent!
Pulling the pork. Quite hard as it wasn't at a high enough internal temp for quite long enough but looked OK in the end. Dat smoke ring
Close up
Sloppy presentation, guests were getting hungry
Soldato
- Joined
- 11 Sep 2009
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- 14,064
- Location
- France, Alsace
Stunning pork! Great smoke ring. Looks lovely. How many hours you do?
About 5 and a half. Would have liked to do an hour longer but guests were getting hungry. Can't wait to try ribs next
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
Try 10hrs. Falls off! First 5 as you did, then wrap it in foil and continue it for 5.
Overnight next time then!
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
6am - 6pm 
That day has almost arrived! Me and some work mates are going to a nearby joint after work on Friday and there could be challenges done
What do you win? Hardly a challenge if you get nothing for it!
Local indie joint near me does a huge challenge thing and if you finish it in 45 minutes you get your money back. Now that's a challenge!
18" of pure stuffed crust filth !!!
Dear lord! How could you possibly eat all that? Especially stuffed crust. All that extra dough!
Dear lord! How could you possibly eat all that? Especially stuffed crust. All that extra dough!
I heard a rumour you devour 18" every Friday night?
