smoking pork today!!!!

knzn

knzn

Joined
Jul 20, 1999
Messages
683
Went to the store last night and bought a pork shoulder, came home and googled up a new concoction of marinade and rub. Marinaded all night and got up at 0600 this morning to get the fire going and the shoulder all rub-a-dubbed. Got it to cooking at 0645. Already hungry!

Got a Rotisserie for the smoker a while back and got to say I am supprised that there isnt more talk about them on recipie sites. Yes they are more work, and getting things all balanced and tied up nice is a bit of a challange sometimes, but wow. Great results. By the way, the smoker I have is one of those wood/charcoal jobs with the offset fire box.

Anyway just setting here dipping toast in coffee and watching the fire! Although I won't have a report on it until sometime this afternoon here is the recipie if interested.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27460,00.html
 
That sounds excellent. I've had good luck cooking pork loin on one of the little apartment-patio-sized gas grills, but your method sounds tastier.

Incidentally, the thread title sounds like a euphemism for something else, but this isn't W&C, so I won't say what. :o
 
I love those shows on the food network. Some of those barbeque rigs were impressive.

I've got a yen to make up one of those terra cotta pot smokers from Alton Brown's show (Good Eats.) Looked pretty easy to slap together.

I can only imagine what a fresh smoked turkey would be like for thanksgiving!
 
We smoke 2 Boston Butts with a dry rub of Lawry's Red Pepper seasoned salt and Everglades Heat ( can only find the Heat in Walmart ), smoke them till it's time to bring them in, cool them off, and start pulling the meat from the bone to make barbque with Scotts Marinade, smoke again to get the vinegar out of the marinade. It's a job to do but man is it ever good! Lots of it leftover for freezer bags and easy summer suppers along with coleslaw, potatoe salad, or macaroni salad...cool foods.
 
Whooooeeeee. It was "call the dog and slap yo mamma" good.

Foxhole, someday I am going to have to experiment with a gas grill, but for now my family wont let me have one. I know good eats can come off one, but they are affraid of loosing the smokey taste.

Centaur, going to have to check that terra cotta thing out. I am always interested in different ways.

kamkazmoto, bud, you are too late. It was only a five pounder and between my wife, me, two teen age boys and a girlfriend, its gone.

Cindy, trust me, next time I go to this much work it wil have at least two on the spit. One was enough for dinner, but no left overs! By the way, what kind of smoker do you use? Just nosey.
 
Between "smoking the pork", slappin' yo' momma, and Boston Butts, I could easily steer this over to Whine and Cheese! :D
 
knzn said:
kamkazmoto, bud, you are too late. It was only a five pounder and between my wife, me, two teen age boys and a girlfriend, its gone.
Click to expand...


Your wife lets your girlfriend come to dinner? :eek:

Man, what great women in your life :D


Love smoked butts, thas the best o' the pig.


Thomas Zinn
 
I'm doing three Boston butts for a retirement party this weekend. I'm going to use a dry rub and cook them long and slow in the oven. I'll pull all the meat and then chop half of it and dress with a Carolina-style vinegar based sauce. I'll leave the other half just pulled and use a Memphis-style wet sauce.
 
"Smoking pork today!!!"

Good thing you posted this here, and not in W&C. :D
 
knzn, we use a Jenn-Air grill that has a compartment for Hickory wood chips that is easy to dump, it is a gas grill and we have to use drip pans on top of the cooking rack to catch the grease. The rotissery rod is about 4 feet long and I play Braveheart with it when it's clean. :D But use to use smokers all the time too.They're good but if you want to prepare alot of meat varieties then in our case, we had to go to a larger idea.
 
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