Pork BBQ...needing advice, please!

[lugebob]

Originally Posted by multitaskerJuls

Well, Excuse me!!!!!! Don't have a smoker so that is not an option for me, the others however are...Bring it DOUGSTER, I am ready for ya!!!

In a pinch I use my Weber Kettle Grill to smoke with. charcoal to one side, meat to the other in a foil pan. Water soaked Hickory Chips on the coals and close the vents down almost all the way... you regulate the heat and cooking speed by how much you open or close the vents. More wood chips every hour. When it looks like the juice is slowing down, cover the foil pan with foil until it is done.

How Slow? I did get 14 hours of one session of coals once... typically 8 hours.

[multitaskerJuls]

Originally Posted by lugebob

I have been experimenting with pulled pork for a couple of years.. there is 50 ways to do the same thing but a few steps are important for maximum taste.

1. Trim any major fat packs.... not to much... the flavor and juice is in the fat.
2. lightly rub olive oil all over the meat then season with a rub, steak seasoning or salt pepper, garlic.
3. Put your big pan (Iron Skillet prefered) on the stove with a little olive oil in it and get'er hot hot hot. drop the meat in and "sear" the meat on ALL sides till nice and brown. Searing meat in hot oil causes chemical reactions that result in intense flavors and deep brown color. But if the oil isn’t hot enough, meat will just stick to the pan and the inside will cook to fast.
4. Now you slooooow cook it...with some fresh crushed garlic.... dutch oven, crock pot, foil pan cover with foil in the oven or if you have the time for best flavor... smoke it. If the cooking process does not create enough juice I pour a little bit of left over party beer on it.. (really the best use for the Budweiser someone left at your house)
5. Cook until it falls apart by prodding with a fork.... It usually takes 3 or more hours.. I have gone as long as 14 on the smoker.... just dont ever dry it out.
6. Pull the meat out and start pulling... I use 2 forks to shred the pork.

7. If for some reason it got to dry.. you can kind of recover it by mixing in some of the cooked off broth or BBQ sauce..... but it will never be the same.


If you are serving friends have a tomato and non-tomato based sauce (mustard base) for them to top with.... along with the best coleslaw you can find..

enjoy and dont forget to invite me over

bob

Wow, thank you so much BOB! Alot of great pointers.. I think that I am going to put a rub on the tenderloin shortly and let it sit overnight. I did however forget the coleslaw, duh! I guess I will be running to the store tomorrow morning 1st thing.

[lugebob]

Originally Posted by Dougstermd

I think pork loin is too dry and grainy to use for pulled pork.


crockpot will suffice with some vinegar and tabasco maybe a splash of liquid smoke

Any pork roast with some fat will work.... And Yes... a little vinegar is a good thing...

[lugebob]

Originally Posted by multitaskerJuls

Wow, thank you so much BOB! Alot of great pointers.. I think that I am going to put a rub on the tenderloin shortly and let it sit overnight. I did however forget the coleslaw, duh! I guess I will be running to the store tomorrow morning 1st thing.

Dont get to much slaw.... I find only the hardcore eaters like on the bun... most people think it is weird...

[multitaskerJuls]

Would it be okay to put a rub on it tonight and if I am going to cook it in a dutch oven on the stove which is the method that I think that I am going to use, should I put about 2 cups of water and say 1/2 cup vinegar in the pan?

[multitaskerJuls]

What do you think about this rub? Found this one online...
Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper

[Dougstermd (Premo)]

Originally Posted by lugebob

Any pork roast with some fat will work.... And Yes... a little vinegar is a good thing...

yeah I think I understand the basics of BBQing.

Still a loin is very dry

I got a mini weber well its not a weber cause it says right on the grill "WARNING THIS IS NOT A WEBER" works great for single butts, roast, turkeys,and london broil. I can cook right over the charcoal by just closeing all the vents

[Dougstermd (Premo)]

Originally Posted by multitaskerJuls

What do you think about this rub? Found this one online...
Dry Seasoning Rub:
3 tablespoons coarsely ground pepper
3 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons salt
1 teaspoon cayenne pepper

use kosher salt
and add 3 tablespoons chili powder
3 tablespoons garlic powder.

[lugebob]

All that will work.... but dont get hung up on the rub to much.. it adds flavor but the seared meat alone with garlic is plenty... I know it is out this time, but wood smoking is the best flavor enhancer..... but in the end.... if you are one that likes to pile on the sauce... all that pre flavoring goes out the window...

cool thing about winging it is you learn something new on your own...

ha!
PS don't pick at it when cooking..... others have to eat also

[vraiblonde]

Originally Posted by Dougstermd

yeah I think I understand the basics of BBQing.

You sure? Because, you know, if you need a tip or two, I'm here for you. And I'm sure others would be happy to school you as well.