Pork BBQ...needing advice, please!

[lugebob]

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

Doug, Im going to try your way the next go around.... it gives me another excuse to drink beer by the grill even in the winter..

 

[multitaskerJuls]

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

I will keep my fingers crossed since I have already purchased the tenderloin and I know better next time, that it does not turn out too dry and I can always make it moist with the sauce. I will be keeping a very close eye on the meat to make sure that it does not overcook.

 

[multitaskerJuls]

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

I do not have chili powder, but I do have a packet of Old el Paso chili seasoning...would that work!?!?! hahahahha!

I am going to make sure that I sear it before I slow cook it and keep your fingers crossed that it turns out good for not being cooked in a smoker. I really want one of those though.My birthday is this month so maybe I will just get lucky and get a smoker for my birthday! hahahaha!

 

[vraiblonde]

I will keep my fingers crossed since I have already purchased the tenderloin and I know better next time,

Typically for pulled pork, you use a butt. It's got a lot more fat to it, so it's juicier and has more flavor.

 

[lugebob]

you use a butt. It's got a lot more fat to it, so it's juicier and has more flavor.

That's what my wife says about her's..... and I agree

 

[multitaskerJuls]

That's what my wife says about her's..... and I agree [/QUOTE



Thanks for all the help. I will post on how it turns out. I know better next time...
1) I need a butt not a tenderloin
2) I need a smoker not a crockpot or dutchoven
3)I need to make enough to invite everyone over to eat my pork butt that has been slow cooked on a smoker!

Good night and Thanks again!!

 

[soul4sale]

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

Hear, hear. You need a pork shoulder (Boston Butt).

However, a tenderlion is excellent on the grill...wrapped in bacon...

 

[Suz]

Be specific. Do you want a northern or southern taste? Tomato or mustard base?

 

[Dougstermd]

That's what my wife says about her's..... and I agree [/QUOTE



Thanks for all the help. I will post on how it turns out. I know better next time...
1) I need a butt not a tenderloin
2) I need a smoker not a crockpot or dutchoven
3)I need to make enough to invite everyone over to eat my pork butt that has been slow cooked on a smoker!

Good night and Thanks again!!

It will turn out just fine.with what ever method you use.

another crockpot recipe is add one can o beer + one pack o taco seasoningfill with water till meat is covered
crockpot all day. will fall apart

 

[Dougstermd]

Doug, Im going to try your way the next go around.... it gives me another excuse to drink beer by the grill even in the winter..

the weber cookbook of grilling has some fun recipes in it

 

[barncat]

The best coleslaw I ever had was homemade. My friend used the bag of shredded coleslaw from the grocery store and used mayo, vinegar and sugar. I forget the exact measurements. I think the vinegar and sugar were equal parts and mayo to taste. It was super yummy. They were from down south so they had the southern meals down perfectly.

 

[SEABREEZE 1957]

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

That's pretty much how I do it also. I think Pork Butt makes a moister BBQ, but just the other day I used a tenderloin & it turned out pretty good.

1. Sear it in a dutch oven on top of the stove; I try to get some of the fat crispy.

2. Put the dutch oven in the oven; bake at 325 degrees for about an hour, then turn temp down to 250 degrees for an hour, then turn down to 200 degrees for an hour. Test the 'shreddiness' at hour 3....

3. Drain any excess fat & pull away....

 

[dn0121]

I take a good butt, sear it, put it in the crock pot, cover it with beer or BBQ sauce. Eat. Yum Yum.

 

[lugebob]

Well? How did it come out???????????? Where was my invite???




bob

 

[Vince]

Typically for pulled pork, you use a butt. It's got a lot more fat to it, so it's juicier and has more flavor.

All the recipes are fine, rubs, seasonings, liquid smoke, etc., but for the cut of meat, Vrai is correct, you have to use a "Boston Butt." That's the label you will find in the meat section. Use whatever seasoning tickles you, but you'll probably cook it most of the day until it falls apart. I think I did my last one with a BBQ sauce recipe that Kwillia gave me.

 

[BadGirl]

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:shrug:

That's what I was thinking. Pork Butt baby.. LOTS of Pork Butt!

How far away is Memorial Day???

 

[multitaskerJuls]

Well? How did it come out???????????? Where was my invite???




bob

Sorry, I have been busy all evening with my children. I actually had a big tenderloin (close to 8 lbs.) that the meat guy had cut in half for me. I cooked one half in a dutch oven on the stove and the other half in the crock pot. I overcooked the one in the crockpot so I am just going to slice that one. The one that was cooked in the dutch oven was perfect (but I must admit a little dry) and turned out wonderful after pulling it apart and moistening it in the juices and bbq sauce. It was all gone before 7pm., if that tells you anything with only 4 people eating and it was about 4lbs. of bbq. I will be making more again soon and this time I will be purchasing a BOSTON BUTT and hopefully have a smoker by then. Thanks again for all the pointers, good to know for next time.

 

[vraiblonde]

How far away is Memorial Day???

TOO far.

 

[GWguy]

Trying something just a bit different today. After searing the butt, I seasoned it with garlic and Jambalaya seasoning, put it in the crock with 2 small cut up apples and 1/2 cup vinegar. It smells really good......

Just an experiment, so don't everyone ride me for not doing it on the smoker.....

 

[toppick08]

Trying something just a bit different today. After searing the butt, I seasoned it with garlic and Jambalaya seasoning, put it in the crock with 2 small cut up apples and 1/2 cup vinegar. It smells really good......

Just an experiment, so don't everyone ride me for not doing it on the smoker.....

You don't to BBQ on a smoker anyway...relax GW guy.......enjoy the fruits of your labor...........