DPChallenge: A Digital Photography Contest You are not logged in. (log in or register
 

DPChallenge Forums >> General Discussion >> 15 pounds of pork
Pages:  
Showing posts 1 - 25 of 26, (reverse)
AuthorThread
04/02/2009 01:21:30 PM · #1
I am having a bar b q for my birthday next week.

I have a 15 pound slab of pork shoulder.

I was thinking of slow cooking it for 24 hours at 150' then throwing it on the bar b q.

Anyone got a amazing dry rubs or bar b q sauce ideas, or any ideas to what i can do with this thing???
04/02/2009 01:42:32 PM · #2
I suggest photographing it.
' . substr('//images.dpchallenge.com/images_portfolio/80000-84999/83313/120/778139.jpg', strrpos('//images.dpchallenge.com/images_portfolio/80000-84999/83313/120/778139.jpg', '/') + 1) . '
04/02/2009 01:50:48 PM · #3
lol, good texture!! but it is for next Tuesday night, so cutting it a little fine there
04/02/2009 01:52:43 PM · #4
My favorite dry rub is the all south BBQ run from the thrill of the grill

2tbs salt
2tbs sugar
2tbs brown sugar
2tbs ground cumin
2tbs chili powder
2tbs freshly ground black pepper
1 Tbs cayenne pepper
4 tbs paprika

makes one cup, for a 15 lb shoulder you will need 2-3 cups, mix them together, then put the meat in a plastic bag and cover with the dry rub, store them in the refrigerator, rotating every few hours, for a day.

Have you ever tried smoking rather than grilling the meat, its pretty easy, bank the coals over to one side, put water under the meat and let it smoke for 8-24 hours, refresh the coals every few hours ( think of how often you want a beer as the timer, first one pretty fast, next one a bit later, next one quite a bit later, next one....) great thing about smoking the meat is the meat is ready once it hits 150 degrees internal temp. and then you can smoke it for hours and it wont dry out.

If you have a Weber grill Or any domed covered charcoal grill) you can use it as a smoker, I do 3 25 pound birds every Thanksgiving smoking them 8 hours, and they never dry out.
' . substr('//images.dpchallenge.com/images_challenge/0-999/891/120/Copyrighted_Image_Reuse_Prohibited_699676.jpg', strrpos('//images.dpchallenge.com/images_challenge/0-999/891/120/Copyrighted_Image_Reuse_Prohibited_699676.jpg', '/') + 1) . 'Argentins short ribs are pretty good too, but a good shoulder or brisket, mmmmm.


Message edited by author 2009-04-02 13:58:07.
04/02/2009 02:10:43 PM · #5
nope never thought to smoke it.

that looks like some gooooooooooooooooooooooooooooood eating there, I am now so hungry
04/02/2009 02:19:59 PM · #6
Originally posted by JulietNN:

I am having a bar b q for my birthday next week.

I have a 15 pound slab of pork shoulder.

I was thinking of slow cooking it for 24 hours at 150' then throwing it on the bar b q.

Anyone got a amazing dry rubs or bar b q sauce ideas, or any ideas to what i can do with this thing???


Do you have the entire shoulder or 15 pounds of Boston Butt? I get rave reviews on my Boston Butts. Bone pulls clean every time. Dry rub overnight (I'll get the recipe later). Hot smoke (as opposed to cold smoking) on a Weber Gas Grill with applewood chunks and applejuice in a drip pan under the pork (use a turkey baster to baste the pork while cooking). 2 (4-5 pound) butts feed 6-10 people depending on how many other dishes are available. Each half of the shoulder has slightly different texture meat (the reason some prefer the Boston Butt portion). I have a couple of "sauces" that I'll post as well. Best of luck and Happy Birthday.
04/02/2009 02:20:16 PM · #7
Have you considered sending an email to ' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' Bear_Music. He is one fantastic cook/chef.

I am salivating just thinking at the wonderful meals he cooked when I went to visit.

Hmmmmmmmmmm I wonder if a trip to Cape Code fits into my summer plans?

Ray
04/02/2009 03:02:14 PM · #8
Originally posted by RayEthier:

Have you considered sending an email to ' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' Bear_Music. He is one fantastic cook/chef.

I am salivating just thinking at the wonderful meals he cooked when I went to visit.

Hmmmmmmmmmm I wonder if a trip to Cape Code fits into my summer plans?

Ray


Hah! She knows, she was here too. If she needs me, she'll reach out :-) But rubbing it (the rub mentioned looks good) then wrapping it in foil and slow-roasting it, followed by hot-smoking in a BBQ is a good plan. I'd probably be looking at 8 hours at 215 degrees, somewhere in that range...

R.
04/02/2009 04:22:10 PM · #9
Originally posted by Flash:

Originally posted by JulietNN:

I am having a bar b q for my birthday next week.

I have a 15 pound slab of pork shoulder.

I was thinking of slow cooking it for 24 hours at 150' then throwing it on the bar b q.

Anyone got a amazing dry rubs or bar b q sauce ideas, or any ideas to what i can do with this thing???


Do you have the entire shoulder or 15 pounds of Boston Butt? I get rave reviews on my Boston Butts. Bone pulls clean every time. Dry rub overnight (I'll get the recipe later). Hot smoke (as opposed to cold smoking) on a Weber Gas Grill with applewood chunks and applejuice in a drip pan under the pork (use a turkey baster to baste the pork while cooking). 2 (4-5 pound) butts feed 6-10 people depending on how many other dishes are available. Each half of the shoulder has slightly different texture meat (the reason some prefer the Boston Butt portion). I have a couple of "sauces" that I'll post as well. Best of luck and Happy Birthday.


Rub: Makes about 3 cups
1 cup firmly packed dark brown sugar
1/2 cup granualated garlic
1/2 cup Kosher salt
1/2 cup paprika
2 tablespoons granulated onion
1 tablespoon dry mustard
1 tablespoon creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper
Stir all ingredients together in a bowl. Store in an airtight container. I place the rub on the meat, wrap in plastic wrap and refirgerate overnight.

Vinegar sauce: Makes about 4.5 cups. Perp time 5 min. Cook time 15 minutes. Goes over pulled pork.
2 cups apple cider vinegar
1/2 cup white vinegar
1/2 cup apple juice
1/4 cup firmly packed brown sugar
1 tablespoon osher salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
Place al ingredients in a saucepan and bring to a boil - reduce heat and simmer 15 minutes. Chill untill ready to pour over pulled pork. Reheat if desired.

Cider Vinegar BBQ sauce: Makes 2 cups. Prep time 10 min - cook time 7 minutes
1.5 cups cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup ketchup
1 tablespoon hotsauce (Cajun Sunshine is my personal favorite - but I also splash a bit more than a tablespoon)
1 teaspoon browning and seasoning sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon Woechestershire sauce
Stir all ingredients in a medium saucepan. Cook over medium heat, stirring constantly. 7 minutes or until sugar dissolves. Cover and chill until ready to serve.

These 3 items (rub/vinegar sauce/ and BBQ sauce) share many of the same ingredients and marry very well together. They make a smoked pork shoulder pop!!
04/02/2009 05:23:00 PM · #10
well i got a little worried that i didnt have enough meat, so bought 20 pounds of boneless pork ribs. SO you can be pretty darn sure I am going to useing all of those different rubs and sauces. Thanks guys!!

' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' FocusPoint and his wife are coming down here,' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' dknourekwill be here from Canada and other peoples I know

so open invitation if you any wants to come
04/02/2009 05:29:17 PM · #11
Originally posted by JulietNN:

well i got a little worried that i didnt have enough meat, so bought 20 pounds of boneless pork ribs. SO you can be pretty darn sure I am going to useing all of those different rubs and sauces. Thanks guys!!

' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' FocusPoint and his wife are coming down here,' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' dknourekwill be here from Canada and other peoples I know

so open invitation if you any wants to come


some are just too far away ..damn
04/02/2009 05:38:30 PM · #12
Originally posted by JulietNN:

well i got a little worried that i didnt have enough meat, so bought 20 pounds of boneless pork ribs. SO you can be pretty darn sure I am going to useing all of those different rubs and sauces. Thanks guys!!

' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' FocusPoint and his wife are coming down here,' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' dknourekwill be here from Canada and other peoples I know

so open invitation if you any wants to come


Awesome, will be good to meet Leo in person, maybe Ill get him to sign my hat :D
04/03/2009 01:44:07 PM · #13
Originally posted by JulietNN:

well i got a little worried that i didnt have enough meat, so bought 20 pounds of boneless pork ribs. SO you can be pretty darn sure I am going to useing all of those different rubs and sauces.


Just some additional information for you or anyone else that might be doing this...
A pork shoulder has 2 halves. The Boston Butt and the Picnic shoulder. Many BBQ'ers use just the butt - I do. Since I use a gas grill, this is my process:
1. make rub and coat pork, wrap in plastic wrap and refrigerate overnight. (typically I'll use 2 butts around 4-5 pounds each.)
2. soak applewood chunks for smoking
3. place a large foil pan under grill rack. (this forces an indirect cooking process and catches the rendered fat. I place a mixture of applejuice, applecider vinegar and water in the pan)
4. remove pork from refrigerator to acclimate to room temperature.
5. preheat grill to 225-250 degrees. Try to maintain this temperature through the cooking process.
6. remove plastic wrap and place pork on grill - fat side down. After 2 hours, turn pork over so the fat side is up. I calculate 1.5 hours for each pound of shoulder. many factors can influence cooking time; outside temperature, grill location (sun/shade), humidity, and wind.
7. at regular intervals (20-30 minutes) I baste the shoulder with the juice from the pan. You can also just spritz the meat with applejuice.
8. with 2 hours remaining (somewhere around 140 internal temperature), remove the meat and place it into heavy duty aluminum foil, spritz generously with apple juice and tightly seal foil around pork.
9. Using an instant read thermometer, and checking the thickest part of the meat (without touching the bone), look for an internal temperature of 195 degrees. Cooking meat beyond 160 degrees renders out the fat and tenderizes the meat. Around this time I am cooking up the sauces.
10. remove the meat and let it rest for 15-30 minutes. (if you need to keep meat longer than 30 minutes before serving, you can wrap the foil enclosed meat in dish/bath towels and place into empty coolers until ready to process and serve).
11. remove foil.
12. remove bones (they will pull out easily and be clean of any residual).
13. pull or shread meat into a large serving pan.
14. pour vinegar sauce over pulled pork and mix.
15. serve with sides and BBQ sauce. The cider BBQ sauce goes great on beans also.
16. don't forget your beverages ;-)

eta: My other "known for" dish is my brined and hot smoked Salmon filet (typically 4-5 pounds). An appetizer to fondly share. mmmm mmmm good.

Message edited by author 2009-04-03 14:16:28.
04/03/2009 02:15:37 PM · #14
Originally posted by JulietNN:

well i got a little worried that i didnt have enough meat, so bought 20 pounds of boneless pork ribs. SO you can be pretty darn sure I am going to useing all of those different rubs and sauces. Thanks guys!!

' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' FocusPoint and his wife are coming down here,' . substr('//www.dpchallenge.com/images/user_icon/21.gif', strrpos('//www.dpchallenge.com/images/user_icon/21.gif', '/') + 1) . ' dknourekwill be here from Canada and other peoples I know

so open invitation if you any wants to come


Damn! I don't arrive until the next day so I have to miss your birthday dinner :-( But I bet you'll have leftovers.... :-)

See ya soon!
04/03/2009 02:20:19 PM · #15
You guys are going to have a blast! Make sure you take loads of pictures so that the rest of us can enjoy the party vicariously....
Juliet, next time you are in the UK we have GOT to have a GTG.
04/03/2009 05:52:38 PM · #16
You should see the itinary that I have for Dave, he is going to need a vacation from this vacation.
04/03/2009 05:53:26 PM · #17
Ohhhh Cg, come the day before, you can stay at my house!!!!!
04/04/2009 12:44:21 PM · #18
Originally posted by JulietNN:

Ohhhh Cg, come the day before, you can stay at my house!!!!!


Unfortunately I'm flying rather than driving, so my schedule is pretty set :-(
04/04/2009 12:50:56 PM · #19
dohhhhhhhhh

we are driving up to sedona the next day if you have time for cofffeeeee
04/04/2009 05:48:22 PM · #20
Bury the pork in the ground.
04/04/2009 07:08:00 PM · #21
I have a great bbq sauce (homemade of course) and it is the sauce for an annual pig roast. If you haven't been inundated with others and would like one, let me know (by PM) and I'll PM or post you the recipe.
04/05/2009 02:35:26 AM · #22
Originally posted by Flash:


9. Using an instant read thermometer, and checking the thickest part of the meat (without touching the bone), look for an internal temperature of 195 degrees. Cooking meat beyond 160 degrees renders out the fat and tenderizes the meat. Around this time I am cooking up the sauces.


Is the internal temp of 195 a typo? USDA recommends 160 , and 180 is considered very overdone. After you pull the meat from the fire, it will usually increase the internal temperature another 10 degrees or so. If you pull meat at 195, it ought to hit 205 while it rests. Pork and poultry are prone to drying out, I can see eating a steak that has hit 205 degrees if you like your meat very well done (that even gray through the center), but pork, I've never heard of anyone cooking it that hard.

If you want to render out the fat, don't wrap it in foil. Since fat melts at a temp. of 140, so getting the meat to 140 and keeping the meat at or above that temperature and allowing the fat the drip off the meat. Wrap it in foil and the meat sits in a bath of fat. Taking the heat twice as high will not double the rate the fat moves through and out of the meat. Of course if you are covering the meat with apple juice or sugary finishing sauces while it is over the fire, the foil might be needed to keep it from burning, but if you just leave the rub alone and use the sauces after you take the meat off the fire then you are all set. Then wrap it in foil and a towel for half an hour before you try to carve it.

Of course barbecue is like religion, everyone is sure they are right, and no two people agree on everything.
04/05/2009 03:48:27 AM · #23
Originally posted by BrennanOB:

Of course barbecue is like religion, everyone is sure they are right, and no two people agree on everything.
Sounds like you guys need a "cook-off". Those that would like to kindly volunteer to judge this event can get in line behind me ;O)
04/05/2009 09:49:42 AM · #24
I hunt and cook wild hog all the time. Best thing is to use your favorite rub recipe, marinate for at least 24 hours before cooking, wrap tight in thick layer of foil, use a little apple juice/pineapple juice on the meat just before sealing it in the foil, smoke around 8-14 hours at a temp of around 200-250 degrees faren. Your meat should come out around 150-160 degrees and go up slightly when you remove it to rest. Wait at least 20 minutes then slice it up. You should have a nice smoke ring about 1/4 inch or more into the meat...and most will be falling apart. This cooking method is best for ribs and for making pulled pork. I use it the most for cooking pork roast and then pulling apart with a couple of forks afterwards.

You can find several recipes here for pork!
Just Hunt Recipes
04/06/2009 10:05:33 AM · #25
Originally posted by BrennanOB:

Originally posted by Flash:


9. Using an instant read thermometer, and checking the thickest part of the meat (without touching the bone), look for an internal temperature of 195 degrees. Cooking meat beyond 160 degrees renders out the fat and tenderizes the meat. Around this time I am cooking up the sauces.


Is the internal temp of 195 a typo? USDA recommends 160 , and 180 is considered very overdone. After you pull the meat from the fire, it will usually increase the internal temperature another 10 degrees or so. If you pull meat at 195, it ought to hit 205 while it rests. Pork and poultry are prone to drying out, I can see eating a steak that has hit 205 degrees if you like your meat very well done (that even gray through the center), but pork, I've never heard of anyone cooking it that hard.

If you want to render out the fat, don't wrap it in foil. Since fat melts at a temp. of 140, so getting the meat to 140 and keeping the meat at or above that temperature and allowing the fat the drip off the meat. Wrap it in foil and the meat sits in a bath of fat. Taking the heat twice as high will not double the rate the fat moves through and out of the meat. Of course if you are covering the meat with apple juice or sugary finishing sauces while it is over the fire, the foil might be needed to keep it from burning, but if you just leave the rub alone and use the sauces after you take the meat off the fire then you are all set. Then wrap it in foil and a towel for half an hour before you try to carve it.

Of course barbecue is like religion, everyone is sure they are right, and no two people agree on everything.


1. BBQ recipes certainly vary by cook and region.
2. One difference with my recipe compared to a couple others mentioned, is that mine has the foil wrap at the end of the process AFTER the fat has been rendered out.
3. The recipe I follow was gleened from Southern Living magazine and has served me well for about a decade. Each cook may do as they please. Attached are some easily found alternate recipes for "pulled pork" from shoulder and there recommended temperatures.

195
A roast is finished to the point of being sliceable around 170°F and over and ‘pullable’ at 195°F and above. Some cooks say 200°F is ideal, some even go to 210° or more.

195
Your internal target temperature is 195°, but some may be done earlier or later. The butt will hit a temperature plateau or stall at 160° to 170° or so. Depending on the moisture in the meat and the time needed for conversion of collagen to gelatin, the plateau can last several hours. Each butt cooks differently. Do not raise the temperature of the cooker to hurry through the plateau. The internal temperature will begin to rise on its own and the butt will be done in 2 to 4 more hours. To control the color or crispness of the bark, the up side of the butt can be tented with foil. After the butt has passed through the plateau and has an internal temperature around 185°, check every hour or so, giving the bone a wiggle or poking with a skewer for doneness. The bone should slip free clean and no resistance should be felt with the skewer.

195
10. Let cook wrapped until the internal temp reaches 194 to 200.
11. When finished, let stand wrapped for about 10 to 20 minutes, and then start pulling it apart.

Pages:  
Current Server Time: 08/05/2021 07:15:11 AM

Please log in or register to post to the forums.


Home - Challenges - Community - League - Photos - Cameras - Lenses - Learn - Prints! - Help - Terms of Use - Privacy - Top ^
DPChallenge, and website content and design, Copyright © 2001-2021 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Proudly hosted by Sargasso Networks. Current Server Time: 08/05/2021 07:15:11 AM EDT.