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pepperochini
 
southern hospitality: Smoked pork shoulder

I picked up a 6lb pork shoulder and decided to smoke it.


I used mesquite with chunks of cherry for flavor.

Before you start, scrape off the excess chemical water from the shoulder with the back of a knife. Then pat dry with a paper towel.

Coat the whole shoulder with either maple pancake syrup or honey. This is to add a sweetness to it and also to allow the rub to stick.

RUB:
2TBS Paprika
1/2TBS cayenne pepper (use 1TBS for more spice)
2TBS Garlic Powder (not garlic salt!)
2TBS Salt
1TBS sugar (brown or cane)

I usually eyeball the rub and adjust to taste.

Get the smoker smoking to about 200*F - 215*F

Cook for 5-7 hours. until internal temp is about 185*F

(wrap your flavoring wood chips or chunks in foil and poke a few holes in it. Toss in the coals every hour. Also add more coals as necessary to keep fire. Be careful not to over smoke.
Every hour mop/spray the pork shoulder with apple cider vinegar or apple juice)


-----
ok we can have some pics now.

7hours later




I started of by slicing and dicing a piece of the shoulder.

I love BBQ sauce, but this part is optional



Slaw:
1/3 cabbage
1 carrot shredded
1 TBS minced cilantro
1 TBS minced fresh mint
lime/lemon zest

I use 50/50 mayo and "kefir cheese" (its like drained yogurt) to whip it together.






I used a piece of wheat french bread for buns, use whatever you like.



Stack the diced shoulder on the bottom bun, spread the slaw on the top bun and sprinkle with black pepper.






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Old 09-21-2010, 12:11 AM pepperochini is offline  
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topcat989
 
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damn that looks
Old 09-21-2010, 12:49 AM topcat989 is offline  
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2[H]4U
 
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I'd love to do with some beef.

Pork is haram.
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Old 09-21-2010, 01:23 AM 2[H]4U is offline  
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pepperochini
 
Quote:
Originally Posted by 2[H]4U View Post
I'd love to do with some beef.

Pork is haram.

I did a beef brisket , turned out pretty tender , but no pics of it
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Old 09-21-2010, 01:27 AM pepperochini is offline  
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Amps
 
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Looks delish! I was recently introduced the magic of coleslaw on sandwiches...not sure what the hell I was thinking all these years eating boring normal toppings.

Take that shoulder up to 190-200F if you want the meat to fall part a bit more and for the flavour to penetrate.

I wouldn't coat in a sugar syrup though, it looks like it's completely burned and made the meat impenetrable to the smoke and rub. Add a little extra sugar to the rub but smear the meat in yellow mustard before applying. It helps form a nice crust but will still allow all the flavors to penetrate throughout the cooking process. You won't really taste it but it helps a tonne!
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Old 09-21-2010, 10:58 PM Amps is offline  
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donniedoritos
 
Yuumm, I love smoking pork butt, so cheap too. I can get them in packs of 2 at Costco. Only thing I'd change is instead of cutting it, pull it. Pull the meat and dice up the smokey bits and mix it

Try using mustard instead of honey to make the rub stick, I got the idea from http://virtualweberbullet.com/ and it works out really well. Its actually hard to tell if its burnt or not since thats how smoked stuff looks almost all the time haha
Old 09-21-2010, 11:09 PM donniedoritos is offline  
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pepperochini
 
Quote:
Originally Posted by Amps View Post
Looks delish! I was recently introduced the magic of coleslaw on sandwiches...not sure what the hell I was thinking all these years eating boring normal toppings.

Take that shoulder up to 190-200F if you want the meat to fall part a bit more and for the flavour to penetrate.

I wouldn't coat in a sugar syrup though, it looks like it's completely burned and made the meat impenetrable to the smoke and rub. Add a little extra sugar to the rub but smear the meat in yellow mustard before applying. It helps form a nice crust but will still allow all the flavors to penetrate throughout the cooking process. You won't really taste it but it helps a tonne!

I have tried mustard before, it leaves an undesirable taste IMO. Also, if you've ever smoked anything, you would realize that it comes out looking burnt even though its not. Trust me not a hint of burn in the taste. The syrup is a great alternative as is the honey, I wouldn't change it for anything, specially mustard. You should try it.

The only problem I have is the thick skin with the fat under it. It turns into leather no matter what. So I just poke a bunch of holes in it to get the smoke to penetrate. But forget trying to eat it, its like rubber.
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Old 09-22-2010, 12:58 AM pepperochini is offline  
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cashrow5
 
i will try it now
Old 09-23-2010, 10:25 AM cashrow5 is offline  
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gee
MY TITLE ISNT LONG ENOUGH
 
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What are you using for a smoker?

<-- WSM owner. Love the thing, did a brisket last weekend for the first time.
Old 09-23-2010, 01:18 PM gee is offline  
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RedSox4Eva
 
that looks amazing
Old 09-23-2010, 05:32 PM RedSox4Eva is offline  
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pepperochini
 
Quote:
Originally Posted by gee View Post
What are you using for a smoker?

<-- WSM owner. Love the thing, did a brisket last weekend for the first time.

I got my smoker from the Marlboro Gear catalog nearly a decade ago. It's been boxed up in the garage since I got it. After watching "Diners Drive-ins and Dives" a few times, I just couldn't help but try smoking something... now its like a hobby

here's some pics from other cookouts I've done in the past...









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Old 09-23-2010, 08:36 PM pepperochini is offline  
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malamute face
Long time. Me lobe yoy long time.
 
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How did I miss this?!

Nothin' like a DDD episode to get you in the mood for some BBQ.

Serv0h and I saw Alton Brown make a homemade smoker out of a flower pot. We were going to try to do that. But if I had my own smoker, I don't even want to imagine how much I would weigh...
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Old 09-28-2010, 04:51 PM malamute face is offline  
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Milkman
 
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damn that looks

qfmft
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Old 09-28-2010, 05:00 PM Milkman is offline  
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pepperochini
 
Cookout #2

Cookout #2
October 3, 2010

2 x spareribs
1 x pork loin
1 x fatty


Improvements:
I must apologize for being stubborn about using mustard as a base to help the rub stick to the meat. Sugar and pancake-syrup turn a charred black color after being smoked, so I tried a light coating of dijon mustard and I must say it turned out great.

I used the same rub for the pork loin and the spare ribs as in the original post. I kept them in the fridge overnight.



The fatty:
3 lbs ground pork shoulder (or whatever ground meat you like)
2 tsp salt
1 tsp fresh ground pepper
1tsp cayenne
1-2 clove garlic, minced
1 tsp onion powder or dried minced onion
1 tsp paprika
1/2 tsp marjoram
1/2 tsp dried, crushed rosemary
1/2 tsp thyme
2 tsp dried red pepper flakes (for hot sausage)
2TB Beer

Mix that up good, and flatten it into a rectangle/square. 1/2 inch thick or so.

Inside, you can put whatever you want. I used:
1 sliced green bellpepper
1 sliced red bellpepper'
1/2 sliced onion
2 cups sliced mushrooms
1-to-2 cups shredded mozzarella











and in the smoker we go for 5 hours... cherry mmm mmmmmm mmmm
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Last edited by pepperochini; 10-04-2010 at 01:14 AM..
Old 10-04-2010, 01:07 AM pepperochini is offline  
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pepperochini
 
The Loin








The ribs




The Fattie (this was fkin amazing OMFGJC)










The gang



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Old 10-04-2010, 01:12 AM pepperochini is offline  
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