Printable View
Humm, what does it taste like..
Hard to define I think. It is a very lean meat, and a little coarse. Very easy to overdo, in which case it goes very tough, rubbery like. This was juicy and very tender. Taste wise, I can't think of anything that is quite similar. It is much closer to beef than chicken, that's for sure. Funny thing, I got it off the ice cream truck here, along with the scampi. True story.
I cooked this brisket on my Brinkmann pellet grill for a family get together. Stayed up all last night doing it. Came out exceptionally tender.
Attachment 138101Attachment 138102
Hi gents,
Love this thread - I'm a Big Green Egger and had a family BBQ today. Bought a 7 lbs pork shoulder yesterday. Seasoned it last night with home-made rub, covered in wrap and set in fridge overnight. Woke at 4am, fired up the Egg and set the pork on there at 235 (fat side up). Back in bed at 5am with a remote thermometer keeping watch on the temps. Let it slow cook for a good 10 hours. From there, let it go until the meat temp is 190 (but not over 200). Let it rest a bit it shred it easily. A bit of BBQ sauce and some potato rolls and voila!
LOL, you make it sound so easy! I've had an Egg for 2 years...still too intimidated to do a pork shoulder. I'll have to try one before the season's out...
Truth be told - it's dead simple.
I make my own rub and sauce (I use Ray Lampe's Dr. BBQ cookbook for those). And yep, I thought it was a difficult thing to make too. It really is as simple as I describe.
The one trick is 10 hours is a long time. You've got to keep the grill at about that temp all that time. That's where the $60.00 remote thermometer pays its dividends. Works to about 300 feet away so I can be in the house, etc, doing my thing while monitoring the temp. Other than that, however, its as simple as I wrote.
Figure 10 hours for a 7 lbs pork. Try a 5 lbs one to start. That should take about 7 hours (figure 1.4 hours per pound). Give it a try - you'll be impressed!
First off I don't understand BBQ season. I use mine at least 4 times a week all year round. Yeah yeah I live in sunny So. Cal but I have stood in puddles with rain gear on cooking flank steak. One of my favorite memories is when I had my bass boat I would come home once in awhile with a good size large mouth in the live well. Nothing like dropping a fillet on the grill when it's still twinging. I also used to set traps for craw fish at night and pick them up in the morning full of little but very tasty morsels that just fit a skewer. Also good with a flank steak. Maybe it's the cave man in me but flame and meat just makes my mouth water all that much more. You guys have some great pics that just make me drool and I just got done eating. The pizza was good but this thread ruined it :<0)
Can't wait for the Weber to break in half from being in the weather for 30 years so i can justify buying an egg, but doesn't look like it is gonna happen any time soon, so cooked butterfly chicken on it last night, yum yum.
Just brought a Weber family Q320 myself, pretty hesitant due to the price but the build quality and reviews won me over. Didn't think to search the BBQ threads here first though - any tips or recipe suggestions from fellow Weber owners?
here is one for you Matt,
This goes great with pork ribs, pork belly, or anything with a lot of fat content
Hikunui hill rub
1 tablespoon ground black pepper corns
1 tablespoon ground Himalayan salt, or sea salt crystals if not available, or common salt
1/2 to 1 teaspoon Chili powder
4 tablespoons garlic granules
4 tablespoons onion flakes
12 tablespoons brown sugar
(optional) 1/2 to 1 teaspoon cayenne pepper (you have been warned)
combine all ingredients and finely grind together
rub onto meat and leave for 1 hour
you will see rub doing its magic on the meat
Slow cook on BBQ until slightly charred, preferably charcoal BBQ
Does about 1 lb or 1/2 kilo of meat
Increase recipe to suit amount of meat
final warning on the cayenne pepper, best reserved for unwanted guests, and people who swear they love spicy food.
personally, can't go without it, but that's just me.
Excellent! Will give that a go. I'd be lost without cayenne pepper too - i have it on almost everything I eat.
