I love shredded pork and think I have found a way to make the
shredding easier.
Start with a 5-7 pound butt and apply the dry rub of your choice.
If you don't have one, do a Google.
They all will have kosher salt, brown sugar, garlic powder, fresh
cracked pepper, cumin and some cayenne.
After that your on your own.
Place meat with rub applied on a rack in an oven pan, fat side up,
then use aluminum foil to construct a lid over the oven pan and seal
things.
Place sealed pan in refrigerator over night.
The following day, remove from refrigerator and let stand at room temp
for about an hour, then place in a 400F oven for 20 minutes to get
things started.
Reduce oven to 250F for 6 hours.
Remove to a kitchen counter and let rest for 20-30 minutes, then
carefully lift foil allowing any remaining steam to escape.
Allow to continue to rest until you can touch the meat with a bare
hand then place on cutting board.
Using a couple of forks, remove fat, bone, etc, leaving lean meat.
Using forks shred meat into a bowl.
Time for an executive decision.
Serve as is over bun or add barbecue sauce, mix well, cover, then
return to oven for 20-30 minutes, before serving as shredded barbecued
pork.
The trick is the foil.
Keeps the meat soft and easy to shred.
Enjoy.
Lew
"Ed Pawlowski" <[email protected]> wrote in
news:[email protected]:
>
> It literally falls apart when properly smoked. I'm doing two butts
> tomorrow in fact. I put them on early, let them go at 300 degrees or
*snip*
Would you care to invite your friends from the wRECk? ;-)
Puckdropper
--
"The potential difference between the top and bottom of a tree is the
reason why all trees have to be grounded..." -- Bored Borg on
rec.woodworking
To email me directly, send a message to puckdropper (at) fastmail.fm
You had me right up till you said "oven" instead of "smoker".
In article <[email protected]>, Lew Hodgett
<[email protected]> wrote:
> I love shredded pork and think I have found a way to make the
> shredding easier.
In article <[email protected]>, Ed
Pawlowski <[email protected]> wrote:
> Ovens are for roasting, smokers are for pulled pork.'
Amen.
In article <[email protected]>, Ed
Pawlowski <[email protected]> wrote:
> "RonB" <[email protected]> wrote in message
>
> NO, NO, NO........You missed the point. He cooks with WOOD CHIPS!
>
> This is totally on topic! :^}
>
> **********************************************
>
> It certainly is, I use my scraps for smoking meat. Cherry, oak, maple,
> walnut are all good. I've also given them away to the hardwood deprived.
I'm going to drive my daughter to work, and then pick up a nice pork
shoulder for the smoker.
Pulled pork sammiches for supper tonight!
In article <[email protected]>, ChairMan
<[email protected]> wrote:
> no smoke
> complete blasphemy<g>
Currently underway at Chez Balderstone:
http://www.balderstone.ca/IMG_0936.JPG
http://www.balderstone.ca/IMG_0934.JPG
http://www.balderstone.ca/IMG_0935.JPG
Five pound pork shoulder, dry rub of salt, pepper, cumin, cloves.
Rosemary spears inserted.
Hickory, mesquite and apple wood.
In the smoker at noon, pulled pork sandwiches about 7:00.
In article <[email protected]>, Ed
Pawlowski <[email protected]> wrote:
> "Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
>
> > http://www.balderstone.ca/IMG_0935.JPG
> >
> > Five pound pork shoulder, dry rub of salt, pepper, cumin, cloves.
>
> That last photo looks like your oven is all smoky.
Indeed...
On Sep 5, 10:28=A0pm, Luigi Zanasi <[email protected]> wrote:
> On Sep 5, 6:11=A0pm, "Lew Hodgett" <[email protected]> wrote:
>
> > BTW I don't cook, smoke, grill, whatever, outside when the temps go
> > below 50F, and none of the above are acceptable inside.
>
> I agree. I don't either below -50F.
>
> Luigi
I have gone as low as 17 degrees F at the start of smoking two 12 lb
turkeys for Thanksgiving (sunrise, Thanksgiving Day). Think the temps
hit like 35 that day.
That was some good turkey.
D'ohBoy
On Sep 5, 6:11=A0pm, "Lew Hodgett" <[email protected]> wrote:
> BTW I don't cook, smoke, grill, whatever, outside when the temps go
> below 50F, and none of the above are acceptable inside.
I agree. I don't either below -50F.
Luigi
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
> "notbob" wrote:
>
>> Total nonsense.
>>
>> Rub with fave spice mix, put in 350F oven, roast till bone turns (if
>> bone-in) or 185-190F, about 3 to 3-1/2 hrs.. Yank, pull, eat.
>
> When does the shredding take place?
>
> Lew
>
It literally falls apart when properly smoked. I'm doing two butts tomorrow
in fact. I put them on early, let them go at 300 degrees or so until the
meat is so tender the bone pulls out and the meat has to be handled with a
pair of gloves. I put it in a big SS bowl and pull apart the meat and put a
North Carolina vinegar sauce on it.
I've been doing it that way since I made a trip to NC about 25 years ago.
No foil is ever used. I want my meat smoked, not steamed. I want barbecue,
not crock pot soup.
Eastern NC sauce is: cider vinegar, salt, black pepper, red pepper.
Take your time, heat is properly and see what real barbecue is like.
Please, don't post your method on alt.barbecue.
--
Ed
http://pages.cthome.net/edhome/
On 9/5/2009 5:41 PM Lew Hodgett spake thus:
> I love shredded pork and think I have found a way to make the
> shredding easier.
[snip]
OK, I'm calling your ass on this one.
It's one thing with the off-topic political screeds here (hey, I've even
posted some of them, or at least "contributed" to those threads). Those
tend to get longer than any of the on-topic threads.
Then there are the "humor" threads, also off-topic. Not so long, but
there are lots of them (hmm, I seem to remember this one person who
starts most of them: who is that again?)
But *food* threads? Can't shut up any more. Now you've gone waaaaay too far!
My god, man, don't you know how long these suckers get? I mean, they
approach the theoretical limit of the length of a Usenet thread. Enough
to make a body's newsreader choke. Food threads are the worst.
I now return you to the r.woodworking kitchen ...
--
Found--the gene that causes belief in genetic determinism
On 9/5/2009 5:41 PM Lew Hodgett spake thus:
[snip]
> Serve as is over bun or add barbecue sauce, mix well, cover, then
> return to oven for 20-30 minutes, before serving as shredded barbecued
> pork.
OK, time for my $0.02. DISCLAIMER: I am a barbecue dummy. Don't know
nuttin' about it, really, except that, well, it tastes really good if
done right.
Case in point: I used to live in East Palo Alto. (Those familiar with
the San Francisco Bay Area will know the significance of that place.) In
our little "downtown" area, now bulldozed, was a great temple of
barbecue, Goldie's. Out in back, Goldie had this amazing machine. At
least that's what I called it. It was a big black contraption, welded up
out of 55-gallon drums and such.
What happened within that contraption was always a mystery to me. The
only way I could describe it was thus: in one end went chickens,
firewood (oak) and other substances. Out the other end came the most
sublime food one could ever hope to taste. Somewhere in the middle,
smoke was involved.
--
Found--the gene that causes belief in genetic determinism
"Leon" <[email protected]> wrote in message
news:[email protected]...
> Too bad you did not start with a 10 pound butt, that would have been
> funnier.
Yeah, but airport security won't allow big butts
"Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
news:[email protected]...
> "Ed Pawlowski" <[email protected]> wrote in
> news:[email protected]:
>
>>
>> It literally falls apart when properly smoked. I'm doing two butts
>> tomorrow in fact. I put them on early, let them go at 300 degrees or
>
> *snip*
>
> Would you care to invite your friends from the wRECk? ;-)
>
> Puckdropper
I'm in northeast CT Come on over.
On Sep 5, 8:08=A0pm, David Nebenzahl <[email protected]> wrote:
> On 9/5/2009 5:41 PM Lew Hodgett spake thus:
>
> > I love shredded pork and think I have found a way to make the
> > shredding easier.
>
> [snip]
>
> OK, I'm calling your ass on this one.
>
> It's one thing with the off-topic political screeds here (hey, I've even
> posted some of them, or at least "contributed" to those threads). Those
> tend to get longer than any of the on-topic threads.
>
> Then there are the "humor" threads, also off-topic. Not so long, but
> there are lots of them (hmm, I seem to remember this one person who
> starts most of them: who is that again?)
>
> But *food* threads? Can't shut up any more. Now you've gone waaaaay too f=
ar!
>
> My god, man, don't you know how long these suckers get? I mean, they
> approach the theoretical limit of the length of a Usenet thread. Enough
> to make a body's newsreader choke. Food threads are the worst.
NO, NO, NO........You missed the point. He cooks with WOOD CHIPS!
This is totally on topic! :^}
"RonB" <[email protected]> wrote in message
NO, NO, NO........You missed the point. He cooks with WOOD CHIPS!
This is totally on topic! :^}
**********************************************
It certainly is, I use my scraps for smoking meat. Cherry, oak, maple,
walnut are all good. I've also given them away to the hardwood deprived.
"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:050920092303237259%dave@N_O_T_T_H_I_Sbalderstone.ca...
> In article <[email protected]>, Ed
> Pawlowski <[email protected]> wrote:
>
>> Ovens are for roasting, smokers are for pulled pork.'
>
> Amen.
Out in Kalefornia they are a bit gun shy about lighting up a fire for
cooking.
David Nebenzahl <[email protected]> wrote in
news:[email protected]:
> On 9/5/2009 5:41 PM Lew Hodgett spake thus:
>
>> I love shredded pork and think I have found a way to make the
>> shredding easier.
>
> [snip]
>
> OK, I'm calling your ass on this one.
>
> It's one thing with the off-topic political screeds here (hey, I've
> even posted some of them, or at least "contributed" to those threads).
> Those tend to get longer than any of the on-topic threads.
>
> Then there are the "humor" threads, also off-topic. Not so long, but
> there are lots of them (hmm, I seem to remember this one person who
> starts most of them: who is that again?)
>
> But *food* threads? Can't shut up any more. Now you've gone waaaaay
> too far!
>
> My god, man, don't you know how long these suckers get? I mean, they
> approach the theoretical limit of the length of a Usenet thread.
> Enough to make a body's newsreader choke. Food threads are the worst.
>
> I now return you to the r.woodworking kitchen ...
Come on, David, food is good, and good food even better, and there is a
tradition of recipes like this around holidays.
I was about to ask for a repeat of the ribs recipe, but my dear son is
taking care of the ribs for Monday. We'll also have some steak, chicken,
burgers and Opa's Spicy Dutch Meatballs (well, spicy, packets of
Verstegen gehakt kruiden mix, but yummy nevertheless). Plus the best
bagels Fair Lawn has to offer, and more ...
--
Best regards
Han
email address is invalid
"Dave Balderstone" wrote:
> You had me right up till you said "oven" instead of "smoker".
Different technology.
Foil would defeat the purpose of a smoker.
BTW I don't cook, smoke, grill, whatever, outside when the temps go
below 50F, and none of the above are acceptable inside.
So, you do what ya gotta do.<G>
Lew
"rivahrebel" <[email protected]> wrote in message
news:[email protected]...
> Could do in the oven for a while till the smoker's ready that way that 6
> hour sandwich is only 5- 5 1/2 hours away
>
> Just my $.02
The meat is going to absorb the smoke flavor more when it is less than 140
degrees. Ovens are for roasting, smokers are for pulled pork.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> "Dave Balderstone" wrote:
>
>> You had me right up till you said "oven" instead of "smoker".
>
> Different technology.
>
> Foil would defeat the purpose of a smoker.
>
> BTW I don't cook, smoke, grill, whatever, outside when the temps go below
> 50F, and none of the above are acceptable inside.
>
> So, you do what ya gotta do.<G>
>
> Lew
Actually we leave out meat uncovered in an aluminum foil pan for the first
hour on the smoker then for the remainder of the cooking we cover with foil.
An hour tends to be plenty of time to get the smoked taste and flavor.
On Sep 5, 8:42 pm, "Ed Pawlowski" <[email protected]> wrote:
> "Lew Hodgett" <[email protected]> wrote in message
> Take your time, heat is properly and see what real barbecue is like.
> Please, don't post your method on alt.barbecue.
No kidding, he would get called every name in the book and they would
trace his ISP address back to him so they could shoot him a virus. If
they didn't think he was a shit disturber, the nicest thing would be a
troll.
I was OK with this kitchen built version, thinking that Lew had mixed
up "stewed pork" or maybe "braised pork" or "stewed meat" until I read
this:
>> Serve as is over bun or add barbecue sauce, mix well, cover, then
>> return to oven for 20-30 minutes, before serving as shredded barbecued
>> pork.
*GASP*
I would never serve oven stewed pork with store bought barbecue sauce
on it as barbecued pork.
"Barbecued" pork is indeed cooked in a pit smoker. I take a butt and
put the dry rub on the night before I cook it. I put it in the smoker
after I get a steady 250 - 275 degrees (the sweet spot of the day for
myWSM) and allow about an hour to hour 15 minutes a pound. You cannot
hurry it. Wood and fuel are added as needed. Depending on the butt
size (my preference for the pulled pork) I usually have the butt(s)
out in about 8 - 10 hours. Butts are pretty forgiving though, and you
can cut your cooking times down by raising the temps.
I pull them when the internal temp is about 185 or a little over. OR
I use the time honored way of knowing the meat is done when you can
slide the bone around easily withing the piece of meat.
No smoke ring - it isn't barbecue.
No bark - it isn't barbecue.
Cooked in foil - it is stewed or braised, regardless of the heat
source. Again, not barbecue.
Cook that butt (or picnic) the right way and pull out that heavily
barked piece of smoky heaven. Let it sit for about 1/2 hours. Put it
in a large bowl, remove the bone and pull it apart with a couple of
forks. Check out Ed's description; it's the classic method for
traditional pulled pork. Shredding is just a finer pull.
Folks that eat my pulled pork rarely want any sauce, although I might
sneak a variant of Ed's on while I am pulling to add just a lit bit
more of spicy flavor.
That as they say, is that. For me personally, no wood smoke, no
barbecue. If I can't cook my pig in the smoker, I will wait until I
can. Same way with packer brisket. Same way with a chuck roll. Same
way with a brisket flat.
But if YOU like it... that's all that counts.
Rober
RE: Subject
The Smoker Gods have admonished me.
How dare I call what I did "Bar-B-Cue?
Store bought sauce?
Surely you jest.
OK, I stand admonished; however, you play to your audience, which in
my case is the unwashed masses when it comes to smoked meat since I
don't have access to a smoker.
The unwashed masses liked it.
So lets just call it:
"Oven slow roasted pig, covered with foil, then shredded and drowned
in store bought bar-b-cue sauce, served open face on a bun".
Any way you describe it, It got the job done.
Who knows, maybe there is a smoker in my future<G>.
Lew
<[email protected]> wrote in message
>
> "Barbecued" pork is indeed cooked in a pit smoker. I take a butt and
> put the dry rub on the night before I cook it. I put it in the smoker
> after I get a steady 250 - 275 degrees (the sweet spot of the day for
> myWSM) and allow about an hour to hour 15 minutes a pound. You cannot
> hurry it. Wood and fuel are added as needed. Depending on the butt
> size (my preference for the pulled pork) I usually have the butt(s)
> out in about 8 - 10 hours. Butts are pretty forgiving though, and you
> can cut your cooking times down by raising the temps.
>
> I pull them when the internal temp is about 185 or a little over. OR
> I use the time honored way of knowing the meat is done when you can
> slide the bone around easily withing the piece of meat.
>
> No smoke ring - it isn't barbecue.
> No bark - it isn't barbecue.
> Cooked in foil - it is stewed or braised, regardless of the heat
> source. Again, not barbecue.
The problem for most people is that they have never experienced real
barbecue. I was born and raised in the city and barbecue meant putting
chicken on the grill with store bought sauce until it burns. Back in the
80's, I had to go to our Durham NC pant for a few days to help a new
salesman. The first day he said we'd go to lunch and get some barbecue. I
was served a sandwich with this shredded meat with a clear sauce on it.
WOW, what a treat. That put me on a quest to find how to make it properly.
Some reading, the internet and a lot of practice later I make some good
stuff. Amazing stuff and once you've had the real deal, nothing else works.
"David Nebenzahl" wrote:
> [snip]
>
> OK, I'm calling your ass on this one.
>
> It's one thing with the off-topic political screeds here (hey, I've
> even posted some of them, or at least "contributed" to those
> threads). Those tend to get longer than any of the on-topic threads.
Add some water soaked wood chips<G>.
Lew
In news:[email protected],
Lew Hodgett <[email protected]>spewed forth:
> I love shredded pork and think I have found a way to make the
> shredding easier.
>
> Start with a 5-7 pound butt and apply the dry rub of your choice.
>
> If you don't have one, do a Google.
>
> They all will have kosher salt, brown sugar, garlic powder, fresh
> cracked pepper, cumin and some cayenne.
>
> After that your on your own.
>
> Place meat with rub applied on a rack in an oven pan, fat side up,
> then use aluminum foil to construct a lid over the oven pan and seal
> things.
>
> Place sealed pan in refrigerator over night.
>
> The following day, remove from refrigerator and let stand at room temp
> for about an hour, then place in a 400F oven for 20 minutes to get
> things started.
>
> Reduce oven to 250F for 6 hours.
>
> Remove to a kitchen counter and let rest for 20-30 minutes, then
> carefully lift foil allowing any remaining steam to escape.
>
> Allow to continue to rest until you can touch the meat with a bare
> hand then place on cutting board.
>
> Using a couple of forks, remove fat, bone, etc, leaving lean meat.
>
> Using forks shred meat into a bowl.
>
> Time for an executive decision.
>
> Serve as is over bun or add barbecue sauce, mix well, cover, then
> return to oven for 20-30 minutes, before serving as shredded barbecued
> pork.
>
> The trick is the foil.
>
> Keeps the meat soft and easy to shred.
>
> Enjoy.
>
> Lew
no smoke
complete blasphemy<g>
Ed Pawlowski wrote:
> Ovens are for roasting, smokers are for pulled pork.'
"Dave Balderstone" wrote:
> Amen.
As I posted earlier, ya do what ya gotta do.
Much as I would like, installing and maintaining a viable smoker is
not an option at this time.
As long as the unwashed masses don't catch on, I'm good to go<G>.
Lew
In news:060920091409584696%dave@N_O_T_T_H_I_Sbalderstone.ca,
Dave Balderstone <dave@N_O_T_T_H_I_Sbalderstone.ca>spewed forth:
> In article <[email protected]>, ChairMan
> <[email protected]> wrote:
>
>> no smoke
>> complete blasphemy<g>
>
> Currently underway at Chez Balderstone:
>
> http://www.balderstone.ca/IMG_0936.JPG
> http://www.balderstone.ca/IMG_0934.JPG
> http://www.balderstone.ca/IMG_0935.JPG
>
> Five pound pork shoulder, dry rub of salt, pepper, cumin, cloves.
>
> Rosemary spears inserted.
>
> Hickory, mesquite and apple wood.
>
> In the smoker at noon, pulled pork sandwiches about 7:00.
looks good
I've got a #5 #7 & #8 sittin in the fridge rubbed
w/cayene,Bsugar,garlic,salt,cumin,smoked paprika and some other stuff.
They'll be goin on in the morning with some ribs and snausages.
snausage fer lunch, pulled pork and ribs fer dinner
And smoked only with pecan.
"David Nebenzahl" wrote:
> Goldie had this amazing machine. At least that's what I called it.
> It was a big black contraption, welded up out of 55-gallon drums and
> such.
There is an old joke about how you barbecue ribs.
"First you steal a shoping cart and a 20 gallon drum..."
When I was back in Cleveland and you wanted good ribs, in the summer
time you went to the "hood".
Quite common to find a homemade grill built on a shopping cart with
one half of a drum holding the hot coals and the other above it with
the ribs.
These rigs were common on the sidewalk in the summer time.
You could find ribs for lunch, but the later in the day, the more ribs
that were ready.
Late in the afternoon, not uncommon to go to the "hood", buy a couple
of racks of ribs and head home for dinner.
Lew
On 2009-09-06, Lew Hodgett <[email protected]> wrote:
> I love shredded pork and think I have found a way to make the
> shredding easier.
Total nonsense.
Rub with fave spice mix, put in 350F oven, roast till bone turns (if
bone-in) or 185-190F, about 3 to 3-1/2 hrs.. Yank, pull, eat.
nb
Could do in the oven for a while till the smoker's ready that way that 6
hour sandwich is only 5- 5 1/2 hours away
Just my $.02
--
"Dave Balderstone" <dave@N_O_T_T_H_I_Sbalderstone.ca> wrote in message
news:050920091843040101%dave@N_O_T_T_H_I_Sbalderstone.ca...
>
> You had me right up till you said "oven" instead of "smoker".
>
> In article <[email protected]>, Lew Hodgett
> <[email protected]> wrote:
>
> > I love shredded pork and think I have found a way to make the
> > shredding easier
.============================
Caveat to Yankee carpetbaggers:
If you do settle in the South and bear children, don't think we will accept
them as Southerners. After all, if the cat had kittens in the oven, we
wouldn't call 'em biscuits.