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bloke wrote:a gas grill...

I have one...It's OK for anything that you would do indoors, but you don't want to heat up the inside of your house in the middle of the summer.

+1

Or fill up the house with smoke. I roast coffee in an old propane Weber grill.

14 to 16 hours total time in the heat gets to being a problem. Long, slow remodeling has had us without an oven in the kitchen for a couple of years, so there is no oven to set and forget overnight, and minding the fire overnight? My bedtime is about 10 pm.

But I want to do this.

Do I need to start at 6 in the morning? Pork still wouldn't be ready until 8 or so at night?

But I want to do this.

bloke wrote: After that, I take it OFF the grill, wrap the roasts in foil (semi-sealed) and bake them in the small electric aux. oven at 220 degrees for about eight to ten MORE hours.
In a real competition, you're NOT supposed to use electricity, but (well...) those competitors use foil as well...but they have to CONTINUE to feed their fire for all of those extra hours simply for the HEAT...and they have to watch the temp, too.

Have you tried smaller batches in the crock pot??

But buying a toaster oven thingy would be tantamount to admitting that this remodeling is going too slowly.

But I really want to do this.

The rest of the family is more nearly night people; maybe they could be trained to tend the fire properly. Not too hot, not to cool.

bloke wrote:

- Lay's ORIGINAL/regular potato chips ~OR~ deep-fried zig-zag-style french fries - dipped in bbq sauce
- barbecue beans
* Start with the cheapest/crappiest "pork and beans". (Anything fancier will already have it's own flavor.)
* Heat up a couple (or more) regular-size cans in a large skillet.
* Add a generous amount of well-cleavered barbecue meat.
* Add a generous amount of barbecue sauce
* Add Tabasco or Louisiana Hot Sauce and black pepper (no need to be a "hero"...This is NOT really a "spicy" side dish) to taste.
* You may choose to be creative, and make this dish your own...(??)...chopped onions...small bits of bell pepper...perhaps a bit of oregano...garlic...beer...etc...
- R.C. Cola ~OR~ Co-Co-Co la
- dessert (got room...??) Moon Pie

So all the above is the cornerstone of your low cal / eating healthy / losing weight diet?

bloke wrote:and only very slowly losing some of the excessive weight.

That sounds like success to me - it was probably too late for bikini season this year anyway, no?

-50yo loses weight;

"You look great!!"

50yo+ loses weight;

"Are you OK??"

On the other hand ... of course I'm not really well versed in regional cuisine and the south might as well be the other side of the world - if the subject is really as stated "bloke barbecue", I suppose there isn't any real rush to shed those pounds.

bloke wrote:Thus, a sandwich would need to cost $10, rather than $5 - a price that few would pay.

One more reason you would be delighted with life in Seattle - $10 seems to me about average for a sandwich, so it's quite economically feasible to outdo Taco Bell on quality. I suppose that includes extras like fries ... not real sure, I prepare my lunch myself with vey rare exceptions. I don't know whether one could find high quality smoked bloke around here or not.

Thanks for all the tips, bloke, but I can't apply them directly as I don't have one of those tin smokers. I will try to adapt them to what I have, a brick and mortar grill-smoker; "asador" is what we call it. I have gotten to be what I think is pretty good at smoking pork loins and pork ribs and grilling in general, but I have been wanting to produce pulled pork. I am going to see what I can do using your advice and instructions. Someday. Before summer is over. But we have been known to grill while it snows too, so ...

Maybe if I put one of those hams in wrapped up at the same time as I am smoking a picnic? We could have something ready to eat the same day.

I was in Kroger today and didn't see Open Pit barbecue sauce. Plubix is about our only other supermarket choice; I will look there too, but, I have been using mostly Sweet Baby Ray's and liking it. But not using it a lot because things just taste so good without putting anything on it.

bloke wrote:

Cutting to the chase, in Seattle, I'm quite sure that such a sandwich would cost at least $20, except that the smoke required to make such a sandwich would be the cause of its maker being arrested...

...so no, a really good pork barbecue sandwich would be out of its own element in Seattle, WA.

To avoid arrest, they throw a pork shoulder into a police car, set it on fire and call it a "protest!!"

No arrests to be seen and good eats follow!!

bloke, thanks for the updated smoker recipe. I am fixin' to host a post-season tuba ensemble fest, and think this pork shoulder is about what I should do. I love brisket and find the pork is more forgiving. I have been experimenting with my own sauces and rubs, and find that "none" is my favorite. It was only recently that I discovered the magic of cole slaw and pulled pork. Thanks for the tip.

Gettin' closer. Got some pretty good results Sunday - into Monday morning.

What is the proper way to 'pull' the pork? Two forks? Cut slices first?

Thanks.

alfredr wrote:Gettin' closer. Got some pretty good results Sunday - into Monday morning.

What is the proper way to 'pull' the pork? Two forks? Cut slices first?

Thanks.

This is an excellent tool for the early stages of pulling pork, especially if you have several butts (or whatever). Toward the end you're going to have to get your fingers greasy. Rubber gloves help. Whatever you do, don't bring a knife anywhere near it. Chopped pork is a different product, also available, sometimes in the same places as pulled, and some prefer it. But the two should not be confused.

That's not consumable certified,

You want the food cops on you??

Three Valves wrote:That's not consumable certified,

You want the food cops on you??

If the food cops come to my house, I've got bigger problems that what I pull bbq with...

Help!!

Police!!

My topic's been hijacked!!

Michael Bush wrote:

Three Valves wrote:That's not consumable certified,

You want the food cops on you??

If the food cops come to my house, I've got bigger problems that what I pull bbq with...

kitchen.gif

Food cops nothing,

Call Social Services!!

Assuming that my kitchen looks somewhat better than that, maybe I should go out and experience some pulled and chopped pork and see which way I really prefer it.

Is it more recommended to pull the pork hot, cooled down some, room temperature, or even after refrigerating it? Or is it all a matter of what works for your schedule?

Bloke, in your original post in this thread, where you talk about smoking the roast and then wrapping it up and putting it back in the heat, is it allowed to cool off in between, (maybe even overnight?) or do you do it as quick as possible to keep the interior temperature up and not have to warm it all back up again?

Thanks.