VERY inexpensive (and knock-out) dinner party...

[ArnoldGottlieb]

I would love the recipe now that I've been rescued from being a vegetarian. We've been using our smoker up here.
Thanks.
ASG

[k001k47]

OK...I'll come back and flesh out this post later, but (just to make sure everyone knows what we're talking about) I'm just talking about using one of these SUPER-cheapo smoker grills:

As with tubas, it's not the equipment: it's how you use it.

[Bob Kolada]

And if you have the guests bring their own silverware, you'll also save on dish/washer soap!!

[tbn.al]

The trick is exactly that, a "trick". It is nearly impossible to time the BBQ off a charcoal grill unless you have done it many, many times. However, it keeps well for a couple of hours, so as long as the guests get there and the meat is ready, or has been for a bit, everything will work out fine. I wait to pull it until we are ready to eat. I'm doing a picnic, $.79 a pound on sale at Kroger, Saturday. However, I use a gas grill which allows this dummy to control the temperature to the point that I can tell you ahead of time when the meat will be done, within 15 minutes or so. All 14 of my folks are destined to leave full and happy for about $2.50 each. It's BYB+ME, so I usually get to sample some unusual libations, which is always fun.

[Ed Jones]

I would add three inexpensive items to really make your belly smile. A rub for the pork made from stuff found in almost any kitchen pantry (brown sugar, garlic salt, pepper, chile powder and paprika), a cheap injector and some apple juice and some coleslaw. Put the rub on the meat the day before cooking and let it set in the fridge covered in saran wrap. The brown sugar will carmelize when cooking and create a nice crunchy "bark". Inject the pork with the apple juice just before putting it on the grill and you will practically guarantee juicy meat. Put some coleslaw on the sandwich and you've a little piece of heaven!

[tbn.al]

I like your rub, or one very similar, for pork roasts that I'm going to slice and serve with sides, but for pulled pork sandwiches I don't put anything on the meat while it is cooking. I just use a generous amount of smoke(hickory is preferred) and a very slow fire. I do sometimes use the apple juice but under, not injected. A picnic shoulder is about 40% fat and it really doesn't need any more juice. Your recipe is almost identical to what I use when I am doing a pork loin roast, with apple chutney, baked sweet potatoes, and either greens or asparagus depending on how southern I want to be. Can't do it for $2.50 a plate though.

[tubbba]

As in:

Jamaican me hungry.

[Rev Rob]

I would double the amount of Open Pit Barbecue sauce. I learned to enjoy barbecue in Kansas City, they had the best barbecue beans I have ever eaten. So sauce up the beans.

[SRanney]

for pulled pork sandwiches I don't put anything on the meat while it is cooking. I just use a generous amount of smoke(hickory is preferred) and a very slow fire.

AMEN !

Ditto, but I smoke with mesquite and apple wood from time to time.

Generally, I apply rub only to pork ribs (secret recipe) and brisket (salt, pepper, and olive oil).

Q: Why do I even think about smoking brisket?
A: My fiancee is from Texas.

A quality homemade finishing sauce (mine is vinegar-based with a the slightest kick to it) can really put your pulled pork over the top.

Steven "and if you're into smoking, you might as well start making your own bacon" Ranney

[tbn.al]

The very best sauce I've ever had comes from a local BBQ joint. These guys rolled into town from Eastern Alabama about 20 years ago and set up shop a couple of miles East of SRanneys old stompin' grounds and proceeded to roll out the best I've ever eaten. You can buy it in the stores here but I don't know about elsewhere. You can buy it online.

http://www.williamsonbros.com" target="_blank

[Harvey Hartman]

Here my homemade smoker out of a old GE frige. Pork Butts are Rubbed & Smoked with Cherry Wood.Takes about 12 hours. Beans can be put in the smoker slow Cooked with the same Rub, Brown Suger& Katup.

[MaryAnn]

Well, looked through this twice and haven't seen the "directions" ... did I miss something?

I also recently was cured of vegetarianism but it wasn't a psychological cure....it was medical. Eating protein, in pretty much any form, for the last two years was literally giving me seizures (that included all animal protein, gluten, legumes, plus nightshades as the topping on the sundae. Try eating no-gluten, no-nightshade, no-legume vegan for a couple years, and you'll wonder where that belly went.) You would have gone vegan too, trust me, compared to the alternative. If anybody wants to correspond privately about the things that avant-garde medicine can do that standard medicine cannot, just send me an email. I put on nine pounds in about a month, and I still am very thin. I was on my way out in some ways....

So, uh, I love pulled pork. Where be the recipe? I'm done with my two-week plunge into all the things I couldn't eat before, and have reverted to a very reasonable diet for me, but that diet includes things like pulled pork on occasion.

MA

[Harvey Hartman]

Well, looked through this twice and haven't seen the "directions" ... did I miss something?

I also recently was cured of vegetarianism but it wasn't a psychological cure....it was medical. Eating protein, in pretty much any form, for the last two years was literally giving me seizures (that included all animal protein, gluten, legumes, plus nightshades as the topping on the sundae. Try eating no-gluten, no-nightshade, no-legume vegan for a couple years, and you'll wonder where that belly went.) You would have gone vegan too, trust me, compared to the alternative. If anybody wants to correspond privately about the things that avant-garde medicine can do that standard medicine cannot, just send me an email. I put on nine pounds in about a month, and I still am very thin. I was on my way out in some ways....

So, uh, I love pulled pork. Where be the recipe? I'm done with my two-week plunge into all the things I couldn't eat before, and have reverted to a very reasonable diet for me, but that diet includes things like pulled pork on occasion.

MA

Bar BQ Web.com has a ton of good stuff on it
http://www.youtube.com/watch?v=owAlv4XT2dQ" target="_blank" target="_blank