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[Mambopoa]

OK, new day, new BBQ.
Got 3.3kg pork shoulder. Took the skin off and prepped it. Will take photo before the bbq tomorrow.
(not showing my lack of butchering skill, I want to avoid the insults   )

[Lookdaddy]

(not showing my lack of butchering skill, I want to avoid the insults   )

Awww

[Mambopoa]

OK, here we go with todays photos.
3.3kg Pork shoulder.
Cooked at 225F for 8 hours, rested for 2 and pulled.
I did not do the wrap this time, wanted to test how the rub reacted. (It was too dark and dry in places)
Same 20cm knife used.

After resting with rub over night.


After cooked. (I tied it to a uniform size, due to different thickness across the pork)


Pulled


Finished product. Left has had sauce, right is dry.


This is how much waste was created.

[Joric]

I like that kind of efficiency. You could have taken out the bone first, though. It does nothing for the BBQ process itself plus cooking those bones might give you some fond for later use.

Oh and it LOOKS quite tasty.

Going to do some laid back grilling today on fathers day. Got me some nice T-bone steaks and a new BBQ Sauce. Nothing too fancy, but weather is supposed to be nice all day Long, so looking forward to it!

[Mambopoa]

Hi Jor,

I wants photos of the T-Bone.

The bone just falls out at the end of cooking, so much easier than trying to de-bone the joint first.
I felt it is better with the bone in while smoking, but I have never done such a large joint without the bone in.
So I can not really say if it helps with the falvour etc.

[Mambopoa]

OK, a little update.............

Went to France, drank all the wine there (sorry ) did some rib eye steaks bone in.
Was a basic french charcoal grill, but I have learnt most build their own wood fired BBQ to cook on.

As some of you know, I bought another pellet smoker. Gone for the next size up. Green Mountain Grills, Daniel Boone.
(When the weather is nice, going to take a photo of all of them together)

Anyway, I tried to buy some rump tail (thanks for the info Looks) but failed so far.
Got some flank steak, just to get it going and get to know how it works.
So probably no photos yet.

I have also been booked to do a big BBQ for a friends party in July. So there are photos coming soon.

[Mambopoa]

Its a nice weekend, sun is out, drinking is ahead of me.
So its time to BBQ.

Just a few photos now, to get you all started. On the new pit, so it is the same rib rack previously used.
You can see how much bigger this one is from old photos.

Anyway.............Here we go..............

Pizza (To prove you can do other stuff, wood cooked pizza is really nice)


A bit of Shoulder and Ribs for later.


Pork


Ribs


Have a great weekend all.

 

[TenzorDK]

Those are some beautiful ribs!

[Mambopoa]

OK, we have a special guest tonight, Bjordald.
And just for him.................

[Rafi]

Im suprised Mark contained himself with that amount of chicken in one sitting!! XD

[Mambopoa]

So its about 16c and raining................perfect weather for some more smoking.

Here is the proof....


So different cuts and meat this time.
Lamb Belly


Pork Belly


And Pig Candy, well just because....

[Mambopoa]

OK, as you may know, I catered for a friends house warming party.
There was the 2nd and 9th, I forgot ( I know right ) to take photos last week.
But here are this weeks photos. (same thing again anyway)

Enjoy.....

Just some ribs

Pulled pork, no sauce

Brisket burnt ends, before cubing.

Brisket flat

Brisket first cut

Pork shoulder blade

Brisket cooked

Tools of the trade.

[Aerendur]

You are turning into a Savage with those tools! 

[Joric]

So you do the catering for friends, right?

see https://tda.nu/forum/index.php?topic=5179.msg50245#msg50245

We'd be glad to see your skills in action, mate! :p C'mon - say YES! Do it - you know you want to! Here, I'll make it easier for you:

[  ] great idea, I'll do it
[  ] can't think of any reason to say no - I'll do it
[  ] you beat me to it - had the same idea this moment - I'll do it
[  ] yes, of course I'll do it
[  ] sure - count me in - I'll do it
[  ] easiest decision ever - I'll do it

Hint: X all(*) that apply.
(*)Broad hint: that would be how many X? 6 - right. Do it.

[Mambopoa]

Cool Jor, I would love to put an X by a box. But its a bit more than it seems.

First is ordering the meat, this can take a few days to get the right cut in.
Second the 24 hours in total it takes to cut, prepare and then cook.
Third is falling asleep as you are so tired from all the late night and early morning.
Forth is the issue of getting the bbq pits to denmark, they are specialised and I don't think we can do a 1 time order for them.

Anyway, I am off to see my mentor, Bruce, next week to talk BBQ and hope for some more tips.