I should not be viewing this thread before I eat supper.

My frozen burrito w/a side of mac 'n cheese is gunna taste even worse now :-)
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It did actually come out pretty good. The picnic roast has a slightly different taste. Not better or worse, but different.
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i LIKE THE HAMMIER FLAVOR OF IT IN PULLED PORK. AND CAPS LOCK.
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I cooked for my son's 21st birthday this weekend. I cooked 3 pork shoulders and 12 racks of ribs for Friday night and 10lbs of fatties for breakfast on Saturday. Dang sure enjoyed having a bunch of kids around that can eat like I wish I could eat!!
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Nice looking work Dom. :-)
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Sorry buddy, this is a photo thread. The forum for wild, unsustantiated, supposed cooks
without corroborating pics is down the street.




:-)

This was the final pre-pull shot after an hour in snkbyt sauce....I have given away 1/4 of the food
by this time
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This recipe is a modification of the Bob Lilly method. I plan to get some pork butt in the morning, get it set up and them plop it on about 9pm tomorrow night. We'll see if bigwaved is right about this method.

http://www.meatwave.com/blog/barbecu...-pork-shoulder
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Great pics Brad and Dom. My mouth is watering wating for my lame lunch to arrive.
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I need to find more pork fingers like the ones I did this weekend. You never know where they are cut from.
The ones I did Saturday had distinct bones in them that told me they were cut from the shortest and flattest
loin rib like on a baby back rack. The meat was just unbelievably tender and delicious. I don't always get that
with a 'western style pork rib". I do love em, though.
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Sorry Brad... I will try to remember that!!:-)

The thing is... I usually have really good intentions, but somehow I just rarely make the pics happen. I am doing about 100lbs of pork butts this weekend for a charity lunch after church on Sunday. I will REALLY try to take some pics to earn my way back into your good graces:-)
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Loading the Brandywine light I see Brent :-)
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Yeah... but I am working on a guy selling a Lang 60 Deluxe!!! He wants a little too much and I want to pay a little too little!!!!
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4 slabs of baby back ribs with homemade dry rub this Sunday in the Char Griller Pro with offset firebox. Smoked with Pecan wood (one of my faves) Turned out OK this time, but cooking time was hindered by humidity since they were smoked during a thunderstorm. Had to finish them in the oven :-)
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Raspberry chipotle chicken skewers. Then pork shoulder for overnight.
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breakin out the smoker this weekend for the first time this year. I can't wait.
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Sounds fairly decent Mark:-)

Bout time Earl:-)

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Recipe please...:-)
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Go to the nearest New Seasons Market and buy them from the butcher case.

They were tasty. Sometimes I can get them to share the recipe, which is almost always "made with ingredients that you can buy in the store", so I'll ask the next time I am in. Likely to be a marinade sold commercially.

edit: just found this one. Looks quite tasty and easy to vary. http://allrecipes.com/recipe/raspberry-chipotle-sauce/
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Seven Briskets and two pork butts went on early this morning. Chicken breast and sausage to follow this afternoon, and I got the crazy idea I needed to try smoking a lamb shoulder... We shall see how it goes! Hopefully I will have time to get the pics up this evening, but I may be too full! :-)
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2 pork shoulders went on WSM at 7:00 PM last night. I checked at 5:00 AM and temp was down to 150. I brought them inside and did 2 hours in the oven at 225. Covered them will pull them this evening for soft tacos with mango salsa.
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