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Posted: 3/3/2006 6:37:31 PM EDT
[#1]
Get a metal steam table pan, put some water in it and a handfull of whatever wood chips you wanna use, season the meat as desired, turn on one or two burners, place the pan of chips over those burners place the meat as far from the lit burners as possible, close the lid, and keep her at 200-225 for 1 to 1 1/2 hrs per pound and it should work just fine!
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Posted: 3/3/2006 6:38:27 PM EDT
[#2]
just throw it in pan. I usually get mine out of a can though
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Posted: 3/3/2006 6:44:01 PM EDT
[#3]
I can do this. What wood chips would you recommend and what seasoning? |
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Posted: 3/3/2006 6:51:04 PM EDT
[#4]
I like hickory or mesquite myself, some like pecan, and apple is really good on pork as well. As far as seasoning the meat, I generally use a dry rub that consists of paprika, chili powder, sugar, well, a bunch of stuff, and I can't find the recipe right now. A trip to the local mart should net you a fairly decent BBQ rub though.
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Posted: 3/3/2006 7:19:03 PM EDT
[#5]
thanks. |
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Posted: 3/3/2006 7:50:39 PM EDT
[#6]
You're right on with this. Also when the meat reached about 140 degrees you can stop puttting wood in there. At that temp the meat won't take any more smoke flavor. If you want to talk BBQ, check out this forum. It is on a commercial site, but regardless, there is a lot of info to be had there. Chris |
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Posted: 3/3/2006 7:56:27 PM EDT
[#7]
I like to inject hams with a mixture of apricot nectar, a little honey, red and black pepper. Simmer the mixture in a sauce pan, then strain the pepper out and inject the liquid. I start out with the ham wrapped in foil then when it's almost done, peel the foil away and let some smoke get at it.
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Posted: 3/3/2006 10:20:16 PM EDT
[#8]
My wife had one of these on New Years Day. "Pork Shoulder" wasn't very indicative of it being ham. Wasnt too bad though, in a roaster.
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Posted: 3/3/2006 11:40:48 PM EDT
[#9]
Just put a dry rub on it and stick it in the oven for 10 or so hours at 225. Not nearly as good as smoking, but still pretty good.
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Posted: 3/4/2006 12:12:55 AM EDT
[#10]
If you have a grill light only the outside burners on low.
use the pans as mentioned before if they will fit. For a easy rub I use Tony's Louisanna spice (a lot of stores carry it now) . Slow cook that sucker fat side up for 1 1-1/2 hours per pound, untill a meat themometer shows 160 degrees internal. Smoke can be added by soaking wood in water and wrapping them in Heavy foil and putting a few holes in the foil with a fork. and tossd below the pork. If you cook it low enough and slow enough the meat falls apart. |
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Posted: 3/4/2006 3:18:27 PM EDT
[#11]
Another GD food thread without pics - again!
The mods need to crack down on this type of COC transgesion hard! Merlin 
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Posted: 3/4/2006 3:28:06 PM EDT
[#12]
Then when you done getting some smoke in it put it in a baking bag and cook it at 250 degrees over night.
ETA, in the oven |
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Posted: 3/4/2006 3:47:58 PM EDT
[#13]
Do you guys turn these things or can I just put it in fat side up and come back in 8 hours? If I have to turn it constantly, then i need to get more beer. |
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Posted: 3/4/2006 4:01:52 PM EDT
[#14]
no turning, but you need to check on it to keep the temp. steady
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Posted: 3/4/2006 4:05:17 PM EDT
[#15]
No turning needed. Keep the pit temp at 225 and you are good to go. A remote wireless thermometer is a must for any serious BBQ'er. Photokirk's Pulled Pork food pr0n |
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Posted: 3/4/2006 4:10:01 PM EDT
[#16]
Tannerite and some BBQ sauce.
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