Pulled Pord - Here it is!
 

On 8/12/2014 11:55 AM, KC wrote:
On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote:
On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?


Don't you know the answer to that, I learned that in probably the fourth
grade?

It ain't that simple

--
"I predict future happiness for Americans if they can prevent the
government from wasting the labors of the people under the pretense of
taking care of them".
Thomas Jefferson

Pulled Pord - Here it is!
 

On 8/12/2014 5:58 PM, H*a*r*r*o*l*d wrote:
On 8/12/2014 11:55 AM, KC wrote:
On 8/12/2014 9:32 AM, H*a*r*r*o*l*d wrote:
On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

what temp are you running to make steam?


Don't you know the answer to that, I learned that in probably the fourth
grade?

It ain't that simple


Do tell....

Pulled Pord - Here it is!
 

On 8/12/2014 8:03 PM, wrote:
On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote:

On 8/11/14, 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort. :)

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine


Oh. I thought it was a way to conceal you were eating fatty food and
adding carcinogens to them. Who started this thread, anyway, some dork
who couldn't spell pork?

Waaaaahhhh, what a ****in' pussy.... Holy ****, you have more chins than
the Mormon Tabernacle Chior... so don't be talking to us about how we
eat.. LOL!

Your post was about the "taste" and "basic flavor".

To be honest these days "soul food" is far healthier than the
traditional recopies. We had a few old black ladies behind us in DC
who cooked the real deal. Lots of lard, organ meat and cuts you don't
find at the Giant.
The strange thing is that when my father talked to Sid Epstein, the
owner of the Normandy Market (our local grocery) he was told that the
actual profit margin on that stuff was higher than it was on steaks.
These days ribs are pretty lean (particularly St Louis cut) and when
you slow cook them, you are not getting much in the way of
carcinogens. Same is true of the pulled "pord" ;-)

All pork is getting pretty lean these days, to the point that pork
loin is too dry to eat if you are not careful how you cook it.

Pulled Pord - Here it is!
 

KC wrote:
On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:

They do if you mix in wet Hickory chips...

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

You want to get as much smoke into the meat as early as possible. Once
it's "sealed" the benefit is diminished. There are also discussions
that wet smoking woods add a bitter taste. I smoke the hell out of
brisket and pork shoulders immediately and never add any more for the
12-16 hour process.

Pulled Pord - Here it is!
 

KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...


The point of smoking meat is to impart smoke. There is plenty of
moisture in the meat at that point.

Pulled Pord - Here it is!
 

Califbill wrote:
wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.

Hummm, not sure why I soak them, prolly cause grandpa' did.
They don't catch on fire quite as fast.
They smoke better. As to cleaning the smoke chamber of the Brinkman, I
shoot some starter in to the area and burn off the grease,

It will smoke longer, not better.

Pulled Pord - Here it is!
 

Califbill wrote:
"F.O.A.D." wrote:
On 8/12/14, 10:37 AM, wrote:
On Tue, 12 Aug 2014 07:32:25 -0600, H*a*r*r*o*l*d
wrote:

On 8/11/2014 10:56 PM, KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.

Hummm, not sure why I soak them, prolly cause grandpa' did.
They don't catch on fire quite as fast.

I think a bit of steam helps infuse the meat too...
what temp are you running to make steam?
Over 100c
The chips are right over the fire, if not actually on fire so the
temperature is a lot higher than the overall cooking box temperature.
Several hundred degrees anyway.

What? Water turns to steam at the same temp in Florida as it does up north? Amazing!
Depends where up north.
And the altitude.

Pulled Pord - Here it is!
 

On 8/12/2014 8:23 PM, Earl wrote:
KC wrote:
On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...


The point of smoking meat is to impart smoke. There is plenty of
moisture in the meat at that point.


Awesome, I might not try it any time soon :)

Pulled Pord - Here it is!
 

On Tue, 12 Aug 2014 20:03:47 -0400, wrote:

On Tue, 12 Aug 2014 17:01:15 -0400, "F.O.A.D." wrote:

On 8/11/14, 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort. :)

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine


Oh. I thought it was a way to conceal you were eating fatty food and
adding carcinogens to them. Who started this thread, anyway, some dork
who couldn't spell pork?

Your post was about the "taste" and "basic flavor".

To be honest these days "soul food" is far healthier than the
traditional recopies. We had a few old black ladies behind us in DC
who cooked the real deal. Lots of lard, organ meat and cuts you don't
find at the Giant.
The strange thing is that when my father talked to Sid Epstein, the
owner of the Normandy Market (our local grocery) he was told that the
actual profit margin on that stuff was higher than it was on steaks.
These days ribs are pretty lean (particularly St Louis cut) and when
you slow cook them, you are not getting much in the way of
carcinogens. Same is true of the pulled "pord" ;-)

All pork is getting pretty lean these days, to the point that pork
loin is too dry to eat if you are not careful how you cook it.

Actually, that was a spelling boo-boo. The original post was about pulling your *pud*.

Pulled Pord - Here it is!
 

On Tue, 12 Aug 2014 20:21:09 -0400, Earl wrote:

KC wrote:
On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:

They do if you mix in wet Hickory chips...

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

You want to get as much smoke into the meat as early as possible. Once
it's "sealed" the benefit is diminished. There are also discussions
that wet smoking woods add a bitter taste. I smoke the hell out of
brisket and pork shoulders immediately and never add any more for the
12-16 hour process.


Yup, I'm also a believer that more wood after the first hour is a waste.