KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few times during
cooking. I love the taste of Chicken with or without rub or sauce,
sometimes I just do it plain for chicken salad and such... well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between 160-170 degrees?

Has a smoke setting that is below the 125 setting on the controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion, I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.

On 8/10/2014 12:43 PM, Califbill wrote:
KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few times during
cooking. I love the taste of Chicken with or without rub or sauce,
sometimes I just do it plain for chicken salad and such... well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between 160-170 degrees?

Has a smoke setting that is below the 125 setting on the controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion, I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.


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

KC wrote:
On 8/10/2014 12:43 PM, Califbill wrote:
KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a
friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week.
I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the
outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt),
trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine
paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray.
Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow
cooker.
2. 2. Add stock and next 4 ingredients (through crushed
red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves,
stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2
hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred
with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup
glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top).
Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before
fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10
minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in
a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until
thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want
the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and
pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few
times during
cooking. I love the taste of Chicken with or without rub or
sauce,
sometimes I just do it plain for chicken salad and such...
well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot
healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between
160-170 degrees?

Has a smoke setting that is below the 125 setting on the
controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion,
I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.


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

No need for them to be wet.

On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:
On 8/10/2014 12:43 PM, Califbill wrote:
KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a
friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week.
I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the
outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt),
trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine
paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray.
Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow
cooker.
2. 2. Add stock and next 4 ingredients (through crushed
red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves,
stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2
hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred
with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup
glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top).
Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before
fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10
minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in
a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until
thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want
the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and
pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few
times during
cooking. I love the taste of Chicken with or without rub or
sauce,
sometimes I just do it plain for chicken salad and such...
well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot
healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between
160-170 degrees?

Has a smoke setting that is below the 125 setting on the
controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion,
I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.


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.

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.

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.

On 8/12/2014 8:21 PM, 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.



All great points, but to be honest I just don't bother answering
harrold2 when he is just looking to stir **** up.... that's why I gave
the smart ass answer... just sayin'

On Tuesday, August 12, 2014 8:21:09 PM UTC-4, 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.

Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

John H wrote:
On Tuesday, August 12, 2014 8:21:09 PM UTC-4, 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.
Please expand on that brisket smoking technique. I've not tried one yet, but keep thinking about it when I see those beautiful briskets at Costco.

There's very good info he

http://virtualweberbullet.com/brisket2.html

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...