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first pulled pork!
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obstructionist
Posts: 62
At my last report, it was 3pm and we were waiting for our dinner guests to arrive, with internal butt temp at 180F.
People arrived and we had cocktails (lemon drops for the ladies and martinis for the gents), then took the pork off the heat at 198F or so at about 5pm. We roasted some corn from the local farmers market (nothing beats local produce) on the gasssss grill as a side.
So, everybody was completely blown away by the pork. "Amazing", "delicious", "incredible" etc. One of the best meals I have ever cooked, and this was my first try.
Next up: pizza. I have a few ideas there too....
People arrived and we had cocktails (lemon drops for the ladies and martinis for the gents), then took the pork off the heat at 198F or so at about 5pm. We roasted some corn from the local farmers market (nothing beats local produce) on the gasssss grill as a side.
So, everybody was completely blown away by the pork. "Amazing", "delicious", "incredible" etc. One of the best meals I have ever cooked, and this was my first try.
Next up: pizza. I have a few ideas there too....
Comments
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Glad it turned out good. I grill my sweet corn on the egg, direct at 400 dome temp. It takes about 10 minutes to get a nice char on the sides.
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I thought of that, but it seemed like too much trouble to reconfigure the egg for direct grilling after cooking the butt. I'll try it next time.
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Depending on the cook I've gone indirect for corn. I leave the husk on and increase the time. I like getting as much of the cooked portion of the meal on the BGE as possible.LBGE Katy (Houston) TX
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Congrats on the PP! I did mine, too, but wasn't bold enough to invite guests. My family loved it.
Any pix? Or enjoying the 'tinis and company?
What size butt and how long total did it take? Sounds like your timing was perfect. Did you have any temp control problems during the cook? My fire went out twice. -
7.5 lbs, total cook time 18 hours.
No pictures, sorry, too busy playing host. Maybe next time
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I just put on some gloves and lift the platesetter out and start grilling the vegetables direct. Even with steaks there is some time after cooking the meat while it rests.
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That's one of the reasons why I don't own a platesetter. I use a foil pan and a second grid (sometimes over a pizza stone) for indirect cooks. When I'm done, I can easily remove everything to add charcoal or wood, switch to indirect, etc.
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I cook corn indirect all the time.
Could have just thrown the ears on and bumped the temp while the butt was resting and being pulled.
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