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  • Re: Cedar Planked Nachos

    Bookmarked!    .....thanks for sharing a great idea - can't wait to try!
  • Re: ....different twists (at least for me!) to pulled pork!

    ...I should have included in the first post.  Here is the simple injection I used:

    1c apple juice
    1/2c apple cider vinegar
    1/2c water
    1c brown sugar
    1/4c kosher salt
    2T Worcestershire sauce

    I injected that throughout and then let the butt soak in that overnight.  I rubbed with Kansas City Sweet about an hour before going onto the egg.

    The one "negative" is that it didn't develop a thick bark...but, it was a great flavor throughout and the most moist I've done.

    So...that's that.
  • ....different twists (at least for me!) to pulled pork!

    Hey, everyone -

    I tried a few new things today and wanted to share with the group.  We had long-time college friends over for the last few days and wanted to share some good ol' Carolina Pulled Pork with them. For me, this was the first time I had prepared the butt this way so, again, I wanted to share with the group.

    1.) I've never injected a butt before.  It was a simple injection recipe (apple juice + apple cider vinegar + Worcestershire + salt + brown sugar + water) that I injected throughout the pork.
    2.) I've never "brined" a butt before.  I soaked the butt overnight in the same goodness I injected.
    3.) I had the butt indirect @ 210 degrees over a drip-pan with some apple juice (as usual.)  But, at 160 degrees, I wrapped the butt in foil and poured some of the juices from the drip pan into the foil (which I've never done before) and finished in the foil.

    I pulled @ 203 degrees internal but was only able to let it sit for maybe 30-min (while the table was set and the rest of dinner was prep'd.) 

    4.) Lastly, I chopped instead of pulling - again, first time I've done that.

    It was amazing (not a first!) but the taste was so different - in a great way.  Incredibly juicy and incredibly flavorful!   ...a very intense pork flavor!

    Again, I'm sure not an original approach - but, for me it was the first time and I'll definitely do it this way again!

  • Re: Pizza rookie needs help!

    Good morning.  And, thanks again for all the help! 

    I tried posting and update yesterday evening - with pictures - but they needed to be "approved" before they would be posted.  And, apparently they weren't, let's try without pictures.

    I had the egg @ 500 degrees with the pizza stone sitting on the elevated grid over direct heat.  I sprinkled corn meal on the stone and put each pizza on parchment paper to start.  After the dough set-up (maybe 15-minutes for the thick crust and only 5-minutes for the thin crust) I pulled the parchment paper.  The thick crust took about 35'ish minutes and the thin crust took about 15-minutes total.

    To be honest, I was winging it a bit and just judging by lifting and peaking at the crust and watching the toppings and cheese.  I guess I just got lucky with the crust and the toppings being done at the same time because I pulled each when the crust was where I wanted it and the cheese was just starting to get that "toasted" look.

    They were excellent!   The crust was golden brown and crispy on the outside but light on the inside, the cheese had just a little smoky flavor (I didn't add any wood - just a little bit of the smoky taste of the lump) and was toasted on the top and the ingredients were all cooked just right.

    I chalk that up to beginners luck!  But, my kids said they wished they could have had the left-overs for breakfast!

    Thanks for all the info!! 

    So.....I'm notoriously bad at posting pictures - and, that's even after I know if there ain't no pictures, it never happened!  But, we've all seen enough pic's of butts, yeah?!

    But, I wanted to share the approach (even though it wasn't an original) because it was - by a long shot - the best butt I've ever done.  And, again, nothing original - just had great results so wanted to share it with other folks that may not have done it this way (yet!)

    This was a very small butt - 5 or 6 pounds...smallest I've ever done - that was cut-down off the original and then tied-up nice-n-tight.  I gave it a good bit of Kansas City Sweet BBQ rub and injected it with Chris Lilly's injection the night before (again - normally I inject just before putting onto the grid.)

    I had the butt on a rack over a drip pan (sitting on the grid resting on the PS, legs-up) with about 1 cup of apple cider + 1 cup of apple vinegar + 1 cup of water and threw it on my LBGE (that was settled-in at 220 degrees grid temp) at 11:30pm.  The next morning the egg was sitting - rock solid - at 219 degrees and the butt at 156 degrees.

    With only a 6 pounder, I thought I'd be done somewhere around 9am.   ...instead, I sat in the stall - between 156 - 160 degrees, until 2pm (14 1/2 hrs) when I started getting nervous about making 4pm dinner.  I bumped the egg to about 350 to try and push through the stall.  (...until that time, the apple cider/apple vinegar/water in the pan was still liquid - and, looking incredibly good!)   Finally around 3pm (15 1/2 hours) the internal temp was only 181 degrees.  ...unfortunately, we had after dinner plans and I had no choice but to pull the butt and roll the dice!   :)
    I pulled the butt at 181 degrees and wrapped it for only 45-min.  During that time, the temp increased to 189 degrees.

    I was afraid that the 5-6 pounds would be far too small - then, I was afraid that the nearly 16 hours on the heat was going to make it leather.  Instead,
    it was the juiciest, most flavorful butt we've ever had!! a long, long ways, too!

    Maybe just dumb luck....but, I'm going to try the exact same set-up again and see how it goes.  In the meantime, I'm going to chalk it up to great skill!  And, if you haven't tried
    Chris Lilly's injection, I highly recommend it!!

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