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Add drippings to pork after it is pulled?

rmercier
rmercier Posts: 212
in EggHead Forum
What are your thoughts?
LBGE in Northern VA
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    My opinion- Got enough fat and moisture already there- just some good vinegar sauce and enjoy
    Greensboro, NC
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  • swordsmn
    swordsmn Posts: 683
    Agree with @wolfpack but I'm not a vinegar guy for the sauce.
    LBGE, AR.  Lives in N.E. ATL
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  • XC242
    XC242 Posts: 1,208
    There's nothing wrong with doing it. Try it and see how it works for you. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • hondabbq
    hondabbq Posts: 1,986
    You have pan drippings from pulled pork? All I ever get is fat in my pan. 
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  • Lit
    Lit Posts: 9,053
    Freeze the dripping and take most of the hard fat off then use what's left as a base for your own sauce. You can also get a fat separator like this when you pour the drippings in the fat goes to the top and you squeeze the handle to drain from the bottom.
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  • Zmokin
    Zmokin Posts: 1,938
    rmercier said:
    What are your thoughts?
    My thoughts are, if you are talking about the juices that collect while FTCing/resting before pulling, by all means, I absolutely mix those back in after pulling.  If you are talking about the rendered fat drippings from a drip pan while in the BGE, those I personally wouldn't mix back into the pulled pork.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Theophan
    Theophan Posts: 2,656
    swordsmn said:
    Agree with @wolfpack but I'm not a vinegar guy for the sauce.
    All I've ever used is Elder Ward's NC style vinegar sauce.  I like it, but I'm open to options.  What do you use?
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  • Zmokin
    Zmokin Posts: 1,938
    Lit said:
    Freeze the dripping and take most of the hard fat off then use what's left as a base for your own sauce. You can also get a fat separator like this when you pour the drippings in the fat goes to the top and you squeeze the handle to drain from the bottom.
    I use one of those all the time when making stock.  In fact, i just used mine tonight on 8.5 pints of homemade chicken stock.  I'm waiting for 7 of them to cool in the pressure cooker before putting them in my pantry.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    A small can of Coca Cola is great for keeping the pulled pork moist and it does NOT taste sweet. You can't taste it all.
    Judy in San Diego
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  • TigerTony
    TigerTony Posts: 1,078
    Judy Mayberry said:
    A small can of Coca Cola is great for keeping the pulled pork moist and it does NOT taste sweet. You can't taste it all.
     It's hard for me to believe that if you pour a small can of Coke on your pulled pork that you can't taste it. 
    You could very well be right. 
    I'm not trying to argue with you, but how is that possible?
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • gdenby
    gdenby Posts: 6,239
    Lit said:
    Freeze the dripping and take most of the hard fat off then use what's left as a base for your own sauce. You can also get a fat separator like this when you pour the drippings in the fat goes to the top and you squeeze the handle to drain from the bottom.
    Where'd you find that? I use an standard style gravy separator, and some of the fat is always in the spout. I'd considered ordering a separatory flask from a chemical supply house, but those are expensive and fragile.
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  • Lit
    Lit Posts: 9,053
    @gdenby my wife got it for me as a stocking stuffer a couple years back. http://www.amazon.com/Swing--S2062T-Release-Grease-Separator/dp/B004WMOR6K/ref=sr_1_5?ie=UTF8&qid=1442237335&sr=8-5&keywords=fat+separator
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  • buzd504
    buzd504 Posts: 3,877
    Lit said:
    Freeze the dripping and take most of the hard fat off then use what's left as a base for your own sauce. You can also get a fat separator like this when you pour the drippings in the fat goes to the top and you squeeze the handle to drain from the bottom.

    A french press for pork fat?  I'm in!
    NOLA
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Zmokin said:
    rmercier said:
    What are your thoughts?
    My thoughts are, if you are talking about the juices that collect while FTCing/resting before pulling, by all means, I absolutely mix those back in after pulling.  If you are talking about the rendered fat drippings from a drip pan while in the BGE, those I personally wouldn't mix back into the pulled pork.
    This is what I do most of the time if it needs a little more moisture.  I have never tried Coke yet, but may sometime in the future.  I do the same with my briskets and it helps to keep them moist and juicy. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • RRP
    RRP Posts: 26,451
    TigerTony said:
    Judy Mayberry said:
    A small can of Coca Cola is great for keeping the pulled pork moist and it does NOT taste sweet. You can't taste it all.
     It's hard for me to believe that if you pour a small can of Coke on your pulled pork that you can't taste it. 
    You could very well be right. 
    I'm not trying to argue with you, but how is that possible?
    I'm a big advocate of using Cola-Cola and say so on this forum all the time even when people doubt it! I'm just telling you it works WELL! Glad Judy has also become a believer! It's not like you make your PP swim in it! Like I posted last night I just added 2 cans to 15 quarts, but no other moisture and it got raves from the neighborhood!
    Re-gasketing the USA one yard at a time 
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  • blasting
    blasting Posts: 6,262
    edited September 2015

    Ok, just so I'm clear.  Shred pork butt, and prior to serving mix in a can of coke?

    Always open to new ideas,  but this feels like I'm being punked.
    Phoenix 
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  • RRP
    RRP Posts: 26,451
    blasting said:

    Ok, just so I'm clear.  Shred pork butt, and prior to serving mix in a can of coke?

    Always open to new ideas,  but this feels like I'm being punked.
    Trust me you are NOT being punked! I've been doing this for years and always get accolades. Just don't go overboard! I used to use a rule of thumb of one can per five pounds of pulled pork, though if you have more and can keep it stirred you can get by with less. Also it should not be diet Coke, nor any flavored variety. Just don't tell people before hand or let them see you pouring it in as like every other non-believer they get a preconceived idea that it will taste funny, but it won't! Just don't ask me to explain why it works because I don't know the answer...I just know it does! BTW don't use Pepsi! 
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,451

    blasting said:

    Ok, just so I'm clear.  Shred pork butt, and prior to serving mix in a can of coke?

    You pour it in to use while it warms. I wouldn't use it on fresh pp. It's a warming agent to keep it from drying out.
    Re-gasketing the USA one yard at a time 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    TigerTony said:
    Judy Mayberry said:
    A small can of Coca Cola is great for keeping the pulled pork moist and it does NOT taste sweet. You can't taste it all.
     It's hard for me to believe that if you pour a small can of Coke on your pulled pork that you can't taste it. 
    You could very well be right. 
    I'm not trying to argue with you, but how is that possible?
    Same can be said about everyone smearing mustard over their protein for the rub to adhere.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • buzd504
    buzd504 Posts: 3,877
    tarheelmatt said:

    Same can be said about everyone smearing mustard over their protein for the rub to adhere.  

    I do the mustard thing, but more because I enjoy the smearing process rather than thinking it's going to do anything to affect the flavour.
    NOLA
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    buzd504 said:
    tarheelmatt said:

    Same can be said about everyone smearing mustard over their protein for the rub to adhere.  

    I do the mustard thing, but more because I enjoy the smearing process rather than thinking it's going to do anything to affect the flavour.
    Right, but the one person said he finds it hard to believe one couldn't taste the cola.  The same for the mustard, you can't taste that either.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Plutonium
    Plutonium Posts: 231
    Sometimes I'll wrap once I hit the stall at ~165. Once it reaches 203, I'll FTC directly, then pull it in all of the foil bag juices from in the foil.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    About the coca cola--I got a six-pack of half-size cans. I would never put in a whole regular can of coke because I don't do more than one butt at a time. 
    Judy in San Diego
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  • Photo Egg
    Photo Egg Posts: 12,137
    TigerTony said:
    Judy Mayberry said:
    A small can of Coca Cola is great for keeping the pulled pork moist and it does NOT taste sweet. You can't taste it all.
     It's hard for me to believe that if you pour a small can of Coke on your pulled pork that you can't taste it. 
    You could very well be right. 
    I'm not trying to argue with you, but how is that possible?
    The Coke trick does work. Just use plain old Coke, not diet or zero.
    Thank you,
    Darian

    Galveston Texas
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,648
    I'm all for it.  I add more rub too.

    I would rather light a candle than curse your darkness.

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  • Carolina Q
    Carolina Q Posts: 14,831
    Coke sounded disgusting when I first heard of it. It WAS disgusting when I tried it. Never again. To each his own.



    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • n8er
    n8er Posts: 114
    I've never had to but added a splash of chicken broth when we had a big crowd and the pulled pork was in the warmer all afternoon.
    Egging year 'round in North Dakota
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  • RRP
    RRP Posts: 26,451
    Carolina Q said:
    Coke sounded disgusting when I first heard of it. It WAS disgusting when I tried it. Never again. To each his own.



    Thank you, Michael! Bet your pulled pork was swimming in Coke, but that is NOT the way to use Coke in the re-heating process! Isn't it funny that more and more eggers are admitting that they too use the Coca-Cola secret for re-warming pulled pork? 

    That brings up another series of questions which you ought to read and then answer while standing in front of a mirror!

    Do you EVER wonder why you are so negative about so many things including your occasional rants against the BGE itself? Do you EVER say anything about anything in a positive tone? I realize due health problems you can't have salt, no sugar, limited red meat, few spices, no popular rubs, no popular BBQ sauces and on and on and on. But for the rest of us in Eggdom why not realize that we CAN and we DO enjoy tasty foods? Sorry, Michael, but you honestly are the most negative person I have ever known!

    Now Good Night, Michael!

    Re-gasketing the USA one yard at a time 
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  • Lit
    Lit Posts: 9,053
    RRP said:
    Carolina Q said:
    Coke sounded disgusting when I first heard of it. It WAS disgusting when I tried it. Never again. To each his own.



    Thank you, Michael! Bet your pulled pork was swimming in Coke, but that is NOT the way to use Coke in the re-heating process! Isn't it funny that more and more eggers are admitting that they too use the Coca-Cola secret for re-warming pulled pork? 

    That brings up another series of questions which you ought to read and then answer while standing in front of a mirror!

    Do you EVER wonder why you are so negative about so many things including your occasional rants against the BGE itself? Do you EVER say anything about anything in a positive tone? I realize due health problems you can't have salt, no sugar, limited red meat, few spices, no popular rubs, no popular BBQ sauces and on and on and on. But for the rest of us in Eggdom why not realize that we CAN and we DO enjoy tasty foods? Sorry, Michael, but you honestly are the most negative person I have ever known!

    Now Good Night, Michael!

    I thought I was the most negative person. I need to step my game up.
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  • rmercier
    rmercier Posts: 212
    You disappoint me Lit, you should always strive for greatness in everything you do...that includes being negative.
    LBGE in Northern VA
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