Foo Off-Topic chit chat with no general subject.

pork-pulling

Old 07-12-13, 10:24 AM
  #26  
jdon
Senior Member
 
Join Date: May 2009
Posts: 4,243
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 283 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Those are great for salmon, steaks etc but not a pork shoulder. I may build a proper smoker but the neighbors might not be happy.
jdon is offline  
Old 07-12-13, 10:33 AM
  #27  
overthehillmedi
Senior Member
 
Join Date: Feb 2005
Location: Nanaimo.B.C. The We't coast of Canada
Posts: 1,287
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Jdon, all you would have to do is share with your neighbours once in a while, I have a neighbour who does that, he's welcomed to smoke/BBQ anytime.
overthehillmedi is offline  
Old 07-12-13, 10:36 AM
  #28  
jdon
Senior Member
 
Join Date: May 2009
Posts: 4,243
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 283 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by overthehillmedi View Post
Jdon, all you would have to do is share with your neighbours once in a while, I have a neighbour who does that, he's welcomed to smoke/BBQ anytime.
Like I said, they won't be happy!
jdon is offline  
Old 07-12-13, 10:56 AM
  #29  
MangoPumpkin 
Cool Beans
 
MangoPumpkin's Avatar
 
Join Date: Jun 2010
Location: Lancaster County, PA
Posts: 165

Bikes: Raleigh Cadent

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
I love BBQ pork....when I lived in Canton, OH we had a ribs burnoff for the Pro Football Hall of Fame Festival, it was soooooooooooo good! I'm partial to vinegar based sauces and if I have a BBQ pulled pork sammich, the slaw goes on it.
__________________
I've got your restraining order right here. [grabs crotch] Restrain this!
MangoPumpkin is offline  
Old 07-12-13, 10:57 AM
  #30  
ModoVincere
Riding Heaven's Highways on the grand tour
 
ModoVincere's Avatar
 
Join Date: Aug 2006
Posts: 1,675
Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by jdon View Post
Those are great for salmon, steaks etc but not a pork shoulder. I may build a proper smoker but the neighbors might not be happy.
cook in oven till done (almost falling apart)...then onto grill with smoke pan to get that smoke flavor and a proper ring. Then shred away.
__________________
1 bronze, 0 silver, 1 gold
ModoVincere is offline  
Old 07-12-13, 11:11 AM
  #31  
bigbenaugust 
always rides with luggage
 
bigbenaugust's Avatar
 
Join Date: Feb 2005
Location: KIGX
Posts: 2,106

Bikes: 2007 Trek SU100, 2009 Fantom CX, 2012 Fantom Cross Uno, Bakfiets

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 249 Post(s)
Liked 3 Times in 3 Posts
For the record, the airport code in my location is a couple of miles from the house.

Now, I have a grill. I have used it a few times since the move. But actual Tom Stormcrowe-style BBQ... I have not had it yet.
__________________
--Ben
2006 Trek SU100, 2009 Motobecane Fantom CX, 2011 Motobecane Fantom Cross Uno, and a Bakfiets
Previously: 2000 Trek 4500 (2000-2003), 2003 Novara Randonee (2003-2006), 2003 Giant Rainier (2003-2008), 2005 Xootr Swift (2005-2007), 2007 Nashbar 1x9 (2007-2011), 2011 Windsor Shetland (2011-2014), 2008 Citizen Folder (2015)
Non-Bike hardware: MX Linux / BunsenLabs Linux / Raspbian / Mac OS 10.6 / Android 7
bigbenaugust is offline  
Old 07-12-13, 12:15 PM
  #32  
ahsposo 
Thoroughbred Member
 
ahsposo's Avatar
 
Join Date: Jan 2010
Location: Santa Anita
Posts: 7,087

Bikes: A Home Built All Rounder, Bianchi 928, Specialized Langster, Dahon Folder

Mentioned: 23 Post(s)
Tagged: 0 Thread(s)
Quoted: 3028 Post(s)
Liked 94 Times in 64 Posts
I regret not visiting the Skylight Inn in Ayden, NC when I was living and working in NC.

This BBQ is served without sauce.

http://www.roadfood.com/Restaurant/O...3/skylight-inn
ahsposo is offline  
Old 07-12-13, 10:12 PM
  #33  
CbadRider
Senior Member
 
CbadRider's Avatar
 
Join Date: Sep 2008
Location: On the bridge with Picard
Posts: 5,935

Bikes: Specialized Allez, Specialized Sirrus

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 13 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Pulled pork with a vinegar or mustard sauce and coleslaw made with cider vinegar instead of mayo.
__________________
Originally Posted by Xerum 525 View Post
Now get on your cheap bike and give me a double century. You walking can of Crisco!!

Forum Guidelines *click here*
CbadRider is offline  
Old 07-13-13, 08:06 AM
  #34  
jdon
Senior Member
 
Join Date: May 2009
Posts: 4,243
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 283 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Kansas City barbecue hands down. Sorry NC and Texas.
jdon is offline  
Old 07-13-13, 09:07 AM
  #35  
colorider
smorenivore
 
colorider's Avatar
 
Join Date: May 2007
Location: Littleton, CO
Posts: 557

Bikes: '06 Novara Divano, '96 Gary Fisher Hoo Koo E Koo

Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 520 Post(s)
Liked 12 Times in 10 Posts
Originally Posted by jdon View Post
Kansas City barbecue hands down. Sorry NC and Texas.
Nah it's all good
colorider is offline  
Old 07-13-13, 09:29 AM
  #36  
FatherAlabaster
___________
 
Join Date: Mar 2013
Posts: 216
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
One of my friends just made this amazing Asian-fusion pulled pork. It was a tomato bbq with Asian spices, homemade pickles, and fresh cilantro, in those Chinese steamed rice buns. So yummy. I still like vinegar the best, but you basically can't go wrong.
FatherAlabaster is offline  
Old 07-13-13, 05:15 PM
  #37  
Greg_R
Senior Member
 
Join Date: Jun 2008
Location: Portland, OR
Posts: 646

Bikes: Surly LHT set up for commuting

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by HardyWeinberg View Post
We had catered barbecue yesterday at work, and I watched the truck pull up towing its smoker, and I saw them load trays of pulled pork into the smoker to finish until lunchtime, about 5 hrs later. The caterers said it was in the smoker 13 hours.

So how does that work? Would they put shoulders or whatever in for 8 hrs and then pull it apart into the stuff they brought over here to finish?

I have previously mostly only had pork pulled right off a pig on a spit.
If it was already pulled then the meat was done & they are just holding it @ a safe temp. Some caterers use Cambros, some use coolers, others hold it on their smoker.
Greg_R is offline  
Old 07-13-13, 08:48 PM
  #38  
Greg_R
Senior Member
 
Join Date: Jun 2008
Location: Portland, OR
Posts: 646

Bikes: Surly LHT set up for commuting

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by ModoVincere View Post
cook in oven till done (almost falling apart)...then onto grill with smoke pan to get that smoke flavor and a proper ring. Then shred away.
You're better off starting in the BBQ and finishing @ high temps in the oven.
Greg_R is offline  
Related Topics
Thread
Thread Starter
Forum
Replies
Last Post
Chr0m0ly
Classic and Vintage Bicycles: Whats it Worth? Appraisals.
12
12-02-18 08:16 PM
HopDop
General Cycling Discussion
3
10-27-13 10:18 PM
Campy12
Classic & Vintage
16
08-15-13 10:43 AM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service

Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.