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Thread: Pork Pork Pork

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  1. #1
    Join Date
    Oct 2009
    Location
    Denham Springs LA
    Posts
    97

    Default Pork Pork Pork

    A smoke of pork from this year. Maybe a tip or two to use.

    Pork, Pork, ah More Pork

    Sandy wanted PP for Supper tonight so I got up at 4:30 am and tossed on a simple breakfast fatty made with homemade pork breakfast sage sausage, and stuffed with my own CB, eggs, co jack cheese. To be honest I didnít firm up the sausage enough after rolling out in the freezer and it was falling apart only to be saved by the strip bacon weave, making it look much better than it was. This was followed by country pork ribs I rubbed down with Ricks KC Rib Rub the night before for lunch. Last but not least was a 10lb pork butt rubbed down with the same Rib Rub and injected with 2 TBS of the rub to a Cup of Apple Juice and placed in the fridge to marinate all night. The wood of choice was Pecan and Pear. Temps in the smoker ran 225-250. The fatty was pulled off with internal temp of 160. The Butt was wrapped at internal temp of 155 and taken off at 208.
    Pics are below for this smoke.

    Prep the night before:



    All is on the smoker. We had a rain storm the night before and my pear wood was damp hence the heavy smoke which was evident for 15 minutes after each wood load. There were no ill effects that I could tell.



    Breakfast served:





    Lunch is served:



    Supper is served:





    Plate with flour tortilla sammy:



    Top it all off with a fresh peach Daiquiri:
    Lang 48 mobile modified
    Chargriller Duo Pro
    Camp Chef Explorer dual 60k burners

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Everything looks delicious!!!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Fine looking food.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    So I guess it's too late to be there in time to eat huh???

    Looks very good - thanks for sharing
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    Great looking spread Shooter...
    KCBS CBJ
    ZEEK




  6. #6
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Looks fantastic, Rick! That is a good day of pork!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  7. #7
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    Looks mighty fine there Richardo!

    I am envious, my Lang in under a ft of snow!

    Doing a bunch of christmas fatties in the drum today!
    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Looks like you had quite a porkful day!

    Looks great. Is that you making the daquiris?

    A tip on the damp wood-lay your next 2 splits on top of the firebox and they will dry out before it's their turn to go in. If they stat to burn before you put them in, all the better.

  9. #9
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Good lookin groceries u got there .Whers mine @?
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  10. #10
    Join Date
    Mar 2012
    Location
    Oshkosh,WI
    Posts
    5

    Default Good lookin spread

    well done

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