Smokin' Pork!

[AlabamaShooter]

Re: Smokin' Pork!

Padron, I hear you on the rib technique, I have been doin it for almost 10yrs now(partime in a BBQ joint now more recreation) and I cant get it right everytime. You gotta get a "feel" for it, and it takes time for sure

 

[kingrabbit]

Re: Smokin' Pork!

why did i open this page.. im so freagin hungry now...

 

[shibby575]

Re: Smokin' Pork!

hey switch, i'm plan to borrow your recipe and give her a whirl. just for clarification is it ground coffee or brewed coffee?

 

[Switchblade]

Re: Smokin' Pork!

Espresso, not grounds. If you use basic coffee, make it nice and dark. If you add it to home made bbq sauce you will see it gives an extremely smooth flavor by countering the acidic tomato or vinegar base. It just adds a super dimension to any sauce or mop

 

[upjeeper]

Re: Smokin' Pork!

tag...

 

[Sean the Nailer]

Re: Smokin' Pork!

VAulted VInegar??????

Wasssat?

 

[sharac]

Re: Smokin' Pork!

Man's best friend:

Relaxing:

Warming up:

Hey guys, guys??, GUYS!!!! quit drinkin....i'm almost done:

 

[Switchblade]

Re: Smokin' Pork!

Nice! We did that in our front yard many years ago....neighbors thought we were savages, but man it was fun

 

[Sean the Nailer]

Re: Smokin' Pork!

Yeah, so this is what is being cooked here tonight. Got a phone call last night from my mom, saying "come and get these here pork ribs." I moved as quick as I was able. Great mom, eh?

So then in my 'absentminded-delerium', (partially induced by a walkabout) I knew that Switch had a killer recipe for ribs with bourbon. He gave it to me, and reminded me that this is here.

On the grill right now is 3 racks of pork ribs, and 2 racks of beef ribs. We'd had the beef here in the freezer, planning on 'One day,,,,' so screw it, out they come and all together now!!!!

Status: Followed the recipe to a "T", on their last bout of smoke before being covered with the tinfoil. I'll only "tent" them for an hour, as the heat in the BBQ is a bit warmer than needed. Ironically, my smoker doesn't heat up enough to do the job. Cold smoke at it's best.

How long does the mop juice keep? Can I freeze it in one big block? I don't see why not, but may be missing something. I have just over 1/2 the batch left over, and I've been mopping "thusly". And it's WAY TOO GOOD to waste.

 

[Switchblade]

Re: Smokin' Pork!

I would bag it and freeze it in a good zip lock bag, but I always use all mine up.
If you are only getting 'cold smoke' use larger pieces of oak, fruit wood(apple, pear, cherry, plum) or maple. 4 x 4 or 6 x 6 chunks burn hotter and smoke good(I learned this trick from RJW who has mastered some seriously good barbeque with his smoker). You should be able to get to 250*F no problem with big chunks of wood.

 

[TBFM]

Re: Smokin' Pork!

Memphis in May just around the corner.
For those of you that don't know how wild and big the whole thing is I guarantee you it's amazing.
I will be in one of the tents competing in shoulder and ribs.
I'll do what I can to take some pictures and post them here.
Can't wait.

 

[Switchblade]

Re: Smokin' Pork!

Good Luck Scott! Working 'class cycles' sucks ass. 2 weeks on, two off

 

[shibby575]

Re: Smokin' Pork!

I may have just pulled off something brilliant. I bought a bottle of Thomas Handy Sazerac Straight Rye, Limited Ed. on Friday, and put 3 racks of ribs, and a pork booty on the smoker at 0730 today. Just opened the Rye and Damn is it GREAT!(1030) We'll see about the pork in awhile. Planning on ribbing for lunch and sandwich's for early dinner. Friends on the way, it should be a good day.

The rye is very recommended the pork is RJW's recipe, and it always turns out great. Now it's time to break out the volquartsen and the new case of eley to poke some holes in cardboard while watching the meat smoke and sipping on this tasty brew.(Don't try this at home, it is only recommended to be done by a trained professional.)

 

[RJW]

Re: Smokin' Pork!

You picked a really good rye. Enjoy it along with your lunch and dinner.
Switch is the real rye fan and I am sure he will be along to comment.

Yesterday, I did 3 whole, 10 lb pork loins, wrapped in bacon, in the smoker. Had 16 people for dinner. They ate 1 1/2 of the loins. The rest got cut into 1 inch thick pieces and some thin slice for sandwiches...vacuum packe and frozen. We will have some nice pork dinners and sandwiches. Even though it is frozen, taste as good as when it comes out of the smoker.

 

[TBFM]

Re: Smokin' Pork!

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">Good Luck Scott! Working 'class cycles' sucks ass. 2 weeks on, two off </div></div>


Thanks,
Bring on the pork!!!!!!

 

[Switchblade]

Re: Smokin' Pork!

That sounds dang good! So far the best rye I have had is the Rittenhouse Rye from the BArdstown crew. Bottle in Bond at 100 proof it was darn good. There is a 23 year old version of this one as well. Bulleit, and Woodford's Reserve are rye based as well as some of my favorites, however the best ever is Mitcher's US*1 which is damned tough to find.

 

[sharac]

Re: Smokin' Pork!

Found another use for my pig turning machine , roasting bullets

 

[mikeyz250]

Re: Smokin' Pork!

thanks for the help I stole your recipe and its darn goooooooooood I mean it