.....;Posted on 05/24/2014 10:11:52 AM PDT by virgil283
Easy, any one can have a sucessful barbcue with this recipe. Brine for 12 hours add a dry rub and put on the smoker.
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(Excerpt) Read more at foodnetwork.com ...
Besides his insanely complete cooking smarts, he is a gun guy, so genius is likely.
Fork? No. Never.
I have a a Dutch Oven/Crockpot recipe. Freepmail me if you’re in need.
Amen! Cast iron and steak were made for each other. This is the best Delicious
Yea, you can do it in the oven. But it won’t be smoked. Probably the worst thing you can do when smoking a butt is to under cook it. It won’t dry out. It’s full of fat. You basically want to render the fat out. If you get the outside “too done” the inside will still be fine. I personally like a layer of “outside meat”. Hard, almost burned. It will acually insulate the inside meat.
You “pull” the butt after cooking to remove the fat and gristly parts from the meat.
Okay, so you are going to get your fingers all gooey.
Cookie sheet
VERY SNEAKY way to start the Summer ArguAQe Thread.
Pork is O.K. but
BRISKET RULES!!
A bun in the shape of a cone?
As far a I'm concerned, a Dutch Oven is as much a slow cooker as a crock pot, but better.
You can brown AND cook in the same pot.
It doesn't need a bunch of water added to work.
It goes on the stove top AND in the oven, and heats evenly in either one.
The porcelain coated ones are easy to clean.
They take up less room than an appliance.
They look cool enough to serve from.
Oklahoma Joe’s pulled pork has been rated amongst the top ten in so many reviews. The Food Network has the recipe. I have been using it for the last three years on our 4th of July cookout and the people have gone nuts. These are people who are used to KC barbeque.
I agree. I have both and have used both for the same recipe.
I’m a bit ticked at the crappy quality of crockpots these days (I’m on #3 in 4 years) and they have hot spots. My ceramic-coated Dutch Oven is superior, imho.
“...any kind of grill that you can set up for cooking with indirect heat?”
I have a Charmglo Tru Infrared from Home Depot. Charmglo makes two types, and the one from Home Depot is better than the one from Lowes.
It is ‘indirect’ heat...I use hickory nuts (without the outer green/black hull) for smoking...better than hickory wood, in our opinion. I crack the nuts in a plastic bag with a hammer, then put in in the grill. For smoking, I put it on the lowest setting, with only one burner. Works great for anything I want to smoke. Shoulder, ribs, chicken, turkey, etc. And it is hot enough that the meat is cooked too, but very slowly. It makes a rump roast as tender as a filet if you do it slowly.
And compared to the Big Green Egg, it is very reasonably priced. Note, this is a gas grill, and I have it running off my natural gas. Great way to cook. In the summer, we cook on this grill every few days. Sometimes to do ribs. Sometimes to do burgers. Sometimes to do steaks. And sometimes to do pulled pork. Chicken and Turkey are, of course a given. And beer can chicken is one of our favorites. We have also beer canned a small turkey.
Note, the grill we have is a two burner, and can be had for about %270. A great grill! We have it on our upper deck. We have the gasline fittings for the lower deck too. Next grill, either a three or four burner job, will go there...with easy access to the swimming pool!
I do turkeys on the holidays, they taste amazing.
The green egg is pricy but here in Florida grills don’t last long, they rust out within 2 years. This one is ceramic and should last me a good long while.
Its charcoal so its more work but I think it taste far better. Its also much easier to cook without burning.
I make a pulled pork that I cook at about 200 for 18-20 hours.
Yes, I understand. I like charcoal. And I would like your grill. But I am amazed at the way this tru infrared gas grill cooks...it is versitle, and I am still learning what I can do with it.
I lived in Ireland for 3 years, and when I went over I took a larger Weber and 24 - 20 lb bags of charcoal. Once I cooked to 10 lb rolled rib roasts on it...to perfection. My Irish guests were truly amazed at what we ate that evening. Cooked medium rare, too, which was a new one for many of them.
Nope. Not even close.
I have a Weber gas grill with two burners, so that probably wouldn’t work.
bfl
Can you turn only one of the burners on? Put the meat over the off side, and voila. Indirect heat.
Plus you do want to keep the temp down to no more than 226 degrees Looooow and sloooow.
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