Pulled Pork with Special Guest, Shitake Block - Q-View

Discussion in 'Pork' started by thoseguys26, Feb 12, 2012.

  1. thoseguys26

    thoseguys26 Master of the Pit

    I just wanted to share a couple pics of a small shoulder I smoked up yesterday.  It was only 2.8 lbs and I thought it'd be a quick smoke job for some good eats. Well, It did taste great and the end result was as good as I hoped but the meat wasn't as easy to shred as it should have been. I cooked it at 275° until IT was 160°. The weird thing is this is the first time my MES probe & smoker temps were reading different then my maverick temp thermo. 

    The outside temp was the coldest I've ever smoked in so maybe that had something to do with it.

    It wasn't very shreddable and the fat didn't seem to render as much as it needed to so I popped it in the oven for 45 minutes and that helped quite a bit.

    Next time I'll have to get a bone in butt and do some more research on here because everyone should be able to make a fantastic pulled pork!

    Check out our shitake block! Can't get em any fresher than that!!

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    Vacuum sealed it to expedite the flavor infusion. Put a paper towel at the opening so juice wouldn't get into my sealer.

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    I love sauerkraut!! You can't see the sauce but there's Famous Dave's Devils Spit in there somewhere! I try to make my own sauce but I took the shortcut this time. I love spicy foods and Devils Spit is one of my favorite store bought sauces. 

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    Last edited: Feb 12, 2012
  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  and you are correct cant get mushrooms any fresher then that. 
     
  3. thoseguys26

    thoseguys26 Master of the Pit

    sprky - I love to saute the shrooms up with sesame oil, lots of garlic, and some tamari sauce, white wine & black pepper.. soooo good!
     
  4. tyotrain

    tyotrain Master of the Pit

    Looks great.... Nice job[​IMG]
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 
     
  6. scrappynadds

    scrappynadds Smoking Fanatic

    That looks great ...........I wish i could trade my fried rice for some of that pork
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    First off, 160*F even with carryover is no were near enough to pull the pork...That temp is just barely Well Done...You need to take it to at least 205*F with an hour or more rest...160-170*F is the temp at which many of us Foil the Butt and continue cooking to 205*F...

    That Mushroom Block is Too Cool! Where did you get it?...JJ
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah...MAGIC MUSHROOMS!...You old Stoner!...[​IMG]...JJ
     
  9. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    jimmy stay out of those cow pastures!
     
     
  10. thoseguys26

    thoseguys26 Master of the Pit

    I know that too! It was getting late and the girlfriend was ready to eat so I took it out and sorta cheated with just enough pork to make her a sandwich, then I put it back on the heat till 200° It was still great but I had to work a little bit to shred it.. I can't wait till next time!!
     
     
  11. thoseguys26

    thoseguys26 Master of the Pit


    Hey guys, the shitake block was actually a Christmas gift I received this past Christmas and I felt like I was 6 yrs old receiving a G.I. Joe I was so excited!

    Anyways, http://fungi.com , yup fungi.com is where you can get your very own shroom block. Depending on where you live I'd seriously check out the plug spawn.

    I can't say much yet because this is my first one but you're supposed to get around 3 lbs of shitake's. We figured out a better system for the second cycle by putting a small bowl upside down below the fungi block. You have to spray it with natural spring water a few times a day. You'll read the rest in the manual.

    I feel like I'm about to give fungi.com a bunch of orders! They are the best mushrooms I've ever had!

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  12. thoseguys26

    thoseguys26 Master of the Pit

    OH, and that's NOT  a staged photo of some of my cookbooks.. My GF is trying to get me to clean up my collection, so the ones that don't fit in the cupboard are stacked next to the shroom apparently.  I might have to get a new GF after this .. since she's been good for 10 years I'll give it a second thought.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great! The sammie looks delicious! Nice job!
     
  14. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks look from here Thumbs Up
     
  15. Looks good and thanks for the link for the shrooms!
     
  16. thoseguys26

    thoseguys26 Master of the Pit

    No prob.  Let me know if anyone tries the plug spawn. I might try them this spring but it's pretty dry here so I don't know if they'll work.
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks for the link - I just spent an hour over there looking around. A friend of mine and I are thinking of putting together a growing area here at the house to cultivate some of the more exotic ones to sell to restaurants.  
     
  18. thoseguys26

    thoseguys26 Master of the Pit

    Great Idea! Let me know how it goes! Make sure to read about the growing temps required for each type. The shitake's are easy because the growing temp is like 50-80° but there are others that need colder temps and warmer temps so definitely read up!
     
  19. thoseguys26

    thoseguys26 Master of the Pit

    Check out the last batch! Tasty!

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