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Pulled Pork for my dad's 76th birthday party (updated with fire damage and yard work pictures) added few more pictures 4-28-12 - Page 2

post #21 of 39

Beautiful...nuff said!

 

Now that was a close call.... I'm happy for you guys that your father is OK.

post #22 of 39
Thread Starter 

 

Quote:
Originally Posted by JP61 View Post

Beautiful...nuff said!

 

Now that was a close call.... I'm happy for you guys that your father is OK.

 

thanks, could have turn out real bad. thankful that guy drove by when he did.

post #23 of 39

Man that was a close call for sure - glad it turned out good - food looks great 

post #24 of 39

Try this method-  Take a gallon ziplock bag place it into a pint glass with a corner pointed down (like a funnel shape) pour it in.  You will see the fat rise to the top after a few minutes.  CAREFULLY remove the bag keeping the cone or funnel shape.  cut a VERY small hole in the bottom of the funnel and let the "good juice" flow out, as the fat approaches the hole pinch the bag and toss the fat. 

 

PS works great for thanksgiving turkey juices as well.

post #25 of 39
Food looks good
And looks like got a lot done that day
post #26 of 39
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Man that was a close call for sure - glad it turned out good - food looks great 

Thanks, every time we get together they all want pulled pork.
And pork shots.
post #27 of 39

Wow, glad your father and his house are both ok. Does the FD know what caused it? Kinda looks like an electrical fire from the pics.

post #28 of 39
Thread Starter 
Quote:
Originally Posted by HPS6607 View Post

Food looks good
And looks like got a lot done that day

Thanks. Did get a lot done. Still got more to do. So
We will get another work day going soon
post #29 of 39

Your Father was fortunate, it could have been much worse...JJ


Edited by Chef JimmyJ - 4/27/12 at 3:37pm
post #30 of 39

 

Quote:
Originally Posted by mr500 View Post

NICE  Great info as one would expect.\

 

Do you just pour the juicy juice back over the pork and mixx it back in?> Anyone add anything to it??

 

Mike

 

 When I make Pulled Pork I use my Foiling Juice as a Finishing Sauce with the de-fatted Drippings. I add some Hot Sauce on my sandwich for heat and tang...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

post #31 of 39

Man that was beautiful. Nothing better than BBQ & family. Congrats!

post #32 of 39

easiest way to defat is to put juice in bowl and put in fridge or freezer (if you in a hurry). fat will rise to top and solidify where you can just take it out w/ a spoon.  If you want the juice hot just nuke it b4 applying to the meats.

 

post #33 of 39

Thanks for sharing all those pics.  Food looks great and I am glad everything worked out well

post #34 of 39
Thread Starter 
Quote:
Originally Posted by RdKnB View Post

Thanks for sharing all those pics.  Food looks great and I am glad everything worked out well

Thanks. My wife was in charge of taking pictures. She took over 150 of them that day.
it was hard picking out the ones to put on here.
post #35 of 39
Thread Starter 
Quote:
Originally Posted by kryinggame View Post

Man that was beautiful. Nothing better than BBQ & family. Congrats!

Thanks,
post #36 of 39
Thread Starter 

just check how much charcoal I still had left after 16 hours in the UDS. !!!!!

all I can say is  wow !!!!!!!!

this is what I stated the day with

 

IMAG0678.jpg

this is what I had left after 16 hours .   GOT TO LOVE THE UDS !!!!!!!!

IMAG0712.jpg

my other smoker would have used 2 or more bags of charcoal.

Might have used about 1/2 a bag after16 hours on the UDS .

IMAG0713.jpg

this was all the ash after 16 hours.

IMAG0714.jpg

 

the UDS just about paid for itself in one long smoke. if anyone been thinking about building a UDS .

just do it. the temp is so easy to control. uses very little charcoal to get the job done.

 

 

post #37 of 39

was that a birds nest or a eagles nest OMG

post #38 of 39

Looks like a very nice time you all had....Hope he has many more b'days too......Wish your Dad happy birthday........BD.gif

post #39 of 39

 

Quote:
Originally Posted by Chef JimmyJ View Post

 

 

 When I make Pulled Pork I use my Foiling Juice as a Finishing Sauce with the de-fatted Drippings. I add some Hot Sauce on my sandwich for heat and tang...JJ

 

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

 

Thanks CJJ...I will have to try this next time I do some butts. As I am going to use the pans too and see how it all comes out.  I want the east of clean up hahaha

 

 

Mike

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