Hi Folks,
Long time, no post....Anyway, yesterday I picked up an 8.72 lb pork shoulder to do today since I am off (recently back from the beach and had the rest of the week off). We have recently moved, so I have not had much time to cook or smoke anything in the last couple of months with listing our house and keeping it in "showing mode" for prospective buyers. Long story short, we sold the house, closed last Thursday. We had already been in our new house for a month, so we're set now.
Smoking on my GOSM today. Haven't fired it up in a while, as I've used my father-in-law's BGE. I have been unsuccessful in convincing the wife that we need a BGE of our own. But, I am close to convincing her we need a WSM...size to be determined...and I've used her own argument against her in that "bigger is better", so maybe the 22.5...
Also, yesterday I picked up a 5 lb bird and did a smoked beer can chicken on my Weber Performer, which turned out fantastic. Love me some yardbird...here are some photos of the chicken to get you salivating:
This photo shows that one side of my fire was a bit hotter...but no problem, it was great.
Can't get this one to rotate...oh well, you get the point.
And back to the pork....For the shoulder today, I was up at 4:45 am or so and rubbed down the piggy goodness. Rub was pretty basic and the recipe is as follows:
4 tbsp Kosher Salt
2 tbsp White Sugar
2 tbsp Brown Sugar
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1/2 TSP Cayenne Pepper
Almost forgot the photo prior to rubbing it down....
All rubbed up and ready to go...
I will post more qview as the day goes on...weather forecast has changed since last night and now there is to be showers intermittently throughout the day. Hopefully, I will be okay, but we need the rain, so I guess I can't complain too much...Thanks for looking and be sure to check back later! Thanks!
Long time, no post....Anyway, yesterday I picked up an 8.72 lb pork shoulder to do today since I am off (recently back from the beach and had the rest of the week off). We have recently moved, so I have not had much time to cook or smoke anything in the last couple of months with listing our house and keeping it in "showing mode" for prospective buyers. Long story short, we sold the house, closed last Thursday. We had already been in our new house for a month, so we're set now.
Smoking on my GOSM today. Haven't fired it up in a while, as I've used my father-in-law's BGE. I have been unsuccessful in convincing the wife that we need a BGE of our own. But, I am close to convincing her we need a WSM...size to be determined...and I've used her own argument against her in that "bigger is better", so maybe the 22.5...
Also, yesterday I picked up a 5 lb bird and did a smoked beer can chicken on my Weber Performer, which turned out fantastic. Love me some yardbird...here are some photos of the chicken to get you salivating:
This photo shows that one side of my fire was a bit hotter...but no problem, it was great.
Can't get this one to rotate...oh well, you get the point.
And back to the pork....For the shoulder today, I was up at 4:45 am or so and rubbed down the piggy goodness. Rub was pretty basic and the recipe is as follows:
4 tbsp Kosher Salt
2 tbsp White Sugar
2 tbsp Brown Sugar
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1/2 TSP Cayenne Pepper
Almost forgot the photo prior to rubbing it down....
All rubbed up and ready to go...
I will post more qview as the day goes on...weather forecast has changed since last night and now there is to be showers intermittently throughout the day. Hopefully, I will be okay, but we need the rain, so I guess I can't complain too much...Thanks for looking and be sure to check back later! Thanks!
