Pool Party on Saturday....and Pulled Pork today!

kathrynn

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Madison, AL

• Jul 6, 2012

• #1

Howdy everyone!  We always have a big pool party around the 4th of July.  We are going to have it tomorrow instead of the real day...that way everyone can enjoy a few adult beverages and not worry about work the next day!  I have 2 pork shoulders just shy of 15 pounds going on "Elvira" right now.  Figured since I am on vacation...do them so I don't have to worry with it tomorrow.  I will be doing a low country boil during the day tomorrow too!  Here are some of the pics from 730 this morning!  Things are rolling along very nicely right now.  (It's not over 100 degrees outside yet!) Feel free to advise as the day goes along.  This will be the 1st time to do shoulders on Elvira.

 

oldschoolbbq

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NW Ohio - outside Toledo

• Jul 6, 2012

• #2

Kat. Welcome and it sounds like a good Menu for the Party ,Butts are very forgiving and will be great. One word of caution though, try to resist the urge to keep looking in at it , it will cook at a steadier temp. that way...

I watch for 3 main things as I'm Smoking meat:

1. watch the temps. - keep them within 15° of your cooking temp.

2. watch the color of the smoke - it should be light and "bluish" , But , if you can smell it and not see it , it's most likely doing great... a qouck look at the fuel will confirm your doubts.

3.  Look at the amount of smoke coming out of the stack - a huge amount (even though Blue) will tend to darken the Bark on the outside more than you want. This is how I like to see my Butt to come out:

I will be doing mine after 5pm today ( so to miss a lot of heat , COPD makes it harder to breath-LOL)

. The Anniversary (Trish and I) , starts at 4pm Sat. . If you leave right now, you can be here on time ,Opps-

 I forgot you have a party also , Have fun and...

 

kathrynn

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Madison, AL

• Jul 7, 2012

• #3

Thank you!!!  Yes--had a blast doing this yesterday!  I had a huge "stall" tho...but was prepared for it due to the forum here.  Have learned soooo much from you guys! I ended up pulling the last one this morning about 3am!  Have pics!
 

 

kathrynn

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Madison, AL

• Jul 7, 2012

• #4

Here are the pics from yesterday...this morning!  Now I have to get geared to get the Low Country Boil Started!  (and home made Ice Cream) The guys loved it last nite!  Were snatching pieces outta the pan while I was working on them!  Let me know what yall think!  And thanks for all the help!  Love it here!

 

oldschoolbbq

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NW Ohio - outside Toledo

• Jul 7, 2012

• #5

Nice Kathryn . Butts are a blast to Smoke...almost a forget about meat (just feed the fire and you are good to go).

Hope you have a great time and send pics pf the Festivities.

Have fun and...

 

bama bbq

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Rocket City (Huntsville) AL

• Jul 7, 2012

• #6

Looks great!

 

kathrynn

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Madison, AL

• Jul 8, 2012

• #7

Totally worn out and had a blast yesterday!  After all was said and done with the Friday Smoking....I had 2 huge pans of pulled pork.  Went thru it all Saturday morning and got rid of all the fat pieces...and put one on to warm a bit...put the 2nd pan in the fridge for later that nite.  I went inside to the kitchen and there was nothing left of the 1st round.  I mean NOTHING!  Got the 2nd pan out and 1 hour later....NOTHING....not even a fiber!  The pan looked like someone licked it clean.  Guess I did good!

Here are some pics from the day!  We had about 40 folks here.  With the PP and the Low country boil....there was no food left over.  A 1st for us!  The Chef Buddy of ours...(and he does Championship BBQ competitions) tasted the pork.  I have been wanting him to "say" OMG this is good!  Well...he said it was wonderful!  Yipeeee!

Again...thanks for all of the support and community here!  Yall have given me the confidence to even do tons more!

 

scarbelly

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• Jul 8, 2012

• #8

Looks like a great day and sounds like the food was a huge success 

 

bmudd14474

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• Jul 8, 2012

• #9

Sounds and looks great.

 

frosty

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• Jul 8, 2012

• #10

Super Sucessful!  Great work, nothng but smiles in the photos! 

 

kathrynn

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Madison, AL

• Jul 8, 2012

• #11

Thank you!  Just found out from our Chef buddy....he is "giving me" a smoker!!!!  Super excited...but its a wood burner and I am going to need some help with that too!  He said its a big one and he doesn't use it that much...and will come over and help me.  He is 6' 8" and a big man.  Said the smoker is almost as big as him!  OMG!!!!!

Oh...will have to share the recipe of the Adult Strawberries...if yall want it!  Strawberries soaked in vodka, kahlua chocolate and whipped cream!

 

Last edited: Jul 8, 2012

johnnie walker

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Nov 24, 2011

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NW Ohio

• Jul 8, 2012

• #12

Kathryn, it looks like everyone was enjoying there-self and the PP looks excellent! Going to have to try out those strawberries sometime. You might want to go to the Desserts section and put your strawberries there. They look gooooood!!

 

smokinhusker

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Mountains west of Colorado Springs, CO

• Jul 8, 2012

• #13

Looks great and everyone had great food and a wonderful time!!! Glad it all came out awesome!

 

kathrynn

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Madison, AL

• Jul 9, 2012

• #14

Thank you!  I did put the recipe in the fruit, nuts and such part!  Glad to share it!
 

 

Last edited: Jul 9, 2012

sqwib

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Philadelphia

• Jul 12, 2012

• #15

Sorry I missed this earlier,

Awesome post, thanks for sharing.

 

kathrynn

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Madison, AL

• Jul 12, 2012

• #16

that's fine...I think you were drinking some cold ones with a Fellow Smoker and picking up a smoker during that time.  You were having fun too!
 

 

oldschoolbbq

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NW Ohio - outside Toledo

• Jul 12, 2012

• #17

Nice! We got a whole Summer left, don't let this be your only post...

 

kathrynn

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Madison, AL

• Jul 12, 2012

• #18

Oh Lawd NO!  I am just getting crankin' up guys!  I have tons I wanna do...and have boat loads of recipes to share too!  Now I want a bigger and better smoker! 

 

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 13, 2012

• #19

Was that a brine you had going in those pics?

 

kathrynn

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Madison, AL

• Jul 13, 2012

• #20

Nope....it's the beginnings of my annual Low Country Boil.  We do that every year around the 4th....now I have added pulled pork to the menu!