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Busy weekend!

post #1 of 18
Thread Starter 
Due to the high pork content of this post, I'll put it here... tongue.gif

As I posted earlier, I spent the day Saturday prepping and making sauces. Sunday was the big day... fired up 2 smokers! I have a mini-catering gig this coming weekend, so I spent the weekend getting ready for that, plus made Sunday's supper.

For the mini-catering, I did a combo of a Boston butt and a fresh shoulder for pulled pork. I rubbed them both with Jeff's rub, but this time I didn't slather with mustard. I usually do, but don't ask me why, I just didn't. icon_eek.gif

I built a fatty of mega proportions. I sauteed mushrooms, onion, celery, red bell pepper and garlic in some evoo, then sat it aside to cool. I then chopped up some of my wife's wonderful meatloaf that was left over, put it in a bowl, with bread crumbs, an egg, and added the sauteed veggies. I mixed that all up into a nice "stuffing", then rolled it up with some sharp cheese in a 2 lb chub of JD sausage. Rubbed it and peppered it, set it aside.

On the non-pork side, I rubbed a nice beef shoulder roast with Jeff's rub, and blackened it with coarse ground pepper. I love doing these roasts!

Sunday, I fired up the CG and while it was getting up to temp, I seared the beef roast on the Weber. I placed it in a roasting pan, fat side up. When the smoker was up to 250, I put the pork and the beef in mopped the pork and spritzed the beef, closed the lid and commenced Q-ing.

Once I got everthing situated in the CG, I fired up the ECB and put the fatty in there. As I mentioned, the fatty was of mega proportions... in other words, overstuffed. This is the first one I've done that actually split most of the way down the top... oh well.

Anyway, I flipped the beef fat side down after two hours, let it go 1 more hour, added more juice, then foiled it for the duration. I pulled it off the grates at an internal of 195.

The pork took alot longer, both plateaued at different intervals and temps. But, once they reached 165 internal, I foiled them and let them go to an internal of 205.

Here's a few pix of the event... sorry some of them are a bit hosed...

post #2 of 18
Looks mighty tasty, Hawg! PDT_Armataz_01_34.gificon_mrgreen.gif
post #3 of 18
Nice weekend, Good looking food, the fatty sounds tasty.
post #4 of 18
All looks delicioso! Nice work!
post #5 of 18
PDT_Armataz_01_34.gif Wow!! What a meal!! Meatloaf stuffed fatty.......that's got to be soooo good.
Everything looks wonderful....Way to go HawgHeaven.
post #6 of 18
Looks great Hawg! Did you want a little fatty with those veggies?

Awsome smoke wish I were there!
post #7 of 18
Nice looking feast...did you slice or pull your beef?
post #8 of 18
Thread Starter 
I sliced it... sorry the pic is kinda blurry. It was tender and moist, you didn't need teef to eat that beef! PDT_Armataz_01_12.gif
post #9 of 18
Great looking stuff Hawg. You are my hero (but so is everyone else at SMF). lol
post #10 of 18
Thread Starter 
Awww shucks... icon_redface.gif
post #11 of 18
Thread Starter 
LOL! I needed more fatty for sure! PDT_Armataz_01_23.gifPDT_Armataz_01_22.gif
post #12 of 18
Dang, Phil. You really put on the grub there! It all looks rilly wunnerful!!
post #13 of 18
Nice pic showing how to do the "Okie-sear" on that pot roast Phil. Great job all around, whatcha going to serve for side dishes?
post #14 of 18
You must have has a ball doing that smoke! Everything looks great, the banquet of my EYES...
post #15 of 18
PDT_Armataz_01_34.gifWonderful weekend in my book. Looks great wish I was there to sample.
post #16 of 18
Thread Starter 
The sides were baked taters with garlic butter, and a load of fresh home garden beets. Oh, and a martini (or two...) PDT_Armataz_01_22.gif
post #17 of 18
Oh, lookie alla pretty colors! Sweet!
post #18 of 18

great wkend

wow wish it was at my houseicon_lol.gif
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