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my office PPB thread - also a mess of CSRs

post #1 of 13
Thread Starter 
alright, folks -

i got my picnic shoulder and butt slathered with mustard, rubbed with durkee's st. louis style rub and on the hickory smoke at 1000. i've been keeping temps on the low side (but not too low) to help with smoke penetration. spritzed once at 1130 with captain morgan/apple juice (applejack?). everything's looking good.

the PPB will be shredded/pulled when finsihed and then ziplocked and frozen until wednesday night - i'll pull it out of the freezer then and set it in the fridge overnight, then take it to work in the crock pot on thursday with RIVET's awesome finishing sauce. i figure if it has the morning to reheat in the sauce it should all be good by noon on thursday!

at the same time, i prepared 18 CSRs the same way and will toss them on here in a few minutes at noon for supper tonight.

my apologies, folks - q-view will ahve to wait as my site is having server issues and i use it to host my pix - i willget a few and post them as soon as i can.
post #2 of 13
Sounds like your off to a good start I look forward to the Qview
post #3 of 13
Thread Starter 
alright, , guys -

the CSRs were done a little after 1900 and were great. i had mine nekkid while mrs. tas and the kids used a great sauce provided by rivet - thanks!

the picnic shoulder and butt continued on and were finally done at 2300 with temperatures of 199 and 189 espectively. they are wrapped in foil and sitting in towels in the cooler now. i will let them rest and continue to cook a bit and then pull them either around midnight or perhaps have the boys do it first thing tomorrow morning while i am getting ready for work. everything looks good so far!

the plan is to shred/pull the pork and ziplock the PPB, then freeze it. i saved the drippings and after defatting they will go with the PPB into the ziplock. i will of course evacuate all air as i am sealing up the ziplock. the stuff will stay frozen until wednesday night, when i'll take it out of the freezer and let it sit in the fridge overnight. i will also prepare a quart of RIVET's famous carolina-style finishing sauce. the next morning, i will take a crockpot and my sauce to work along with the PPB and toss it in and let it heat up throughout the morning, when it should be ready and delicious by noon.

if anyone sees a problem with this plan, please let me know and help save me from the embarassment!icon_redface.gif
post #4 of 13
My only concern would be it thawing out in that short a time but thats not really a problem as you could defrost it in water very quickly then add the finishing sauce before it going into the crock pot. Sounds like a good plan I'm sure its gonna be a big success PDT_Armataz_01_34.gif
post #5 of 13
Thread Starter 
thanks for the thought, piney - the PPB is in 2 gallon-sized ziplocks with the air pressed out and then pressed flat after sealing. perhaps i should take them out of the freezer wednesday morning, which will be no problem to do.

one thing didn't go according to plan last night. i had intended to add the pan drippings to the ziplox before sealing and freezing, but did not get the fat solidified and removed in time to do this. it was one in the morning, so i simply packaged as described above and placed them in the freezer flat to freeze as quick as possible.

i don't anticipate any problems, but i am wondering if it would be agood diea to add the drippings when i crock-pot the PPB or shall the finishing sauce itself be good enough? i've got some drippings left voer from a previous smoke and can add these drippings to that, if that would be a better idea.

post #6 of 13
I'm not familiar with the finishing sauce your using but maybe substitute the de-fated juice with a liquid in the finishing sauce. Or just take it with you and see how moist things are after being in the crock pot for awhile and add if needed
post #7 of 13
Thread Starter 
>>>Or just take it with you and see how moist things are after being in the crock pot for awhile and add if needed<<<

i'll probably do that since i'm in new territory here. the sauce i intend to use is RIVET's which is based on apple cider vinegar and also includes beer, salt, pepper, brown sugar and red pepper flakes. it's great stuff ~
post #8 of 13
Tas~ I always add parts of the drippings to each bag that goes in the freezer. You can always add them into the crock pot when you heat them. It adds to the flavor of the whole deal with the finishing sauce- no worries!
post #9 of 13
Thread Starter 
that makes good sense, RIVET - thanks!

i was considering using the juice/drippings as a substitute for all or part of the beer in the PPB finishing sauce recipe, but it looks like i can simply add srippings to the PPB and sauce as needed. sounds like a good idea and i am looking forward to it. in fact, it's probably a good thing i cooked so much PPB - i get to keep all the leftovers!
post #10 of 13
Thread Starter 

this stuff thawed, reheated and tasted great. as it turned out, i made about twice as much as i needed, but no big deal - now we have leftovers for a couple of days!

everyone was impressed and nearly everyone was surprised at how good this was. the reason for this is becuase nearly all of us are from northern montana and to us BBQ means hamburgers and hot dogs on the grill, or a mcrib. in fact, the idea of slaw on the PPB sandwiches was so foreign that a couple of folks were leery until the others tried it and exclaimed how good it was. i say "nearly everyone" because of this:

one of my co-workers is from here, but has family and spent fpart of her life in south carolina. when she came togday, her mother and grandmother from there also came, since her grandma was visiting. naturally, these guests made this northern boy nervous! i opened up by saying that i did my best for an authentic eastern-carolina style PPB and asked them for their honest feedback.

well, they loved it!

a) they said it was great - i thought that was nice, but maybe they were jsut being polite. then

b) they asked a lot of intelligent questions about my method and sauce - i was actually able to give intelligent answers.

c) grandma asked for my sauce recipe, which you all should know is RIVETS's recipe. she also aksed if she could take a couple-three portions home. this to me was the clincher - i'd done it right! she also shared her slaw recipe since the stuff one of my co-worker's brought was jsut cabbage and slaw mix.

so - with all that in mind, i ahve two things to say: a) i am very glad and jsut a little proud that this worked out and b) if ANYONE is looking for a very good and authentic carolina finsihing sauce - i strongly recommend RIVET's recipe - it is literally approved by a real southern grandma, so it must be great!

here it is, by the way:

Finishing Sauce:

3 Cups Apple Cider Vinegar
1 Bottle (12 oz) Killians Irish Red or Guiness Beer
1 TBSP Salt
2 TBSP Red Pepper Flakes
1 TSP Ground Black Pepper
1/4 Cup Dark Brown Sugar

Mix all sauce ingredients in saucepan, bring to boil. Reduce heat to simmer and simmer 30 minutes, uncovered.

Once pork is pulled and chopped, mix in large bowl with sauce. Serve on buns with coleslaw.

i never have "good" beer on hand, so i use whatever we have and it seems to be just fine!
post #11 of 13
congrats on a fine party-glad they loved it all.
post #12 of 13
Outstanding success Tas! Glad to hear it came off without a hitch. Trust yourself...you are a professional PDT_Armataz_01_37.gif
post #13 of 13
Congratulations Tas! Glad it all worked out for you and your guests!
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