All Smoked , Picnic Shoulder, Mac and Cheese, cast iron cornbread, MC honey Bacon BBQ Rub ( not for PP )
This is one of the bags of rub I received from family of my friend that passed Jan 1st . Here's to you Gregg
7.5 pound pork shoulder picnic, trimmed a little but left on the skin, I am not going to pull for PP, but break into pieces for roasted on plates
All rubbed and rested for 30 minutes while the smoker came to temp, 280/300 deg. with mesquite chunks and hickory chips on a small bed of charcoal to get it started.
After about 2 hours in I sprits about every hour with mix of 250 mil water, 250 mil pineapple juice, 150 white vinegar.
TBS rolling nicely . With this is in its last 3 hours I started to prep up the sides .
The Mac and Ch, I prefried the bacon and the onions. Made my cheese sauce.
.
Shoulder coming along nice, this is about 5 hours in.
Mac is ready to go in so mix up my cornbread ( this is my best recipe for cornbread ) it holds together well and has a nice sweet taste and texture.
I also found a while back a couple little Betty Crocker CI frying pans 6 " for $4.75 each to go with the CI dishes I found before also. These are fun to use.
So mixed up the cornbread , I added chives this time not Jalapenos , that is the green in the mix.
Everybody into the smoker , as it is in the last hour or so. ( I put the mac and ch in for 30 minutes with out the extra layer of cheddar on top )
Brought everything out and let the roast rest for 30 + minutes while set the table and got ready.
Pulled apart and cut up into serving pieces, Stood back while the lady's did up their plates. I heated up the juice from the pan drippings to pour over the roast , it was great .
Last pic, it was very tender and full of flavour. Sorry for the pic of eaten on plate. Just showing that it was pull apart on the plate for sure
Well this was a good meal, and the Meat Church from my friend was very nice . I could have even went heavier on the rub for me , Not the ladies ( my god they are hard to please but easy to love , ha ha )
The mac and ch was very good , but my last one with the topping of Mozza instead of cheddar was a little better as I am a Mozza nut .
The cornbread was very good as always .
Shoulder took about 7+ hours to cook
Well folks , hope you made it this far. Sundays supper was a big hit here at a drizzly 3 deg no wind day, waiting for spring.
David
This is one of the bags of rub I received from family of my friend that passed Jan 1st . Here's to you Gregg
7.5 pound pork shoulder picnic, trimmed a little but left on the skin, I am not going to pull for PP, but break into pieces for roasted on plates
All rubbed and rested for 30 minutes while the smoker came to temp, 280/300 deg. with mesquite chunks and hickory chips on a small bed of charcoal to get it started.
After about 2 hours in I sprits about every hour with mix of 250 mil water, 250 mil pineapple juice, 150 white vinegar.
TBS rolling nicely . With this is in its last 3 hours I started to prep up the sides .
The Mac and Ch, I prefried the bacon and the onions. Made my cheese sauce.
.
Shoulder coming along nice, this is about 5 hours in.
Mac is ready to go in so mix up my cornbread ( this is my best recipe for cornbread ) it holds together well and has a nice sweet taste and texture.
I also found a while back a couple little Betty Crocker CI frying pans 6 " for $4.75 each to go with the CI dishes I found before also. These are fun to use.
So mixed up the cornbread , I added chives this time not Jalapenos , that is the green in the mix.
Everybody into the smoker , as it is in the last hour or so. ( I put the mac and ch in for 30 minutes with out the extra layer of cheddar on top )
Brought everything out and let the roast rest for 30 + minutes while set the table and got ready.
Pulled apart and cut up into serving pieces, Stood back while the lady's did up their plates. I heated up the juice from the pan drippings to pour over the roast , it was great .
Last pic, it was very tender and full of flavour. Sorry for the pic of eaten on plate. Just showing that it was pull apart on the plate for sure
Well this was a good meal, and the Meat Church from my friend was very nice . I could have even went heavier on the rub for me , Not the ladies ( my god they are hard to please but easy to love , ha ha )
The mac and ch was very good , but my last one with the topping of Mozza instead of cheddar was a little better as I am a Mozza nut .
The cornbread was very good as always .
Shoulder took about 7+ hours to cook
Well folks , hope you made it this far. Sundays supper was a big hit here at a drizzly 3 deg no wind day, waiting for spring.
David
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