I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder.
Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
Also, going a little different on the Smoked'Mac-n-Cheese.
My last was a No-Boil, this one isn't.
Menu
Pork Shoulder Burnt Ends
Smoked'Mac-n-Cheese
Grilled Yellow Squash/Zucchini
Pork Shoulder Burnt Ends
Boneless shoulder split in two
Heavily rubbed and wrapped over night
Smoker set to 225°-240° and using Hickory
Cooking to an IT of 180°, the cool and cube
Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender
Smoked'Mac-n-Cheese
15oz = 6 C Elbow/Conchiglie pasta, dried
1 C = 2 sticks of butter
1.5C flour
32oz = 2# Sharp Cheddar/Colby Jack, shredded
7 C of Milk, whole
1 med Onion, chopped
4C French Fried Onions (FFO)
Salt and granulated garlic
Pre-cook pasta
Make a light colored roux out of the butter/flour
Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
Add salt/garlic to taste
Combine pasta/onion in casserole pans, mix in cheese sauce
Smoke uncovered under meat and let those drippings add their flavor
Cook till a good color is achieved
Butter the top and add FFO
Cover with foil and return to smoker
Grilled Yellow Squash/Zucchini
Split veggies length wise, brush with EVOO and season as desired
Fire up the grill and get it very hot, we want nice grill marks
Grill flat sides down over high heat till just tender
The Finale
These were pretty good, no different from CSRs, no surprise there.
The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.
Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
Also, going a little different on the Smoked'Mac-n-Cheese.
My last was a No-Boil, this one isn't.
Menu
Pork Shoulder Burnt Ends
Smoked'Mac-n-Cheese
Grilled Yellow Squash/Zucchini
Pork Shoulder Burnt Ends
Boneless shoulder split in two
Heavily rubbed and wrapped over night
Smoker set to 225°-240° and using Hickory
Cooking to an IT of 180°, the cool and cube
Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender
Smoked'Mac-n-Cheese
15oz = 6 C Elbow/Conchiglie pasta, dried
1 C = 2 sticks of butter
1.5C flour
32oz = 2# Sharp Cheddar/Colby Jack, shredded
7 C of Milk, whole
1 med Onion, chopped
4C French Fried Onions (FFO)
Salt and granulated garlic
Pre-cook pasta
Make a light colored roux out of the butter/flour
Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
Add salt/garlic to taste
Combine pasta/onion in casserole pans, mix in cheese sauce
Smoke uncovered under meat and let those drippings add their flavor
Cook till a good color is achieved
Butter the top and add FFO
Cover with foil and return to smoker
Grilled Yellow Squash/Zucchini
Split veggies length wise, brush with EVOO and season as desired
Fire up the grill and get it very hot, we want nice grill marks
Grill flat sides down over high heat till just tender
The Finale
These were pretty good, no different from CSRs, no surprise there.
The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.
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