wednesday's pork fest

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gypsyseagod

Master of the Pit
Original poster
OTBS Member
May 5, 2007
3,888
15
standing over the pit- kentucky
mom is in town & the bro inlaw w/ wife came over yesterday so i had a great excuse to smoke up the place.plus i thought a wednesday was a good enough excuse to cook.
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anyhow. what we have here is pulled pork shoulder soaked overnight in arrogant bastard ale & sprinkled w/ fajita spice & garlic, pork ribs soaked in the ale & rubbed w/ a mixture of weber's sweet & tangy rub,fajita spice, & garlic pwdr.last we have a 5lb. picnic ham that was supposed to be for sammies but i turned my back & see what happened- pulled ham. all cooked over hickory chunks & mesquite charcoal.on the side we had my pooter shooter pintos & mom's papa salad.everything came out perfect & everyone fattened up nicely.here's the q-view. http://s178.photobucket.com/albums/w247/gypsyseagod/
 

low&slow

Smoking Fanatic
OTBS Member
Apr 10, 2007
467
11
Arlington, TX
That is some good lookin grub ya got there.
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Will a ham really pull if brought up to say, 190 degrees?
I bet pulled ham would be good.
I sure would like to have a look at your pooter shooter beans recipe. I love to make pintos.
I always make some pinto beans the day after I smoke a pork butt or a brisket. Smoked meat in some pinto beans is just fantastic.
 

gypsyseagod

Master of the Pit
Original poster
OTBS Member
Thread starter
May 5, 2007
3,888
15
standing over the pit- kentucky
yeah the ham was smoked 6-8 hrs & wrapped & oven on 225 for 2 hrs after that then rested for an hour.- pulled perfectly. the pooter shooter recipe is in the recipes thread under side items.
 

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