After a few months of hanging around this joint, I wanted to do a cook with a few recipes I have seen here.
First up on the menu is pork shoulder. I did this different as I was inspired to try a brine for the first time. It was brined in kosher salt, apple cider vinegar and a little sugar. I did a quick brush of mustard and rub down after it dried off.
While it was setting up with the rub I fixed up Betty my red performer for the cook. Snake method with hickory chunks, as in true buckie fashion!
Next went in the drip beans using Buckie's recipe. Bush's honey baked beans with onions, red, yellow and orange peppers. A big dollop of honey and it was ready to go. Snake started counterclockwise to keep from going into the future.
Here's the main attraction hitting the grate with the thermometer probes setup. It went on at 9:45am.
After a few hours somebody got hungry smelling the pork cooking...
I can haz pork please???
Next up on the menu was deep fried potato salad another buckie specialty.
Oil is ready for potatoes
Here's some taters having a nice relaxing bath in hot oil.
Sorry I didn't take a final photo all put together but it was: potatoes, onion, celery, bread and butter pickles, bacon bits, ranch dressing, a bit of mayo, some diced jalapeņo, garlic powder, Mrs. Dash table blend and a bit if salt. If you haven't tried this your missing something in your life!
After about 7 hours I wrapped the shoulder and pulled the beans. I thought I lost the beans since there wasn't a ton of sauce left. The edges were lost but all turned out great!
The shoulder was ready at 7:00pm. I let it rest awhile.
Great smoke ring, pulled off the bone perfectly.
Final result
So to my hero Buckie this one is for you! Thanks for your vast knowledge and willingness to help others. I'm going to go put some dead on the radio and relax with a full belly.
"my kettle is more powerful it will do almost anything."
Topic: My salute to 1Buckie (Read 3170 times)
