Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: MartyG on July 03, 2013, 06:22:33 AM
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Pre-4th cook today. Pulled pork on the Performer. Will update as the day progresses.
(http://farm6.staticflickr.com/5510/9198835549_86855dac98_c.jpg)
Here's the set up for all the cooking to come. Might add one more kettle.
(http://farm3.staticflickr.com/2822/9198842857_a4ac815543_c.jpg)
Lit a dozen coals and set the snake with Applewood chunks.
(http://farm6.staticflickr.com/5507/9201629004_88089928bd_c.jpg)
(http://farm8.staticflickr.com/7388/9201626868_d80bbcff04_c.jpg)
Temp locked in at 250. Time to get on to other things.
(http://farm4.staticflickr.com/3827/9201617140_364e54ac6d_c.jpg)
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Nice Command Center! I have pulled pork on the menu for tomorrow but will be starting it in the morning. I haven't tried the snake method but I just might have to now. Looking forward to seeing your end results.
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I like the snake/fuse method on my performer.
Although, I go right to left. Get a different flavor that way ::)
Nice setup!
Do you use a pan of water underneath?
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I like the snake/fuse method on my performer.
Although, I go right to left. Get a different flavor that way ::)
Nice setup!
Do you use a pan of water underneath?
yeah, I was gonna say somrthing......pork is supposed to burn counter-clockwise, but it's already going, so what the hey........
PS: Beef....beef is clockwise...... 8)
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I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.
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Thanks to Hank & Cindy's smoked deviled eggs at the meetup, my wife asked if I could throw a dozen on for potato salad. Hmm, let me think about that...
(http://farm6.staticflickr.com/5346/9202333698_e9b9399697_c.jpg)
I left these on for around 15 minutes. Maybe 18. She mixed them in right away and I have to say the subtle smokey flavor comes through just right!
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I checked my intergalactic almanac, and because the magnetic polarity of the planet earth is in the process of swapping ends, I figured I better run it backasswords - like the toilets flushing in OZ.
OK.....Good to Go !!!!!
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Love threads like this, thanks Marty!
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Do you use a pan of water underneath?
I did add boiling water to the pan after an hour or so. I'll keep doing that every once in a while. Temp is rock-steady at 250.
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Thanks. I was curious. I use an old CI pan with hot water just before I put the meat on.
Looking forward to tasting seeing the results!
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About six hours in, and the snake is on it's last chunk of apple wood. I added some length with some leftover charcoal from last nights cook ( Fire Wire skewered chicken kabobs), flipped the butt over and shifted the water pan some to accommodate the extra snake segment. Temp has been amazingly consistent, but I suppose I shouldn't be surprised. Ambient today is low to mid 80s, with only a gently breeze. On and off rain, but the kettle is under cover.
More to come...
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Quick update. Here's how I've had the vents set for the duration. Maybe a tweak here and there, but not much:
(http://farm4.staticflickr.com/3819/9200936505_f81d17649d_c.jpg)
(http://farm4.staticflickr.com/3698/9200933885_6ed89a96d4_c.jpg)
First check of the temp:
(http://farm8.staticflickr.com/7410/9203724340_0f3711c075_c.jpg)
Hey, look who dropped by!
(http://farm8.staticflickr.com/7389/9200930631_4544338c1b_c.jpg)
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Nice couple.
They must have smelled the 'Q'
8)
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Nice setup! I need to do the snake method on my next pork butt. I didn't know about the clockwise/counterclockwise thing. So I learned something new today! :D
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Love these long cooks. The butt is drawing a crowd! Big guys in back please...
(http://farm3.staticflickr.com/2837/9204472830_d5fb6683bf_c.jpg)
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Looks like they are all getting jealous! That 26er is very sweet!
"my kettle is more powerful it will do almost anything."
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9.5 hours in. 185 degrees. Patience...
(http://farm6.staticflickr.com/5524/9202412783_9b2f05e929_c.jpg)
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Home stretch! Hit my mark, and put her to bed for a nap. Time for a brew!
(http://farm4.staticflickr.com/3685/9205463934_c1540da6ec_c.jpg)
(http://farm4.staticflickr.com/3825/9202679621_f3f62b8cb1_c.jpg)
(http://farm8.staticflickr.com/7434/9205467194_f45a4f4fd3_c.jpg)
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that's gonna be porkalishious Porknography...................Looks great !!!!!
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Last call. Pulled the trigger at 11:00pm. Ate most of the bark. Is that OK? Will sauce it up (optionally) tomorrow, but it tasted great right off the bone. Next time I have to make two.
(http://farm8.staticflickr.com/7339/9203564437_dba87059c1_c.jpg)
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Hmmm...looks the goods. I usually take mine to 195 + (203 lately) and then wrap and stick in the esky.
Nice smoke ring there. :)
Ken
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And.........I'm hungry! Looks fantastico! ;) I'm diggin' your 26"er too. Its pretty!
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Nice work, Marty! Great photos, too. Your kettle collection is really impressive.
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aw.......................
..................................right....Good Show !!!
Happy 4th !!!!!!!
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Looks good! Glad to hear the eggs worked out well. I've been curious if wood other than cherry (what I use for eggs) would be as good.