| View previous topic :: View next topic |
| Author |
Message |
MossyMO
BBQ Fan
Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND
|
 Posted: Oct 15 2016 Post subject: Inaugural Run Of The Pit Barrel Cooker! |
 |
|
Seasoned a 4 1/2 pound boneless pork shoulder with Tatonka Dust and smoked with apple to a 160º internal meat temperature.
-----
Pulled from the hooks and double foil wrapped with additional seasoning and some Budweiser Black Crown Beer and back in the PBC. Pulled the pork shoulder at 198° IT and gave it a couple hour cooler rest.
-----
The pork shoulder is pulled...
-----
On a pretzel bun, drizzled the pulled pork with sauce and topped with coleslaw... served with Dutch's Wicked Baked Beans and a few spicy pickle slices.
-----
Not sure if it was just my mood, the pretzel bun, the PBC, or just plain hungry but this was the best pulled pork sandwich I have ever had!
Thanks for looking! |
|
| Back to top |
|
 |
Mike Lawry
BBQ Super Pro
Joined: 18 May 2006
Posts: 2122
Location: Parts unknown
|
| Posted: Oct 16 2016 Post subject: |
|
|
Nothing wrong with that.
On the wicked beans, is that wickers marinade recipe or a brand? |
|
| Back to top |
|
|
MossyMO
BBQ Fan
Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND
|
| Posted: Oct 16 2016 Post subject: |
|
|
| Mike Lawry wrote: | Nothing wrong with that.
On the wicked beans, is that wickers marinade recipe or a brand? |
Dutch's Wicked Baked Beans
6 to 8 strips of bacon cut into 1/2 inch squares
1/2 medium onion (diced)
1/2 bell pepper (diced)
1 or 2 jalapeño peppers (diced) (seeding is optional)
1 - 55 ounce can Bush's baked beans
1- 8 ounce can of pineapple chunks (drained)
1 cup brown sugar (packed)
1 cup ketchup
1/2 to 1 Tablespoon dry mustard (ground)
Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.
DISCLAIMER
With the jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children, elderly or weak of stomach patrons.
To make this recipe family friendly, omit the jalapeño pepper and the dry mustard. |
|
| Back to top |
|
|
Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
|
| Posted: Oct 16 2016 Post subject: |
|
|
Looks like your barrel cooked just fine....that sammich looks fantastic.
Thanks for sharing the bean recipe with us.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
|
| Back to top |
|
|
brutus1964
BBQ Pro
Joined: 01 Apr 2014
Posts: 531
Location: Pinson, Tn.
|
| Posted: Oct 16 2016 Post subject: |
|
|
That's a fine looking meal for sure.
_________________
Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie
"If you always do what you have always done, you will always get what you have always got"- Henry Ford |
|
| Back to top |
|
|
suckaass
BBQ Pro
Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest
|
| Posted: Oct 17 2016 Post subject: |
|
|
i love pp on a pretzel bun. Looks great 
_________________
save the neck for me, Clark - Cousin Eddie |
|
| Back to top |
|
|
SVonhof
BBQ Super Pro
Joined: 03 Sep 2010
Posts: 1420
Location: Central Valley, Ca
|
| Posted: Oct 19 2016 Post subject: |
|
|
So, you wrapped it in foil and what, ran a hook through the foil to re-hang it? Just curious as I never have used hooks on my UDS.
_________________
Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe |
|
| Back to top |
|
|
MossyMO
BBQ Fan
Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND
|
| Posted: Oct 19 2016 Post subject: |
|
|
| SVonhof wrote: | | So, you wrapped it in foil and what, ran a hook through the foil to re-hang it? Just curious as I never have used hooks on my UDS. |
Pork shoulder was on the hooks till 160º, then double wrapped in foil and set on a grate to finish. |
|
| Back to top |
|
|
SVonhof
BBQ Super Pro
Joined: 03 Sep 2010
Posts: 1420
Location: Central Valley, Ca
|
| Posted: Oct 20 2016 Post subject: |
|
|
| MossyMO wrote: | | SVonhof wrote: | | So, you wrapped it in foil and what, ran a hook through the foil to re-hang it? Just curious as I never have used hooks on my UDS. |
Pork shoulder was on the hooks till 160º, then double wrapped in foil and set on a grate to finish. |
Got it. Thanks for the clarification!
_________________
Scott V.
My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
