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  1. So I had my first smoke on the new Kamado yesterday. Did a Boston Butt that turned out fairly well. Thinking about reheating it for tonights dinner my girlfriend had a pretty good idea! For new years eve we had a party (it's kind of an annual thing!) and I will normally make what I call wedding meatballs. If you have ever been at a wedding reception you know the meatballs are always a crowd pleaser. Several years ago I got the recipe out of the caterer. It's increadably easy and delicious. Simply take one jar of regular BBQ sauce (nothing fancy, I normally just get bullseye) and one jar of grape jelly. Yes, grape jelly! and put it in a crock pot with your meatballs and heat. Anyway, she suggested putting the pulled pork in the leftover sauce from the meatballs. Sounded like a good idea so we decided to try it. Huge hit and very yummy! So if you're having a party try making the meatballs for people to graze on until your Butt comes off the Kamado. Then the next night use the left over sause from the meatballs to reheat your pulled pork. Keeps it nice and juicy and has a nice flavour! I know some hardcore BBQ afficianatos are probably screaming at their computer screens right now. But try it. Easy, convienient, and delicious!
  2. So despite having my Saffire for a year now I decided to go for my first Boston butt! have been so busy with butterfly chicken, steak, salmon and in winter cold smoking cheese, garlic and meats that I just haven't got round to it yet....my Saffire got a major overhaul with a major clean, new nomex gasket, I stocked up on Argentinian querbracho blanco coals ( can only say the stuff is amazing)... got my butcher ( neighbor) to cut the butt (in Germany so we don't get US cuts here)...butt was rubbed with a combo of Don Marco rubs (Texas style pork, special for pulled pork and Coffee Mafia rub)... That was in the cooler for 24 hrs, he was taken out to adjust as much as possible to room temp ver very early this a.m.....grill loaded fully, fired up and locked at 280F...butt in, maverick 732 on....now the long haul and normal Saturday business ( shopping, dog training school etc).... Am wondering how good it will stay at temp for such a long cook...until now my max cook was 4-5 hours.......the rub...the butt (3.8KG).......didn't fit in the foodsaver!.......clean kamado, new gasket...loaded and fired, beech chunks in.......maverick and probes in.......meat after rub n rest.......butt is on......temp locked in.......daisy wheel set......bottom vent set...now the wait, am tired 6am Saturday is not my thing
  3. I'm planning my first long cook on the Akorn - we'll be eating Sunday around 5-6pm. I'll be cooking 2 boston butts - around 8 lbs. each. No real preference on temperature - probably just shoot for middle-of-the-road 250 degrees or so. I've got several years of experience smoking meat on a UDS, and on there everything cooked significantly quicker than what people experienced on other types of smokers. (Butts would often finish in 6-7 hours for me and turned out awesome.) Ideally, I'd like to avoid a super-long rest/hold period, because I feel like the bark suffers. Having said that, I don't want people waiting to eat. My original thought was to get the butts on around 5 am. That allows about 12-13 hours total. I was debating putting them on earlier. I had my timing down pretty well on the UDS, but since I don't know the Akorn well yet, I'm going off of other peoples' experiences. Thanks in advance for any feedback!!!
  4. For my wife's birthday I smoked a 9 lb Boston butt that I bought in the am. Injected it with creole butter and my regular pork rub that John came up with then slapped it down on the grill. 350f for about 4.5 hours. Let it get up to 205 internal and rested it for 2 hours. Absolutely perfect! nice apple smoke, moist and delicious! My mom saw me start pulling the meat apart and she wanted me to discard all of the bark!!! Saying that it was so much fat and no one wants that burnt stuff!!! I was speechless..... What a shame
  5. After soaking up info on pulled pork I decided to dive in on the weekend and cook up a 9.5 lb Boston Butt. Started the Joe up a little after 7pm and had everything settled in by around 8. Temp was rock steady until about 11 pm then it started to climb - tweaked away to try and settle things and then went to sleep at midnight. Up a bit after 6 in time to catch it before it went out (was sitting just under 200). Temps came right back up to 220-230 and meat registered done around 11 (so a little over 15 hours total cook time). I mixed up a Lexington style BBQ finishing sauce (apple cider vinegar based) and added some during pulling with the rest in a bottle on the table for people to add extra to taste. First time I've tried a sauce like this and it complimented the pork perfectly. Boston Butt with Squealing Pig Rub applied: ~15 hrs later: Also did up some bacon wrapped pickles (dill) and bacon wrapped pineapple (bacon rubbed with brown sugar then rolled around pineapple chunks) as appetizers. Everything turned out amazingly well and people went back for 2nd, 3rd (and maybe some 4th) helpings. Thanks to all who have posted on pulled pork in the past. Odds are I read your postings and used the info to help make this cook a success.
  6. Well, did my first cook on my new (un-modded) Akorn kamado for Memorial Day cookout. Here is my experience. (critiques, suggestions, etc. appreciated for this newbie!) Because I've heard stories of low and slow taking 12+ hours, I decided to smoke the night before. Meat: (1) 10 lb. boston butt (2) 3 lb. pork loins , trimmed, washed, dried. Rub: a good generous dry-rub applied. Homemade recipe off-line. Paprika/sea salt/brown sugar based. Rubbed on 5 hours before cook. Setup: used about 8 lbs. lump in 'volcano' fashion, started from the top with a about 5 small pieces lump started in my chimney, them placed. Heat deflector placed above coals. Drip pan under meat. Target grill temp: 240-260. Target meat temp: 190. -Started smoker up at 9:00 pm. -Temp. moderated to 244 within about 25 minutes. -Placed all meat on at 9:25 pm. (see set-up picture) -Used my new dual-probe Maverick thermometer with limit settings to above targets. I had first inserted the meat probe into the loins, as I knew they would reach temperature first. -Had to adjust vents about 5-6 times throughout the night. Would climb to close to 300 periodically, I'd adjust ever so slightly, and then it would slowly loose temp. to 240. Good average of about 265'ish, in my estimation overall. -After a few adjustments to vents, by midnight the 2 loins were done. -Re-inserted the meat probe into the butt, and kept going. -After a few more in-frequent adjustments, the Maverick alerted me (out of sleep!) at 4:20 am, that my boston butt was at 190. I immediately shut all vents and left meat on for another 5-10 minutes. -At approx. 4:45 am, removed butt and double-foiled and set to rest in my oven. -At approx. 6:30 am (after about 2 cups of Joe!) I pulled the meat. Very nicely cooked. Moist and tasted really good. (see pic) -Panned up all for slow re-heat later that afternoon when party started. My overall experience was a good one, for my first try. The loin was REALLY good. Moist and about a 1/4" smoke ring....real nice flavor. The pulled butt was a little bit dry, but not too bad. The crowd was pleased and none was discarded. ; ) Looking forward to many more cooks w/ this thing! Thanks to everyone on here for the great ideas, recipes, techniques, etc. It is really helpful. Grill on! J-dub
  7. So I decided to jump head first into the low and slow game with these two Boston butts. They took 6 hours and it wasn't that hard to hold 225+/-15. I have them resting in a cooler now and after an hour I'll take them out and let them rest for a few minutes on a carving board.
  8. This is my first cook on the Akorn and with charcoal grilling. Picked one up at Kroger a couple days ago. Did a practice run the other night and the akorn held steady at 215 for an hour, then I moved it up to 350 to season the cast iron with some crisco. Both temperatures held incredibly steady. First cook started this morning with a 5lb Boston Butt. I accidentally snuffed out the fire a couple times but eventually got the hang of it. Temperature settled at 230, but after 30 min my brand new Maverick ET 732 food probe went dead, and then an hour later the grill probe went dead. When I pulled the probes out of the transmitters, both connections tips appear broken (these things were cheaply made.) Customer service from Maverick is sending me some new ones. Right now the butt is cooking blind. Im just using the dome thermometer which has been holding steady right at 200 for 4 hours, I think its about 30 degrees off. I opened the grill for the first time and the meat read 160 with an analog probe. Any suggestions on how often I should open the dome and check the meat temp? 6 hours in. Still at 160 (2 hour stall). BTW that's rosemary (not larvae), didn't have the powder stuff. Dome temp holding steady at 200.
  9. Ross

    Pork Mojo

    YIELD 8 to 10 servings INGREDIENTS 1 (6‑ to 8‑pound) bone-in pork shoulder roast, such as Boston butt or picnic roast, with skin 3 tablespoons lime juice 3 tablespoons orange juice 2 tablespoons salt 2 tablespoons minced garlic 2 teaspoons crushed dried oregano 1/2 teaspoon black pepper 3 tablespoons distilled white vinegar 2 cups water, plus more as needed 3 tablespoons olive oil PREPARATION: Wash the pork shoulder roast under cool running water and pat dry. With a sharp paring knife, make 1-inch-deep incisions all over the roast. If the roast still has a thick layer of fat and skin on one side, use a sharp slicing knife to make long scores through the fat and into the meaty part of the roast in several places. The scores should penetrate the meat by at least 1/2 inch. This will be the top of your roast. (If your roast does not have any skin or exterior fat, scoring is not necessary.) Wash hands well before continuing. Combine the lime juice, orange juice, salt, garlic, oregano, black pepper, vinegar, water and olive oil in a food processor and pulse to combine. Using clean hands, spread this mixture all over the roast, fat side up, rubbing it in very well. Wash hands well. Cover with plastic wrap and refrigerate overnight. Remove the roast from the refrigerator and allow it to come to room temperature, from 30 minutes to 1 hour, before proceeding. Position rack in center of oven and preheat the oven to 300 degrees F. Place the roast in the pan. Cover with aluminum foil and bake, undisturbed, for 4 hours. Using oven mitts or pot holders, remove the foil from the roast and continue to bake, basting occasionally with the drippings from the bottom of the pan, for 2 more hours, or until the roast is golden brown and crispy on the outside and the flesh is fork-tender. (You may need to add a bit more liquid to the pan so that the drippings do not burn before the roast is finished cooking.) Using oven mitts or potholders, remove roast from the oven. Carefully transfer the roast to a platter or baking sheet and let rest for 20 minutes. Use two forks to pull the meat away from the bone into pieces. The meat should pull apart easily. Discard the bone and any excess fat. Using a large spoon, skim the fat from the drippings in the bottom of the roasting pan and discard. Serve the meat with any remaining pan juices. If the juices have browned and caramelized on the pan bottom, try adding a bit of warm water and stirring to reconstitute the drippings. Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties. Learn more about sustainable food choices with our Eat Green Guide. Check out the episode guide here. This recipe appears in: Pork Recipes
  10. http://youtu.be/rSOdVgLE46Y Remember when I asked yesterday about charcoal grates clogging up?
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