Jump to content

Search the Community

Showing results for tags 'shoulder'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 15 results

  1. So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour. I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy. Definitely one to do again!
  2. Dediced to cook the Sunday feast in the Kamado this week - a lamb shoulder (on the bone) with Gratin Dauphinois. It's something I've done many times in a conventional oven, but thought it would work well in the kamado. The lamb was rubbed with a mixture of smoked and normal paprika, rosemary, Herbes de Provence, olive oil, and salt and pepper. Set up with the heat deflector. On the first grill a drip tray with lots of sliced onions, celery, carrots and a litre of lamb stock. On the second, the lamb shoulder above the drip tray. Cooked at around 200C for the first 30 mins then let the temp fall down to around 150C. Let this cook away, with just a couple for bastings, for another 3 hours, at which point I put in the extender rack, which _just_ fitted over the lamb, with the dish of Gratin Dauphinois on it. Raised the temp up to 160 for another hour at which point the lamb was ready to come out, but the gratin was still visibly not quite there: Lamb looked lovely though! The potatoes are for the non-gratin loving people in my household.... Back in with the Gratin for another 20 mins while the lamb rested and I made a gravy from all the juices in the now removed drip pan. And finally on the table just served with green beans. The gratin was now looking much more like it should ! : The meat was incredible ! Really juicy and fall apart tender. OK it's a very fatty cut (which helps of course) but it was definitely better than when I've done it in a conventional oven. All in all yet another very tasty meal cooked in th Monolith - and the gratin was another thumbs up for it's versatility !
  3. On Wednesday, I was told that a number of family members were coming over on Saturday (today) for a multiple celebration event. In September, there are a number of birthdays and anniversaries in my family, so we just roll it all into one get together. In a minor panic, I debated very briefly on what to cook. Pork shoulder it was. I had a Boston Butt or two in my deep freezer and I knew that I could start thawing it Wednesday to cook it late Friday night. I grabbed one out of my freezer, tossed it into the mini fridge I use for canning and other stuff, and went about the rest of my work week. Along rolls Friday afternoon. I get home from work and go check the pork shoulder. Uh-oh. Still hard as a rock. The Guru part of my brain recalls that our benevolent host had recently done a video on cooking a frozen shoulder. I rewatched that and applied the lessons learned to my shoulder. Thawed it in water, changed out the water after a bit, applied the binder and rub, and onto the Joe it went. Here's my timeline: Friday 7:00pm - Got home from work, checked pork butt. Micro panic. Rewatched video, started the thawing process. Light the Joe. One hour later, changed out the water, and started making my homemade sauce, always a crowd favorite. Joe is settled in around 230 and heat soaked. An hour after that, Friday, 9:00pm, Shoulder is thawed on the outside enough to trim the fat cap, apply the binder and rub. Onto the pit it goes. Temp was about 235 or so. Midnight, final check of temps and the Joe is at 220, so I slightly adjust the top vent. I'm aiming for around 250. Set silent alarm on my Fitbit to wake me up at 6:00. Time for some shut eye. Saturday, 6:00am - Fitbit buzzes me awake. Stumble out to the Joe to check the temps. It's dropped to 215 or so, and I adjust as necessary. Probe the shoulder and it's in the doldrums of the stall. Exactly 160. Nap time. I snooze for another hour and change. 8:00am - I emerge from my slumber, ready to get the day going. Check temps, and the butt is emerging from the stall at about 167, and the Joe is performing like the champ that it is, rocking 240 degrees on the dome dial, and 255 at grate temp via my digital thermometer. Off to the store to get the rest of the party stuff, ice, beer, and soda. 10:30am - Finally get the kids to pick up the dog poop. This, by itself, is the harder battle than cooking the frozen pork shoulder. 11:30am - Cole slaw and baked beans prepped. My work is done. All other sides are being brought by guests. Table is prepped for serving buffet style. 12:15pm - Pork shoulder temps out at 202-203. Perfect. Pull it from the Joe, put in foil pan, double wrap in foil, and into the cooler, faux cambro style. 1:15pm - Guests are mostly here, aside from my terminally late sister, and it's time to eat. Everyone is hungry. I grab the blade bone out of the shoulder and it comes out effortlessly, and clean (except for one morsel, which is pitmaster privilege) . 1:30pm - Accolades received, high-fived myself, and that was the best dang shoulder I've had outside of competition in a while. Videos attached. Thanks for looking! Cheers! VID_58570130_003717.mp4 VID_59101228_001300.mp4
  4. Trimmed the skin/gross fat off my 8ish pound butt and probably have 7ish left. Rubbed it nicely, stuck it in the fridge until the rain stopped. Now I'm at 200 degrees and still ticking up but have the top and bottom down to ~0.5 each. Really hoping this settles out in the 225 range. I used one cotton ball and Wegman Lump...the anticipation is killing me. Or maybe I'm just hungover from day drinking... 202 degrees...
  5. Wanted to get some thoughts on bone in vs. boneless for a pork butt. In NC I picked up my meat from Costco and the butts were all boneless which was fine, I didn't think anything of it. I went to a local meat market and found a great deal on a pork shoulder and then when it was time to rub realized it was bone- in which threw me off. Fast forward: I'm now in Texas and there are some price differences (large ones) with great selection for bone in vs. boneless. Wanted to get some thoughts on bang for buck and a qualitative difference between the two. Obviously, you're paying for the bone and that's dead weight but the price per pound is cheaper. I didn't notice a big difference on finished product taste between the two but wanted some input from you guys and gals. Thanks!
  6. I found a place that is selling these huge pieces of Beef Shoulder Clod and I am planning to smoke one this weekend. I've done some research and most people are doing these like brisket. Some of the videos and cooks that I've seen have been over 20 hours as well. Anyone in here done a Beef Shoulder Clod? Any tips you would like to share? I'm looking forward to the cook this weekend and will share some pics once it's on!
  7. Ok, I am here to tell you I have stepped up my game! My newest current favorite for a pork glaze is 1:1 mustard : molassas. Rub down pork with KJ peppered sea salt (mix salt, pepper, and sugar). About halfway though the cook add your glaze of mustard molassas. Last weekend I cooked ribs, this weekend was pulled pork. YUM! Enjoy the photos.
  8. Hi all. I'm looking for a little guru advice. After 2 weeks of CGK cooking I felt confident doing my first low/slow boston butt. I actually picked up a pork picnic roast in the 6lb range. The CGK has been holding 245 since 12pm (it is now 8pm) but the butt stalled at 163 for the last 4 hours. Literally 4 hours. I just opened up the top vent to climb it up to 275, trying to break the stall, but I couldn't find any advice for how long a stall can last. I appreciate any info and wisdom you can impart. And, don't worry.... I'm photo documenting the whole thing for the visual people. Much longer and I'm going to try the foil hat method. Thanks again. Eric
  9. Found a nice 10 pound pork butt at Kroger yesterday. Seasoned with rub and cooked indirect with some cherry wood. Kept the temp between 225º and 245º the whole cook. This took almost 24 hours to come to 196º at which time I removed from the fire, wrapped in foil then towels and allowed it to rest in a cooler for 2 hours. Cooked up a batch of some North Carolina style sauce, pulled the pork and dug in. The pork turned out quite good. I did not get any pictures of dessert but my Wife made some decadent chocolate bread pudding with Nutella and semisweet morsels. Needless to say I am full tonight! Edit: I added some bread pudding pics further down the thread.
  10. Was at WalMart yesterday morning - noticed they had an 8lb pork shoulder marked down to $1.87/lb, so I had to grab it. Got it home & prepped with yellow mustard and a nice rub with very little sugar. I wanted to get it cooked by dinnertime so the kamado would be freed up for other uses, so I cooked around 275º instead of the usual 225º. Hit it with several big chunks of local cherry which lingered for at least 6 hours. It took about 8 hours to reach 205º at which time I removed it from the fire, foiled, wrapped in a thick towel and stuck it in the cooler for a few hours. The bark and the smoke ring turned out well, the meat juicy and extremely tender. Overall I'm pleased with the results of this cook - and it made a great lunch, snack, and dinner
  11. I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart! I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro. Here are the pics to prove it!
  12. Alright Guys, So got my Akorn about a month 3 weeks ago... cooked some Steaks, they were out standing, Potatos, chicken breasts... Have played with the heats ... I understand the concept with the heats and still perfecting what i need to do... Feeling adventurous... Want to do my first long cook... probably overnight tonight. I have about 7-8 lb shoulder just about thawed now and will be rubbing it up shortlly. Here is where I need help. How much coal do you use and how should you light it? I have read: Light the Top -- it will slowly burn down Light the bottom shut it down and let it creep up Make a volcano, drop lit oil soaked cotton balls, in the middle of the volcano and only let it touch a few. Make a ring of coals with a break in it... light one end and it will burn around The next question, I will be using chips not chunks... mostly because that is what i have here at the house. Hickory, Cherry or Apple? Soak them or dry? Wrapped in foil or mixed with the coals layered so you only get them a the begining of the cook (call it 1st hour) or smoke all the way thru the cook. I have in my head what I think I want to do, but this is an entirely different ball game.... It's not my first rodeo but I have primarily smoked on Brinkman Gas verical barrel smoker for the last 10-12 years and have a little experience on an electric that I bought last winter.... electric has its niche IMO but it isn't for you typical smoked meats. Thanks Shoey
  13. Well, tomorrow is the annual family get together where I see my cousins once a year. My one cousin who organizes this every year was shocked when we showed him how to do a whole pig two years back, so he recently hooked me into doing the meat. Figuring on doing pulled pork on a bun, I told him to pick up three bone-in shoulders, not picnics. So, last night he dropped off three well bound, boneless pork blade roasts, totalling about 27 pounds. Said that he tried three different stores and nobody sells the bone-in butts without pre-ordering by a week or more. Makes sense, based on what I have seen around the Waterloo Region in the last year. I whipped up a double batch of basic rub that I use, and started the defrost process. Yes, they were frozen cryovac'd lumps. Tonight I got home from work, opened the roasts, and bathed them in dry rub. Then I fired up the charcoal, and most of it was quite small pieces in this latest bag. I fit two onto the main grate, and injected them with Apple Juice. Then I plugged in the Maverick probe, and popped in the upper rack. On goes the third roast, and -success! The lid will close nicely. So, it's five minutes to six, the meat is on, and I am guessing that they will be ready by mid morning. The temps have settled in at about 245 degrees, and it's a lovely evening here in Southern Ontario. The neighbours are already checking in since they can smell the Charcoal and Hickory burning. Maybe only two and a half will get delivered... LOL Will check in through the night and report further.
  14. I was away this weekend celebrating my parents' 50th anniversary. When I returned, I found this little gem on my doorstep: I think I'll keep her! Got a small pork shoulder to test her out on tomorrow. Then some sous vide later this week. Can't wait...
  15. Marty


    i did this on the kamado and it came out great. It is nice to do something different for a change with a pork butt. The butt that i used did not have the skin on and it still came out great. I put all of the stuff into a blender and made a fine paste and then stabbed the butt all over and then used an injector to inject the wet rub. I let it sit three days and then cooked it at 400 until the internal was 145. It came out quite good. This calls for a temp of 450 degrees. this is from a Daisy Martinez.recipe for holiday Pernil. Ingredients U.S. Metric Conversion chart Wet Adobo Rub (Adobo Mojado) - 1/2 cup 12 clove(s) garlic 1 1/2 teaspoon(s) kosher or fine sea salt 1 tablespoon(s) black peppercorns 2 tablespoon(s) dried oregano 2 tablespoon(s) olive oil 2 tablespoon(s) white wine vinegar Pernil 1 (6 pound) skin-on, bone-in pork shoulder roast, a.k.a. fresh ham Prepared wet adobo rub Directions Prepare wet adobo rub: Place the garlic cloves and salt in a mortar and pestle (the salt keeps the garlic from flying around) and pound them to a paste. Add the peppercorns and oregano, pounding each into the mix before adding the next. Stir in the olive oil and vinegar. This is best used when freshly made. Marinate the roast up to 3 days before you plan to cook it: Make several slits about 2 inches apart and 1 1/2 inches long through the skin of the roast and into the meat, going halfway through the roast (unless you hit the bone). Wiggle your finger in the slits to make them easier to fill. (Although the adobo isn't spicy, you may find that a pair of latex gloves comes in handy for this.) Fill each slit with adobo, coaxing as much as you can into each with the help of an espresso spoon or small teaspoon. Turn the roast, and do the same on all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, for at least 1 day, or up to 3 days. Preheat the oven to 450° F. Set the roast skin side up on a rack in a roasting pan. Roast for 1 hour. Turn the heat down to 400° F and roast until the skin is deep golden brown and crackly and there is no trace of pink near the bone, at least 2 hours. An instant-read thermometer inserted into the thickest part of the roast should register 150° F; to be sure, check the roast in a few spots. Let the roast rest for at least 15 minutes before carving. To serve, removes the crispy skin. It will pull right off in nice big pieces. Cut them into smaller pieces (kitchen shears work well for this) and pile them up on the center of the serving platter. Carve the meat parallel to the bone all the way down to the bone. (It will get trickier to carve neat slices as you get near the bone; don't let that bother you.)
  • Create New...