Announcements
-
Similar Content
-
By Kamado_Rich
Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
-
By Tarnation
Here's my entry for October's PP challenge. This is actually a double leftover. I made sloppy joes using leftover pork smoked in my Akorn. Since that's basically a pp sandwich that will not be my submission. I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw. It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.
-
By Shortyque
First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today...
Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video.
-
By Red River Smoke
Made a Costco pack of pork shoulder (15lbs) on Saturday, this was actually my first really long cook with my Akorn, turned out great! Used Meathead's rub recipe, and dumped on some Pig's ### sauce (nice surprise how good that was!) after it was pulled. Otherwise just let it go almost 12 hours with some hickory thrown in with the lump pulled them off around 197 degrees. The shoulder I thought was larger got done about 45 minutes quicker, really loving having multiple probes with the Fireboard. I think the wind was swirling a bit as I had a little harder time than usual maintaining pit temps, I was aiming for about 240 at the grill, but I did let it climb a bit at the end trying to push through the stall. Also the first time I really noticed a stall, so I'm thinking that my other ways I've done pulled pork before I had a kamado were running hotter than I thought and I didn't have a good way to monitor it. Had some happy family and friends with the end result and I had fun cooking anyway, also made some cheesy hashbrowns to go with.
-
By AussiePhil
Hi All,
i'm new here and also to Kamado cooking (picking my new Akorn up tonight). I have my daughters 1st birthday coming up and i want to do a pulled pork for the lunch. I'll have a few opportunties between now and then to practice some cooks, but I'm not sure on the best way to go about the pork on the day.
The issue is that the lunch will be at about 1pm. The way i see it (after doing some research on this site), i have a few options. I was wanting your opinions on what might be the best (in terms of ease and taste considering i'm fairly new)
Do an overnight low and slow pulled pork Cook the pork the day before, reheating it on the day just before lunch trying to do a pulled pork in about 4 to 5 hours (i.e. start first thing that morning)
My main concern with the 1st option is that I will literally of only had a few cooks in the Akorn before the party, so am a bit nervous about doing an overnight cook.
What are peoples thoughts and experiences?
Cheers,
Phil
-