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Author Topic: I ruined it  (Read 3848 times)

Offline Kc_Kracker

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I ruined it
« on: May 18, 2019, 08:07:03 AM »
its all burnt and disgusting you wouldnt want any  :tup: pulled pork with a kick and sour apple slaw.
« Last Edit: May 18, 2019, 08:15:01 AM by Kc_Kracker »

Offline Crunchy

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Re: I ruined it
« Reply #1 on: May 18, 2019, 08:51:43 AM »
Who doesnt love some hog on a bun.  Perfect touch with the slaw.

Offline Kc_Kracker

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Re: I ruined it
« Reply #2 on: May 18, 2019, 09:26:26 AM »
ya i usually do some heat with a sweet slaw, green apples are perfect. for the kids i just do sweet and sweet lol

Offline Crunchy

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Re: I ruined it
« Reply #3 on: May 18, 2019, 10:01:23 AM »
I see a shouder smoke in the near future.  Need to share that slaw recipe.  I seem not to have the magic touch for slaw as it never comes out the way I want it.

Offline PolarBear

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Re: I ruined it
« Reply #4 on: May 18, 2019, 10:27:42 AM »
Looks good man!!
Just rubbed one and stuck it in the beer fridge to smoke tomorrow.  Making 60 pounds of deer sausage today.

Offline Kc_Kracker

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Re: I ruined it
« Reply #5 on: May 18, 2019, 11:51:48 AM »
I see a shouder smoke in the near future.  Need to share that slaw recipe.  I seem not to have the magic touch for slaw as it never comes out the way I want it.
I am picky about it. i love apple slaw on PP. i use red n green cabbage, lettuce,and  carrots but im not a carrot fan. and 50% green apple but thats might just be me!! some people add onion too.

    1/2 cup mayonnaise
    2 tablespoons white sugar
    1 tablespoons lemon juice (or lime)

    1 tablespoon apple cider vinegar
    1/2 teaspoon ground black pepper
    1/4 teaspoon salt

    Add all ingredients to bowl, mix up and add to slaw.

Offline Crunchy

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Re: I ruined it
« Reply #6 on: May 20, 2019, 08:27:27 PM »
Butt is on the smoker in about 15 minutes.  How long will the slaw last?  Should I make it tonight or wait until tomorrow?  you chop the apples by hand? 

Offline Kc_Kracker

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Re: I ruined it
« Reply #7 on: May 21, 2019, 09:25:14 AM »
No the slaw doesn’t last a kind a turn to gross that’s why I try to make it right before the butt is done smoking and no I don’t chop the apples by hand I bought a little $20 food processor at Walmart and I use the attachment that cuts like hash browns. Shreds
« Last Edit: May 21, 2019, 09:44:46 AM by Kc_Kracker »

Offline pianoman9701

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Re: I ruined it
« Reply #8 on: May 21, 2019, 09:32:30 AM »
Send your burnt messes down here to me, KC. I will dispose of them for you.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace https://valoaneducator.tv/johnwallace-2014743

Offline Kc_Kracker

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Re: I ruined it
« Reply #9 on: May 21, 2019, 09:45:07 AM »
Send your burnt messes down here to me, KC. I will dispose of them for you.
ok but you have to send me mushrooms :D

Offline pianoman9701

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Re: I ruined it
« Reply #10 on: May 21, 2019, 09:47:19 AM »
 :tup:
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace https://valoaneducator.tv/johnwallace-2014743

Offline Crunchy

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Re: I ruined it
« Reply #11 on: May 21, 2019, 10:06:21 AM »
194 degrees internal temp on shoulder now.  Hope another 1/2 hr to an hour to get to 198ish.  Check it then pull and let rest.  Slaw I just finished, and waiting for the meat to get to temp.  Should be eating in another hour or two if I dont go fishing lol.  Salmon are calling me out, and hard to resist.

Offline Kc_Kracker

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Re: I ruined it
« Reply #12 on: May 21, 2019, 10:21:36 AM »
puylling at 198 will be very hard and stringy, for easy pulling you want to push it to 220. if your in a hurry wrap it in foil the last 20 degrees. itll go faster. that last 20 is generally about 90 minutes without foil at 250 degrees

Offline Kc_Kracker

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Re: I ruined it
« Reply #13 on: May 21, 2019, 06:30:48 PM »
194 degrees internal temp on shoulder now.  Hope another 1/2 hr to an hour to get to 198ish.  Check it then pull and let rest.  Slaw I just finished, and waiting for the meat to get to temp.  Should be eating in another hour or two if I dont go fishing lol.  Salmon are calling me out, and hard to resist.
#crunchy @crunchy how did it all come out?

Offline Crunchy

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Re: I ruined it
« Reply #14 on: May 21, 2019, 07:15:04 PM »
Came out perfect.  Or next to perfect.  I pulled it at 202, and tossed it in the oven double wrapped in foil.  Sat in the oven for 3 hrs while I ran out to the range to shoot.  I always question my rubs, because it is whatever I get my hands on in the kitchen.  This one had great flavor.  Came home and still nice and warm.  Pulled great.  Slaw recipe was good to.  Best one I have made so far.   Had three sammies in a row, and took a nap.  Round 2 in a bit.

 


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