IHUK - A day in the life of….

[Twistlock]

What a great present.

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[Jett129]

Nice…Sweet etc. etc. Like everyone else,looking forward to what you make with it.

[motojobobo]

Happy to learn the sale went well thanks to the superb effort from the Stubborn Team and super nice to hear you got yourselves a fantastic celebratory team present!!

Now, I’ll look forward to trying the output during Gosport 22!

[Nik]

[Alex]

Today is the first outing of the new Kamado. We’re going for a pulled pork as I think it’s probably the most forgiving meat to try the new style of grill. I was up bright and early to get things fired up

[Alex]

Going for a mix of apple and pecan wood in with the charcoal, amd have opted for the PitCue house rub to put on the pork butts.

[Jett129]

The rub sounds awesome. Before I put my rub on I coat the Butt with my favorite mustard,which just helps the rub to stick. I also spray,towards the end, with a mixture of 50/50 apple juice and water. Do you have a thermometer to monitor the internal temperature of the meat? I’m a big fan of Apple and Hickory for smoking pork. Just my 2 cents. Good luck!

[Alex]

And now we wait

@Jett129 we have a Meater+ to keep an eye on the cook throughout the process and then one of these to check things out for redundancy towards the end of the cook

[Jett129]

The reason I happen to be awake is that the remnants of Hurricane Ida have dumped upwards of 13 inches of rain on my town which is getting flooded. I’m getting enough water in my basement that I need to be running an auxiliary pump in addition to the 2 Sump pumps I have. So far so good. This is the thermometer set up that I use for long cooks. 

[Nik]

It is clear that I yesterday was not the perfect day to visit IHUK

[Giles]

The cakes were great though - thanks 

[Nik]

Was a pleasure to visit. The chinos are perfect now, wearing them today! Thanks to you and the team as always

[Alex]

About half way done

[Appfaff]

Man you guys didn’t eff around on getting all the kit did you??

Super jealous! The hurricane last year rocked my BGE and it’s cracked all the way up the side, thinking to replace it with a Joe set up like you guys - it’s epic!

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[Jett129]

Looks fantastic. And don’t forget what Aaron Franklin says…”If you’re looking,you’re not cooking”

[Alex]

@Jett129 haha, exactly. That was the first time i took a look about 6hours into the cook. Will stay shut until/if there is a need to do a wrap to speed up the last 20F

[Jett129]

No way I could go 6 hours without checking. That’s pretty impressive. Just curious, What will you be serving with it?

[Alex]

We're making coleslaw and there will be some salad. Then I made two BBQ sauces, a Carolina Gold and a Bourbon BBQ so we have a couple of different options to work with, and we have some brioche buns too

[Alex]

For those interested:

The sauce from here (used a different dry rub, see above)
https://www.greatbritishchefs.com/recipes/carolina-gold-pulled-pork-recipe

and
https://www.allrecipes.com/recipe/16115/bourbon-whiskey-bbq-sauce/

[Jett129]

@Alex:

We're making coleslaw and there will be some salad. Then I made two BBQ sauces, a Carolina Gold and a Bourbon BBQ so we have a couple of different options to work with, and we have some brioche buns too

.      I’ll be right over. I love pulled pork with a mustard based sauce and coleslaw on bun,but brioche is next level.