Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.
-
@scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:
6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.
Thanks man, this is what I was looking for
-
@Alex good luck! I did a bone in lamb shoulder yesterday (forgot to take a picture ofcourse) and doing the pull, I was delighted to go digging up the bones, it was a nice change from all the boneless pork shoulders.
-
@Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.
I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.
If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready.See it’s already part of your plan
-
@goosehd said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:
@Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.
I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.
If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready.See it’s already part of your plan225f, no water
-
I'm would not recommend water in a drippan for a Kamado. The moisture of the meat is more then enough to saturate the air to max humidity. The airflow is way more restricted then on a kettle or a water smoker. Plus, you also have your ceramic shells to help regulate humidity.
What I sometimes do if I want a clean smoke flavor is use sand instead. This captures the grease drip so it doesn't burn on the separator plate but doesn't add humidity to the Kamado. The bourbon would end up in my glass
-
@scarfmace I don’t have a Komodo,nor do I know anything about them. I wasn’t suggesting that Alex follow my methods,but maybe it sounded like that. The bourbon acts like anti-freeze keeping the water from boiling,and over time a fair amount will make its way into me.
-
@Jett129 Wasn't my intention of dissing your comment, water in a drip pan can make a big difference on most bbq's but I just wouldn't recomend it on a Kamado
-
@scarfmace Believe me, the last thing that I felt was dissed. My BBQ knowledge pales in comparison to yours,and I would defer to you every time. I feel like just about every time you post something in this thread I learn something new, and that’s what it’s all about.
-
No pictures as we devoured it, but tonight I did broccoli and cauliflower on the grill. Tastes so damn good that even the kids ate it up
"I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)
-
@goosehd we love browning the florets of those ingredients. Usually in the oven but something about fire roasting them on the grill is real nice.
-
@goosehd Have you ever done a cauliflower steak? With a nice head, you can get a few nice slabs (1"/25mm), and it makes it way easier to handle on the grill, and makes for a fun presentation. I'm also a huge fan of grilled broccoli. Great stuff all around!
