Let's Smoke Some Meat!

[jordy]

I'm not a fan of pork. I won't be stopping by today.


Sent from my newly renovated Bat Cave using Tapastalk

I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh!

[Eli]

I could use a break so lucky for me. You're wearing me out. Think I'm the energizer fucking bunny or something. Sheesh!

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks


Sent from my newly renovated Bat Cave using Tapastalk

[jordy]

You're age is catching up with you! Can't even handle a 39 year old and you brag about 20 something chicks


Sent from my newly renovated Bat Cave using Tapastalk

Look at you with the jokes.

[2manymustangs]

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time.

Attachment 56291

I like a pork loin for a sandwich allot but for my taste its kind of dry, I like a heavy spice crust like your doing on the pork loin, like a prime rib... The pork shoulder (boston butt) has allot of marble/fat sinew layers that have to be tenderized/cooked out with the slow smoke/heat THUS the "pork steak" which makes the roasting/tenderizing from the smoke MUCHO easier. Just have your butcher slice it across the bone, give it a whirl Jordy, I think you will dig it... When they start to fall apart while flipping them (after a few hours of slow smoke) you know your getting close... When done perfectly you eat 100% except for the bone...

Our Maulls bbq sauce is somewhere between a N.C. vinegar/tomato sauce and a KC sweet/smoky sauce... AND is the nations OLDEST bbq sauce label...

I like to make a MOP sauce from vinegar/garlic/salt/pepper/diced onions/Worcestershire/water/cooking oil (bring to a HOT simmer and let cool) that I dunk the pork steaks in as they start to dry out... At the end of the cook I drain off all the liquid and add the Maulls bbq sauce with the softened onions... It's pretty amazing, kind of tangy/vinegar/sweet flava for the smokey pork steak... The same works great on chicken thighs as well, after three hours indirect heat the chicken thigs are sooooo soft and perfecto...

http://www.maull.com/

[jordy]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

[HB Vic]

Wow that looks delicious. Especially since I forgot to eat dinner last night


Sent from my iPhone using Tapatalk

[2manymustangs]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

.......

[CarolynandBob]

Wow that looks delicious. Especially since I forgot to eat dinner last night


Sent from my iPhone using Tapatalk

How the hell do you forget to eat dinner? My gut could use me forgetting once in a while. I am not fat but I am turning 48 this year and it is getting harder to keep it off.

[Eli]

Let this one run for about 5 hours then pulled it off, wrapped it in foil and let it sit for about 30 minutes. Was a juicy mess when I started cutting on it. Shredded some of it for tacos. Was delicious. Went with a rub that was set with a little heat.

Is that more piggies? Let me know when you make beef!


Sent from my newly renovated Bat Cave using Tapastalk

[2manymustangs]

Is that more piggies? Let me know when you make beef!


Sent from my newly renovated Bat Cave using Tapastalk

Muy Mucho Carnitas por favor... Muy Bueno!!!