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Food Major pork carnage going on at my place this weekend.

Discussion in 'Tilted Food' started by Borla, Oct 7, 2011.

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  1. Tully Mars

    Tully Mars Very Tilted

    Location:
    Yucatan, Mexico
    Looks awesome! I have a friend who shipped his "Green Egg" down here, costs him like 400 bucks. Money well spent according to him. I have a Weber kettle that I just love. Anytime you can slow cook with lots of smoke it's a good thing.
     
    Tully Mars, Oct 8, 2011
    #21
  2. Zen

    Zen Very Tilted

    Location:
    London
    Dayum .... reckon ima having shop-smoked bacon with my sausages tonight.
    ... argh and, soddit, a couple of frankfurters.

    Not major carnage, but .. well, a jolly good pig-out.

    It's 5pm in England at the time of writing .... how far away is Your feast, Borla?

    :)
     
    Zen, Oct 8, 2011
    #22
  3. Borla

    Borla Moderator Staff Member

    People are going to start showing up about 2:30pm local time. We will probably eat sometime between 4-5pm. It's an early dinner because several have quite a drive to get home.
     
    Borla, Oct 8, 2011
    #23
  4. Borla

    Borla Moderator Staff Member

    Though they are not cheap, I firmly believe that if you are someone who uses your grill/smoker more than 40-50x a year, and for more than the few basics of burgers, chicken, and steaks, it is absolutely well worth it.
     
    Borla, Oct 8, 2011
    #24
  5. Lordeden

    Lordeden Part of the Problem

    Location:
    Redneckhell, NC
    I think you need a second smoker. Those ribs look AWESOME borla.
     
    Lordeden, Oct 8, 2011
    #25
  6. Borla

    Borla Moderator Staff Member

    My wife would kill me. :D I also rarely cook for more people than I can handle on mine. This is for 16-18 people, I'm probably fixing too much meat, and I can still get it to barely fit.

    I let the ribs smoke almost 4 hours, rearranging them once halfway through. I just wrapped them in foil. After another 90 minutes or so I'll pull them off again and add some sauce, then smoke them another 45 mins or so. Depending on how they look then, I might give them a quick flash on the grill before completely pulling them. I did that last time and they turned out awesome.
     
    Borla, Oct 8, 2011
    #26
  7. Borla

    Borla Moderator Staff Member

    Time to sauce the ribs, rewrap them in foil, and then finish them. Guests will start arriving soon too, so I'll have to update you guys how it goes later tonight or maybe tomorrow. Thanks for all the replies and well wishes. :cool:
     
    Borla, Oct 8, 2011
    #27
  8. Zen

    Zen Very Tilted

    Location:
    London
    Ahh They're probably already arrived by now. Have a great evening :)
     
    Zen, Oct 8, 2011
    #28
  9. Fremen

    Fremen Allright, who stole my mustache?

    Location:
    E. Texas
    I know it's uncouth to ask for personal photos, but could we get one of you with sauce around your mouth after you rape the pig? :D
     
    Fremen, Oct 8, 2011
    #29
  10. Borla

    Borla Moderator Staff Member

    Haha, sorry, too late.

    It was an epic win. :D

    These shots were snapped in a hurry because I was in the middle of getting the main course ready for almost 20 people. This is the pulled pork. The bark was pure awesomeness, and probably had the best flavor of any pulled pork I've made before. It literally took me about 90-120 seconds to pull the entire 10.5lb shoulder.

    [​IMG]

    Here is the pile of ribs. Several of the people said they were the best ribs they'd ever had in their lives, including a few who were self-proclaimed experts. :cool:

    [​IMG]
     
    Borla, Oct 8, 2011
    #30
    • Like Like x 5
  11. grumpyolddude

    grumpyolddude Very Tilted

    Location:
    Metro Detroit, Michigan, USA
    Is drooling on one's keyboard bad for it? Good looking pile of pork you have there, Borla!
     
    grumpyolddude, Oct 8, 2011
    #31
  12. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Awesome!
     
    Charlatan, Oct 9, 2011
    #32
  13. Fremen

    Fremen Allright, who stole my mustache?

    Location:
    E. Texas
    Definitely looks competition worthy.
    Congrats on a successful bbq. :)
     
    Fremen, Oct 9, 2011
    #33
  14. Fly

    Fly music is the answer

    Location:
    Beautiful British Columbia
    damn fine job man.........looks awesome

    when shall expect the package?

    :D
     
    Fly, Oct 9, 2011
    #34
  15. Borla

    Borla Moderator Staff Member

    Thanks everybody. I just had some of the ribs for dinner tonight. Wrap them in foil, add a touch more sauce, and let them heat up in the oven at around 300*. Delicious! :D
     
    Borla, Oct 9, 2011
    #35
  16. Random McRandom

    Random McRandom Starry Eyed

    awesome job man!
     
    Random McRandom, Oct 10, 2011
    #36
  17. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Remixer, Oct 10, 2011
    #37
  18. cynthetiq

    cynthetiq Administrator Staff Member Donor

    Location:
    New York City
    so how did it taste?
     
    cynthetiq, Oct 12, 2011
    #38
  19. Borla

    Borla Moderator Staff Member

    Phenomenal. A few people said it was the best they'd ever had. I was also encouraged to try BBQing competitively. (Not happening.)

    Last night I got an email saying my SIL is 'in love with your meat'. :p
     
    Borla, Oct 12, 2011
    #39
    • Like Like x 4
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