Sunday, November 1, 2009

I Like Big Butts: the first pork shoulder

This was the first major project on my Big Green Egg. After the trick or treaters had come and gone, Labon came over to help me set this up. We followed this recipe pretty much to the letter. We put the shoulder on at 10pm and stabilized the dome temp at 195 degrees.

It rained like mad during the night, so I slept rather poorly with dreams of flooded eggs and wet coals. In the morning I went out to check the dome temp. You can imagine how excited I was to find it was pegged at 195 still. After church it fell off a little bit and I had to rearrange the coals a little to make sure the air was still flowing through the firebox. After some poking and prodding the temps rose again.Around 4pm on Sunday the temps fell again and wouldn't come back up. This was just as Labon and Katie were coming back over for dinner so we loaded up fresh coals right as Labon got there. I had started them on my Weber kettle grill using a chimney. We dumped the fresh coals in and got the temps back up pronto.
By 8 pm (i.e. 22 hours later) the internal temp had gotten to where we wanted it (190) and it was time for dinner. I just used two forks and pulled the meat apart and squirted vinegar sauce down in the meat as I pulled. It fell apart into very tender morsels. We had slaw and hush puppies using the recipe referenced above. I was too hungry and excited to take pictures once we got it off the Egg. But I have to say this was some of the best 'Q I've ever eaten. Can't wait to do this again.


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1 comment:

  1. Dude where did you get the cornballer?!? Aren't those things illegal in the states?

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