Saturday, June 29, 2013

A Neighborly Smell and a New (to me) Concept

Memorial Day weekend began with me taking Friday off.  I was hanging out with the kids in the back yard when it hit me. Hickory smoke. My new neighbor, John, was hard at work doing amazing things I'd never beheld.

Turns out this is a tradition for him where he cooks a bunch of stuff over Memorial Day weekend. He feasts for a few days and then freezes what's left. He was trying out a new propane Smoke Hollow cooker.

He had it filled with pork ribs and shoulders.


Also John had found a home for this beautiful setup.

Inside he had 160 pounds of shoulders going. He rubbed them using what he called a simple Steven Raichlen NC BBQ rub recipe. I found this one online, but I'm not sure if it was THAT simple (salt, pepper and paprika). Maybe John can verify this for me.

But check out his setup! It runs on propane, but has trays for smoking wood and charcoal to give it that smoked flavor. You can see on the side he had leads for his thermometer feeding in through the side smoke vents.

It all smelled heavenly. Don't they look good? Here's the bummer. I wasn't around for when he pulled it. Other neighbors told me it was incredible. Apparently there's plenty in the freezer. So I just need to be around when he thaws a butt.


So this was a wonderful visit across the fence. John and I had a great time talking shop. It's great to have such a skilled barbecue enthusiast next door. But here's the one thing that was revelatory to me: He and his grilling buddy, Keith, have taken to pulling the pork at 160-165 degrees. Their logic is that the pork is cooked at that point, so why not go ahead and eat it? 

I've never tried it that way. But like I said, I've heard excellent reviews. It goes against everything I've ever done, but I'm always up for trying something new and learning a new way to do something. Anyone else do it this way? At what temp do you pull pork?



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