A good day of grilling yesterday. I had a pork shoulder in the freezer which was purchased with the intent to become pulled pork. I tried something a bit different than I would normally do, mainly which was to remove the fat cap. I usually score it and cook low and slow with the cap up, but this time I removed it completely to give a lot more surface area on the shoulder for the rub.
I set the Goldens' up for indirect, sprinkled on some Midland Ghost hot sauce as a binder and applied Plowboys Bovine Bold. This is about an hour into the cook with the Goldens' running between 260 - 275 -
After about 2 - 3 hours -
It's taken on a nice color at that point in time. The total cook was just under 9 hours. I also didn't use a mop sauce like I normally would. I also never wrap but this time decided to wrap in foil when it reached about 165 and increased the grill temp to about 325.
I did have to add more lump to the grill about 6 hours in just to be safe. Great fun removing the grates and a hot searing plate with the Thermoworks Smoke alarms blaring that the grill temps had fallen but it was really no issue.
Just about ready to come off the grill, ready to rest. It was almost probe tender at 195, I let it go til around 202 and definitely probe tender -
Not too bad looking and it pulled nicely -
I made up a North Carolina Vinegar sauce along with some coleslaw -
Meanwhile, over on the Weber Kettle -
The Mrs was in need of Chicken Thighs for a recipe to be made later in the week, so the Weber was fired up as well. Prior to the thighs going on I also grilled some red and green peppers for that same recipe.
First batch of thighs on the Weber, seasoned with Rub Some Chicken -
The second batch was seasoned with McCormick Montreal Chicken. It definitely took on a much nicer color and the skin was incredibly crisp.
Probably the nicest looking skin I've ever achieved on thighs -
And that concludes a Sunday full of grilling! All turned out well, there's plenty of pulled pork for sandwiches and hopefully the thighs won't get eaten before my wife uses them in her recipe. If that happens, I'll just make more. :grin:
Thanks for checking out this post.
Regards,
-lunchman
I set the Goldens' up for indirect, sprinkled on some Midland Ghost hot sauce as a binder and applied Plowboys Bovine Bold. This is about an hour into the cook with the Goldens' running between 260 - 275 -
After about 2 - 3 hours -
It's taken on a nice color at that point in time. The total cook was just under 9 hours. I also didn't use a mop sauce like I normally would. I also never wrap but this time decided to wrap in foil when it reached about 165 and increased the grill temp to about 325.
I did have to add more lump to the grill about 6 hours in just to be safe. Great fun removing the grates and a hot searing plate with the Thermoworks Smoke alarms blaring that the grill temps had fallen but it was really no issue.
Just about ready to come off the grill, ready to rest. It was almost probe tender at 195, I let it go til around 202 and definitely probe tender -
Not too bad looking and it pulled nicely -
I made up a North Carolina Vinegar sauce along with some coleslaw -
Meanwhile, over on the Weber Kettle -
The Mrs was in need of Chicken Thighs for a recipe to be made later in the week, so the Weber was fired up as well. Prior to the thighs going on I also grilled some red and green peppers for that same recipe.
First batch of thighs on the Weber, seasoned with Rub Some Chicken -
The second batch was seasoned with McCormick Montreal Chicken. It definitely took on a much nicer color and the skin was incredibly crisp.
Probably the nicest looking skin I've ever achieved on thighs -
And that concludes a Sunday full of grilling! All turned out well, there's plenty of pulled pork for sandwiches and hopefully the thighs won't get eaten before my wife uses them in her recipe. If that happens, I'll just make more. :grin:
Thanks for checking out this post.
Regards,
-lunchman