.comment-link {margin-left:.6em;}

WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Saturday, November 19, 2005

Pulled Pork Barbecue

Now we begin. I have 18lbs of BONE-IN pork shoulder that I plan on pulling tomorrow night. This will become Pulled Pork Barbecue; one of the south's greatest gifts to the barbeque world. I made an injection base of apple juice, kosher salt, garlic powder, onion powder, Worcestershire sauce, water and a couple of secret ingredients. This mixture is heated and blended so that the sugars and salt are completely dissolved in the solution.

Here you can see one half of the pork shoulder ready to be injected. The injection base is in the glass and needle. You will need about 1 oz of injection base for each 1/2 pound of meat. This is not fixed in stone and you'll find that some meat will take more and sometimes a lot less.




Here's a shot of the meat being injected. As you inject the liquid into the meat, you need to move the needle around so that the injection base spreads throughout the meat. Keep a steady pressure on the needle as you move it from side to side and in and out. Otherwise, you'll be left with grey streaks of injection base in the finished meat. These large needles are sold in every Home Depot and Lowes, usually by the turkey fryers.

As you inject the meat, you will actually see it swell up as the injection base fills the pockets in the meat. This is a good thing. I remember watching a show on Food Network, where the cook actually had his needle attached to a hydraulic press, and as the injection base entered the meat you saw the meat stretch and double in size. Be careful when injecting and don't be surprised to find that the injection base leaks out of the meat in various spots.

After the meat was injected, I rubbed the meat with a modified version of Head Country and Emeril's Rib Rub. Then the meat was wrapped tightly in plastic wrap and placed in the refrigerator until tomorrow morning. I'm sorry I don't have any pictures of that, my digital camera is acting up. (Yes I charged it!) It took the three pictures posted here, then shut down. Hopefully I'll be able to get some pics of the fire building and cooking tomorrow. Talk to you then.

3 Comments:

At 5:34 PM, Anonymous Anonymous said...

Im waiting for part 2. This is worse than waiting for my parents to come back from open school night when I was a kid.

Smoker

 
At 9:02 PM, Blogger WhiteTrashBBQ said...

Sorry,
It's just after midnight in Sunday - or is it Monday morning? and the meat is holding at 188. I want to pull it from the cooker at 195 and wrap and cooler it. It smells fantastic, but it's not going to be ready until breakfast!

Of course my camera is dead, so no pics. Sony want $171 to repair it. I hope Santa is generous this year!

 
At 7:33 AM, Blogger Gustad said...

cool site. going to post any pics after the pork was cooked? i want to see

 

Post a Comment

Links to this post:

Create a Link

<< Home

Google
WWW WhiteTrash BBQ
Your Gateway to Barbecue Information
A service of
netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site

Join the ring or browse a complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites,
please notify the Ringmaster


[ Previous 5 Sites | Skip Previous | Previous | Next ]

This RingSurf Food~n~More Ring Net Ring
owned by WhiteTrash BBQ.

[ Skip Next | Next 5 Sites | Random Site | List Sites ]

Search Popdex:
Ego Vereor Haud Sus!