285 Foodies

Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Mike GadgetGeek Stock on December 18, 2009, 04:41:20 PM

Title: 3 little pigs
Post by: Mike GadgetGeek Stock on December 18, 2009, 04:41:20 PM
Title: Re: 3 little pigs
Post by: Mike GadgetGeek Stock on December 18, 2009, 07:36:36 PM


Far out...  I just put this on Facebook with the new upgraded buttons...   Too neat...


GG>-Have you folks looked at the new capability? 

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Title: Re: 3 little pigs
Post by: uOTPia Dweller on December 18, 2009, 08:18:53 PM


Far out...  I just put this on Facebook with the new upgraded buttons...   Too neat...


GG>-Have you folks looked at the new capability? 

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No. My friends know I'm a loser, but I don't like to flaunt it.

If you want real traffic--and a site with "285" in it should want endless traffic, upgrade to OnlyWire. That's viral marketing on steroids.
Title: Re: 3 little pigs
Post by: Mike GadgetGeek Stock on December 18, 2009, 09:52:07 PM


10:30 picture... 

(http://aroundhere.net/Mike2/285Fpics/11pm09butts000222.jpg)

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Title: Re: 3 little pigs
Post by: AndyBoy on December 19, 2009, 08:12:20 AM
Looking good!
Title: Re: 3 little pigs
Post by: Mike GadgetGeek Stock on December 19, 2009, 04:41:52 PM


Here are some pictures of the pulled pork and the nice DEEP smoke ring it had.  this is the first time I have used apple wood exclusively, and wonder if the smoke flavor is deep enough for some of the folks we will serve?

I ended up with about 12 pounds of pulled pork from the two largest Butts.  I haven't touched the small one yet..

Here are the pics..

(http://aroundhere.net/Mike2/285Fpics/goodchunks22 (2).jpg)


(http://aroundhere.net/Mike2/285Fpics/goodchunks25 (2).jpg)


(http://aroundhere.net/Mike2/285Fpics/goodchunks27 (2).jpg)

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Title: Re: 3 little pigs
Post by: Barnum on December 19, 2009, 04:59:06 PM
dang that looks good... that pig got a whole lot 'a smoke.

I think I'll be doing a butt on the egg next weekend and I'm still in search of the perfect rub (for the pork butt... not for me).  I'm starting to get tired of anything but the smallest amounts of cumin, but other than that I'm still experimenting throwing in about anything that doesn't run away from me.  GG, can't remember if I got your thoughts on the rub when I was going through my butt phase... can you give me a general idea what you throw in?
Title: Re: 3 little pigs
Post by: Mike GadgetGeek Stock on December 19, 2009, 05:35:56 PM
dang that looks good... that pig got a whole lot 'a smoke.

I think I'll be doing a butt on the egg next weekend and I'm still in search of the perfect rub (for the pork butt... not for me).  I'm starting to get tired of anything but the smallest amounts of cumin, but other than that I'm still experimenting throwing in about anything that doesn't run away from me.  GG, can't remember if I got your thoughts on the rub when I was going through my butt phase... can you give me a general idea what you throw in? 

GG>-  You know I slightly change this each time I make it.. this is a memorable mix:  You of course know that a recipe is an outline, and something to build on..   Should you want to omit the cumin (God forbid), or change it in some way (thank the Goddess), I would LOVE to add your script to my long list of changes for my Memphis Dry recipe..    One day, I'll post the original.   so you know how far off the track I've crept.. LOL   


      Title: Memphis Style Dry Marinade (version 3/13/2008)

      6 tb Paprika; Hungarian, mild
      4 ts Seasoned Salt (spiced right)
      4 ts Black Pepper; freshly ground
      5 ts Garlic Powder
      1 1/2 ts Thai chilis ground
      2+ ts Oregano
      2+ ts Dry Mustard; S&B Sunbird
      1TB Chili Powder; or more
      1/2 ts Thyme
      2+ ts Coriander
      2+ Tb toasted ground Cumin
      2 ts Green Peppercorns; dried
      3 Tb Fennel seed ground fresh

  :       Grind ingredients until fine and combine well. Hand rub this dry
  marinade on washed and dried spareribs or pork shoulders several hours up to several days
  before smoking or cooking.