What's on the smoker today?

[INMT]

I could see that my birria recipe has a healthy splash of vinegar.

That makes me want to try your birria even more. Still haven’t. I’m one of the gringos you referred to and have never made a homemade tortilla

 

[Nick87]

Pork should be pulled never chopped.

Oh boy, idk. It shouldn't need to be chopped but if you chop it amd mix all that fat in with while chopping. Also helps get more back incorporated in achieving bite.

 

[Wildabeest]

Oh boy, idk. It shouldn't need to be chopped but if you chop it amd mix all that fat in with while chopping. Also helps get more back incorporated in achieving bite.

Proper smoked pork consistency.



I spritz with 50/50 apple juice or cider and apple cider vinegar, but that’s all the vinegar mine gets. Speaking of vinegar, that nasty red slaw they serve with Lexington BBQ pretty much ruins the whole meal!

These are FACTS!

 

[Nick87]

that nasty red slaw they serve with Lexington BBQ pretty much ruins the whole meal!

I'll take your word for it.

 

[INMT]

Proper smoked pork consistency.

View attachment 368547

I spritz with 50/50 apple juice or cider and apple cider vinegar, but that’s all the vinegar mine gets. Speaking of vinegar, that nasty red slaw they serve with Lexington BBQ pretty much ruins the whole meal!

These are FACTS!

Sounds like we need a NC cook off!

 

[Bigjay73]

Have to say, I do miss a perfectly made chopped pork sandwich from Jackson Bros in Sanford NC. Sandwich, hush puppies and a sweet tea was a once a week meal that I wish I could have back a well cooked shoulder that is then chopped can be a thing of beauty. But I'm a guy that likes sauce on a properly cooked brisket, so what the hell do I know?

 

[TakeABreakAndTouchGrass]

Have to say, I do miss a perfectly made chopped pork sandwich from Jackson Bros in Sanford NC. Sandwich, hush puppies and a sweet tea was a once a week meal that I wish I could have back a well cooked shoulder that is then chopped can be a thing of beauty. But I'm a guy that likes sauce on a properly cooked brisket, so what the hell do I know?

Exactly

 

[Khunter]

From the Go Big or Go Home department:

Three whole beef hindquarters head to smoker today. Weigh 77, 74 and 82 pounds each. will be a nice diner for 275 lucky folks tomorrow. Dry aged 21 days, and a 3 day marinade before going in. Local pasture raised and locally processed. Picked up from a local ranch/beef outfit.

Will post up some photos after the cook.

Post-cook photos and VIDEO LINK. The total cook was a ridulously shorter than expected 9 hours for these massive hindquarters. The chef has a plan to lengthen/slwo down gthe cook for next year’s event. Pretty sure I will repeat this menu item.

 

[Bigjay73]

Exactly

I know that juicy, rich foods taste better with some acidity, maybe that's why a lot of people don't need sauce on their brisket? Just a guess

 

[WildWill]

Freon the Go Big or Go Home department:

Three whole beef hindquarters head to smoker today. Weigh 77, 74 and 82 pounds each. will be a nice diner for 275 lucky folks tomorrow. Dry aged 21 days, and a 3 day marinade before going in. Local pasture raised and locally processed. Picked up from a local ranch/beef outfit.

Will post up some photos after the cook.

View attachment 368562

What's the event you're cooking for? Wish I was there.

 

[np307]

Proper smoked pork consistency.

View attachment 368547

I spritz with 50/50 apple juice or cider and apple cider vinegar, but that’s all the vinegar mine gets. Speaking of vinegar, that nasty red slaw they serve with Lexington BBQ pretty much ruins the whole meal!

These are FACTS!

If you hadn't already left this state I'd kick you out myself. Red slaw is the finest way to consume cabbage that man has come up with yet.

 

[Wildabeest]

Have to say, I do miss a perfectly made chopped pork sandwich from Jackson Bros in Sanford NC

Been there. Their BBQ sandwich is good. I also love a good value pack (BBQ sandwich - with slaw, and not that nasty red kind! - and about a pound of salty shoestring fries) from Smithfield’s when I’m back that way.

 

[Wildabeest]

Red slaw is the finest way to consume cabbage that man has come up with yet.

 

[cookchris]

veggies and some ribs

 

[cahunter805]

Freon the Go Big or Go Home department:

Three whole beef hindquarters head to smoker today. Weigh 77, 74 and 82 pounds each. will be a nice diner for 275 lucky folks tomorrow. Dry aged 21 days, and a 3 day marinade before going in. Local pasture raised and locally processed. Picked up from a local ranch/beef outfit.

Will post up some photos after the cook.

View attachment 368562

Looks amazing! What makes the marinade green in color?

 

[noharleyyet]

Easter Ribs..

https://flic.kr/p/2qYsRhX

Offset woodsmoke is the way...

https://flic.kr/p/2qYtm5o

 

[Khunter]

Looks amazing! What makes the marinade green in color?

View attachment 368565
What's the event you're cooking for? Wish I was there.

Updated original post with after the cook photos and video. I plan an annual 300-attendee Energy & Environment Symposium. oil and gas is the focus. And being in charge, I never hold back on stuffing their gullets with amazing vittles the entire time.

Green color is fresh herbs for the three day marinade process.


Updated post with after the cook photos and a cool video. Note the custom cutting board made for our event with Leg clamp and rack to hold it upright for service.

 

[noharleyyet]

Updated original post with after the cook photos and video. I plan an annual 300-attendee Energy & Environment Symposium. oil and gas is the focus. And being in charge, I never hold back on stuffing their gullets with amazing vittles the entire time.

Green color is fresh herbs for the three day marinade process.


Updated post with after the cook photos and a cool video. Note the custom cutting board with Leg clam and rack to hold it upright for service.

Pro move right there...looks delicious, well done sir.

 

[Dave N]

From the Go Big or Go Home department:

Three whole beef hindquarters head to smoker today. Weigh 77, 74 and 82 pounds each. will be a nice diner for 275 lucky folks tomorrow. Dry aged 21 days, and a 3 day marinade before going in. Local pasture raised and locally processed. Picked up from a local ranch/beef outfit.

Will post up some photos after the cook.

Post cook photos and VIDEO LINK. The total cook was a ridulously shorter than expected 9 hours for these massive hindquarters. The chef has a plan to lengthen/slwo down gthe cook for next year’s event. Pretty sure I will repeat this menu item.

View attachment 368562


View attachment 368958View attachment 368959

The gal in the 3rd picture says it all!

 

[WildWill]

From the Go Big or Go Home department:

Three whole beef hindquarters head to smoker today. Weigh 77, 74 and 82 pounds each. will be a nice diner for 275 lucky folks tomorrow. Dry aged 21 days, and a 3 day marinade before going in. Local pasture raised and locally processed. Picked up from a local ranch/beef outfit.

Will post up some photos after the cook.

Post cook photos and VIDEO LINK. The total cook was a ridulously shorter than expected 9 hours for these massive hindquarters. The chef has a plan to lengthen/slwo down gthe cook for next year’s event. Pretty sure I will repeat this menu item.

View attachment 368562


View attachment 368958View attachment 368959

Good god I'm jealous.