Pork Shoulder treatment
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Pork Shoulder treatment
I have a pork shoulder, skin on and bone in. Plan is to L&S it for some succulent pulled pork tomorrow on the DB.
I plan on removing skin & leaving bone in. Question is how much fat is best to trim off?
I plan on removing skin & leaving bone in. Question is how much fat is best to trim off?
Re: Pork Shoulder treatment
I like to leave a lot on, to me, it is flavor as it cooks, granted it is not going to penetrate the inner meat a great deal, but the stuff that does not render is like Jell-O and slides off with a knife so easy, I figure why cut all that good flavor off early! Just make sure it is entirely over the grease tray, none in the gaps and make sure your grease bucket is empty!
What wood ya gonna use?
What wood ya gonna use?
Burnt By The Best
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- Posts: 21
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Re: Pork Shoulder treatment
I will be using the GMG DB, I have the fruitwood pellets. Grease bucket is empty and lined.
Will have a big foil tray under the meat. Will leave the fat on, I was thinking along those lines of fat = flavour.
Will have a big foil tray under the meat. Will leave the fat on, I was thinking along those lines of fat = flavour.
Re: Pork Shoulder treatment
And you can use the dripping to make biscuits, not even lard beats pig fat for true Southern Flakey Biscuits!
Burnt By The Best
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Re: Pork Shoulder treatment
Dat Tru!Bentley wrote:And you can use the dripping to make biscuits, not even lard beats pig fat for true Southern Flakey Biscuits!
And for the uninitiated the Biscuits Bentley refers to are Scones
I know it's off topic but: Here is the best recipe I've come across for Southern Buttermilk Biscuits, the technique described here is spot on:
http://www.cookingforengineers.com/reci ... k-Biscuits
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Pork Shoulder treatment
Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
Burnt By The Best
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Re: Pork Shoulder treatment
Bentley wrote:Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
OK, that pic is American "Southern" Biscuits.Bentley wrote:Alright, educate me and show me a picture of an Australian "biscuit"...Cus you can call the ones above anything you want, but Shoot, they look like some Fine Biscuits to me!
These are what we call Scones (fruit ones, but you get the idea) not as flakey as the "Southern Biscuit"
The English Lardy Cake would be closer, but it is usually baked larger as a "cake" or "loaf".
What you have in the US as a cookie or cracker, we call Sweet Biscuit (cookie) or Dry biscuit (cracker).
Common Sense is so rare these days it should be a Super Power!
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Re: Pork Shoulder treatment
.....and let's not go near conserve, jam, jelly, and jello!
Cheers
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
Steve
Jackaroo 6 burner gasser, Dragon Kamado,
QMaster Junior and Maverick 735
Re: Pork Shoulder treatment
..and definitely not a fanny or thong.
Weber OTG/Roti, Workhorse gassers, Weber Q, GMG DC
Re: Pork Shoulder treatment
Or brisket and spare ribs!
Re: Pork Shoulder treatment
tried biscuits and gravy whilst in USA a month ago.. honestly i could not get into this flavour...
Re: Pork Shoulder treatment
Had biscuits a few times in the US at fried chicken joints and such. I dig a good buttery biscuit but can't get into that white gravy they usually come with.
Re: Pork Shoulder treatment
Biscuits with Sausage Sawmill gravy with lots of pepper, cant be beat!
Burnt By The Best
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Re: Pork Shoulder treatment
skuzy wrote:tried biscuits and gravy whilst in USA a month ago.. honestly i could not get into this flavour...
Happy to hear skuzy and burb's opinion, sorry Bentley, but I have tried to like sawmill gravy but I think it is something you have to grow up with.Bentley wrote:Biscuits with Sausage Sawmill gravy with lots of pepper, cant be beat!
It's just never going to happen, no idea how you guys can stand it.
It must be the American Vegemite for us!
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!
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Re: Pork Shoulder treatment
Could be, I dispise Lamb, so I understand completely! You may not like the gravy, but I think you would like my biscuits with a bunch of butter & marmalade...or maybe clover honey!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
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Fresno State University
Go Dogs!