Text 8682, 127 rader
Skriven 2006-12-11 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pork Smoker
===================
 -=> Quoting Dale Shipp to Carol Shenkenberger <=-

 DS> Their shoulders are over 20 pounds, and look to be mostly meat.  Not
 DS> sure how long it would take to cook but willing to research it.

A 6-7 lb Boston butt can take 6-9 hours at 275 so a 20 lb whole shoulder
will take even longer. But use a thermometer not a clock to decide when
you are finished.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: North Carolina Pork Shoulder Bbq
 Categories: Spice, Bbq, Pork, Chilies
      Yield: 1 Servings
 
      6 lb Pork shoulder or
           -Boston Butt; fresh
           Salt
 
  While this is a process that doesn't require much work, it does take
  a good deal of time, so if you want to serve dinner at 6:00 P.M.,
  you'll need to get started by 9:00 in the morning. You'll either need
  a six to seven pound fresh shoulder picnic or Boston Butt (the two
  halves cut from the twelve to fifteen-pound whole shoulder, which is
  what's barbecued by restaurants); a covered, kettle type grill; ten
  pounds of high quality hardwood charcoal (I prefer Kingsford); a bag
  of hickory wood chunks (not chips); a second grill or other container
  for lighting additional coals; a small shovel or scoop; and a pair of
  heavy-duty rubber gloves.
  
  Begin by generously salting the exposed meat side of the picnic or
  Boston Butt and leave it out at room temperature for thirty minutes
  or so while you're getting the charcoal fire ready. Light five pounds
  of charcoal in the bottom of the grill and wait until the briquettes
  are entirely covered with gray ash. When the coals are ready, leave
  six or seven briquettes in a ten-inch circle at the center of the
  grill and push the remaining briquettes into two even piles on
  opposite sides of the grill. Gently place two hickory chunks on top
  of each pile, being careful not to collapse the mound of briquettes.
  When the chunks begin to smoke, put the wire cooking grate in place
  and set the shoulder on it, directly over the circle of coals in the
  center. Place the meat side down so that the fat can drip all the way
  down through the meat and onto the coals (this keeps the meat from
  drying out). Place the cover on the grill, leaving the ventilation
  holes completely open.
  
  (Note: When working with a charcoal fire this small, I've found that
  hickory wood chips don't work very well. If you soak them in water for
  thirty minutes, as the manufacturer recommends, they often kill the
  coals when they are placed on the fire, whereas if you put them atop
  the briquettes without soaking, they tend to catch fire, causing
  excessive darkening and drying of the meat. The larger chunks, on the
  other hand, are slow to burst into flame and usually provide a good
  thirty minutes of smoke before they need replacing. You won't need to
  soak them, since they'll seldom burst flame up as long as the cover
  is on the grill.)
  
  As soon as you have the meat on the fire, you'll need to light
  another pile of around twelve briquettes in your secondary grill or
  fire bucket so that they'll be ready to add to the grill in
  approximately thirty minutes. When the briquettes are completely
  covered with gray ash, transfer them to the grill, gently adding six
  briquettes to each pile. Some kettle grills, such as the Weber brand,
  have an opening at each side of the wire cooking grate that allows
  you to add additional coals or wood chunks without removing the
  grate. Laytwo more hickory chunks atop the fresh coals on each side,
  replacing the grill's lid as quickly as possible.
  
  One of my favorite outdoor-cooking implements is a folding,
  army-surplus shovel or entrenching tool, which is ideal for
  transferring the lighted coals from one grill to the other. Actually,
  any small shovel or scoop will serve; a pair of barbecue tongs will
  also do the trick nicely, although tongs take a little longer since
  you can move only one briquetteat a time.
  
  Continue adding six fully lit briquettes and two hickory chunks to
  each side of the grill every thirty minutes or so. You won't need to
  add any more briquettes to the center, directly under the meat-the
  meat will become deeply browned without any additional coals in the
  center. In between the addition of fresh coals, try to resist the
  temptation to lift the lid to inspect the meat-this causes
  significant heat loss and slows down the cooking process.
  
  Around 3:30 or 4:00 in the afternoon-or after about six hours on the
  grill-turn the picnic or Boston Butt so that the meat side is facing
  up. At this point, you can reduce the number of coals to four or five
  on each side if it looks as though the meat is brown ing too quickly,
  but it's important to keep adding coals and wood chunks on a regular
  basis so that the temperature in the kettle grill doesn't get too low.
  
  After another couple of hours of cooking with the skin side down,
  both the exposed meat and the skin of the shoulder should be a deep
  reddish brown. Put on your rubber gloves and give the meat a good
  squeeze with both hands; it should be done enough for you to feel the
  meat "give" beneath your fingers. Wearing the rubber gloves, transfer
  the shoulder fromthe grill to a pan or a cutting board. The skin
  covering one entire side of the shoulder should easily lift off in
  one piece with just a gentle tug. Set the skin aside and use a sharp
  knife to scrape or cut away any fat which may be clinging to the
  meat. The remaining lean meat should be tender enough for you to
  easily tear it off the bone in chunks by hand, although it's all
  right if you need to use knife to finish the job.
  
  Arrange the chunks of meat into a pile on the cutting board and chop
  the cooked pork to the consistency you like with a heavy cleaver.
  (You may prefer to either slice the meat orcontinue pulling it into
  smaller pieces with your fingers.) The meat should be liberally
  splashed with a sauce of your choice- a tart, vinegar-tomato,
  Lexington-style sauce wouldbe appropriate-and served either on a
  plate accompanied by coleslaw or on a warm, soft bun topped with slaw.
  
  Recipe By: Contributed by Stephen J. O'Connor
 
MMMMM


Cheers

Jim, in Yellowknife




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