Results 1 to 9 of 9
11Likes
Thread: Pork Shoulder Burnt Ends
LinkBack URL
About LinkBacks-
01-13-2018, 10:45 PM #1Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
Pork Shoulder Burnt Ends
I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder.
Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
Also, going a little different on the Smoked'Mac-n-Cheese.
My last was a No-Boil, this one isn't.
Menu
Pork Shoulder Burnt Ends
Smoked'Mac-n-Cheese
Grilled Yellow Squash/Zucchini
Pork Shoulder Burnt Ends
Boneless shoulder split in two
Heavily rubbed and wrapped over night
Smoker set to 225°-240° and using Hickory
Cooking to an IT of 180°, the cool and cube
Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
01-13-2018, 10:45 PM #2Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
eym_sirius and travis like this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
01-13-2018, 10:46 PM #3Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
Smoked'Mac-n-Cheese
15oz = 6 C Elbow/Conchiglie pasta, dried
1 C = 2 sticks of butter
1.5C flour
32oz = 2# Sharp Cheddar/Colby Jack, shredded
7 C of Milk, whole
1 med Onion, chopped
4C French Fried Onions (FFO)
Salt and granulated garlic
Pre-cook pasta
Make a light colored roux out of the butter/flour
Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
Add salt/garlic to taste
Combine pasta/onion in casserole pans, mix in cheese sauce
Smoke uncovered under meat and let those drippings add their flavor
Cook till a good color is achieved
Butter the top and add FFO
Cover with foil and return to smoker
eym_sirius and travis like this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
01-13-2018, 10:47 PM #4Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
Grilled Yellow Squash/Zucchini
Split veggies length wise, brush with EVOO and season as desired
Fire up the grill and get it very hot, we want nice grill morks
Grill flat sides down over high heat till just tender
The Finale
These were pretty good, no different from CSRs, no surprise there.
The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
01-14-2018, 10:01 PM #5Senior Member
- Join Date
- Oct 2013
- Location
- Tuscaloosa/Tallahassee
- Posts
- 169
- Thanks
- 463
- Thanked 21 Times in 21 Posts
Looking good.
ChileRelleno likes this."Something which threatens your life is a problem, everything else is an inconvenience."
Paul "Home Run" Richert
21 January 1966 - 04 November 2005
Rest in peace Brother
-
The Following User Says Thank You to Geno For This Useful Post:
-
01-18-2018, 12:12 PM #6Member
- Join Date
- Oct 2014
- Location
- Huntsville, AL
- Posts
- 95
- Thanks
- 1,079
- Thanked 25 Times in 19 Posts
Chile: You may have said it before, but what kind of smoker do you have?
ChileRelleno likes this.
-
01-18-2018, 09:27 PM #7Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
I use a Camp Chef Smoke Vault 24", propane/NG.
Originally Posted by Philip Sommers
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
-
01-20-2018, 10:12 PM #8Senior Member
- Join Date
- Feb 2016
- Location
- Memphis, TN
- Posts
- 234
- Thanks
- 13
- Thanked 27 Times in 18 Posts
Chile....how much time do you spend cooking/prepping/smoking??? Man you make some awesome looking food!
ChileRelleno likes this."Yes I am a pirate, 200 years too late" - JB
-
01-20-2018, 11:39 PM #9Senior Member
- Join Date
- Jun 2012
- Location
- Mobile, LA
- Posts
- 3,256
- Thanks
- 1,746
- Thanked 1,535 Times in 649 Posts
LOL, too much! Originally Posted by rabidawise
Thanks, appreciate it.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
Reply With Quote
I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
2025 5pm PIER CLOSURES