Discussion in 'Grilling and Smoking' started by w_r_ranch, Jul 7, 2013.
The side dishes will be scalloped potatoes, pinto beans, asparagus & homemade bread.
We've had a hankering for some pulled pork, so yesterday I trimmed & seasoned a pork butt with yellow mustard & our ranch rub.
This morning I got the hickory/post oak coals ready, then put the pork butt on the smoker (225 degrees) @ 1000 hrs. I also made the eastern NC finishing sauce... Pulled pork is always excellent & can be used straight up as American BBQ or also utilized in enchiladas (which is what we will do later this week).
Happy Birthday America!!! This morning I made a triple batch of my BBQ rub (I was practically out). Then I prepped the baby-back ribs that I'll smoked later (I got the kettle resetup for this task). The ribs were smothered in a coat of spicy brown mustard & then a generous coat of rub. They will be done over post oak & apple coals at 225 degrees & yes, I will be drinking during this cook. Mrs. Ranch is making her potato salad & we already have pinto beans to round out our 4th of July supper. Even though I'm retired, I still love holidays!!!
You have that wok over an open fire? Out door burner?
I've been thinking about how to burn under my wok outdoor without much cost. Right now I only have my Weber kettle (which I haven't tried) outside and the limitations of city ordinance for open fires.
I pretty sure Whaler uses a stand-alone propane burner (as I see his driveway in the background). However it is easy enough on a Weber... And there are 2 options:
Weber 8835 Gourmet BBQ System Hinged Cooking Grate
Weber 7422 Gourmet BBQ System Wok
Or you can go this route (I know you like Stainless)
Weber 22 1/2" Kettle Charcoal Grill Stainless Steel Wok 8412
@w_r_ranch I like the looks of the removable round grate. My wok will easily work it. Now I have to chase down the 26" version.
Meatloaf burgers with grilled zucchini and black bean salad tonight. Man that 26" kettle has space on the cooking surface.
Ranch is absolutely correct ( below) I've bought this propane burner at Academy a while back ago. Used it for our crawfish boil and fish fry sometimes. Same set up as what Ranch showed below. I used that wok on darn near everything !! Super hot real quick ,especially when it comes to "Wok-ing" it! LOL! Wok cooking is in the sauce folks!!!
Sauces eh? Wok cooking is something I want to get much better at. What route do you go with? Lately I've been marinating my chicken in a mix of rice vinegar, soy sauce, sugar, and corn starch but I have no real idea of what I am doing.
Smoked the buck board bacon that I prepped 2 weeks ago. I'll slice it tomorrow.
These 2 shoulders were pretty lean. Here's the first one after slicing, along with the 'burnt ends' that I like to use in my pinto beans:
Burgers for tonight. Onion and zucchini for tomorrow's pasta salad.
Still learning how to arrange this big kettle.
Yup! Just hold that thought Mr. Yan. When the weather cools off a bit.. It's just too darn hot outside for me crank that wok up ! I'll write up (With pictures) a recipe that I've leaned from my mother's employees( Chinese Chef) It's time for me to contribute. I keep bumming off of Ranch's recipe and everyone else.
Put some of our rub chicken drumsticks & breasts for smoking this afternoon. I'll do them over post oak & hickory coals at 220 for about 3 hrs. they'll be served with stuffed japs & one other side that is yet to be decided...
I'll be grilling some Korean beef Kalbi tonight.