Better than a Blood Orange?

Blood Oranges may just be the perfect fruit.  They are widely available at grocery stores right now, and are a great citris treat for late winter. The season is roughly Dec. thru May and we are probably eating fruit grown in Texas and California.

Smoking my first Pork Shoulder

Tonite is the first time I’ll be smoking a pork shoulder (butt) and only the second time the Bradley Smoker has been fired up.  Here is the step by step of what I did… this is my first time.  Might be tough tonite, as the low temperature here in MN is going to be just below zero.  A post on the Bradley Smoker forums really gave me a great high level overview of what to do. There are other posts in more detail, but I used this to get going.

I will update this post over the course of the smoke (approx 18 hours)

• Purchased two Pork Shoulders -total of 14 lbs from Village Meats in Wayzata, Mn.

• 7 PM – Place the meat on a cookie sheet, cover with your favorite rub. Tonight I’m using Wee Willy’s Porkie Pal, let it rest and warm up from fridge temp. for an hour or so

• Turn on the Bradley Smoker on High, place the trays, water bowl (3/4 full with hot water) and let it warm up for 30-45 minutes.

• It’s 9PM – Place the pork in on the bottom two racks, smallest one on top. Insert a remote digital thermometer to monitor the internal temperature (IT) – We are shooting for 190-205 final temperature - prob. ~18 hours from now.  I’m using Apple Wood bisquettes and will give 4 hours of smoke.  The vent on top is about 25% open.

• Check the temp. of the smoker at about 10, then time for some sleep, back at 1. At 1AM (after 4 hours of smoke), check the meat, and refill the water bowl.  Notice the smoke coming out the top and the temp. reading of 117.

• UPDATE: 7:30 AM – The Bradley has been on all night long, suffering thru sub zero tempratures… but things are looking on track. The smaller shoulder has reached 154 degrees.  Time to swap the shelves and update the post.  Looking good, eh?

• UPDATE: 4PM – The shoulders are off. One came off a couple hours earlier than the other prob. due to the size difference and the way they were rotated in ths smoker. Here is the final meat (see the bone sticking out?) and initial pull of the meat. Gotta say it looks fantastic.  The dark spots are the bark (and man is that packed with flavor).

• The final result… Pulled pork sandwich (carolina style – with coleslaw on top) and cornbread. It was a crowd pleaser!

Couple of last notes… The Ryan family was over for dinner, and we had my favorite BBQ Sauce – Cowtown BBQ Sauce – the retail version of the sauce from Okalhoma Joe’s in Kansas City and my new favorite Cornbread from Trader Joe’s!  I won’t mention the rack of ribs that I fogot about in the smoker…

Back at it…

Changed a few things around:

• renamed the blog from gulpandchew.com to unfoodie.com – too many people choked on the name Gulp and Chew.
• Rehosted the blog from Rackspace Cloud to DreamHost.com so I can focus on the blog and not worry about being a sysadmin too.

Back at it…