I would like to BBQ a pork shoulder this weekend and would like to know the best
way. I have had it before where the meat just falls off the bone, but have never
been able to do it myself. HELP!!!

Chris

Looking forward to other people's replies

Never done it on a BBQ but have done it successfully in an oven but that
took 24H.

S


ChrisGW wrote:
> I would like to BBQ a pork shoulder this weekend and would like to know
> the best way. I have had it before where the meat just falls off the
> bone, but have never been able to do it myself. HELP!!!
>
> Chris

Thank you for your quick response. My wife and I were just discussing the time
factor. I think that has been my problem.

Thanks again

Chris


Steve Y wrote:
> Looking forward to other people's replies
>
> Never done it on a BBQ but have done it successfully in an oven but that
> took 24H.
>
> S
>
>
> ChrisGW wrote:
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls off
>> the bone, but have never been able to do it myself. HELP!!!
>>
>> Chris

"ChrisGW" > wrote in message
...
>I would like to BBQ a pork shoulder this weekend and would like to know the
>best way. I have had it before where the meat just falls off the bone, but
>have never been able to do it myself. HELP!!!
>
> Chris

Check he http://www.eaglequest.com/~bbq/faq2/toc.html
Also ask at alt.food.barbecue (that's where this FAQ site is from).

On 2007-04-27, ChrisGW > wrote:
> I would like to BBQ a pork shoulder this weekend and would like to know the best
> way. I have had it before where the meat just falls off the bone, but have never
> been able to do it myself. HELP!!!

The more fanatical bbq'ers will tell you to cook it in a smoker over
hardwood coals at no more than 225 deg F, but the fact is you can do
it just about anywhere. Pork shoulder has so much fat, it can be
cooked to fall-off-the-bone (often called pull-pork) just about any
way, including in an oven at 325 deg F in just a few hours. Use what
you have, rub the pork shoulder down with a spice "rub" and get to
cooking. When you can freely twist the bone in the roast, it's done.
It's just that easy. Enjoy

nb

ChrisGW wrote:
> I would like to BBQ a pork shoulder this weekend and would like to
> know the best way.

Well, bbq means that fire will be involved. Most traditionally the fire will
be fueled by wood or lump charcoal, or a mixture of both.

> I have had it before where the meat just falls off
> the bone, but have never been able to do it myself. HELP!!!

What kind of pit do you have, Chris?

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

notbob wrote:
> On 2007-04-27, ChrisGW > wrote:
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls
>> off the bone, but have never been able to do it myself. HELP!!!

>...... Pork shoulder has so much fat, it can be
> cooked to fall-off-the-bone (often called pull-pork) just about any
> way, including in an oven at 325 deg F in just a few hours.

I agree, EXCEPT, he did say he wanted BBQ, and that he wanted it done the
"best" way. That eliminates the oven and roasting temperatures.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

I have two. One gas and one wood.

Chris


Dave Bugg wrote:
> ChrisGW wrote:
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way.
>
> Well, bbq means that fire will be involved. Most traditionally the fire will
> be fueled by wood or lump charcoal, or a mixture of both.
>
>> I have had it before where the meat just falls off
>> the bone, but have never been able to do it myself. HELP!!!
>
> What kind of pit do you have, Chris?
>

"ChrisGW" > wrote in message
...
>I would like to BBQ a pork shoulder this weekend and would like to know the best
>way. I have had it before where the meat just falls off the bone, but have never
>been able to do it myself. HELP!!!
>
> Chris

The best way is low and slow. Indirect heat. If you're using charcoal, make sure your
heat is on one side. If using a gas grill, heat with all burners, then turn off one
and have the meat over that one.

Make a dry rub and apply it tonight. I make a simple one with brown sugar, kosher
salt, ancho chiles (dried), white and black pepper, onion powder, garlic powder, and
powdered rosemary.

Wrap tightly in plastic wrap.

I use a smoke box. Hickory, applewood, and mesquite are good. Soaked in water and
apple cider. Take the chill off the meat by pulling it out 30-60 minutes before you
begin. Get the smoke box going, and put the meat on the grates after you swab them
with an oiled paper towel. Keep the heat on the low side and watch the magic happen.
Occasionally swab it down with some apple cider (throw in leftover rub for extra
flavor). After 4-5 hours, wrap in a double layer of foil, add some cider and return
to the grill for an hour.

It will fall apart and melt in your mouth!

kimberly

ChrisGW wrote:
> I have two. One gas and one wood.

Chris, please don't top-post.

What brand and model is your wood burner? Is it an offset, vertical or ?
Have you done much 'Qing before?

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

"ChrisGW" > wrote in message
...
>I would like to BBQ a pork shoulder this weekend and would like to know the
>best way. I have had it before where the meat just falls off the bone, but have
>never been able to do it myself. HELP!!!
>
> Chris

It really is a very simple process.

Put any flavoring you like on the outside - S & P & garlic are nice.

next place the shoulder on a rack in the oven, smoker or gas grill. The heat
should be indirect. Cook at 230 to 250 degrees until the internal temperature
of the shoulder reaches 190 to 195 degrees. It should take 16 to 18 hours.
When the roast is done wrap it in foil and let it rest for an hour or more.
Many people rest the roasts in a cooler so the heat diminishes slowly.

After resting unwrap and shred. A good cider vinegar based sauce will to well
to moisten the shredded meat.

Dimitri

Dimitri wrote:
> "ChrisGW" > wrote in message
> ...
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls
>> off the bone, but have never been able to do it myself. HELP!!!
>>
>> Chris
>
> It really is a very simple process.
>
> Put any flavoring you like on the outside - S & P & garlic are nice.
>
> next place the shoulder on a rack in the oven, smoker or gas grill.

Oven and gas grill? Not for BBQ.

> The heat should be indirect. Cook at 230 to 250 degrees until the
> internal temperature of the shoulder reaches 190 to 195 degrees. It
> should take 16 to 18 hours. When the roast is done wrap it in foil
> and let it rest for an hour or more. Many people rest the roasts in a
> cooler so the heat diminishes slowly.

I never let it rest. It doesn't hurt it, but it doesn't improve it, either.

> After resting unwrap and shred. A good cider vinegar based sauce
> will to well to moisten the shredded meat.

A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW wrote:

> I would like to BBQ a pork shoulder this weekend and would like to
> know the best way. I have had it before where the meat just falls off
> the bone, but have never been able to do it myself. HELP!!!

What kind of barbecue equipment do you have? I've successfully done
butt on a Weber kettle, so I can advise on that.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

notbob wrote:
> On 2007-04-27, ChrisGW > wrote:
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls
>> off the bone, but have never been able to do it myself. HELP!!!
>
> The more fanatical bbq'ers will tell you to cook it in a smoker over
> hardwood coals at no more than 225 deg F, but the fact is you can do
> it just about anywhere. Pork shoulder has so much fat, it can be
> cooked to fall-off-the-bone (often called pull-pork) just about any
> way, including in an oven at 325 deg F in just a few hours. Use what
> you have, rub the pork shoulder down with a spice "rub" and get to
> cooking. When you can freely twist the bone in the roast, it's done.
> It's just that easy. Enjoy
>
> nb

nb is correct. I've made pulled pork in a crock pot, in a dutch oven, in a
clay pot and in a smoker. The main thing is to try to get the internal
temperature of the meat to at least 190 degrees - that's the point where the
collagen in the meat breaks down. If you don't have a meat thermometer, do
what nb said and twist the bone. If the bone twists really easily, the meat
is done. Make sure to let the meat rest a bit (15 - 30 minutes) before you
start tearing the shoulder apart. Good luck and enjoy!

kili

Dave Bugg wrote:
> Dimitri wrote:
>> "ChrisGW" > wrote in message
>> ...
>>> I would like to BBQ a pork shoulder this weekend and would like to
>>> know the best way. I have had it before where the meat just falls
>>> off the bone, but have never been able to do it myself. HELP!!!
>>>
>>> Chris
>> It really is a very simple process.
>>
>> Put any flavoring you like on the outside - S & P & garlic are nice.
>>
>> next place the shoulder on a rack in the oven, smoker or gas grill.
>
> Oven and gas grill? Not for BBQ.
>
>> The heat should be indirect. Cook at 230 to 250 degrees until the
>> internal temperature of the shoulder reaches 190 to 195 degrees. It
>> should take 16 to 18 hours. When the roast is done wrap it in foil
>> and let it rest for an hour or more. Many people rest the roasts in a
>> cooler so the heat diminishes slowly.
>
> I never let it rest. It doesn't hurt it, but it doesn't improve it, either.
>
>> After resting unwrap and shred. A good cider vinegar based sauce
>> will to well to moisten the shredded meat.
>
> A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.
>

I am a true North Eastern N. Carolinian when it comes to BBQ sauce. Vinegar+Red
Pepper is the only way to go. Tomato red sauce is ok, but just not for me.

Chris

Dave Bugg wrote:
> ChrisGW wrote:
>> I have two. One gas and one wood.
>
> Chris, please don't top-post.
>
> What brand and model is your wood burner? Is it an offset, vertical or ?
> Have you done much 'Qing before?
>

Wood Burner is Home Made by nieghbor who makes them from old 250gl oil tanks.
Can be direct and indirect heat.

Chris

ChrisGW wrote:
> Dave Bugg wrote:
>> Dimitri wrote:
>>> "ChrisGW" > wrote in message
>>> ...
>>>> I would like to BBQ a pork shoulder this weekend and would like to
>>>> know the best way. I have had it before where the meat just falls
>>>> off the bone, but have never been able to do it myself. HELP!!!
>>>>
>>>> Chris
>>> It really is a very simple process.
>>>
>>> Put any flavoring you like on the outside - S & P & garlic are nice.
>>>
>>> next place the shoulder on a rack in the oven, smoker or gas grill.
>>
>> Oven and gas grill? Not for BBQ.
>>
>>> The heat should be indirect. Cook at 230 to 250 degrees until the
>>> internal temperature of the shoulder reaches 190 to 195 degrees. It
>>> should take 16 to 18 hours. When the roast is done wrap it in foil
>>> and let it rest for an hour or more. Many people rest the roasts in
>>> a cooler so the heat diminishes slowly.
>>
>> I never let it rest. It doesn't hurt it, but it doesn't improve it,
>> either.
>>> After resting unwrap and shred. A good cider vinegar based sauce
>>> will to well to moisten the shredded meat.
>>
>> A vinegar-based sauce isn't necessary for moisture, but it sure is
>> gooood.
>
> I am a true North Eastern N. Carolinian when it comes to BBQ sauce.
> Vinegar+Red Pepper is the only way to go. Tomato red sauce is ok, but
> just not for me.

Heck, Chris, being from N. Carolina there is only one way to do BBQ. You
need to stack up some cinder blocks about 3 foot high on three sides. Lay
down a grate, or even some rebar on top. Burn your wood down to coals, then
shovel 'em into the pit from the open side. Do that as often as needed to
keep the temp up (somewhere between 210 and 270F). Lay that butt on the
grate till it reaches 190F internal temp or until you can twist the bone
clean around with little resistance. Be sure to cover the pit and the butt
with a sheet of steel roofing.

You can do the same thing with your wood burner as well.

Chop that butt up, or pull it apart, and shake a bit of that vinegar and
pepper flake sauce into the mass 'o meat. Don't forget the cheap white buns
and the cole slaw. :-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

On 2007-04-27, Dave Bugg > wrote:
> Heck, Chris, being from N. Carolina there is only one way to do BBQ. You
> need to stack up some cinder blocks about 3 foot high on three sides. Lay
> down a grate.........

My mom and I were out for a walk around the snow-bird trailer park
where she lives. On one lot, there was your basic minimalist cinder
block bbq, just as you describe it. I mentioned it to Mom and she
said, "Yes, they're from the Carolina's or Georgia, I think".

Like there was any doubt. I'll probably make one just like it when I
get settled in.

nb

The Cook wrote:
> On Fri, 27 Apr 2007 16:54:49 -0400, ChrisGW >
> wrote:
>
>> Dave Bugg wrote:
>>> Dimitri wrote:
>>>> "ChrisGW" > wrote in message
>>>> ...
>>>>> I would like to BBQ a pork shoulder this weekend and would like to
>>>>> know the best way. I have had it before where the meat just falls
>>>>> off the bone, but have never been able to do it myself. HELP!!!
>>>>>
>>>>> Chris
>>>> It really is a very simple process.
>>>>
>>>> Put any flavoring you like on the outside - S & P & garlic are
>>>> nice.
>>>>
>>>> next place the shoulder on a rack in the oven, smoker or gas grill.
>>>
>>> Oven and gas grill? Not for BBQ.
>>>
>>>> The heat should be indirect. Cook at 230 to 250 degrees until the
>>>> internal temperature of the shoulder reaches 190 to 195 degrees.
>>>> It should take 16 to 18 hours. When the roast is done wrap it in
>>>> foil
>>>> and let it rest for an hour or more. Many people rest the roasts
>>>> in a cooler so the heat diminishes slowly.
>>>
>>> I never let it rest. It doesn't hurt it, but it doesn't improve it,
>>> either.
>>>
>>>> After resting unwrap and shred. A good cider vinegar based sauce
>>>> will to well to moisten the shredded meat.
>>>
>>> A vinegar-based sauce isn't necessary for moisture, but it sure is
>>> gooood.
>>>
>>
>> I am a true North Eastern N. Carolinian when it comes to BBQ sauce.
>> Vinegar+Red Pepper is the only way to go. Tomato red sauce is ok,
>> but just not for me.
>>
>> Chris
>
> Go to Wilbur's in Goldsboro and get your sauce.

Been there, done that. And while the sauce is good, it ain't as good as mine
;-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW wrote:
> Dave Bugg wrote:
>> ChrisGW wrote:
>>> I have two. One gas and one wood.
>>
>> Chris, please don't top-post.
>>
>> What brand and model is your wood burner? Is it an offset, vertical
>> or ? Have you done much 'Qing before?
>>
>
> Wood Burner is Home Made by nieghbor who makes them from old 250gl
> oil tanks. Can be direct and indirect heat.

You got it made, Chris. Keep the heat indirect and no higher than 275F (I
prefer 225 or so myself). Figger about 1.75 hours per pound (now, that's
just for rough estimating. It'll be done when it's done). Keep the fat side
up.

In terms of temperature control, you know your pit better than I do. You can
set a probe thermometer or an oven thermometer on the grill near the meat.
If you are using wood, it is always better to preburn till most of the smoke
is gone before putting it into the pit; you don't want too much smoke. Lump
charcoal works well if you druther use it.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

notbob wrote:
> On 2007-04-27, Dave Bugg > wrote:
>> Heck, Chris, being from N. Carolina there is only one way to do BBQ.
>> You need to stack up some cinder blocks about 3 foot high on three
>> sides. Lay down a grate.........
>
> My mom and I were out for a walk around the snow-bird trailer park
> where she lives. On one lot, there was your basic minimalist cinder
> block bbq, just as you describe it. I mentioned it to Mom and she
> said, "Yes, they're from the Carolina's or Georgia, I think".
>
> Like there was any doubt. I'll probably make one just like it when I
> get settled in.

Yup, simple has it's advantages for sure. :-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW wrote:

> Dave Bugg wrote:
> > Dimitri wrote:
> >>"ChrisGW" > wrote in message
> > > ...
> > > > I would like to BBQ a pork shoulder this weekend and would like
> > > > to know the best way. I have had it before where the meat just
> > > > falls off the bone, but have never been able to do it myself.
> > > > HELP!!!
> > > >
> > > > Chris
> > > It really is a very simple process.
> > >
> > > Put any flavoring you like on the outside - S & P & garlic are
> > > nice.
> > >
> > > next place the shoulder on a rack in the oven, smoker or gas
> > > grill.
> >
> > Oven and gas grill? Not for BBQ.
> >
> > > The heat should be indirect. Cook at 230 to 250 degrees until the
> > > internal temperature of the shoulder reaches 190 to 195 degrees.
> > > It should take 16 to 18 hours. When the roast is done wrap it in
> > > foil and let it rest for an hour or more. Many people rest the
> > > roasts in a cooler so the heat diminishes slowly.
> >
> > I never let it rest. It doesn't hurt it, but it doesn't improve it,
> > either.
> >
> > > After resting unwrap and shred. A good cider vinegar based sauce
> > > will to well to moisten the shredded meat.
> >
> > A vinegar-based sauce isn't necessary for moisture, but it sure is
> > gooood.
> >
>
> I am a true North Eastern N. Carolinian when it comes to BBQ sauce.
> Vinegar+Red Pepper is the only way to go. Tomato red sauce is ok, but
> just not for me.

I like vinegar and pepper all right. I also found this one from "Smoke
and Spice" to be pretty good.

Carolina Red
1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot red pepper flakes
1 tablespoon sugar
1 teaspoon salt.

Combine all ingredients in a bowl and stir to dissolve sugar. Serve at
room temperature or chilled.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 27 Apr 2007 16:54:49 -0400, ChrisGW >
wrote:

>Dave Bugg wrote:
>> Dimitri wrote:
>>> "ChrisGW" > wrote in message
>>> ...
>>>> I would like to BBQ a pork shoulder this weekend and would like to
>>>> know the best way. I have had it before where the meat just falls
>>>> off the bone, but have never been able to do it myself. HELP!!!
>>>>
>>>> Chris
>>> It really is a very simple process.
>>>
>>> Put any flavoring you like on the outside - S & P & garlic are nice.
>>>
>>> next place the shoulder on a rack in the oven, smoker or gas grill.
>>
>> Oven and gas grill? Not for BBQ.
>>
>>> The heat should be indirect. Cook at 230 to 250 degrees until the
>>> internal temperature of the shoulder reaches 190 to 195 degrees. It
>>> should take 16 to 18 hours. When the roast is done wrap it in foil
>>> and let it rest for an hour or more. Many people rest the roasts in a
>>> cooler so the heat diminishes slowly.
>>
>> I never let it rest. It doesn't hurt it, but it doesn't improve it, either.
>>
>>> After resting unwrap and shred. A good cider vinegar based sauce
>>> will to well to moisten the shredded meat.
>>
>> A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.
>>
>
>I am a true North Eastern N. Carolinian when it comes to BBQ sauce. Vinegar+Red
>Pepper is the only way to go. Tomato red sauce is ok, but just not for me.
>
>Chris

Go to Wilbur's in Goldsboro and get your sauce.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 27 Apr 2007 16:25:49 -0500, notbob > wrote:


>My mom and I were out for a walk around the snow-bird trailer park
>where she lives. On one lot, there was your basic minimalist cinder
>block bbq, just as you describe it. I mentioned it to Mom and she
>said, "Yes, they're from the Carolina's or Georgia, I think".
>
>Like there was any doubt. I'll probably make one just like it when I
>get settled in.
>
>nb

Hmm.....

I just got my refund check, so I will have a Weber bullet by the time
of the NM cook-in.

Anyone for bbqing at the cook-in?

Christine

The Cook wrote:
> On Fri, 27 Apr 2007 16:54:49 -0400, ChrisGW >
> wrote:
>
>> Dave Bugg wrote:
>>> Dimitri wrote:
>>>> "ChrisGW" > wrote in message
>>>> ...
>>>>> I would like to BBQ a pork shoulder this weekend and would like to
>>>>> know the best way. I have had it before where the meat just falls
>>>>> off the bone, but have never been able to do it myself. HELP!!!
>>>>>
>>>>> Chris
>>>> It really is a very simple process.
>>>>
>>>> Put any flavoring you like on the outside - S & P & garlic are nice.
>>>>
>>>> next place the shoulder on a rack in the oven, smoker or gas grill.
>>> Oven and gas grill? Not for BBQ.
>>>
>>>> The heat should be indirect. Cook at 230 to 250 degrees until the
>>>> internal temperature of the shoulder reaches 190 to 195 degrees. It
>>>> should take 16 to 18 hours. When the roast is done wrap it in foil
>>>> and let it rest for an hour or more. Many people rest the roasts in a
>>>> cooler so the heat diminishes slowly.
>>> I never let it rest. It doesn't hurt it, but it doesn't improve it, either.
>>>
>>>> After resting unwrap and shred. A good cider vinegar based sauce
>>>> will to well to moisten the shredded meat.
>>> A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.
>>>
>> I am a true North Eastern N. Carolinian when it comes to BBQ sauce. Vinegar+Red
>> Pepper is the only way to go. Tomato red sauce is ok, but just not for me.
>>
>> Chris
>
> Go to Wilbur's in Goldsboro and get your sauce.

I make my own. I have made it for years for my neighbor (that is how I got my
free BBQ grill) when he has his annual pig pic'n.

Chris

The Cook wrote:
> On Fri, 27 Apr 2007 16:54:49 -0400, ChrisGW >
> wrote:
>
>> Dave Bugg wrote:
>>> Dimitri wrote:
>>>> "ChrisGW" > wrote in message
>>>> ...
>>>>> I would like to BBQ a pork shoulder this weekend and would like to
>>>>> know the best way. I have had it before where the meat just falls
>>>>> off the bone, but have never been able to do it myself. HELP!!!
>>>>>
>>>>> Chris
>>>> It really is a very simple process.
>>>>
>>>> Put any flavoring you like on the outside - S & P & garlic are nice.
>>>>
>>>> next place the shoulder on a rack in the oven, smoker or gas grill.
>>> Oven and gas grill? Not for BBQ.
>>>
>>>> The heat should be indirect. Cook at 230 to 250 degrees until the
>>>> internal temperature of the shoulder reaches 190 to 195 degrees. It
>>>> should take 16 to 18 hours. When the roast is done wrap it in foil
>>>> and let it rest for an hour or more. Many people rest the roasts in a
>>>> cooler so the heat diminishes slowly.
>>> I never let it rest. It doesn't hurt it, but it doesn't improve it, either.
>>>
>>>> After resting unwrap and shred. A good cider vinegar based sauce
>>>> will to well to moisten the shredded meat.
>>> A vinegar-based sauce isn't necessary for moisture, but it sure is gooood.
>>>
>> I am a true North Eastern N. Carolinian when it comes to BBQ sauce. Vinegar+Red
>> Pepper is the only way to go. Tomato red sauce is ok, but just not for me.
>>
>> Chris
>
> Go to Wilbur's in Goldsboro and get your sauce.
I think I was there a few years ago. It sounds familiar. I may take a drive next
week and have lunch there.

Chris

"Nexis" > wrote in message
>
> Wrap tightly in plastic wrap.
>
> After 4-5 hours, wrap in a double layer of foil, add some cider and
> return to the grill for an hour.
>
> It will fall apart and melt in your mouth!

I guess it will with the foil over the plastic wrap. Or did you miss a
step?

"Edwin Pawlowski" > wrote in message
...
>
> "Nexis" > wrote in message
>>
>> Wrap tightly in plastic wrap.
>>
>> After 4-5 hours, wrap in a double layer of foil, add some cider and
>> return to the grill for an hour.
>>
>> It will fall apart and melt in your mouth!
>
> I guess it will with the foil over the plastic wrap. Or did you miss a
> step?

Do you want to hear a very bad BBQ story??? Too bad you're gonna hear it
anyway.

I happen to have a mechanical engineering degree. On the last year one of
the profs throws a backyard BBQ party at his house/ranch for the graduating
seniors. The year I went they roasted a pig. Using an iron rod from the
shop they skewered the pig, put it on the spit, covered the pig with a tarp
(blue plastic tarp) and let it cook. When they went to take the pig out,
the tarp had melted to it, and the prof almost lost his hand grabbing the
rod.

Plastic and cooking simply don't go together. Mechanical engineers
shouldn't be allowed to cook anything more complex than a hot dog.

On 2007-04-29, Eigenvector > wrote:

> Plastic and cooking simply don't go together. Mechanical engineers
> shouldn't be allowed to cook anything more complex than a hot dog.

Speak for yourself.

nb

"notbob" > wrote in message
...
> On 2007-04-29, Eigenvector > wrote:
>
>> Plastic and cooking simply don't go together. Mechanical engineers
>> shouldn't be allowed to cook anything more complex than a hot dog.
>
> Speak for yourself.
>
> nb

I always do.

notbob wrote:

> On 2007-04-29, Eigenvector > wrote:
>
> > Plastic and cooking simply don't go together. Mechanical engineers
> > shouldn't be allowed to cook anything more complex than a hot dog.
>
> Speak for yourself.


Lol...you GO notbob...

:-)

--
Best
Greg

ChrisGW wrote:
> I would like to BBQ a pork shoulder this weekend and would like to know
> the best way. I have had it before where the meat just falls off the
> bone, but have never been able to do it myself. HELP!!!
>
> Chris

Thanks for all the advice. It came out great!!! Took 14 hours but well worth the
wait.

Chris

ChrisGW wrote:
> ChrisGW wrote:
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls off the
>> bone, but have never been able to do it myself. HELP!!!
>>
>> Chris
>
> Thanks for all the advice. It came out great!!! Took 14 hours but
> well worth the wait.

Glad to hear it, Chris. :-)

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

"Edwin Pawlowski" > wrote in message
...
>
> "Nexis" > wrote in message
>>
>> Wrap tightly in plastic wrap.
>>
>> After 4-5 hours, wrap in a double layer of foil, add some cider and return to the
>> grill for an hour.
>>
>> It will fall apart and melt in your mouth!
>
> I guess it will with the foil over the plastic wrap. Or did you miss a step?

Nah, I just assumed anyone who's smart enough to purchase a pork shoulder is smart
enough to unwrap it before cooking it

kimberly

Nexis wrote:
> "Edwin Pawlowski" > wrote in message
> ...
>>
>> "Nexis" > wrote in message
>>>
>>> Wrap tightly in plastic wrap.
>>>
>>> After 4-5 hours, wrap in a double layer of foil, add some cider
>>> and return to the grill for an hour.
>>>
>>> It will fall apart and melt in your mouth!
>>
>> I guess it will with the foil over the plastic wrap. Or did you
>> miss a step?
>
> Nah, I just assumed anyone who's smart enough to purchase a pork
> shoulder is smart enough to unwrap it before cooking it

Yer supposed to remove it? Really? Dang!! I thought it was some sorta
moisture retention overcoat system thingy.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

ChrisGW > wrote:

> I would like to BBQ a pork shoulder this weekend and would like to know the best
> way. I have had it before where the meat just falls off the bone, but have never
> been able to do it myself. HELP!!!

I don't get this.
Aren't "butt" and "shoulder" mutually exclusive?!

Thanks,
Don

> I don't get this.
> Aren't "butt" and "shoulder" mutually exclusive?!


http://virtualweberbullet.com/meatch...s/porkcuts.pdf

Don Salad wrote:
> ChrisGW > wrote:
>
>> I would like to BBQ a pork shoulder this weekend and would like to
>> know the best way. I have had it before where the meat just falls
>> off the bone, but have never been able to do it myself. HELP!!!
>
> I don't get this.
> Aren't "butt" and "shoulder" mutually exclusive?!

The thick end of the shoulder is the 'butt' end.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

On Apr 30, 11:18 pm, Don Salad > wrote:
> ChrisGW > wrote:
> > I would like to BBQ a pork shoulder this weekend and would like to know the best
> > way. I have had it before where the meat just falls off the bone, but have never
> > been able to do it myself. HELP!!!
>
> I don't get this.
> Aren't "butt" and "shoulder" mutually exclusive?!
>
> Thanks,
> Don

I shoulder done her, butt I hardly knew her.

--
YOP...

nimrod poindexter, idiot extraordinaire wrote:
> On Apr 30, 11:18 pm, Don Salad > wrote:
>> ChrisGW > wrote:
>>> I would like to BBQ a pork shoulder this weekend and would like to
>>> know the best way. I have had it before where the meat just falls
>>> off the bone, but have never been able to do it myself. HELP!!!
>>
>> I don't get this.
>> Aren't "butt" and "shoulder" mutually exclusive?!
>>
>> Thanks,
>> Don
>
> I shoulder done her, butt I hardly knew her.

Now yer just rib-ing me.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com