Last night I prepped a 10 lb picnic by removing the skin and fat layer
(everyone loves chicharones, but you don't get cracklings low and slow),
slathering with cheap yellow mustard, and sprinkling a rub of salt, pepper,
and garlic liberally on all sides.

It went into the K around midnight at 240° or so. Guests arrive at 4 PM
today.

I'll probably grill some onions while the pork rests before pulling, and
serve the pulled pork with the grilled onions on warmed corn tortillas. I
haven't finally decided whether to dress the pulled pork with cider vinegar
and chile; I probably will.

Sides are cucumber salad with home-made red wine vinegar and whatever potato
the guests bring (they insisted). Salsa fresca and chips while the meat
rests.

I stuck my dual reading (oven and meat Polder) into the pork. The oven temp
seems pretty accurate (last night the temp at the grill was may 10-20°
hotter than the K dome temp; this morning they were the same). The meat
temp was way off (like 150° when the meat was cold, suggesting a busted
probe. But, sure enough, after 12 hrs, the meat temp is now reading
correctly.

The probes for my regular Polders were busted as well (read Hi only). I've
got a pocket-sized digital instant read that I'll use before taking the meat
off, just to make sure it's in the 195-200° range for pulling. The going
price for the regular probes is about $8 according to Froogle; I ordered
replacements.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis Cohen wrote:

As usual Louis, a delicious meal well described. Beautiful day for a
backyard meal as well, and the salt mosquitos have abated too. I can almost
imagine I can smell it from across the bay.

Dale

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When the guests arrived, the internal temp was 193°. I covered the picnic
in foil and placed it in the (cold) oven to rest while I grilled some onions
and bell peppers. After a 20 minute rest, the pork pulled perfectly; and
there was a nice bark besides. I dressed the pulled meat with some cider
vinegar, chopped chile, salt, and pepper - one guest just marveled at how
tender the meat was.

The best part was that most of the internal fat had rendered, eliminating
that greasy sheen that one sometimes finds on the interior meat. But, the
meat hadn't dried out.

It's really easy to make, as long as you can hold your pit at BBQ temp
(220-250°) for 16 hours.

I'm soaking beans right now to cook with the pork bones tomorrow.

----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Louis Cohen" wrote in message
...
Last night I prepped a 10 lb picnic by removing the skin and fat layer
(everyone loves chicharones, but you don't get cracklings low and slow),
slathering with cheap yellow mustard, and sprinkling a rub of salt,
pepper,
and garlic liberally on all sides.

It went into the K around midnight at 240° or so. Guests arrive at 4 PM
today.

I'll probably grill some onions while the pork rests before pulling, and
serve the pulled pork with the grilled onions on warmed corn tortillas. I
haven't finally decided whether to dress the pulled pork with cider
vinegar
and chile; I probably will.

Sides are cucumber salad with home-made red wine vinegar and whatever
potato
the guests bring (they insisted). Salsa fresca and chips while the meat
rests.

I stuck my dual reading (oven and meat Polder) into the pork. The oven
temp
seems pretty accurate (last night the temp at the grill was may 10-20°
hotter than the K dome temp; this morning they were the same). The meat
temp was way off (like 150° when the meat was cold, suggesting a busted
probe. But, sure enough, after 12 hrs, the meat temp is now reading
correctly.

The probes for my regular Polders were busted as well (read Hi only).
I've
got a pocket-sized digital instant read that I'll use before taking the
meat
off, just to make sure it's in the 195-200° range for pulling. The going
price for the regular probes is about $8 according to Froogle; I ordered
replacements.

--
--------------------------------------------------------------------------
--
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"