At relatives, no smoker option..what to do?

Discussion in 'Pork' started by gemohler, Dec 28, 2009.

  1. gemohler

    gemohler Newbie

    Im thinking about how to prepare a large shoulder to cook up sans smoker (or decent BBQ) here in Denver, CO at family's house.

    I could easily go the route of a large shoulder with a good crust of coarse salt & pepper..with liquid smoke, ginger, onions, garlics...all wrapped up in banana leaves and put it in the oven for 10hrs on 250..capture the juices below it, etc, etc, etc..

    That would work out just fine.

    But I thought I would ask the crowd here about options.

    Id really love to hear and see some oven baked creations when we're all eventually stuck without the proper tools.
  2. doctor phreak

    doctor phreak Smoking Fanatic

    IMHO....put in the fridge and order BBQ out....[​IMG]

    just kidding
    the way you describe actually sounds pretty good
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Your banana leave trick sounds really good but won't it make a mess in the families oven thou. Didn't you post yesterday and say that they had a regular grill because you can smoke on it. All you do is light half of it and then use a foil package of chips on or above the fire and place you meat on the other side of the grill. You can smok that way too.
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    I'd go buy them a WSM. That way you can show them how to do it right, and after they taste the results they will be life long smokers too. It will give you something in common with them besides their daughter! [​IMG]
  5. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    Or find a crock pot forum [​IMG]
  6. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Or maybe an electric ECB.... I did this once when I came down to Tulsa.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    What he said...

    Or you could get a divorce and find in-laws that Know BBQ...[​IMG] just kidding
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Maybe there's a Gander Mountain, Bass Pro, or K mart nearby where you could pick up a propane smoker... just a thought.
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Tell them the meat is your treat, and so are the smoking lessons you will give them on the new smoker they are going to purchase (today) !!!
  10. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    1. Dig a pit and still use the bananna leaves
    2. through a few wood chips into the oven, your in-laws will appreciate it after they taste real Q.
    3. Buy a cheap $20 charcoal grill at wally world and try indirect.
    4. forgedaboutit and order out!
  11. jdt

    jdt Smoking Fanatic SMF Premier Member

    some $20 and $30 ecbs on craigslist Denver, otherwise you could just buy a nice pit and have a reason to visit more often[​IMG]
  12. gemohler

    gemohler Newbie

    This is actually what I ended up with..I stayed in familiar territory, and since this is a wrapped product, no smoke isnt a problem.

    Bought two 8lb shoulders..leftover are a target for this cook, although there is only 10 of us. (Bought Inlaws a Food Saver for Xmas a well, they will use it quickly)

    Prepared a brine of:
    1G water
    1 cup Kosher salt
    1 cup dark brown sugar
    4-6 oz dark honey
    2 bay leaves lightly crushed
    1 cloves garlic, bruised
    6 white peppercorns, cracked
    4-6 sprigs fresh thyme
    1 thumb fresh ginger, thinly sliced
    1 stalk lemongrass, thinly sliced

    Let them soak in a cooler in the garage (Denver, its cold out there) for 24hrs.

    Brought them in last night, rinsed them thoroughly, and patted "dry". Placed them on a work board..gonna make a mess now.

    From the top, I make 6 or 8 (depending on shoulder size) holes down into the meat with a knife, in a + fashion. Stick your finger down into hole.

    In each hold, stuff down one mostly crushed garlic clove, a few thinly sliced sticks of ginger, then one more clove at the top.

    After that, I get as much pineapple juice into the shoulder as it'll support. 2C per shoulder is my personal record..but this time got just over 1C each.

    Prepare a paste of: (per shoulder, depending on size)
    3-4 coarse salt
    2-3T very coarse pepper
    Enough liquid smoke to make a paste.

    Slather this onto the shoulder all over.

    On top of this, I will place a lot of garlic (6-8 crushed cloves) a whole thinly sliced yellow onion, and an amount of additional ginger.

    Now the fun part.

    Earlier in the day I purchased two bags of banana leaves. You'll find them in the frozen area of most asian/japanese markets MAYBE a name brand store..but I dont waste my time when traveling anymore. I hit up the popular asia-town market, and no hassle.

    I then placed them in a pan to soak in water. Soft leaves later prevents some tearing.

    Now wrap the pork..

    Lay out the leaves from each bag, discard the non whole pieces, a full leave is 4' long or so. The 10" long pieces wont help any.

    Lay out a 2-leaf thick layer of whole leaf on the counter, and place a shoulder about 1/3rd the way down the leaf. Bring over the short end, then the long end. GENTLY raise the shoulder and work under the long end remaining. The more you manhandle the shoulder, the bigger the mess as the juice will come out. Optionally, you can place more onion/etc under the meat as you place it on the leaf, up to you.

    Lay down another 2-layer thick whole leaf set, and gently pick up and place the shoulder on this layer 90 degrees off from the last one, wrap it in the same manner as before, except tuck in the exposed corners from first wrap.

    Using butchers string, tie around the shoulder in one direction (you can work the string under this without picking it up pretty easily) and tie it snugly on top. Then tie more string around it 90d off from the last one.

    Get those corners tucked in..

    What you have now, looks like an Xmas gift from Gilligan's Island.

    Place these in a pan to cure overnight in the fridge or in your coooold garage.

    I placed these in the oven next to each other on the top rack, and a LARGE aluminum pan on the lower to catch the goodness.

    In the pan is:
    2 boxes chicken broth
    1 box beef broth
    (This is the right mix for pork broth..right?) :)

    Heap O' red potatoes

    When this is all done, separate the solids from the liquid, quickly chill the liquid to get the fat out, then blend all together for a killer vegetable gravy.
  13. gemohler

    gemohler Newbie

    In the oven..shows the wrapping, and the gravy pan catching drippings. No mess was made. :)


    The corn. Half water, half buttermilk, 1/2c sugar, 1/2 salt, simmer for a bit.


    One of the shoulders out of the oven, still wrapped in leaves.




    Ready to pull after resting in the leaves for a bit.


    Blending the gravy from the pan.


    All laid out..

  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Really nice job and good directions...Your in laws might decide to move in with you....Oh no, not that!!!!! lol [​IMG][​IMG]

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