Busy weekend!

Discussion in 'Pork' started by hawgheaven, Nov 5, 2007.

  1. hawgheaven

    hawgheaven OTBS Member

    Due to the high pork content of this post, I'll put it here... [​IMG]

    As I posted earlier, I spent the day Saturday prepping and making sauces. Sunday was the big day... fired up 2 smokers! I have a mini-catering gig this coming weekend, so I spent the weekend getting ready for that, plus made Sunday's supper.

    For the mini-catering, I did a combo of a Boston butt and a fresh shoulder for pulled pork. I rubbed them both with Jeff's rub, but this time I didn't slather with mustard. I usually do, but don't ask me why, I just didn't. [​IMG]

    I built a fatty of mega proportions. I sauteed mushrooms, onion, celery, red bell pepper and garlic in some evoo, then sat it aside to cool. I then chopped up some of my wife's wonderful meatloaf that was left over, put it in a bowl, with bread crumbs, an egg, and added the sauteed veggies. I mixed that all up into a nice "stuffing", then rolled it up with some sharp cheese in a 2 lb chub of JD sausage. Rubbed it and peppered it, set it aside.

    On the non-pork side, I rubbed a nice beef shoulder roast with Jeff's rub, and blackened it with coarse ground pepper. I love doing these roasts!

    Sunday, I fired up the CG and while it was getting up to temp, I seared the beef roast on the Weber. I placed it in a roasting pan, fat side up. When the smoker was up to 250, I put the pork and the beef in mopped the pork and spritzed the beef, closed the lid and commenced Q-ing.

    Once I got everthing situated in the CG, I fired up the ECB and put the fatty in there. As I mentioned, the fatty was of mega proportions... in other words, overstuffed. This is the first one I've done that actually split most of the way down the top... oh well.

    Anyway, I flipped the beef fat side down after two hours, let it go 1 more hour, added more juice, then foiled it for the duration. I pulled it off the grates at an internal of 195.

    The pork took alot longer, both plateaued at different intervals and temps. But, once they reached 165 internal, I foiled them and let them go to an internal of 205.

    Here's a few pix of the event... sorry some of them are a bit hosed...







  2. Looks mighty tasty, Hawg! [​IMG][​IMG]
  3. gramason

    gramason OTBS Member

    Nice weekend, Good looking food, the fatty sounds tasty.
  4. All looks delicioso! Nice work!
  5. cowgirl

    cowgirl OTBS Member

    [​IMG] Wow!! What a meal!! Meatloaf stuffed fatty.......that's got to be soooo good.
    Everything looks wonderful....Way to go HawgHeaven.
  6. Looks great Hawg! Did you want a little fatty with those veggies?

    Awsome smoke wish I were there!
  7. Nice looking feast...did you slice or pull your beef?
  8. hawgheaven

    hawgheaven OTBS Member

    I sliced it... sorry the pic is kinda blurry. It was tender and moist, you didn't need teef to eat that beef! [​IMG]
  9. Great looking stuff Hawg. You are my hero (but so is everyone else at SMF). lol
  10. hawgheaven

    hawgheaven OTBS Member

    Awww shucks... [​IMG]
  11. hawgheaven

    hawgheaven OTBS Member

    LOL! I needed more fatty for sure! [​IMG][​IMG]
  12. Dang, Phil. You really put on the grub there! It all looks rilly wunnerful!!
  13. dutch

    dutch Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Nice pic showing how to do the "Okie-sear" on that pot roast Phil. Great job all around, whatcha going to serve for side dishes?
  14. richoso1

    richoso1 OTBS Member SMF Premier Member

    You must have has a ball doing that smoke! Everything looks great, the banquet of my EYES...
  15. [​IMG]Wonderful weekend in my book. Looks great wish I was there to sample.
  16. hawgheaven

    hawgheaven OTBS Member

    The sides were baked taters with garlic butter, and a load of fresh home garden beets. Oh, and a martini (or two...) [​IMG]
  17. Oh, lookie alla pretty colors! Sweet!
  18. minn.bill

    minn.bill SMF Premier Member

    wow wish it was at my house[​IMG]

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