Pork Shoulder, Ribs, ABTs, etc - Q-view

Discussion in 'Pork' started by 13spicerub, Jun 1, 2008.

  1. 13spicerub

    13spicerub Meat Mopper

    NYC
    i've promised Q-views the past few weeks, then never posted because my camera was being difficult. so here's what i had on the memory card


    Pork shoulder, skin filleted off.


    the silence of the lambs fan in me, scared my girlfriend with this for a few minutes


    I put my rub in a coffee grinder, i found it easier to rub on.


    rubbed and ready for smoke


    about 8 hours into the smoke


    ABTs on a rib rack


    i love spicy, but these were intense


    fattys


    chorizo fatty


    with queso fresco
     
  2. 13spicerub

    13spicerub Meat Mopper

    NYC
    rolled up and ready to go (unfortunately the chorizo melted down in the smoker and felt through the grates....but onto the pork shoulder, which put on a nice bark LOL)
    BB ribs (i had 2 leftover pieces of bacon from the fattys and ABTs, so i just laid them on the ribs)
     
  3. Looks awesome. I hope to post some when I get my cam problems worked out.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job [​IMG]
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Everything looks great! [​IMG] I like the way your fatty rolled up, can you give some step-by-step on how you did that? Too bad it fell apart on you [​IMG] Was that just due to the chorizo not holding together like regular JD sausage?
     
  6. mr porky

    mr porky Meat Mopper SMF Premier Member

    I second that. Might come in handy for when I break down and do one myself.

    Nice work on the chow![​IMG]
     
  7. 13spicerub

    13spicerub Meat Mopper

    NYC
    im pretty sure the chorizo fell apart because it doesn't have all the fillers that jd sausage was.

    next time i make a fatty i'll take pics but here's what i do:

    -put in fridge to defrost but make sure its still cold, just above freezing.

    -take a piece of plastic wrap about 18 inches long and spray with cooking spray

    -unwrap the fatty and put it in middle of the plastic wrap

    -use a rolling pin and start rolling lengthwise

    -roll a little bit in the other direction

    -when its about twice the length of the packaged fatty, fold it back over, and flatten in the other direction. how you have the correct length and enough width.

    -remove plastic wrap but keep it underneath

    -place filling in the middle, bring the sides together using the plastic wrap. pinch to seal ends. Then grab the ends of the plastic wrap and twist and roll until a uniform shape is made.


    maybe i'll make a video or something next time.
     
  8. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    wow... a video would be awesome!
     
  9. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Dayum sure sounds interesting. A video would be great!
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great smoke, and thanks for the Q View too! Sometimes a post will have the ingredients of the rub listed, I do that myself. Will you be including a ingredients list in your next smoke?
     

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