If you already have a KitchenAid stand mixer, they sell a nice grinder attachment ($49.95 at Amazon). You'll also want the sausage stuffer kit ($12.75 at Amazon).
A variation that we like (Christine isn't a fan of cider vinegar) substitutes Balsamic vinegar. It doesn't need to be expensive - we buy a 0.5 liter bottle for $3.99 from Teitel Brothers in New York.
It makes a darker color - a ruddy brown - and is quite delicious.
That's some nice looking pig, Brad! You and I were doing the same thing at the same time yesterday.
I concur with leaving it on until it gets to 200º. That's a good temperature for 'pulling' pork.
Well, this was fun.
It was a nice day - in the mid to upper seventies with very little breeze. Put a 7.5 pound butt on at 7:00 AM, and cooked it at 225º to 250º as indicated by the lid thermometer until I got an internal temperature of 200º. The temperature held very steady all day with a...
G Savrnoch, how do you get six racks of ribs under there at once? Or, did you cook them in shifts? Did you roll them up?
Inquiring minds want to know....
Gary S, I'll have to look that one up.
Ha! Peter Z, will you accept $10?
Hamilton Barnes, I think those non-bbq people in Atlanta are referred to as "Yankees". At least that's the way it was when I lived there! I used to eat at the Old Hickory House on Northside Drive - long gone.
Tim K...
You know, Dwain, I didn't think about that. That's a good idea - thank you!
The Girlfriend wants a ketchup 'sauce', and I'd rather have 'none' or 'simple'.
Lowcountry mustard sauce is a hard sell around these parts, so I think I'll go with the Carolina Red. Others may eat what they want.
And he brought my new 18.5" WSM!
I'm going to cook a butt this weekend. I'll make up a rub from my well stocked pantry, but I'm undecided on sauce. I think I just want to taste the meat, smoke, and rub.
Does anyone want a Brinkmann Smoke 'n Grill? I'll give you $5 to take it away. :rolleyes: