4.5 lb. Pulled Pork Steak


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Well, technically I guess it was just a whole small butt.:rolleyes:

Started with the snake method using K-comp and hickory.
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A Duke's mixture (hope y'all have heard that phrase before) of rubs.
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After about an hour, she locked in at 250 for about 4 hrs.
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Yeah! Spring is showing up!
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Snake died, not long enough, so a basket of coal was lit to finish.
Foiled with a little Dr Pepper for an hour or so.
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Made some sprouts in butter and o-oil.
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Baked beans and Schlafly Summer lager on the side.
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The pulled pork steak, beans and beer were great!
But, sorry Jim, the bs's were bitter and will not touch these lips again.
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Happy mid-week everyone!!
 
Bob, that pork steak/butt looks great! I need to try the snake method in my kettle... I have a difficult time keeping temps low in that thing. Great lookin' meal (but I'm with you on the brussel sprouts ;))!
 
The pulled pork steak, beans and beer were great!
But, sorry Jim, the bs's were bitter and will not touch these lips again.

I'm with you Bob. BTW, how is that Schlafly?
 
Awesome looking cook and photos Bob! I had the same experience with
the sprouts the first time I did them on the grill. Wasn't going to try them
again, but saw a recipe, and dang if I can remember where now, to zap them
in the microwave for about 2 - 3 minutes and then toss them with balsamic
vinegarette and then finish on the grill. Great big difference and no bitter
taste.
 
Schlafly? sounds like someone was a little tipsy when they named this beer :) or, a cross between Schaefer and Flying Dog Fish :) Looks good Bob, as always, Grand Pooba ;)
 
Good looking plate you got there Bob.
Seems the pork has a hankering to jump into the bean pool... ;)
 
yeah, you're right, i only make Brussel sprouts for the camera.
once the photo shots are all done, i scrape them off my plate and into the dumpster.

and the Duke's mixture i think has something to do with tobacco,
a little bit of good stuff with a little bit of gnarly stuff to make it last longer??? (s)not sure...
think i 'herd that watchin' one of them "western" movies
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okay, enough jabber, let's pick apart this grub.....

pork looks FANFRICKINTASTIC!for only five hours on... or was it longer? Great lookin' dog noise on it:p
butt i ain't seeing no BobBacon in those beans.... howCome?

Overall, I would give this cook a solid
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butt only cuz I didn't get to try ANYTHING on your plate.

one question: did you FINISH the BS?
if (s)not, i hope you did not pay a lot for that BS.
 
Very nice looking pork plate!!! You need to try making the brusslels sprouts again. Either par boil them or buy frozen ones and try again.
 
Pulled looks really REALLY good! Pics are just as good as the pork! Bout the sprouts...I guess they have to be harvest in the right time...Couse some times they are really good..other cooks(done the same) they taste like something that i cant really explaine...I refer to your last pic! I tryed frozen,fresh,big,small...But its like russian roulette. But when you find a good batch they ARE good. Nuff about that!

If you just check that snake after the 3h mark you can easily rotate the grate and add a few inches if needed. Big fan of just that...And it works wonders with wood chips...And i bet the new smoke briq´s would work great aswell. AWESOME food...And a great post!
 
Great food, great pics, great post….a typical Bob Correll production! Everything looks wonderful, Bob…even the BS's!

Mike
 
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