blasphemy


 
D

Dupree

TVWBB Fan
Ok let me say that I grew up in SC and am a certifiable BBQ Junkie. A couple of years ago I got not 1 but 2 Weber bullets. On the "news" of my company moving me to Spain for 1 to 2 years I "loaned" my bullets out to a couple of friends to keep them in good BBQ shape.

I would take one with me but we will be living in the city of Madrid Spain in a city apartment building (most likely) which will no doubt frown on charcoal grills on the small patio.

I realize the Spanish like their Jamon and I will be in "hog heaven" in some respects. However, for me nothing touches the pulled pork and a side of Keri's baked beans that I was able to conjure up with the help of you gracious folks and the smoker itself.

So the gist of all this is whether or not I can pull off "acceptable" pulled pork in the oven without the benefit of wood smoke (acceptable in relation to NONE here not in relation to something off a smoker/any smoker).

Feel free to share any advice you would have for this situation.

Thanks Folks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So the gist of all this is whether or not I can pull off "acceptable" pulled pork in the oven without the benefit of wood smoke (acceptable in relation to NONE here not in relation to something off a smoker/any smoker). </div></BLOCKQUOTE>You can do great pulled pork, it just won't be smoked pulled pork. I tried faking it with hickory smoked salt and liquid smoke but it just seemed to be an insult to otherwise fine meat IMO.


Hey, what if you tried an electric mod? ... then you could use it on your balcony (just keep the smoke down, trust me on that)

If that interests you try searching the Mods forum for electric ... 3 pages of results.
 
Dupree, a really nice long-time member by the name of Jim Langford lives in Spain. He hasn't posted recently that I've seen, but you might try seeing if his email address is in his member profile and drop him a line. I'm sure he would have some helpful advice.

Jim, if you're checking in on the forums, let us hear from you.

Rita
 
I made cochinita pibil in the oven ~2 weeks ago and it was so tender it practically fell apart when I looked at it. Some of the best non-smoked pork I've ever made.
 
My first thought is the flower-pot smoker a la Alton Brown. It works alright, but it does generate wood smoke.. just not a live fire.

You might be able to get away with outdoor-smoking a pork butt for 5-6 hours (say, at a park or something), and then bringing it back in, foiling, and finishing in the oven. Just some thoughts.
 
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