Michael Richards
TVWBB Emerald Member
Darryl,
Look forward to the final pics and to here how it all come together.
Look forward to the final pics and to here how it all come together.
First slow n low pulled pork shoulder boneless
- Thread starter Darryl - swazies
- Start date
Peter Gallagher
TVWBB Wizard
...one the greatest albums - It pairs perfectly with a tied pork shoulder... you can't miss!~
Michael Richards
TVWBB Emerald Member
I love listening to 90's Rock when I am doing pork shoulders, the songs from my pre teen and teenage years. There is something about just letting the music from my past play song after song while the smoke rolls and the smell of pork fills the air.
Darryl - swazies
TVWBB Emerald Member
Some final pictures, sorry I had guests over and didn’t really have time for this last segment, but a couple of final pics of the meat. It sat in the cooler for about an hour, the bark was pretty soft by then but overall it was pretty tasty.
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John K BBQ
TVWBB All-Star
Getting pics of the final product is always difficult! Nice job holding off the hungry mob to complete your post!!!
Brad Olson
TVWBB Diamond Member
Looks good! And an hour's rest is better than none at all.
Cliff Bartlett
R.I.P. 5/17/2021
Nice looking cook Darryl, aggressive too. Enjoyed the narrative and pic's. I like your spritzer!
Tony-Chicago
TVWBB Wizard
Thanks for the final pics. I am hungry for some fries. Looks great.
Darryl - swazies
TVWBB Emerald Member
Thanks for reading everyone.....I had fun doing it, got into the 5%s last night, held off until the cook had about 2 hours left thankfully. The spritzer works really good. The fries were awesome, I will be making those again tomorrow with the pulled pork chilli I whipped up this morning. Thick oven fries, topped with pulled pork chilli and cheese, maybe some sour creme and chives.....I’ve been thinking about these fries for a couple of days. And 6 hours later with the chilli, first time with pulled pork, this is recommended. I added black beans and corn which I don’t usually, it’s great with the pork.
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Ron De Hoogh
TVWBB Pro
Good looking food! I wrap when the bark and the color look good never by temp, I also pull it when it is probe tender as in the probe goes in like butter! I have done about 80#s of butts at once (two racks on a drum smoker) there was no way to judge when they hit the stall and going by bark and color made it easy!
ChristopherC
TVWBB Super Fan
Hey Daryl,
Can you give a "How To" for the fries you made?
Thanks!!
Can you give a "How To" for the fries you made?
Thanks!!
Darryl - swazies
TVWBB Emerald Member
I will, let me post it here tomorrow thou, I’m cooking tonight and slipped into the “ Miller train “
Darryl - swazies
TVWBB Emerald Member
Darryl - swazies
TVWBB Emerald Member
ChristopherC
TVWBB Super Fan
Can't tell are those boneless skinless?
Darryl - swazies
TVWBB Emerald Member
boneless and skinless, the more cooked area is the fat I left on the thighs, that part of the meat turns up salty and delicious.
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Darryl - swazies
TVWBB Emerald Member
So just quickly with those fries posted above.
I use nice russets, not small ones that are questionable, the big ones that look too big for a baked potato have the right qualities.
I cut them like matchsticks, so let the potato rest, turn it 90 degrees and cut lengthwise.
Then lay the half potato on the cutting board and trim the edge ever so lightly.
You will have skin and raw potato on the first fry on the outside edge.
Then slice lengthwise into fries, it's important to keep them pretty thick, the heat will soften them up and the thickness keeps them from burning.
Thicker than a pencil is what I go by.
You can get these cut ahead of time simply put them in a bowl with water and a splash of vinegar.
When it comes time to cook, dry them on paper towels very dry.
Dry the bowl out they were in too.
Put them back in the bowl and get some olive oil on them.
I use to use coarse ground salt and pepper and garlic powder.
Lately I have been using just killer hogs AP rub and a bit of chili powder for a change.
You want to be pretty liberal with the spices, they need a fair amount.
Toss everything to coat, I usually need to apply more spices to make sure there is a good coating after mixing them up by hand.
There is such a thing as too much salt, but you do need quite a bit, you won't be adding salt and pepper at the end.
One of the most important things is you need a wire rack baking sheet. Fries need to be able to get air under them, not flat on a pan.
Check above picture.
The one I bought is linked on the bottom. I just don't remember what size I bought now.
Lay the fries out flat on the rack not touching each other.
I bake at 440 give or take 10 degrees depending on other food factors.
If they are pretty thick this will take about 45 minutes or so then flip, I just use my fingers really quick.
Should finish up with another 10 or 15 minutes.
You should see the colour changing on some of the fries when it is time to flip them. Light brown bubbles just starting to appear.
Enjoy them! I make a simple smoky bourbon ketchup to go with them it work extremely well with this style of fry.
Simply put ketchup in a bowl, I add a few drops of liquid smoke, and about 2 times as much bourbon as the smoke.
Taste it and add more of either as needed, or more ketchup if you went overboard.
The pan is also good for other food items to, they are a bit of money but I see them use this one I think on some of the cooking shows on T.V.
https://www.amazon.ca/dp/B06XZZ3P6F/
I use nice russets, not small ones that are questionable, the big ones that look too big for a baked potato have the right qualities.
I cut them like matchsticks, so let the potato rest, turn it 90 degrees and cut lengthwise.
Then lay the half potato on the cutting board and trim the edge ever so lightly.
You will have skin and raw potato on the first fry on the outside edge.
Then slice lengthwise into fries, it's important to keep them pretty thick, the heat will soften them up and the thickness keeps them from burning.
Thicker than a pencil is what I go by.
You can get these cut ahead of time simply put them in a bowl with water and a splash of vinegar.
When it comes time to cook, dry them on paper towels very dry.
Dry the bowl out they were in too.
Put them back in the bowl and get some olive oil on them.
I use to use coarse ground salt and pepper and garlic powder.
Lately I have been using just killer hogs AP rub and a bit of chili powder for a change.
You want to be pretty liberal with the spices, they need a fair amount.
Toss everything to coat, I usually need to apply more spices to make sure there is a good coating after mixing them up by hand.
There is such a thing as too much salt, but you do need quite a bit, you won't be adding salt and pepper at the end.
One of the most important things is you need a wire rack baking sheet. Fries need to be able to get air under them, not flat on a pan.
Check above picture.
The one I bought is linked on the bottom. I just don't remember what size I bought now.
Lay the fries out flat on the rack not touching each other.
I bake at 440 give or take 10 degrees depending on other food factors.
If they are pretty thick this will take about 45 minutes or so then flip, I just use my fingers really quick.
Should finish up with another 10 or 15 minutes.
You should see the colour changing on some of the fries when it is time to flip them. Light brown bubbles just starting to appear.
Enjoy them! I make a simple smoky bourbon ketchup to go with them it work extremely well with this style of fry.
Simply put ketchup in a bowl, I add a few drops of liquid smoke, and about 2 times as much bourbon as the smoke.
Taste it and add more of either as needed, or more ketchup if you went overboard.
The pan is also good for other food items to, they are a bit of money but I see them use this one I think on some of the cooking shows on T.V.
https://www.amazon.ca/dp/B06XZZ3P6F/
ChristopherC
TVWBB Super Fan
Thanks Darryl! Will try for sure!
Darryl - swazies
TVWBB Emerald Member
When and if anyone goes for the fries let me know what they think. I loved them on the first try, but I have since made them many times and they just don't seem special anymore...to the point where I am trying new spices on them just for a change.....You may know what I am saying, like I made them last night for pulled pork chili fries. The food was really good, better than the picture looks. The key ingredient to help with that was really high moisture mozza, like good pizza cheese. The kind that only melts to a little puddle of cheese and will actually brown on top.
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