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Pulled Pork, Beans, and charcoal review.


 
JustinL

JustinL

TVWBB Pro
Last weekend we had the In-laws down and also some friends over so I decided to make some pulled pork and baked beans. I used Chris Lillys championship recipe for the pork and made Keri C's hog apple baked beans. I posted a week or so ago that OSH had 9 lbs of Nature's Grilling Hardwood Briquets on sale for 2.72 a piece. I figured at that price I would give it a try so I picked up 3 bags. I rubbed and injected the pork. Filled the charcoal to overflowing with the Nature's charcoal and lit 15 briquettes. Put the pork on at 5:00 PM and stabilized at about 230. At about 7 we headed off to the Brooks and Dunn/Jason Aldean concert. Got home at midnight and the pork looked great but was already at 177 so I was worried about over cooking but the WSM was still holding at 230 so I went to bed. Got up at 5:30 AM and the WSM was at 77*! and the meat had dropped to 155. I got it back up to temp and the pork was finally finished at 10:30. Served it pulled with Keri C's Beans. Overall the food was great but I wasn't impressed with the coal. It took about 20lbs and there was quite a bit of ash at the end.

Sorry for the long post.
 
Nice Post Justin! Nice Cook!
No need to apologize, your cook looks very successful!
Any leftovers, send them this way!
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Hi Justin - I agree with Jim Lampe - Those are great looking dishes. If after leaving some off for him and you still have some to get rid of,
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stop on over. We can all do that cook justice. Nice job. Bob
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Thanks everybody.

Glenn this is the charcoal that I used.

There's always more than enough food for everybody. Come on over
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Fired up the same charcoal from the same sale and got similar impression. Used it in a SJG, to grill some sausages and some veg. The briquettes were lit in a chimney and was going well, but not completely ashed over, when dumped into the little grill. The blue/dark smoke took a long time to burn off, and was much "heartier/smokier" than my usuals TJs/Ranchers and mesquite lump -- lent too much "smokiness" to the food.
 
That stuff was probably 1/2 price for a reason...

By the way, I will use every drop of a 20 lb bag of Kingsford on a slow cook on my 22" WSM...getting 12-14 hours out of it at 250F the whole time.
 
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