Today on the grill...

Pork shoulder and a lamb shoulder done overnight last night.with oak and hickory mixture

Took 13.5 hours for the pork to hit temp when cooked at 110c but it tasted goooood

Wow, looking good Mark...lovely bark has built up....and you're showing off your claws...I need a pair...

What kit did you use? and fuel for that longer burn, I'm finding it hard to get that length of burn. I have restaurant lump wood, Briquettes, Coconut Briquettes, kiln dried logs to use but still can't get what I think it should be.

I use a WSM with either Weber briquettes or Aussie heat beads, they’re only slightly more expensive than supermarket briquettes if you buy a few bags online at once and they burn much much much longer and hotter if you are grilling burgers. I don’t like lumpwood because it seems to burn quicker and more erratically

For this cook I used 1 chimney of unlit briqs in the smoker with 2/3 a chimney of lit briqs on top with 3 or 4 Rubix cube sized chunks of wood. I set the vents as normal for 110c last night at midnight. The lamb was done first then the pork at about 13:30pm today. Then I opened up the vents and managed to hit 150c to cook some chicken thighs for an hour or so.

That’s a lot of cooking from about 4kg charcoal id say! I closed all the vents when I was done to put it out and haven’t cleaned it out yet but il bet there is still some fuel left in the bottom I can use next cook...

The rub was just something basic I threw together out of the cupboard

Salt
Pepper 
Smoked paprika
Garlic powder
Onion powder
Brown sugar


The star of today’s feast was a Coca Cola bbq sauce I made and added several handfuls of fresh raspberries from the garden that were over ripe

Nice straight rub, you can only do so much with the same main ingredients   Were making sausages, later on, the missus got a large chunk of pork out the freezer yesterday.  

I've got to cut the rind of 2 slabs of belly for the fat,  that's for the saus....then the belly will start curing, I've got to watch the timeline as we're off to Portugal soon.

ps...the rind is bound for scrattings mate.

I have a ram hoggit coming in the week. I feel a garlic punctured leg roast coming on. Hot smoked in the brick oven. Yum

Mash wrote:I have a ram hoggit coming in the week. I feel a garlic punctured leg roast coming on. Hot smoked in the brick oven. Yum

A whole one or half?

The farmer that takes my spent grain for animal feed sold me half a pig once, I wasn’t impressed with the quality considering the big price she charged me, especially when she gets 5 or 6 trailer loads of feed a week for free.

Gonna do an overnight smoke tonight on a pork shoulder with a bit of a different rub, Iv based it on Italian sausage, mostly because I have a big bag of fennel seed and no immediate plans to make more absinthe 

Here’s what I’m using, I wizzed it all up in a spice grinder:

1 part garlic powder
1 part dried ancho chillis
1 part salt
1 part oregano 
2 parts fennel seed
2 parts brown sugar

How did it turn out ??

The lamb ram was ½. I am always struggling to understand the price / quality of pork.

Also put a munty in the freezer this week. Now that is good eating.

Like the rub. Never thought of rub and smoke.

Wtf is a musty?

Interesting.....how many of us have brick ovens ?

Sorry my shorthand - Muntjac. We do pretty well on wild food here. We grow, swap, shoot, forage & scrouge Once the season starts I round up the gamekeeper for some pheasants. Probably do couple of dozen at a time. Pheasant schnitzel in butter, in a sourdough sub oooee.

I have a brick oven. Originally 'cos I was tooo tight to keep buying BBQ's when they rust out.

Did a delicious pastrami, excellent sandwiches!




I now have a big pork shoulder curing in the fridge for 2 weeks, what do we recon? should I smoke it to 80c with honey mustard glaze and then slice it thin when it’s cold like ham?
Or should I go to 93c and pull it for salty hot sandwiches?

By the way my Italian style pork was a big success, nice change from the standard American style bbq spices, especially served with a big garlic and vinegar sauce! Turns out you can be really quite heavy with the aniseed flavours, they mellow a lot during cooking

smoke it @ 80c with honey mustard and then slice it thin when it’s cold like ham Would be my way to go.

I'm going to rev up smoker in the next few days and do smoked garlic chicken.

H12rpo wrote:Wtf is a musty?

Interesting.....how many of us have brick ovens ?

But late on this but..

If you can get it Muntjac deer (munty) is good eating. Often the game dealers don't want them, 'cos they are a bit small.

Brick oven here :-)

Pastrami is one of my favourite meats, I want to do some asap....do you have the recipe for that Italian style pork ???

The pork I made is described and pictured in the 7th post in this thread, it was a Tesco meat counter pork shoulder that was around 2.4kg.

The sauce I made was just cider vinegar, brown sugar, raw garlic, salt.

I just wanted to avoid things like paprika, onion powder and large amounts of black pepper

Cheers Mark...that will teach me to check back on the OP.

No problem mate, get on that pastrami because Reuben sandwiches are king

Not exactly on the grill. But just wanted to share my happiness, Kamado Junior is on the way. New baby in our family

Congratulations mate

Pics when it comes?

Is that like £400?

Yep, thats one. But they have now 10% off clearance sale. https://www.bbqworld.co.uk/kamado-joe/kamado-joe-junoir-joe.asp

Cant wait to get on BBQ diet

I am looking forward to hearing all about it.

Running a big lump of pastrami today on the Weber with my Fireboard controller maintaining the temp for me. 
Steady as a rock!