Yesterday I smoked my first Pork Shoulder. I worked that smoker for 14 plus hours until my meat was done. Below is the tale about my adventure in smoking, making a quiche in my down time, and keeping my first date with myself tonight by writing this blog =) Hey, you have to start some where right.
Step 1: Feed the beast
"There's a dragon with matches that's loose on the town
Takes a whole pail of water just to cool him down."
Takes a whole pail of water just to cool him down."
Fire! Fire on the mountain, The Grateful Dead
It is like a fiery dragon when it starts. The smoke rolls out in waves and you stand and wonder just what in the hell are you really doing playing with such a machine. However, you push on because after all there was meat to cook.
Step 2: The Meat
Remember on Saturday I told you I wrapped my mustard and rub covered meat up in plastic and stuck it in the fridge. I got up at 6 a.m. on Sunday morning and took said meat out of the fridge and let it warm up for an hour, well ok, it was an hour an 15 minutes, i slept thru the 7 a.m. alarm, and shiner woke me when she realized breakfast wasn't served at 7 a.m. sharp.
Take picture of pellets you are using so El Beav can go pick some up. After all this was a 14 hour process, one can't rely on the pellets on hand. This really serves point in what I was doing but, wanted to throw a shout out to el beav.
Unwrap meat and marvel at it in all of its glory. The rub crusted up really nice. I mean really nice. I give it to thumbs for appearance along.
Take the meat outside and introduce it to the smoker.
Meat is on 7:30 a.m. only a half hour late.
Shiner ready to go get coffee and go on her morning ride. Yes, that is what happens ever Saturday and Sunday she goes ape shit for a ride. She loves to go out Meridian to Camden and go over the hill.
Step 3: Mop
1st mopping, 9:30. Until yesterday I had never mopped anything. It helps crust up the meat and keep the thing moist, or so I learned by googling mopping meat. The directions say Mop, I mop.
She sat there most of the day as the pig smoked. Even when we were in the bed room, her nose was at the door the entire time. I bet the smells drove her crazy, because they pretty much drove me crazy!
Second Mopping, 11:30
Third Mopping, 2 P.M. Did I mention I did this after walking five miles. That is right 5 miles, I kicked ass. I was over 3 mph the entire time. I walked strong and had not pain in the legs. It was the best distance I have done in a while. I am doing my distance for sure. I am not going to lie and say I felt awesome on Monday but less sore from the last time I did back to back mileage. My ankle hurts but I will manage. Although, I am falling asleep as I blog, but then again it is Monday and I am tired, but hey 5 miles whats up! The kid is back baby!
Forth Mopping 4 P.M. I didn't do anything this tim like walk 5 miles but I did laundry, dishes, prepped for quiche, and walked the dog.
Fifth Mopping 6 P.M. - at this point I think I stopped taking pictures of mopping.
Step 4: The Beav and the Quiche
El Beav and Puppy chilling on the couch. But only after I put Beav to work helping me pet the quiche. After all I needed some to chop the peppers and cook the bacon. Although the grill totally exploded on him. My grill is turning evil perhaps I should stop talking trash about it and talking about great the Smoker. Or maybe a jealous grill is just a good idea for Stephen King Novel.
So, I made my quiche. Looks good doesn't it! This is what I did. I took 8 eggs, 1 chili pepper, 1 red onion, 1 thing of chedder cashew cheese, fire roasted tomatoes, and 8 strips of crispy bacon and I mixed into a 9" pie pan, mmmmm pie, and 45 minutes later, we have quiche. now I had this shit for breakfast this a.m. and I may never eat anything else but quiche again for the rest of my life it was fucking awesome! I give it two thumbs up I must say.
Step 5: Pulling my meat
7:30 and I hadn't reach the desired temperature of 190. So, I mopped it again and let it keep going.
at 9:30 and a 170 degrees, and discussions with el beav, we decided to pull the meat. It was cook. It looked good, and 14 hours on a smoker is a long as time.
I am not going to lie the meat looked fucking awesome. Really awesome! I was so excited.
So after 14 hours I finally got to pull my meat. It was really, really good pork.
It is up there with the 16 hours hawaiin pig, but you can taste a difference. One isn't better or worse than the other, you can just tell they are prepared a lot differently.
I am thinking the next time I do this recipe though, I m going to inject the meat some honey butter or something to keep mixing it up.
I have to myself two thumbs up for the cooking this weekend I was very pleased. Very pleased with the food all was good!
Well this completes my first date with myself. Where I set time aside and not matter what or how tired I am, I go sit down and do what I said I was going to do and what I enjoyed. I will spend some time reflecting on it now and then it is time for night nights.
what am I going to do for myself tomorrow. I am not sure.. either a date in the gym with some weights, or swim sounds nice, who knows... also what is next up on the smoker? ham? chicken? Turkey boob? pizza? I Can't say. Then again I have 6 days to think about that.
happy Monday!
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