Monday, May 23, 2011

05/22 - Pulled Pork - the first try


A while back we got a new gas grill, a perfect one with which you can grill directly and indirectly, thx to the brilliant funnel system in the inside... I like those BBQ stuff like e.g. Pulled Pork and so we decided to make it on this Sunday...

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Outdoorchef Ascona 570 MX

The preparations startet a bit earlier by preparing the "Magic Dust" to rub it on the meat. On Saturday morning I put the rub on the meat, put it into plastic wrap and stored it another 24 hours in the cooler, that the rub can impinge on the meat...

Meat in the plastic wrap

The alarm put woke me up on Sunday morning 5:20 am. Firin up the grill, puttin the meat on the grillage, placing the core temperature sensor and then goin back to bed again... I put it to a temperature between 105 and 115 °C / 221 and 239 F...

Let´s start

The result after nine hours on the grill doesn't look to bad. The smell is incredible, I'm sure that some in the neighbourhood wonder where this smell comes from which started early this morning...

9 hours later

In the meantime we also prepared some coleslaw, I grated the ingredients, Tanja made the sauce...

Preparin the coleslaw

I told our friends to come upstairs at 6 pm and it seems that my timing was absolutely perfect. At 6 pm sharp - after 12.5 hours - the temperature reached the value it should've and I packed the meat in some kitchen foil to let it rest for app. 30 minutes. Then I took it out and pulled it into pieces... the smell's fantastic... I hope it´ll taste as good as it smells...

Pullin the pork

Ok, that´s it.

Bon appétit

All of us four took more than one roll filled with meat, coleslaw and BBQ-sauce... a good sign... everybody liked it! Task fulfilled. Thx to Steffi and Roger who acted as guinea pigs for this first try...

In the end I've to say: it was definitely worth that I got up so early in the morning to start with it... it takes a long time to get it done, but it's worth every minute...

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