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Thread: Pork Shoulder Burnt Ends

  1. #1
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    Pork Shoulder Burnt Ends

    I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder.
    Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
    Also, going a little different on the Smoked'Mac-n-Cheese.
    My last was a No-Boil, this one isn't.

    Menu
    Pork Shoulder Burnt Ends
    Smoked'Mac-n-Cheese
    Grilled Yellow Squash/Zucchini

    Pork Shoulder Burnt Ends
    Boneless shoulder split in two
    Heavily rubbed and wrapped over night
    Smoker set to 225°-240° and using Hickory
    Cooking to an IT of 180°, the cool and cube
    Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender





    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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    eym_sirius and travis like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  3. #3
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    Smoked'Mac-n-Cheese
    15oz = 6 C Elbow/Conchiglie pasta, dried
    1 C = 2 sticks of butter
    1.5C flour
    32oz = 2# Sharp Cheddar/Colby Jack, shredded
    7 C of Milk, whole
    1 med Onion, chopped
    4C French Fried Onions (FFO)
    Salt and granulated garlic

    Pre-cook pasta
    Make a light colored roux out of the butter/flour
    Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
    Add salt/garlic to taste
    Combine pasta/onion in casserole pans, mix in cheese sauce
    Smoke uncovered under meat and let those drippings add their flavor
    Cook till a good color is achieved
    Butter the top and add FFO
    Cover with foil and return to smoker







    travis and eym_sirius like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  4. #4
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    Grilled Yellow Squash/Zucchini
    Split veggies length wise, brush with EVOO and season as desired
    Fire up the grill and get it very hot, we want nice grill morks
    Grill flat sides down over high heat till just tender





    The Finale



    These were pretty good, no different from CSRs, no surprise there.
    The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.
    Pier#r, travis and eym_sirius like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  5. #5
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    Looking good.
    ChileRelleno likes this.
    "Something which threatens your life is a problem, everything else is an inconvenience."

    Paul "Home Run" Richert
    21 January 1966 - 04 November 2005
    Rest in peace Brother

  6. The Following User Says Thank You to Geno For This Useful Post:


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    Chile: You may have said it before, but what kind of smoker do you have?
    ChileRelleno likes this.

  8. #7
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    Quote Originally Posted by Philip Sommers View Post
    Chile: You may have said it before, but what kind of smoker do you have?
    I use a Camp Chef Smoke Vault 24", propane/NG.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  9. #8
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    Chile....how much time do you spend cooking/prepping/smoking??? Man you make some awesome looking food!
    ChileRelleno likes this.
    "Yes I am a pirate, 200 years too late" - JB

  10. #9
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    Quote Originally Posted by rabidawise View Post
    Chile....how much time do you spend cooking/prepping/smoking??? Man you make some awesome looking food!
    LOL, too much!
    Thanks, appreciate it.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

 

 

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