What's Cooking?

[ness]

This was uncharted territory for me -- trying to get this much stuff (three racks of ribs, one pork butt) done on the Weber kettle. Started about 6 AM prepping stuff, did the pork shoulder first. Cut it into large chunks (say 3-4 inches) and cooked it at around 300 for two hours with indirect heat. Then brought it in and put it in the Crock Pot® on low. Started the ribs next -- I stacked them (rather than using the rib racks. One of the things I always liked when I had a Weber Bullet was the two cooking grates. The fat from the upper one dripped on to the lower one). So, about every half hour I rotated the racks (top to middle, middle to bottom, bottom to top) to be sure all of them got a little fat and smoke. After about three hours at 275-300 (hotter than I usually do, but these were very meaty ribs and I was trying to get a lot of stuff done), I wrapped them in foil and put them in the oven at 250 for about three hours. Rested, sauced and put them under the broiler for 5 minutes. Meanwhile, I pulled the butt hunks out of the Crock Pot®, pitched the accumulated grease, did the two-knife chop to get it diced up pretty good, then loaded it back into the Crock Pot® (diverting a bit for the beans). Added a jar of sauce and a little water. I was really happy with the results. The ribs were perfectly done -- nice bark, tender, but with something to chew. The pulled pork was very good too. Since I'd done it in chunks, I had a lot of bark. I really wouldn't change a thing, and I'm a guy that just about always wants to tweak things a little. But, I might make more sauce next time

[Chief Grey Bear]

Well now!!

[ness]

Man, what a bunch of outstanding looking chow!

Chief -- that's a great looking sandwich. I used to think slaw on BBQ was just a bad idea -- then I tried it What's German slaw?

rps -- yours looks really good too. That brine sounds really interesting. I am liking this whole start it outside, finish it inside thang. I need to do that with a brisket sometime. Never wanted to tend a fire for 12 hours.

[ness]

Well now!!

It was a coin toss, and you had heads.

[rps]

OK. I know it seems like a barbeque competition, but it is not. All of us are doing different batches for different reasons. So in the all inclusive vein, look at these:

First shoulder, pulled -

Second shoulder before pulling:

Bun with pork, sauce, and cole slaw:

[rps]

Man, what a bunch of outstanding looking chow!

Chief -- that's a great looking sandwich. I used to think slaw on BBQ was just a bad idea -- then I tried it What's German slaw?

rps -- yours looks really good too. That brine sounds really interesting. I am liking this whole start it outside, finish it inside thang. I need to do that with a brisket sometime. Never wanted to tend a fire for 12 hours.

After six to 8 hours, all the smoke factor is finished. From then on concentrate on reaching target temp and staying moist.

And slaw on the sandwich is not an option, it is mandatory!

[Chief Grey Bear]

German slaw is a vinegar-based slaw. Much like German tater salad.

I kind if cheat when I do mine.

I use Good Seasons dry Italian mix. I think it is the best for German style slaw or potatoes.

I also use apple cider vinegar. I tend to stay away from that clear crap.

The directions call for 1/4 cup vinegar but I use at least a third of a cup. I also use some bacon drippings with the oil. At least a tablespoon or two.

Yeah I know it sounds crazy using Italian dressing to make a German flavored side dish. But boy am I telling you it works great!

And don't use it you that pre-mixed Italian dressing out of the jar. They never work as well as this here does. In my opinion

[Terrierman]

Okay I am going to give away the secret to some of the best slaw you will ever have. Hendrickson's dressing and the bagged pre-chopped cole slaw mix. No kidding, try it and I guarantee, you will like it, or your money back.

[Chief Grey Bear]

Don't think I've heard of them. But I will definitely give them a try!

[ness]

Thanks Chief -- I like vinegar-based slaw more than the creamier kind (which I like too, just not as much). I've never heard of it referred to as German though -- so I learned something. I wonder -- any sugar in there? Good call on bacon fat, too. I really like the sound of that.

Terrierman -- I know Hendrickson's. Good stuff! My wife turned me on to that a few years back. This weekend I was rooting around in the pantry and noticed we've got a couple bottles in there. Never thought of that for slaw though, but I can sure see why it would work.