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"THE" Update and Photos

 
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kjwalker
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Joined: 20 Dec 2005
Posts: 165
Location: Shanghai, China

PostPosted: Wed Feb 15 06 6:22 pm    Post subject: "THE" Update and Photos Reply with quote

Okay, so the first Shanghai-based Texas barbecue bash went off without a single hitch. It was a lot of work leading up to it, but good planning and thinking things through helped eliminate potential problems.

In all, about 30 people came to my partner's restaurant (called Mexico Lindo here in Shanghai) and sampled my 'que. They were treated with USDA beef short ribs, USDA and Canada brisket, USDA pork shoulder/butt, China pork shoulder/butt, China pork baby back ribs, China raised Tyson chicken, and USA turkey from Jenny-O.

I estimate that we cooked approximately 115 pounds of meat, but I should have done a better job of weighing in everything during processing (I started out doing this, but a few beers and a tired back made me a little forgetful toward the end).

I made two dry rubs (one spicy, one mild/sweet), two 'que sauces (again, one spicy and one sweet), and a hawgwash following recipes posted on this website.

The trial run started on Friday (the day before the tasting) when I trimmed and seasoned all the meat, then placed everything back into fridges. Some were done with spicy, some with mild, and I labeled each to keep track (this ended up going out the window as well, because I lost track after I put things into the smoker). LOL

Anyway, that next morning my partner and I drove the 45 minutes to the factory where the smoker had been resting. I got the smoker going to get it up to temp, and organized the meat in a line according to how it would be loaded. Once the smoker was nice and warm (250 F), I loaded everything and put a whole split piece of apple wood in the firebox.

My plan was to cook from 8 a.m. until 4 p.m. at 250 F and pull certain items as they finished during the day (like the pork ribs and chicken) and then finish the pork shoulders in the oven at the restaurant.

I mopped after the first four hours of cooking, and then again two hours later when I pulled the pork ribs. This was a strategy to keep the doors closed during the smoking process as I did not want to slow it down and take a chance that the meat would not get done in time for the tasting that night.

The smoker worked like a charm, and it held lots of moisture, so there really wasn't a need to worry about things drying out. I also placed pork shoulders above the turkey to give them some natural basting during cooking.

Everything was awesome, and I couldn't have guessed it would be as good across the board as it was. It really made me homesick, but then I always had a nice feeling that the smoker is here and mine to use and enjoy. Here are pictures from the day, posted on ofoto. I hope this link works:

http://www.kodakgallery.com/BrowsePhotos.jsp?&collid=867322773303

One point I do want to bring up has to do with the pork shoulders. Mine had large cuts right into their centers (you can see this on the pictures) and you could open them up...almost butterflied style. Is this normal?

The China pork shoulder was a complete mess. It looked as though the butcher carved it out using a pocket knife. Again, see the pictures and tell me what you think.

Finally, and this is another note on pork shoulders.....I do not know why everyone recommends that these be cooked whole. I think next time I will try cutting them in half. This will achieve a couple things:

1) faster cooking time to get them to temperature. This is not to say I won't cook them for 12 or 15 hours, but their internal temps will reach the necessary mark earlier, which gives you more options when deciding when to take them off and eat them.

2) more bark, more flavor. By cutting them in half, you gain approximately 25 percent more bark, and by all admissions, the barK is perhaps what flavors these things the most. I noticed that the very inside of the pork shoulder didn't have much flavor at all, but obviously, toward the outside, they were very flavorful and smokey. I want to help that smoke penetrate and also gain a little more outside bark to add flavor to the pulled product.

Anyway, that's a little of an update. I had a lot of fun doing this and can't wait to fire it up again in the near future.

If you want my spice rub recipe or sauce, let me know.

KJ
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roxy
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Joined: 29 May 2005
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PostPosted: Wed Feb 15 06 9:03 pm    Post subject: Reply with quote

The link to your photos did not work, it comes up to your log in page.

David
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allsmokenofire
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PostPosted: Wed Feb 15 06 10:57 pm    Post subject: Reply with quote

As Roxy said, the link didn't work, but it sounds from your description that the pork shoulders were deboned. You might try cooking some bone-in, if they are available, to see if you get the results you want.

Really looking forward to seeing the pics on this.
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kjwalker
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Location: Shanghai, China

PostPosted: Thu Feb 16 06 9:28 am    Post subject: Reply with quote

Okay, that seems to have worked, at least for me. Be sure and read the captions.

You will also note that I have two black peppers on the dry rub board. One is a course grind, and one is a fine grind, like a powder. If you haven't ever used the fine grind powder, I highly recommend getting your hands on some and using it. The flavor is intense.

Be careful using it, because it gets airborne really easily. I usually cover up my nose and mouth with my shirt when I open the bottle, get the amount you need out, and then walk away to get a breath! I am not kidding. Otherwise, you'll be sneezing in about five minutes time.
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roxy
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PostPosted: Thu Feb 16 06 10:04 am    Post subject: Reply with quote

Still doesnt work.. Says "The page you're looking for is not available"
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kjwalker
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PostPosted: Thu Feb 16 06 11:39 am    Post subject: Reply with quote

Okay guys. Sorry for all this fuss.

I tried Bucket but it was taking so damn long, maybe cause I'm in China. Anyway, I'd like to just invite you to view the album at Kodak, so if you want to see the pics, send me an e-mail note.

My e-mail is kennethjoewalker@gmail.com
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BBQMAN
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Joined: 13 Jun 2005
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PostPosted: Thu Feb 16 06 8:50 pm    Post subject: Reply with quote

"butterflied" pork butts will cook faster, but have the chance to dry out. Whole bone in pieces will cook more evenly. You can rush bbq, but not great bbq! Remember low and slow! Very Happy

You can cook pork butts a little higher in the 250'-275' range and not sacrafice on quality, while speeding up the cook times.

We look forward to the pics! Very Happy
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BBQ Nut
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PostPosted: Thu Feb 16 06 9:24 pm    Post subject: Reply with quote

KJ, China filters A LOT of their internet traffic. This could be why your link isn't working.
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BBQMAN
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PostPosted: Thu Feb 16 06 9:32 pm    Post subject: Reply with quote

Good point there BBQNUT! I believe they call that "censorship" here in the states! Rolling Eyes
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SmokinOkie
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PostPosted: Thu Feb 16 06 9:34 pm    Post subject: Reply with quote

If you can't make it work, just send my an email with the photos and I'll post them out there for you. My email is in my profile, just click on the link near the bottom of this post.

Smokin'
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allsmokenofire
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Joined: 26 Apr 2005
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PostPosted: Thu Feb 16 06 9:45 pm    Post subject: Reply with quote

Hey guys....here is Kevin's photo album of the China smoke(hope this works) Laughing I had to transfer the album from Kodak to photobucket because the Kodak link times out on you. I have all the pics but couldnt transfer the captions....sorry Confused
http://photobucket.com/albums/y289/mikebbq/China%20BBQ/?action=view&slideshow=true
Looks great, especially like those beef ribs! It does look like they did a number on those pork shoulders when they deboned them.

Thanks for sharing!
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SmokinOkie
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PostPosted: Thu Feb 16 06 10:20 pm    Post subject: Reply with quote

Mike

It asks for a password.

Sad
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allsmokenofire
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PostPosted: Fri Feb 17 06 12:47 am    Post subject: Reply with quote

GRRRrrrrrrrr.....this shouldn't be this difficult Twisted Evil

Are you saying MY link doesn't work for the photobucket slideshow, because it works when I click it?
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allsmokenofire
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PostPosted: Fri Feb 17 06 12:54 am    Post subject: Reply with quote

Ok....lets try this...
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/DryRub.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/SplittingRibs.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/PorkShoulder.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/PorkShoulder2.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Whosthebutcher.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Outsidethefactory.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Insidethefactory.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Meandmypit.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Mydayattheoffice.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Beefribsloadedbrisketunderneath.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Happychicken.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Gettingloaded.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Moppingpork.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Turkeywithaporkbaste.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Beefribsandbrisket.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Meatybeefribs.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Almostthere.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Porkribs.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Porkshoulderdone.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Guestsenjoyingthemselves.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Buffetstyle.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Moreguests.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/MeandmyboyAustin.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Chowtime.jpg
http://i7.photobucket.com/albums/y289/mikebbq/China%20BBQ/Chowtime.jpg

Hope this works...for real this time Smile
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bigabyte
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PostPosted: Fri Feb 17 06 1:21 am    Post subject: Reply with quote

Those last links worked for me. Looks mighty good! What a spread!
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dholcomb1946
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Joined: 06 Feb 2005
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PostPosted: Fri Feb 17 06 2:00 am    Post subject: Works Reply with quote

Nice looking pitt. Looks like you needed more guests for all that good looking Q. I'll bet it was a first for a lot of those folks !! Good Luck & Gratz.

BTW, now that you have the URL links posted & working IF you click the Img button before & after each URL, it will post the pics directly in the boards.
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SmokinOkie
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Joined: 16 Aug 2005
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PostPosted: Fri Feb 17 06 2:14 am    Post subject: Reply with quote

Yup Mike those worked.

Good looking stuff.

If you can't get them NOT to butcher the shoulder (looks like a trimmed butt) I would just season it well and tie it up with butchers twine and smoke away. Just tell them not to trim off the fat.

Smokin'
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BBQMAN
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PostPosted: Fri Feb 17 06 3:44 am    Post subject: Reply with quote

Nice looking restaurant! I hope you do well! Very Happy
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kjwalker
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Location: Shanghai, China

PostPosted: Fri Feb 17 06 9:02 am    Post subject: Reply with quote

Thanks guys. Allsmoke, thanks for posting those up. Hope it wasn't too much of a pain. I am going to start using bucket, so the next ones should be a problem (famous last words).

On the shoulders, they were indeed boneless, so next time I am going to see about getting them bone-in. The bone will also help flavor the internal portions of the meat, or so it should.

Like I said in my main post, I think cooking a whole one defeats some of the end results people are after.....bark coverage and flavor throughout.

Do you guys have any thoughts on that?
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