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Here's a few more...
Another pork shoulder all done cooking...notice the shoulder bone seperated from the meat? That bone usually slides right out, clean as a whistle when the pork is done.
http://i1192.photobucket.com/albums/...39_resized.jpg
Behold the Bacon Explosion. Here are a couple pictures of two different filling configurations I used.
http://i1192.photobucket.com/albums/...37_resized.jpg
http://i1192.photobucket.com/albums/...36_resized.jpg
The finished products...
http://i1192.photobucket.com/albums/...38_resized.jpg
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O.k. - I have no idea what's in that there bacon explosion (can't tell from the pics), but it sounds & looks great. I think my heart skipped a beat - probably just my arteries reacting out of shear terror at the sight of all that yummy pork.
How's about a recipe please...
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Thanks. Time to hit the grocery store for a manly pork weekend.
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sybr,
Let me know if you have any questions trying it out...be sure to take some pics along the way and let us know what you think.
I'm going to be doing more of a grilling session Saturday, although I'll do a little indirect of the appetizers. We're planning to cook some stuffed jalapenos and tomatoes for snacks. Then we're doing some marinaded chicken breasts and some "hobo veggie packs" on the grill. Should be good! I'll be sure to take lots of pictures.
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Gonna hafta postpone the pork weekend till later - headed outta town Sun - Wed for work. Are those green onions or jalapenos in the second filling? When I get a chance to try it, I'll def take pics along the way.
Didn't think of the camera last night - simple lemon peppered kingfish from the last trip offshore. Definitely needed the wire rack fish holder - king tends to fall apart pretty easy.
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Those are jalapenos. You can put just about anything in there for extra flavoring. You can see that one just has cheddar and the bbq sauce. The other has jack cheese, jalapenos and bbq.
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Mmmm -- fatties! ANd that pork butt looks great!
The butt I cooked a few weeks ago and froze was a HUGE hit at Lake Powell last
week.
Pork fat RULES!
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Here's a couple ribeyes we did a couple weeks ago, along with a Briar Patch Amber Ale. I didn't get a picture of them done. I like doing a thick ribeye on the charcoal with some simple seasonings and grill at at high temperature for just 6-8 minutes per side (depending on thickness).
http://i1192.photobucket.com/albums/...02_resized.jpg
Stuffed jalapenos and tomatoes. Man, these turned out so good!
http://i1192.photobucket.com/albums/...09_resized.jpg
http://i1192.photobucket.com/albums/...10_resized.jpg
http://i1192.photobucket.com/albums/...12_resized.jpg
