Pulled pork

[twilliams]

processhead pink or peach

[glen]

If it’s on a men’s shirt it salmon!

[Chef]

kyle Total time took 13 hours. Pulled it at 207 degrees. Bark was very good and the pork glistened with moisture. That’s only a guideline, too many variables.

Now, started the ribs to finish off the proteins for the day.

Happy Easter Everyone. We have be blessed with such a great gift.

[Midwest_kc]

I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.

Personally, I’m a tenderness guy. I use foil for virtually everything.

[Tex_77]

twilliams is there a difference?

[Chef]

Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.

[twilliams]

Tex_77 between peach or pink, not sure. Be honest with you its probably the same thing.

[Chef]

glen How true

[twilliams]

Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.

[Chef]

twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.

[processhead]

Chef would that also apply to the translucent product on rolls sold in stores to consumers and marketed as wax paper?

[Bob Stehlik]

processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.

[processhead]

Bob Stehlik said in Pulled pork:

processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.

I think every culture has their own way of turning leftovers into something every bit as delicious as the original dish, and sometimes even better!

Here’s to leftovers!

[Chef]

Since I started the ribs on this topic, thought I would just finish them here. I wrap my ribs when I first sight of a bone poking out.

I then apply a light coating of honey, topped with medium brown sugar and some additional dry rub.

Wrap. I go kind of by the 2:2:1 rule. 2 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped, applying what every sauce every 15 minutes, being careful not to burn the sugars that are in many sauces.

[Chef]

processhead That product still uses a wax coating. I could only guess that while some is used in the kitchen, a lot is used in arts and crafts because of the wax transfer, like when people do tee-shirts. Items can be cut out and then transfer the ‘wax’ to the cloth for different effects.

Most baking, candy making, and other kitchen uses now use parchment paper - two types: a silicon coated and a polymer coated.

[DennyO]

Do not use any of the waxed paper in BBQ.
I don’t care what color it is, food grade unwaxed is what is to be in use with Q.

[Chef]

DennyO You are correct. That’s why we use either color butcher paper and never freezer or wax paper.

[YooperDog]

Chef ribs and butt looks great! Happy Easter

[DennyO]

YooperDog said in Pulled pork:

Chef ribs and butt looks great! Happy Easter

I on the other hand, I totally disagree, I think you should toss it into your garbage!!

(btw when is pickup?)