Chris and I got the pork ready to be smoked by draining it, patting it dry, and sprinkling it with black pepper. I don't know you, at least not personally, and you not me, but I was gong to be very sad to see you go. Congratulations! By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork! By the way, will you have a post with overall favorite recipes? Works out seriously cheap as the pork comes in at $0.89 per pound. Your project inspired me to cook through the green book. I cook from them both myself and I have enjoyed following your adventure. Oh, how exciting. We then put the lid on the grill and carefully monitored the temperature. (Be careful how you use that stuff - it is poisonous in 'relatively small' quantities.). In the meantime, Chris and Mike arrived from out of town and on Saturday morning we were ready to smoke some bacon! Rinse the pork belly and pat dry. Over the years a lot of people asked me which recipe I would save for the very end. 1. Mike and my special gentleman were assigned to assemble the kettle grill that we had purchased for just this purpose. You may unsubscribe at any time. I managed to find it online, and when it arrived I was even more excited about this recipe. Congratulations! Congrats from me also on finishing the yellow book! To me that is overkill. Yay! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. :D. Congrats on getting through the Yellow Book. Yes!!!!! We got some hot briquettes out of it! I'm really glad you have decided to cook through the Green Book. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Remove from heat, add pork backs (or your choice). But it had an amazing smoky flavor. Yes! Dining Companions: Karen H, Dave, Brad, Deniz, Mike M, Teresa, Sami, Kendra, Watson, Terry, and Teri. You know a recipe is good when you are using a measuring cup to measure the pepper! 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I then added boneless pork shoulder roast: I weighted the pork so it was submerged and then cured it in the refrigerator for a day and a half. Chris and I were in charge of getting the meat ready. How can you not be thrilled to cook with something that looks like this: I started working on this recipe on the Thursday before Easter. I kept saying to myself "she can't end this project...she must think of something else"!!! Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. Prepping the pork was a piece of cake. Transfer to a resealable 2-gallon plastic bag. Congratulations on finishing Phase I, and I'm so excited that you're going to be doing Phase II after all! Now I have moved on to the over 1100 recipes in "Gourmet Today." I am so excited you're continuing. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. It looks like I'm not the only one who has been cooking along with you. Read the Making bacon out of pork shoulder (split from Ontario board) discussion from the Chowhound Home Cooking, Bacon food community. good question)Pattya fan from Miami, FL (aka the city where Eggs Can Be Perpetually Fried on Sidewalks...). An incredible achievement! The briquettes did not just go in the bottom of the grill, as you might guess. I look forward to your Green Book adventures! Mmmmm.... bacon. I'm also a stranger who stumbled across your blog years ago and have been following along faithfully. Yay!! Slick a rimmed baking sheet with oil, or line with aluminum foil. Between the 4 of us we have 4 PhDs and a culinary degree, and yet the chimney starter had us a little baffled. Back in 2006 I decided to cook all 1293 recipes in "The Gourmet Cookbook." Congratulations, Teena, on your amazing and inspiring accomplishment. This was not one of those. I have never commented before but I just wanted to tell you that I really enjoy your blog and look forward to reading about more recipes! If the temperature got too hot we were supposed to remove a briquette (which we had to do on several occasions). (tougher than a PHD? The pan with sawdust went on a rack below the rack with the meat on it. Have fun! Hurray! I'm so glad I'll be able to keep following along your adventures with the green book! We did manage to create fire, but it would burn out without really getting our briquettes started: It was pretty funny. The books recommend 160. I may have to buy a copy of The Green Book myself. 2) Leave it for 24-48 hours uncovered and where it won't sit in any juice. Mike looked for some tips on his phone: The real problem was, we only needed to light 5 charcoal briquettes. Those 5 briquettes, smoldering in the sawdust, were the only source of heat for this 8 hour smoking process. You know how some recipes go through phases where they don't look too appetizing before they finally reach the delicious end product? But as it turned out, it was easy to keep it above 80 and harder to keep it below 120. I have been waiting two years to say this:Congratulations!!!!!! At every stage this meat was beautiful and I wanted to eat it! I have been intrigued by this recipe since I first read it, largely because of one of the ingredients: Instacure No. We smoked the pork like that for 8 hours, adding more sawdust ever hour and a half, and checking on it frequently to make sure the temperature was in the proper range. I've been cooking through the yellow book too (although not blogging about it) during med school/grad school/residency - just ~250 recipes behind you. Have fun! I was getting sad about the last recipe and then end of the project too, I am really glad this will go on!Go Teena! Yes! Brine = 5% salt by weight, 5% sugar, peppercorns and any other spice / herb you care to chuck in. Looking forward to book two! Eventually we employed a method which involved turning the chimney starter upside down, using a little more charcoal, and Mike blowing on it, and it all worked out. I would have guessed that the issue would be keeping it warm enough, given that it certainly wasn't an 80 degree day outside and there were only those 5 briquettes in there.