Black Eyed Pigz

Archive for the ‘Special Events’ Category

The chickens were excellent, juicy, spicy, sweet….just beautiful and I do have a pic of the finished product, but I can’t upload now as I’ve imbibed in a few more brews than I shoulda have.  I’ll get that pic posted for you tomorrow.

Finally, after 13 hours on the smoker, the shoulders came off, and I let them rest in foil for an hour, then pulled them and put them in a tray with their own juices for eating tomorrow.  I plan to reheat the meat on the smoker for about an hour or two, and add a splash of apple juice to stir things up with.  I didn’t get a pic of the finished shoulders, but let me tell you, all the bones pulled out of the meat clean and easy.  in fact, only the original fat cap hung on for the ride.  When I pulled that main bone, the fat cap slid off with ease and cleanly.  I’m now the proud owner of nearly 6 pounds of BBQ pulled pork.  All I did was pull it apart with a dinner fork and throw it in a pan. 

We’ll be making potato salad and homemade BBQ sauce tomorrow for eatin’ time.  I’ll do my best to get some photos of that stuff for you too.

Pork shoulders are a great way to learn BBQ and man they’re tasty.  If all goes well, I’ll have a pound of meat left to munch on through the week.  If all goes REALLY well, I’ll be eating a ham sandwich because nothing’s going to be left over. 

I hope you enjoyed the live updates today during the cook and I apologize for not getting you more pictures.  As time wears on, I’ll make sure that future live events have better photo support for you.  Email us with your questions and Smoke On!

Since the shoulders are under wraps for the rest of the cook today, and I don’t want to let all that steamy goodness out by taking a photo, I wanted to update you on the chickens.  At the end of the first 1.5 hours, I’ve got crispy skin, dark smoke and juicy goodness already.  They still need about an hour on the heat, as the current temps are falling between 150 and 165, and I need it 180 before I pull it for feeding time.

I’ll definitely get some pics up here of the birds before they’re cut up for eatin’ tonight.  But man oh man are they looking and smelling good!

I finally got the camera charged and working so I’m going to share some photos with you now.  The first one is the pork shoulders after about 7 hours of low and slow smoking on the cooker.

Looks tasty don’t it?

Now this one is right after I took the first picture, I’ve set the shoulders in an aluminum pan and added just a few splashes of Apple Juice for flavor and steam.  And I’ve added the two split chickens, which I learned how to split over at BBQPitBoys.com  Thanks fellas!

Those chickens are split across the back so they lay flat down on the smoker.  Usually I stuff a beer can up their backsides and stand them up for cooking, but this sounded good too.  Thought I’d try it out and you get the experience my first time through doing split chickens on the smoker.  It’s history in the making folks.

More updates and photos as the day continues to wind down.  Chicken tonight, pork tomorrow, and goodness ALL the time!

The smoke has kissed the shoulders, and they’re looking GOOD!!!!!  Still no pictures, I think something’s wrong with the camera, but I’ll borrow one if I have to before I wrap these up in foil for the second half of the day.  I’ve now burned through 1 bag of charcoal and started on the second one.

You can smell the rub, mesquite and pork wafting through the backyard and ooooh baby is it tempting to have a taste.  But I can’t, they’re not done, and there’s still at least 8 hours to go on the day.

We’re also going to throw some split chickens on the smoker around 2pm or so today, so I’ll do my best to get photos of that too.  Chickens for tonight, Pork for tomorrow, and delicious all the time!

Keep checkin’ back, more to come!

Hey BBQ Lovers!  We’re cooking shoulders today on the smoker and will be updating the blog throughout the day with pics and info as it continues.  There’s no set update schedule, so some posts might come in at 1 hour intervals, others might be longer in between.

Either way, the smoker is hot and the shoulders are on right now.  Photos will come later on as the meat starts to take the smoke.  I didn’t charge the camera last night, so I couldn’t get pics of the meat before it went on the cooker.

Stay tuned for more!