www.sausagemaking.org

Not sure if you guys like to see this kind of stuff but thought id toss it out there. If this is too many pics let me know.

Cooked a 2 pack of pork picnic last weekend. Started them at 9:00pm Saturday night. Cooked at 240F on my Big Steel Keg grill/smoker. Used hickory wood for some smoke. Finished at 3:00pm Sunday.







Made some homemade buns to go with it.







Pulled these at 3:00pm on Sunday at 203 degrees . 18 hours total at around 240F. Wrapped and rest in a cooler for 2 hours.





Pulled.



Sammys. I made two sauces. One BBQ and one spicey mustard. The fresh buns really made the sammys great. The kids eat the buns like they were candy. I had to cut them off so we would have some left for dinner.

That meat looks superb and the buns look fantastic...

...and am I reading it correctly $19.60 for all that?

Phil

wheels wrote:That meat looks superb and the buns look fantastic...

...and am I reading it correctly $19.60 for all that?

Phil

19.6 is the weight in pounds. It was like $28.50 for the picnics. I normally do butts but these were cheaper. I only got 7.5 lbs of pulled pork out of it so I think i would have a bigger yield from butts. Sure was tasty though.

I live in the wrong Country!

wheels wrote:I live in the wrong Country!

What does pork cost in the UK?

Oops, I've just noticed that it's bone in - that's about the same as here then. But, it varies considerably, one supermarket has it priced at $1.40 per lb at present, but another day, it could be double or treble that.

Prices seem to go by trends. Pork belly's the 'in meat' so that's silly money compared to what it was, $3.50 per lb at the supermarket!

Phil

Yes, you posted too many pictures. Now I'll have to go to fridge to get some salami. Your fault if I get fat.

Vindii wrote:Not sure if you guys like to see this kind of stuff but thought id toss it out there.

We love this sort of stuff, the only problem is I may ask you to send site admin a sample of anything you post a picture of, just so I can check it's not photoshopped

A belated welcome to the forums, by the way

Dave

That looks delicious. I was trying to get an idea of where your located by your sauce but I'm left scratching my head. Looks like a sweet sauce with mollasses base. Am I anywhere close? Oh, I really like the smoke ring you got on the meat as well. Fantastic job.

Jogeephus wrote:That looks delicious. I was trying to get an idea of where your located by your sauce but I'm left scratching my head. Looks like a sweet sauce with mollasses base. Am I anywhere close? Oh, I really like the smoke ring you got on the meat as well. Fantastic job.

The sauces were a couple of new recipes that I tried. One was a basic tomato based BBQ sauce and the other was a spicy mustard sauce. Not sure where either of them really came from. Both had some molasses in them though.

I'm in Wisconsin by the way. Not many sauces that would make you think WI though.

Thanks for the comments everyone.

I like the mollases based sauce with a slight afterburner from pepper.