I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder.
Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out.
Also, going a little different on the Smoked'Mac-n-Cheese.
My last was a No-Boil, this one isn't.
Menu
Pork Shoulder Burnt Ends
Smoked'Mac-n-Cheese
Grilled Yellow Squash/Zucchini
Pork Shoulder Burnt Ends
Boneless shoulder split in two
Heavily rubbed and wrapped over night
Smoker set to 225°-240° and using Hickory
Cooking to an IT of 180°, the cool and cube
Add more rub, some honey, SBR and butter, pan, foil and return to smoker till fork tender
(https://i.imgur.com/26cbjO1.jpg)
(https://i.imgur.com/oW3wkbI.jpg)
(https://i.imgur.com/jpTdhny.jpg)
(https://i.imgur.com/TnnOOaE.jpg)
(https://i.imgur.com/Jj3ws5m.jpg)
(https://i.imgur.com/jbHVPXc.jpg)
Smoked'Mac-n-Cheese
15oz = 6 C Elbow/Conchiglie pasta, dried
1 C = 2 sticks of butter
1.5C flour
32oz = 2# Sharp Cheddar/Colby Jack, shredded
7 C of Milk, whole
1 med Onion, chopped
4C French Fried Onions (FFO)
Salt and granulated garlic
Pre-cook pasta
Make a light colored roux out of the butter/flour
Add in cheese/milk a little at a time till all is combined into a smooth cheese sauce
Add salt/garlic to taste
Combine pasta/onion in casserole pans, mix in cheese sauce
Smoke uncovered under meat and let those drippings add their flavor
Cook till a good color is achieved
Butter the top and add FFO
Cover with foil and return to smoker
(https://i.imgur.com/ypTpedU.jpg)
(https://i.imgur.com/okYhIOD.jpg)
(https://i.imgur.com/BQ158VL.jpg)
(https://i.imgur.com/SAdYf74.jpg)
Grilled Yellow Squash/Zucchini
Split veggies length wise, brush with EVOO and season as desired
Fire up the grill and get it very hot, we want nice grill morks
Grill flat sides down over high heat till just tender
(https://i.imgur.com/o7Jllpl.jpg)
(https://i.imgur.com/WrG6LCg.jpg)
The Finale
(https://i.imgur.com/DqLxy1x.jpg)
These were pretty good, no different from CSRs, no surprise there.
The real benefits are the lower price per lb vs cut CSRs and you get to play with your meat more.
Nothing wrong with playing with your meat more. ;)
John,
You are the Man and always will be when it come to smoking pork.
That Meal is off the Chain. :P
Looks mighty tasty, John!
Best,
Fred
Another stellar win!
Seems like if you can smoke it, you can make burnt ends out of it. I really liked the CSR burnt ends I made following your lead. Pork shoulder is one of my favorites anyway, carolina style, with slaw. Now you gave me a new one to try.
Thanks again!
John, please be so kind to PM me your address! ;D
...............Lou
Another hit out of the park. You are the king of BBQ/Smoking for sure.
Scott
That looks sooo good. All that good BBQ you post,man I live in A BBQ desert. Ton of Mexican food here and I have a few favorites for chile rellenos.
Appreciate the compliments y'all, thanks for looking.
Yes I do love my smoker/grill.
John, you need to open up a restaurant so everyone else could enjoy your cooking.
Always amazing 😉
Sal