Experimental Smokerless Pulled Pork Sous-Vide Style

Don’t get me wrong. I love a good slow-smoked and true BBQ pulled pork shoulder just as probably everyone else out there. And I love the babysitting (aka beer drinking 🙂 ) while the shoulder gets that incredible taste inside the smoker. But my workload for this weekend is insane high with all the university exam and grading work. My family loves that pulled pork too, and I knew upfront that I would not have the time to check and handle the smoking process for 12-18 hours (see “Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood“). So I decided to prepare pulled pork the ‘easy’ way: Using a Sous Vide cooker and then use a normal oven to finish it. So it was an experiment, and the result is interesting:

Pulled Pork on Toast

Pulled Pork on Toast

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Four States BBQ Sauce for Pulled Pork (or anything else)

It seems that my pulled pork BBQ (see “Tutorial: BBQ Pulled Pork“) gets more and more fans :-). We will have a BBQ party for 10 person tomorrow evening :-). In preparation for that, the two pork shoulders started brining in the refrigerator from yesterday night on. Today we prepared the BBQ sauce for tomorrow, in four different styles: North Carolina, South Carolina, Alabama and Kansas:

Four States BBQ Sauce

Four States BBQ Sauce

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Salmon on Cedar Planks

A smoker is great for big pieces of pork, beef or chicken. Putting fish directly on the grid is usually not an option because the fish can fall apart or is difficult to remove. Instead wrapping it into aluminium foil or putting it on a metal or stone plate, I prefer to put fish on a cedar plank. In my opinion the best way to BBQ fish:

Salmon on Cedar Plank

Salmon on Cedar Plank

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BBQ with Baby Back Ribs and Pulled Pork

Having a total of 14 guests in the evening, why not preparing a great BBQ? A smoker can take a lot of meat, so for this I decided to smoke two kinds of Baby Back Ribs plus one pork shoulder for pulled pork. Everyone is helping with preparing desert plus the salad dishes:

Salad bar

Salad bar

My job was to get up early to deal with the fire and meat 🙂

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Part 2: Barbecue Beef Brisket Texas Style – The Rub

It’s 5:15am, and started the fire in the smoker. Until it warms up, time to apply the rub to the brisket.

I have learned that Brisket is the national food of the Republic of Texas. I decided that this time I will do the rub differently: salting the meat the day before (see “Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt“), and applying the rub (without any salt) just before putting the meat into the smoker. I’m using a variation of Texas “Dalmatian Rub”: salt (applied before), coarsely cracked black pepper with a few spices.

Rub Ingredients

Rub Ingredients

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Preparing for Austin/TX – with no Rudy’s Sauce

YES! I’m going to attend the Freescale Technology Forum conference (http://www.freescale.com/ftf) in Austin, Texas Jun 22-25 this year. Right on time, as I have run out of Rudy’s BBQ sauce (see “Smoking BBQ Baby Back Ribs – Swiss Style“): I will need to travel light so I have enough space and weight room for bringing back BBQ sauce :-). But ‘no sauce’ does not mean ‘no BBQ‘!!!!

Smoking BBQ

Smoking BBQ

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Smoking BBQ Baby Back Ribs – Swiss Style

Tired of my tech articles? Too much geeky Eclipse stuff? Well, then I have something completely different for you: Smoking Baby Back Ribs! No electronics, no microcontroller, no software: only heavy metal, fire wood, meat and beer :-).

❗ WARNING: this post shows raw meat and alcoholic beverages!  You are only allowed to continue reading if you are 18 years or older 😉

BBQ Ribs

BBQ Ribs

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My First DIY Smoked Beef Brisket: Day 2 – the Way and the Result

Sunday morning started at 7am in a good way: I think the sun guessed already that I want fire up my smoker today.

Morning Ready to Smoke

Morning Ready to Smoke

❗ And no, that’s not the smoker in that picture! That’s ground fog in the morning (see “Inversion“).

Ready to continue my week-end project: DIY Smoked Beef Brisked!

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My First DIY Smoked Beef Brisket: Day 1 – Preparation

Ahhhh, I truly love the Texas BBQ (see “BBQ Smoker Monitoring Robot“)! And what I love the most is Beef Brisket. Unfortunately, I cannot travel each time to the US to get some brisket. So good or bad, I have to make the brisket myself :-). The challenge is that outside of Texas, ‘Brisket’ probably is an unknown thing, especially in my area. In the usual grocery stores and supermarket, if I ask for a brisket, they they just shake their heads and ask “brisket what?”. Of course, my local butcher (Messerli, Metzger meines Vertrauens!) in Steinen knew exactly what I need for a Brisket :-): a special cut of beef from the lower chest of beef.

On Tuesday, I sent my wife to pre-order my cut of beef, and this morning we picked it up in the butcher’s store. An excellent piece, already trimmed, 1.662 kg:

Raw Beef Brisket

Raw Beef Brisket

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