web analytics
125 pounds of pulled pork - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

125 pounds of pulled pork

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 125 pounds of pulled pork

    Phil and I are cooking for a charity event this weekend. We were able to get 125 pounds of bonless pork shoulder donated!! Tonight we prepped and started to cook the pulled pork.

    We fired up the oven for 2 hours got her nice and hot. The meat was cut up to make the best use of space in the roasting pans and was rubbed with Chef Phils blend of spices. We removed most of the hot coals loaded up the oven with the meat and placed one bag of mesquite wood chips that had been soaking in one bottle of Crown Royal on top of the hot coals. The oven door was put in place at 9 pm and left ajar to allow air flow.

    We did this last year and people went NUTS over the pulled pork...we will keep you posted!!
    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

    http://thereddragoncafe.blogspot.com/

  • #2
    Re: 125 pounds of pulled pork

    Looks great! But I think that is alcohol abuse - crown royal is best served over ice.
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

    Comment


    • #3
      Re: 125 pounds of pulled pork

      nice work,, looks great,,

      Comment


      • #4
        Re: 125 pounds of pulled pork

        What temp was the oven when you put the meat in?
        Mike - Saginaw, MI

        Picasa Web Album
        My oven build thread

        Comment


        • #5
          Re: 125 pounds of pulled pork

          Yeah we had a profitable day we made $700+ clear profit!! Last year we made $535 so we had a nice jump in profit! We even had people have a sandwich or a bowl of pulled pork and come back to buy more to take home!!

          Mike the oven was about 500 F when we put the meat in at 9pm, it is very cold here was in the 30's last night and we do leave the door ajar with hot coals so it "Smokes". It was about 150 when we opened her up at 9 am this morning.

          More photos....our blog will be updated with details some time sunday afternoon!
          Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

          http://thereddragoncafe.blogspot.com/

          Comment


          • #6
            Re: 125 pounds of pulled pork

            What a great use of the WFO! Did you serve the pork with a sauce?

            Comment


            • #7
              Re: 125 pounds of pulled pork

              Hi Chef,

              That really looks like some great tasty pork!!, I cooked my 1st wfo roast this past weekend myself.. shoulder of pork too, it was very nice however after reading about your rub and BBQ sauce I think I could improve somewhat

              If you dont mind me using your recipe, could you explain what 1/2 a cup of triple sec is??

              Regards Brett..

              Comment


              • #8
                Re: 125 pounds of pulled pork

                Originally posted by gvzepp View Post
                Hi Chef,...

                If you dont mind me using your recipe, could you explain what 1/2 a cup of triple sec is??

                Regards Brett..
                It's an orange liqueur.

                What is Triple Sec?

                I had to look it up - although I had a strong suspicion it was some form of alcohol. Firefox rules!
                "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

                "Success isn't permanent and failure isn't fatal." -Mike Ditka
                [/CENTER]

                Comment


                • #9
                  Re: 125 pounds of pulled pork

                  Thanks Archena,

                  I was way off, thought it might have been a threesome of spice's or herbs.
                  anyway I've been educated now...I'll have to try a drop or two, I have tried Limoncello when I was at the Amalfi cost last, quite the kick!!

                  Regards Brett..

                  Comment


                  • #10
                    Re: 125 pounds of pulled pork

                    Originally posted by jrparks View Post
                    What a great use of the WFO! Did you serve the pork with a sauce?
                    JRParks you can fine the sauce recipie on our blog
                    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

                    http://thereddragoncafe.blogspot.com/

                    Comment


                    • #11
                      Re: 125 pounds of pulled pork

                      Originally posted by gvzepp View Post
                      Hi Chef,

                      That really looks like some great tasty pork!!, I cooked my 1st wfo roast this past weekend myself.. shoulder of pork too, it was very nice however after reading about your rub and BBQ sauce I think I could improve somewhat

                      If you dont mind me using your recipe, could you explain what 1/2 a cup of triple sec is??

                      Regards Brett..
                      Brett;

                      We used Triple sec (an orange flavored liquor) but we usually use Tequila!!! We just did not have any in the house so we opted for the Triple Sec!
                      Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

                      http://thereddragoncafe.blogspot.com/

                      Comment

                      Working...
                      X