#bbqproject

[chefrimer]

Credit: @hungry_yett & @finazzibbq & @churrascada & @locosxgrill ❤️ #Bbq #bbqboss #bbqwedding #bbqhack #bbqrub #bbqturkey #bbqsausages #bbqn #bbqthug #bbqcooking #bbqjackfruit #bbqproject #bbqinthestix #bbqchickenwings #bbqjunkie #bbqshouldbereadysomewherewhenigetoff #bbqbob #bbqparties #bbqswag #bbqranch #bbqsquid #bbqmenu #bbqfeast #BBQBangladesh #bbqpassion #bbqsosse #bbqgiveaway #bbqsmoke #BBQEMCASA #bbqmeatballs https://www.instagram.com/p/B_dCBsJDRCD/?igshid=cwrtlj5l0ia6

[bbqprojectday]

Cocktailbot in action: cool drinks, cool lights!

[hugohenryfood]

Smoked Brisket and Pulled Pork

As I’m starting my own BBQ project, I thought for this made at home review I would tackle pulled pork and the mighty brisket, Texas (ish) style. Smoking in an offset smoker is a long process where the meat cooks with indirect heat while being bathed in smoke.

For the pork I used a pork shoulder that I rubbed in salt, pepper, paprika, onion and garlic powder. The brisket I used equal amounts of salt and pepper. Once I had the smoker up to temperature I put the pork in with a large water pan to maintain humidity inside the smoker. The brisket followed around an hour later as it was a fairly small piece of meat.

While the meat was cooking away I started the sides. A simple coleslaw with homemade mayonnaise, red onion, carrot, red and white cabbage and a hot roded mac n cheese. I also made my sweet and spicy BBQ sauce.

After around 5 hours of basting (pork with apple cider vinegar, brisket with water) I had run out of hickory chunks so I wrapped up the brisket and pork in foil to move to the oven. Before I wrapped the pork I gave it a final baste of apple cider vinegar. At this point I was fairly happy but a bit let down that my brisket did not have as much bark as I would have liked.

The advantage of using the oven, even though it is very much frowned upon, is that you can control the temp much easier. Also after the first 4 or 5 hours the meat has taken on a lot of smoky flavour and if you are using a Texas crutch (foil) it’s not going to take on anymore smoke anyway.     

After another 3-4 hours the brisket was ready for resting and slicing. I was very happy with the flavour and how it retained it’s moisture but I would have liked a better bark. The sides worked well with brisket but the BBQ sauce probably wasn’t needed but was good to have just in case the meat turned out too dry. The pork took a few more hours and was ready to steam for eating the next day.

Another successful stage for my BBQ project with lots learnt but plenty more to learn.

HH.

Notes.

Next time I’ll cut the skin off the pork but still leaving a good fat layer.

Make sure when serving the brisket not to carve to early or the meat will dry out. Remember: low and slow and be very very patient.

[bbqprojectday]

What’s on the menu

Kicking-off the 2nd annual BBQ Projectday, we will try our hand at these projects:

kicker goal detection and analytics

a deployment bot - our QA team is super excited about this one!

improved ePaper version of our meeting room display

Cocktailbot 2.0 with an improved UX

Remember that we only have 6-7 hours to work on them... so not everything will be working perfectly. But we WILL have fun!

[bbqprojectday]

It’s about time!

Well, that escalated quickly. Time is almost up, the show-and-tell is upon us. Last-minute polishing starts now, an end-rush, a final stretch. Making sure everything works and code behaves nicely. That there are no demo effects and things crash when it’s highly inconvenient. And embarassing.

Let’s show td what we worked on today, and then: FOOD and DRINKS!

[hugohenryfood]

First attempt at pulled pork in my new offset. A small brisket to follow in an hour. #bbqproject #pulledpork #melbournefood #lowandslow #smokedbrisket

[hugohenryfood]

Time to test out my new smoker. #melbournefood #bbqchicken #offsetsmoker #bbq #bbqproject