Pulled pork BBq

BlackLab · 07-03-2006, 11:37 AM

I have a BBQ/ poker party to go to July 8 an I decided to bring pulled pork should be interesting.My family an friends all in enjoy it. But to get outside the box veiws is what I'm really excited an interested in.Antway thought I'd share. You all have a great 4th.

Rebel Hog · 07-03-2006, 01:08 PM

Quote:

ORIGINAL: BlackLab

I have a BBQ/ poker party to go to July 8 an I decided to bring pulled pork should be interesting.My family an friends all in enjoy it. But to get outside the box veiws is what I'm really excited an interested in.Antway thought I'd share. You all have a great 4th.

That sounds great! That's what I order when we go to Leroy SalmonsRestaurant here in Tampa.

Wish you and yoursan enjoyable 4th.

BlackLab · 07-03-2006, 09:16 PM

Thanks Rebel, should be a hoot!!! Hopefully i'll place in the $$$$$$$$ too

.

Rebel Hog · 07-03-2006, 09:31 PM

Traveler rating:

[/align]Tampa: Lee Roy Selmon's: "One of our favorite places."[/b]
Aug 17, 2005: A TripAdvisor Member, Tampa, FL[/align]

[/align]
We eat at Selmon's evertime we get the chance. The ribs are truly outstanding and a little different from the ordinary. Fall off the bone tender and glazed with a tasty sauce. The pulled pork is also out of this world.

If you're dining with a larger group, I highly recommend ordering "The Huddle." The table is served family style and everyone gets to sample all the great BB-Q Selmon's has to offer. Your pork is pulled tableside!

For appetizers, don't miss the Fried Green Tomatoes. I've never liked fried green tomatoes when I've tried them before, always too greasy and bland. Not at Selmon's. Tangy green tomatoes are cut up into large wedges to prevent them from absorbing too much grease, dipped in a delicious batter and served with a remoulade. Outstanding! Also, don't miss the bacon cheese grits.

Pretty much everthing on the menu is good from BBQ to salmon and entree salads, though I find the very popular Sweet Heart Chicken a little dry. Service is almost always excellent. If it's not, management is good at making up for it.[/align][/align]

BlackLab · 07-06-2006, 04:57 PM

WELL I HAVE17LBS OF PICNICIN THE ICE BOX NOW GETTIN HAPPY HAPPY. FRIDAY THE 7TH ABOUT 7PM PACIFIC TIME I'LL BE SMOKIN WITH GAS ........LOL JUST FOR KICKS AND GIGGLES I'LL TAKE BEFORE AND AFTER PICS.

P.S.
NOT RESPONSIBLE FOR ANY SALMINILA OR ANY OTHER FOOD RELATED ILLNESS...............

SIGN HERE PLEASE_____________________________.

sandilands · 07-06-2006, 08:34 PM

Sounds great! I've never had and its not ordinary for round here. What cut do you use and how is it done? I'm not asking for a secret recipe just the theory and I will run w/it. Although I will take a recipe too!!!!

kevin1 · 07-07-2006, 05:45 AM

I usually use a shoulder picnic or two depending on the crowd size and slow cook/smoke it in the smoker for 1 hour per pound . Injectible marinade is one of my favorite flavoring methods , along with a homemade dry rub .

BlackLab · 07-07-2006, 11:15 AM

Personaly I try to keep smoking temps around 220f, till the picnic is a solid 180. Then let it rest 15 minutes and start pulling. The average smoking/cooking time 14hrs with hickory/ apple wood.

moosehunter21 · 07-08-2006, 01:05 PM

Quote:

ORIGINAL: BlackLab

WELL I HAVE17LBS OF PICNICIN THE ICE BOX NOW GETTIN HAPPY HAPPY. FRIDAY THE 7TH ABOUT 7PM PACIFIC TIME I'LL BE SMOKIN WITH GAS ........LOL JUST FOR KICKS AND GIGGLES I'LL TAKE BEFORE AND AFTER PICS.

P.S.
NOT RESPONSIBLE FOR ANY SALMINILA OR ANY OTHER FOOD RELATED ILLNESS...............

SIGN HERE PLEASE___________Moosehunter21__________________.

HAHA LOL.