Hello from Loughton, Essex

by **gingernash** » 27 Jun 2012, 19:25

Hi all,

Following a trip to the Big BBQ in Canvey this weekend, I went off and got myself a WSM. First had BBQ in Luling, TX and that taste of ribs and brisket has always stayed with me so glad I can try and replicate it at home (3 years later!)

Was great to meet Bunch of Swines, Invicta and Pit Q at the Big BBQ and certainly enjoyed the samples on offer.

First smoke this weekend (hoping to do some pulled pork) but trying to tell myself not to worry on the first time.

by **Eddie** » 27 Jun 2012, 19:37

Welcome, welcome, welcome, Need any help, just get posting and your get all the advice you need.

Regards

Eddie

by **eater of food** » 27 Jun 2012, 20:17

Welcome to the forum.

by **KamadoSimon** » 27 Jun 2012, 20:28

Welcome! Pork is pretty forgiving, but worth a play with the WSM to understand how to light and maintain temperatures. The peeps on here are great with their advice, so ask away. Lookng forwards to seeing the results - o, and if you need tasters..... ;-)

by **thebarbecuemaster** » 28 Jun 2012, 06:30

hi im happy you got the weber smoker it is the best charcoal smoker in my opinion. you will be able to make great bbq ribs just like in texas with time.
I have been using 2 smokers from weber for the last 12 years mine do not have the fancy thermometer buit in i use a maverick thermometer and place an oven thermometer thru the vent yet even without monitoring it for several hours it always maintains a temp near 225f.
As far as pulled pork goes here are some tips I have discvered after smoking for 12 -15 years

http://www.thebarbecuemaster.net/butt.html

by **esselle** » 28 Jun 2012, 07:37

Hi and welcome to the forum. Good luck with the first cook.

by **gingernash** » 28 Jun 2012, 12:26

Thanks for the warm welcome.

Quick question - have had a look on other threads but still cannot find what I need to ask for to get a pork shoulder/butt. I am sure the answer is hidden away somewhere and have been searching whilst lurking during the past 48 hours.

A thread to which Toby responded said neck end pork shoulder with paddle bone in. I asked for this at the butchers and he said that he thought that would mean that there would be a 'bottom' bone and 'middle' bone. Confusion reigned supreme (unfortunately).

Does what he is saying about the middle and bottom bone make sense? He suggested that leaving those in would make it impossible to cut.

I also queried if this was the hand and spring and he said no, just the neck end shoulder.

PS. Eddie - congratulations on the Brisket win at the Big BBQ - was absolutely fantastic.

by **keith157** » 28 Jun 2012, 12:34

A pork "butt" as far as I can understand is the shoulder of pork with the blade bone (midle bone?) still in. The bottom bone your butcher refers to could well be the spine/rib section. Have a look at this and you'll se what I mean.

viewtopic.php?f=26&t=1759&p=14356&hilit=A+beginner%E2%80%99s+guide+to+competition+pork#p14356

by **RobinC** » 28 Jun 2012, 12:42

This diagram may help your butcher in conjunction with the link posted by keith

http://www.amazingribs.com/recipes/pork ... _cuts.html

by **Eddie** » 29 Jun 2012, 01:30

Steve has many times posted this fantastic butchers cut picture that I printed out and taken it to my local butchers. Please click on link and stroll down for steves post.viewtopic.php?f=17&t=366&p=1932#p1932

Regards

Eddie

Hello from Loughton, Essex

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