50 Shades of Pork BBQ Team

08/18/2025

This past weekend was a milestone birthday for a close friend. We had a party and to honor her Korean heritage I decided to do a Korean styled pulled pork. I caught some Smithfield Butts at .99 a pound so off to a good start. Usually I would cook them at 300 for 3 hours taking smoke then wrap to finish. This time I decided to cook them low and slow. I must say the results were great. I cooked them at 200 until the reached 165 (about 11 hours). Then I wrapped them with with gochujan and butter and finished them at 275. I tested them 6 hours before pulling. The bark was great and delicious. I could have never seperated the money muscle but in this case I didn’t care. I sent the au jus through the seperator and infused it back into the meat. It was served with a homemade Korean bbq sauce. Low and slow won’t be my go to but I must say o was quite happy with the results. The meat was a hit and leftovers disappeared in a flash. I did a cheap choice brisket the same way a few weeks ago with similar results. The problem with these long cooks is I need to practice drinking more beer!

03/08/2025

50 Shades of Pork BBQ Team is finally cooking again in the outdoor kitchen. I hope my neighbors enjoy the smell of burning cherry and my backyard as bright as Disney World. I have a friend who just called it a career and his favorite meat is brisket. So tonight we celebrate and usher him into to retirement. I am smoking these two beauties to go with some pulled pork. Yesterday I trimmed and injected them with Make it Meaty. I used Dan Hixon 's 3 Eyz BBQ Beef Rub,followed by their Competition Run and a layer of Cash Cow to finish. I haven't cooked much brisket on the new Hasty Bake Charcoal Grills so I need to baby sit this cook. The winds down here can cause temperature spikes quickly but this morning is calm. So I enjoy the solitude. The birds are just now waking up, I have a fresh cup of coffee. The only thing missing is Andy and Mike and the constant ball busting through out the cook and all of my Competition friends. But no pressure on this cook. These judges aren't looking for kale out of place or the infamous pull test. Just some tasty meat. Remember you don't need no teef to eat our beef!

03/04/2025

It's been a long winter of not much Pit time. Today I did some peach Baby Backs for a friend fresh off a hip replacement. Added some Slap Yo Momma banana pudding to wash them down. Ramping up for the big meats this weekend. A couple Brisket's and Pork Butts Friday night / Saturday for a friend's retirement party. Time to knock the rust off.

02/02/2025

07/24/2024

Randy Turner I mentioned after seeing Heath Riles Peach ribs I couldn't get them out of my mind, so I made them today. (This retirement thing is nice!) I used his garlic jalapeño and his peach rubs. Wrapped it with peach pie filling, brown sugar and sauce. I modified the sauce slightly. We cook the same time snd temp. These are some of the tastiest ribs I have ever eaten. I would not be afraid to turn them in at a comp. If you want to cook up a treat go to Heath Riles BBQ and watch the video. Heath that is another winner

04/12/2024

No BBQ tonight. I went Hibachi.

01/01/2024

We prepped for a New Years Eve of partying with a thick bone in Ribeye. I havd gotten hooked on cooking these low temp for a real smoke flavor. And tomorrow I will make cheesesteaks from the leftovers and they cook up juicy and perfect on the Blackstone.

Happy New Yearalle