Archive for the ‘Pork’ Category

Italian fatty pizza

December 13, 2006

     In a previous post I mentioned smoking a fatty.  In particular, it was an Italian fatty.  I sliced about half a fatty, and headed out the door.  There is a small pizza shop down the road from me.  It is exceptionally good for my area in Texas.  I frequent the place very often.  I took the fatty slices to the pizza guy behind the counter and requested a pizza.  I asked him to use the fatty and add onion also.  Since they know me by name, and know that I cook often, he said sure.  I took enough to share also.  As part of the bribe, I took a six pack of beer to share also.  They were more than happy at the gesture.  After about 20 minutes, I was eating on a great Italian fatty sausage and onion pizza.

Here is the sliced fatty:


Here’s the great pizza:



Chris Lilly’s Pork Shoulder

November 10, 2006

     Today I’m smoking 2 pork shoulders.  I’m using Chris Lilly’s Grand Championship Pork Shoulder Recipe from the book Peace Love & Barbecue.  His recipe calls for an injection and dry rub.  The injection was injected last night.  This morning I applied the rub at 5:00 AM and placed in the smoker at 6:30 AM.   Pork butts(shoulders) cook for about an hour to an hour and a half per pound.  For pulled pork, the internal temp needs to reach 195*. 

Here are the butts injected and rubbed. 


 Stay tuned for finished pics to come.

     Here are the Italian sausage fatties(breakfast logs).  These will be chopped and added to pizza and other Italian dishes. 


     Below is lunch for the cook.  I threw on 2 fresh bratwurst and 2 fresh Jollypeno sausages from a local butche.  Sausages like these can be done in 1.5-2 hours.  The cook needs something to eat while working on the main course.

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 The pork butts have been in the smoker for 7 hrs.  They should be done in about 4 more hours.

13 hours in the smoker, and the butt is finished.  Here are the final pics of the day.

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