Tuesday, March 6, 2012

Pulled Pork and Corn Puddin'

Yeah, I know, "pulled pork, again?"


I won't bore you with the whole process since I've done many smoked pork shoulder posts on here (click for my basic process) but I will post up the log at the bottom.   I did try a new injection and served it with a southern classic, so I'll tell you about that.  

But first, this weekend Kathleen and AJ of Smoky Mountain Cafe had Larry and Beverly of Big Dude's Eclectic Ramblings and me over for dinner.   It was great to get together but we also had business to tend to.  It was time to start planning the 3rd annual East Tennessee blogger get together at Almost Heaven South.  

After fun events the two previous years, Katherine Aucoin, Chris Grove, and Larry Doolittle are pleased that we will be able to host a blogger party again this year. The date we’ve selected is May 27 – we realize this is Memorial Day weekend and thought the extra day for travel might make it easier for some to be here.
The event will once again be held at Bev and Larry’s home near Greenback, Tn. and the menu will be a crawfish and shrimp boil – if you’re not a shellfish eater, come anyway and we’ll grill you something. Unlike previous times, we’ll be asking for a donation to help with the meat costs.
We’ll send out more details in early April but wanted to get on your calendar now. We’ll be asking for an RSVP later, but so we can start our planning, please let Larry know now if you think you might join us – email grandpop1@yahoo.com. Also please feel free to publicize this on your blog to reach more potential attendees. We hope you can join us.

Back to pork.  Usually I use Chris Lilly's famous pork injection recipe but it was 5 in the morning and I didn't have any apple juice.  I wanted something a little sweet and salty.  Here is what I came up with and it worked very well.  

Sweet Beer Pork Shoulder Injection
source:  Nibble Me This
yields:  1 1/2 cups, enough for one 7-9 lb pork butt

Ingredients

Instructions
  1. Mix all ingredients thoroughly together.
  2. Inject into 12-15 places on the top and bottom of the pork butt

A classic Southern barbecue side dish is corn pudding.   This night I chose to use the corn pudding I saw at Steph's Plain Chicken.   Funny story about that.  When Alexis was first eating it, I asked what she thought, before I had tried it.

"It has an interesting texture," she replied.

Uh oh...."interesting".  Everything I have ever made from Plain Chicken has been good so what was the problem?  It wasn't horrible but the texture was "off".  I had cut the original recipe in half and double checked my conversions.  Then I saw it.  In my hand written notes, I left off BAKING POWDER from the original recipe.  Yeah, that KIND OF makes of difference, doesn't it?  I remade it tonight WITH BAKING POWDER and it was as fantastic as I expected.

Corn Pudding
source:  slightly adapted from Plain Chicken

Ingredients
  • 2 Tbsp sugar
  • 1.5 Tbsp all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 large eggs
  • 1 cup cream
  • 1/4 cup butter melted
  • 1 1/2 tsp Tabanero Hot Sauce
  • 3 cups corn kernels, drained
  • 1/4 cup roasted red peppers, diced
Instructions
  1. Preheat oven to 350f.
  2. Mix the first four ingredients together.
  3. Whisk the eggs, cream, hot sauce, and butter together.  Whisk in the dry mix from step 2.
  4. Stir in the corn and peppers.
  5. Pour into a 2 liter greased casserole dish and bake for 60 minutes.

Two big boneless pork butts.  I cut one in half to use for pork roasts later.

Getting the Egg fired up with coal, cherry wood, and hickory wood.  At this point the smoke has gone from white to "sweet blue".  It's hard to get a picture of this during daylight, it looks invisible.     

I didn't realize the butts were boneless, a first for me.  Tied and seasoned.

Fine tuning my Egg before I put my butt on it.  

Courtesy of Brian and Marilyn Meagher of Hot Sauce Daily.

I used an oven thermometer because my gut told me my thermometer might be off.  Actually it was spot on.

Once a pork butt hits 195-200f, it will pull or shred easily.
Graph of data from this cook.  Yellow line is meat internal temp.  
BBQ pork, corn pudding, and Bush's Sweet Mesquite Grilling Beans.
Product notes - 
  • Yoshida's Gourmet Sauce - It's kind of like teriyaki sauce, only better.  I buy ours at Sam's Wholesale Club.
  • Tabanero Hot Sauce - I got a bottle from our friends at the website Hot Sauce Daily, Brian and Marilyn Meagher in a care package they sent us. It pairs my favorite sweet flavor agave nectar in a hot sauce.  I like the result, a lot of flavor.
  • Bush Beans Sweet Mesquite Grillin' Beans - The newest flavor of Grillin' Beans, sweet and slightly smoky.  I am lucky to be in Knoxville, the home of Bush Beans, where I can already buy this flavor from my local Food City.
[Standard Disclaimer]  I received no compensation for this post.  I got the Tabanero sauce for free from personal friends.  I have a business relationship with Bush's Beans but this is NOT a sponsored post.  I have used Bush Beans for over 15 years when my mom told me to use their Baked Beans to make her barbecue bean recipe.  

26 comments:

  1. Corn and pulled pork seem like a match made in heaven Chris. Great photos too.

    We're looking forward to the 3rd annual get-together. Who doesn't love shrimp and crawfish? I've already told Larry to count us in.
    Sam

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  2. Looks like you got good grill marks on your butt. How much was the emergency room visit?

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  3. Corn pudding? Never heard of that but I bet I would like it.

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  4. Pulled pork again??? YAY!!! It's one of the great foods in the universe, and I've actually got a crockpot full of the stuff at my own house as I type. Corn pudding is looking like an awfully enticing accompaniment ... :)

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  5. Nicely done. Did you notice a difference in cooking time with the boneless butt over a bone in? The corn pudding sounds delish. Will have to try that.

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  6. yes yes yes, I would eat every meal I have ever seen you make..and this is on exception.

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  7. Glad you are liking the TabaƱero !
    And it's *always* Bush's beans for me.

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  8. OMG - everything looks so good! The pork sounds delicious.

    Glad you liked the corn pudding.

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  9. I bet your butt was pretty toasty after plopping it on the green egg :)
    Pulled pork.. bring it on, my friend! If you want, you can send me some, I won't mind :)

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  10. I was born and raised in East Tennessee (Sweetwater and Morristown), but now I live in Central Virginia (lame). Is there room for an ET Expatriate at the East Tennessee Blogger Get Together?
    Justin from The Jacked Up Grill

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  11. @ Sam & Meakin - Looking forward to seeing y'all again!

    @ StephenC - Didn't go to the ER. I put a balm on. http://www.youtube.com/watch?v=IzowSs9mNOM

    @ Dr. Zibbs - It's awesome, just take one pack of Jello Chocolate pudding and add a can of corn. Delish! Oh..wait, Bill Cosby is gagging.

    @ Jennifurla - you been spying on me?

    @ Brian - took it to lunch with me today, actually!

    @ GriffinsGrub - Yeah, it got done earlier than usual, but not freakishly early. My pork butts normally run 1.5 hours per pound but can vary from 1 to 2 per pound. This was about 9 lbs and finished in 10 hours.


    @ Yenta Mary - Good stuff, isn't it?

    @ Steph - It was very good, especially when I actually used all the ingredients, lol.

    @ Jenn - I could but I know you want to smoke your own butt;)

    @ Justin - Absolutely. Just shoot Larry an e-mail at the address in the post to get on the list. Our basic rule is if you can get here, you're welcome!

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  12. Boy does this all look good! the corn pudding looks interesting, so I think I need to try it.

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  13. Everything looks great. Corn pudding is near and dear to my heart.

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  14. Chris! This is awesome. My family adores Corn Pudding, but I haven't made it in ages. My mom always makes it using a box mix and I just don't buy those any more. I can't wait to try your version. I love the spices as well!

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  15. what a fun event! i wish i could go! the pork and puddin' sound amazing, my kind of eats!

    i saw a big green egg at a kitchen store the other day and thought of your blog :)

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  16. As always, it rocks. I cannot remember the last time I enjoyed corn pudding.

    I will put the word out about the Blogger gathering on May 27- I know you guys will have a great time.

    Velva

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  17. Drooling. Seriously.

    The corn pudding sounds amazing - I think I may have to try that sometime. The pork looks tender and flavorful - like usual.

    Sure wish I could join you guys for dinner at Larry's house. It sounds like so much fun!!!

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  18. It's obvious that I need to move. If not for the awesome company and get-togethers...than for corn puddin.

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  19. The food looks good and all, but the best thing about that photo is the little piggy serving dish. Sweet! Does it come in cast iron?

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  20. Corn pudding. I cannot wait till summer. I never get tired of your pulled pork posts.

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  21. That pork looks wonderful and the corn pudding sounds delicious! What a great combo...for a fantastic meal!

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  22. That's a fine looking hunk of pork Chris. I've never had corn pudding but it sounds good. I'm recovering today from yesterdays BBQ day.

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  23. I never tire of your pulled pork! So much better than my (lame) crockpot version. And corn pudding sounds like the perfect companion!

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  24. What do you mean, "pulled pork again?" because, in my head, I just said "WOOT! PULLED PORK AGAIN!!!!!"

    Yeah, that 31-day no meat challenge...pppttth, out the window. Pulled pork, please.

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  25. I've been wanting to post my Aunt Alice's Corn Pudding ever since I started blogging. Love your addition of hot sauce. I don't think Hot Sauce existed when I was growing up in Kansas. :)

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  26. the recipe looks great - am loving the graph of temperature too though! I am a physicist by day, and a food obsessive by night, so that chart combines the two - first pork bbq related chart i have seen! inspirational

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