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Ryan Finney posted an update
Level:
Scoolinar
Just tucked this pork shoulder away for a long smokey nap. Marinade injected then spice rubbed and rested overnight. Now time for the Big Green Egg to do its thing. Fennel, apple, carrot and onions with some cider in the pot. Soaked applewood chips for smoke. Now we play the waiting game. ⏳
racha zoghmar, Orsolya Csernák and Sussan Estela Olaya5 Comments-
Level:
Scoolinary Team
That sounds amazing, Ryan! Your pork shoulder has turned into a smoky Sleeping Beauty on the Big Green Egg. 😅 The time and care you’ve put into this will surely pay off with spectacular results. I love the flavor combination of fennel, apple, and cider. Can’t wait for you to share the final masterpiece with us!
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Level:
Scoolinary Team
Such a pity we can’t smell a picture😶 I would be thrilled to finally try something crafted with spiced wood. It’s such a captivating trend, and I can’t resist its allure… Could you please describe in detail what you believe this soaked applewood brings to the preparation? We’re eager to imagine it together.
How long did the cooking take, Chef Ryan?1-
Level:
Scoolinar
@soldamiani well the “trend” has been around for a while here in the states and we call it Barbecue 😄 Most BBQ has a smoke element and soaking the wood chips prevents a high heat burn that produces a lot of undesirable flavors and would burn them too quickly for the good smoky flavors we want to really penetrate the meat. Apple, pecan and wood from other fruit trees is popular for poultry and pork while oak, mesquite and other stronger flavor producing woods are usually used for big cuts of beef, sausages and longer smoking sessions. For most cuts, after the 1st hour or so the smoke is less of a factor and you’re just maintaining a slow and low cook, about 107-121C 2hrs per pound/450g. I usually add some apples, onions and other things that are relevant add flavors and aromas that are harmonious like apples in the pot because-applewood, apple cider and vinegar in the marinade, etc. They also add moisture and keep the meat from drying out. For pork shoulder the longer it goes, the more it falls apart and is usually shredded , with juices reincorporated and a BBQ sauce added and made into sandwiches, which I’ll do tonight. I made pickles yesterday for them 😋 I’ll post some after shots and more BBQ in the future if it’s something you think folks might be interested in.
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Level:
Scoolinary Team
@Enzo.ryan.finney Totally interested, for sure. You’re absolutely right! The use of special wood for barbecue isn’t as common here in Argentina as it is in the US. It’s quite interesting, isn’t it? While we do have barbecues here, they definitely have a different style, from the parrilla to Lump charcoal. It is common to use regular wood. Not scented as the ones you brought up. It seems like there are quite a few variations between our cultures in this matter. Many of them!
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Level:
Scoolinar
@soldamiani the woods aren’t fruit scented really, they’re just the woods from those fruit trees that were around the regions where it originated here. They have thinner limbs and bark, more moisture and produce a lighter smoke than say oak, hickory and other larger trees. That’s why it was preferred for milder meats like poultry and pork. Lump hard wood coal works best for my current method but I’ve played around with a lot of methods from other regions too. Part of why I love that Green Egg is because it’s a great grill, smoker and oven all in one.
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