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BBQ Heaven, a place for grillers, and bbq-ers

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Greetings [Mar. 19th, 2009|10:30 am]
BBQ Heaven, a place for grillers, and bbq-ers


The grilling season is upon us here in Western NY (for some, it never ended). While I ponder a new grill (just bought a house, so I can finally have one!), of which the Char-Griller Duo has nearly won my heart over, I find myself stuck with a bit of a conundrum: The local grocery store has had pork shoulder for $.99/lb. I bought one and threw it in the freezer for when I get my grill/smoker. The conundrum, you ask? The pork shoulders went on sale for $.69/lb (they expire today), so I bought yet another one. I now have close to 20 lbs of pork shoulder in my freezer, and that's about it (I've fun out of room).

SO...I need to cook one of the shoulders this weekend, and sadly, I do not yet have my grill (I can't go out and buy it this weekend because it has to be ordered, delivered after about a week, then assembled). My current plan is to cook it in the oven at about 220 deg, and "pretend" it's being smoked. I'll add a rub, possibly a shot of liquid smoke in the roasting pan to give it some semblance of smokey flavor, and then pull it and bbq sauce it up for some, hopefully, killer pulled pork.

Aside from being complete blasphemy to cook/"smoke" a shoulder in this manner, does anyone see any potential issues with such an approach?

(Deleted comment)
[User Picture]From: camper4lyfe
2009-03-19 11:41 pm (UTC)
One thing to keep in mind is that when propane burns, it gives off water vapor. That can often be undesirable for smoking.
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