Cocoa Based Smoked Pork
Friday, November 30th, 2007As many have tweeted and ‘blogged, there was a bit of Cocoa gathering at Apple this week.
It was mighty cool to hang with so many of the folks that consume our products.
Personally, I was ecstatic to see that so many were embracing garbage collection and finding great success therein.
It is really gratifying to see people run with the tools that we [all of Dev Tech] have pushed out. Damn, you folks are creative!
Anyway, a twitservation (twitter-conversation) — more a half-assed argument– with Wil Shipley combined with the awesomeness of the kitchen led me to cook up 33 lbs of smoked pork for lunch today.
I did it just a bit different this time. Namely, I cooked it slightly longer — 23.5 hours, now that I have looked at the actual wall time — and slightly cooler.
I have moved to using a probe thermometer stuck through the gap between halves of the Big Green Egg to monitor temperature. As well, I’m using a large plate setter that coincidentally raises the cooking grid to 1/4″ below the opening of the BGE.
As a result, whatever temperature I set the Stoker too, it will absolutely be the cooking temperature at the interface between fire and food. As a result, this particular pork was cooked at a lower temperature than I have done in the past in that the gradient between cooking grid and top of dome ran as about a 30 degree downward slope (cooking grid @ 230, dome at 200). Previously, the grid probe was typically 1.5″ above grid and, thus, grid temp was probably a good 20 to 30 degrees higher than I intended.
The end result was that the fat and connective tissue was fully rendered, but the cuts of meat still had a slice to them! You could cut it with a fork easily enough, but it still required cutting.
Personally, I found it to be a more pleasing and versatile product than straight up pulled pork.
As an experiment, I halved some apples and placed the halves in a pan under the pork as it cooked with the open face up. No clue what was going to happen.
The end result was a bowl made of apple skin filled with apple stew where the water had been replaced by rendered pork fat.
Universally accepted as delicious. Next time, I’ll make quite a few more and bake them into a pie with little bits of pork fat strewn throughout.











