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  • Audience: The target audience will have basic cooking knowledge and will be familiar with the food dish barbecue (also known as pulled pork). This instruction will introduce participants to the method of slow cooking using a smoker and teach them how to make this delicious meal.
  • Will go over the key parts of a smoker. A bullet smoker will be used for this demonstration
  • Will have examples of the two main cuts of meat used.

Assignment4 Assignment4 Presentation Transcript

  • How to Make Pulled Pork Using a Meat Smoker
  • What is a Smoking Smoking is a cookingprocess that uses smokefrom wood to flavor meatIs a type of slowcooking/low heat method Benefits :  Added Flavor  Smoking generally yields more moist/tender meats
  • Identifying Parts of the Smoker Key Components:  Water Pan  Wood/Charcoal box  Racks
  • Types of meat to useBostonbutt (top)Porkshoulder(bottom)
  • Seasoning and Flavoring Dry Rubs  Uses only dry seasonings  Rub into every crevice in order to season the entire surface of the meat Marinade  Can be done from 1 hour up to over night Mopping :  Much like marinating, except done during the cooking process
  • Getting started: Adding the wood What does the wood do ?  Adds a desired flavor  Types include apple wood, cherry wood, mesquite, oak, hickory etc. Preparing the wood  Soak the wood for 20-40 minutes to prevent the wood from burning too fast. Placing the wood.  Carefully place the wood evenly in the bottom of the smoker  If using a smoker with a heating coil do not place wood against the coil
  • Getting started: Preparing the SmokerFill the water pan withwater  Different smoker may have different size pans  Typically you should fill the pan within an inch of the topPlace the meat on theracks once thetemperature is highenoughTemperature Shouldreach around 240-250 Fº
  • Now your Cooking: What to do Mopping:  If you choose to brush your piece of meat while cooking, do it 3-4 times at even intervals Adding extra water  Can be done halfway through cooking  Can pour water directly through the racks into the pan Adding extra wood  If you desire more flavoring you can add more wood after the initial pieces have burned down  Caution: use thongs to prevent getting your hands too close to the heat source and being burned
  • Is dinner Ready Yet? When is the meat done?Meat should be pullingaway from the bone easilyGenerally cook time will be1 to 1.5 hours per pound ofmeatInternal Temperatureshould be 175Fº  Meat thermometer should be inserted into the middle of the meat without touching bone
  • Dinner time: pulling the meat How to pull the meat: 1. Pull the bone from the center of the meat. The meat should pull easily from the bone 2. Use a large fork or spatula and pull at the meat to mince it up Serving Suggestions:  Sandwiches  As a platter with sides