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#1
09-23-2007, 05:33 PM
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Re: EDF Cooking Contest--Grilling Challenge
Used 4 Boston Butt 6 - 6.5 lbs each (didn't realize it was boneless, which I prefer, so bonus!)
 Rubbed it with a rub blend i am working on (will post later)  Let sit overnight  No pictures of the start of the BBQ, it was 1:30 am and my photgrapher was asleep. Discovered I had not cleaned out my Weber Smokey Mountain water smoker, so I esed 2 of my Weber kettle's. The fire was a bit hotter (325) than I like it in 1 and perfect in the other (275). So I had to babysit and rotate the pork. It was sleep for 1.5 hour, rotate, etc.... Pulled off the 2 smaller ones at about 8:30 the larger ones at 9:30. This is when I first pulled it off of the BBQ  The meat pulled apart perfectly. The one on the right is with no sauce, on the left I mixed in some Sweet Baby Ray's BBQ sauce. I have not developed my own yet. 
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#4
09-24-2007, 01:05 AM
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Re: EDF Cooking Contest--Grilling Challenge
[ QUOTE ]
Victor--Can you explain exactly what it is you want to do and why you want to do it? [/ QUOTE ] well, we have some ceramic cookware. i suppose its designed for the oven. i had been cooking potatoes and veggies and spices in it. but when its real hot i dont want to cook inside so i have been cooking on the grill. its a dinky propane grill from walmart. i noticed a small hairline fracture in the ceramic cookware and was wondering if its from cooking on the grill. regardless, i just wonered if it was common knowledge not to use ceramic on the grill but it doesnt seem to be.
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#5
09-24-2007, 02:43 AM
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Re: EDF Cooking Contest--Grilling Challenge
Most ceramic and glass cookware is not intended for cooking over open flame (note that most glass bakeware explicitly says not to use with a broiler and a broiler just equals open flame at close quarters). There are some exceptions, there are some ceramic saucepans that are fully tempered and at least stove-top safe, but I'm guessing what you have is not that kind of quality.
If you want to cook potatoes and veggies on a grill, I would just suggest that you invest in a dutch oven or a cast iron pan with a lid. That would probably serve best for the purpose you have in mind, with no risk of shattering. Alternatively, you could also steam veggies on the grill by wrapping them in aluminum foil with a little liquid, poking a few holes in the foil to vent the steam. However, most veggies do very nicely on the grill itself without being in cookware: asparagus, eggplant, sweet potatoes, potatoes, zucchini, onion, etc. etc. Just brush some olive oil and your spices and put them right on the grill until tender. You'll get those fabulous grill marks on them too.
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#6
09-24-2007, 02:57 AM
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Re: EDF Cooking Contest--Grilling Challenge
Papa Perry--I think I see that you have a shaker on your counter that has a printed label with Papa Perry and a grill logo and all. Is your rub something you are marketing? Even if you're not, I think the shaker is very cool. I have my rub mix in just an old spice shaker with "RUB" written on it in permanent marker. You are far more classy, my friend.
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#7
09-24-2007, 03:43 AM
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Re: EDF Cooking Contest--Grilling Challenge
I am still working on the rub, I still use a commercial season salt, so I am not quite ready yet. My wife bought me the shakers for a present a few years ago. The label is just printed on a printer. I occasionally cook for groups. If it is a special occasion like an anniversary, etc, I like to give them a shaker with some of the rub in it.
Plus it looks good. I have an apron with my logo, too.
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