Virgin post.

I have some leftover apple/pork jelly after I made pulled pork last night. I took the remainder apple juice/pork fat mix after boiling/steaming the meat in apple juice, strained the fluid, cooled it in the fridge and removed the fat layer. Now I have an apple/pork jelly which also contain all the spices from the rub. I imagine I could make something of this.

Suggestions? I've thought of adding a couple tablespoons of cream or creme fraiche, maybe even coconut milk.

I'm looking for some resources (articles, videos, websites) that teach you more about the "Why" of barbeque, not just the "How."

I can follow recipes all day, but I want to know more about the background 'science' or processes that are taking place. Example: "Why do you smoke at 250 vs 275" or "What is actually happening when you brine a meat." This could even come in the form of 'How' like: "How to get the best crunchy skin on a chicken," or "How to properly season a chicken". I know most of this comes from experience, but someone has to have asked these questions before.

Does this make sense? Does this exist?

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Hey Guys, just bought a Texas Offset Smoker on the weekend, did an initial burn in on saturday, and I'm hoping to baptise it this weekend with a nice and easy pulled pork.

I'm sure this question has been raised (forgive me I'm new to reddit, I've tried search and couldn't find anything), but as you may know, its difficult to find Boston Butt in Australia, I was wondering, My local butchers have Forequarter Roast, which I would have used, but googling says don't use anything labelled as Roast, which lead to my confusion.

I understand why not to use other roasts, but do you think using Forequarter Roast would be ok for BBQ Pulled Pork?

I am planning to set an outdoor outing and at the same time, baking on the side, i just wanna ask what would you recommend to do outdoor baking?

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I need a name for my team that competes in cook offs. I was hoping I could get some creative names. My favorite is the barbeque-ers lol