I'm curious, are we only using pork butt for smoking? I've done the loin before, but when it comes down to a superior product, butt is the only (and I mean only) way to go. Smoked some trout the other day and really experience my first success with fish (I find my salmon always ends up to dry). I did brisket with a vinegar was once, ended up with a very tender piece of meat that was so salty I we could hardly eat it (an expensive mistake I must say).
I also find a smoked potato be a wonderful accompaniment to about anything.
The Aporkalypse is upon us.
If you're going to be smoking a pork butt, make sure you get your hands on a ti plant if you can. You'll probably have to keep it inside in Iowa. Take some ti leaves and wrap them around a lightly-salted pork butt and put the whole thing in foil. Stick it on the smoker for about 6 hours and you're ready to roll.
It's delicious, it's cheap and it makes the perfect Good Friday dinner.
It's delicious, it's cheap and it makes the perfect Good Friday dinner.
I also suggest on the hour slapping the roast with the invitation to "back that thang up".
I limit that to male pigs, but yeah, thanks for reminding everyone. That's important.
is that the Hawaiian good luck plant, cause I have one growing in a pot at the office. Leaves grow up in a spiral...
Yes. I picked one up a few months ago and just stuck it in the yard. It grows fine outdoors here.
I would suggest washing the leaves before you wrap the meat if your plant is indoors, though.
I would suggest washing the leaves before you wrap the meat if your plant is indoors, though.
I typically shower with my plants once a month.
Not everybody wants their pork butt smoked slowly.
Some prefer it fast and I look forward to the day when the fast butt smokers can be more open about their preferences
Some prefer it fast and I look forward to the day when the fast butt smokers can be more open about their preferences
I hate that you commit this act of shower sin, but I still love you.
I'm a nevernude, so I don't think it is a problem.
I will cheat with my pork butt sometimes, put it in the slowcooker with applejuice for a few hours before finishing it on the grill. I will call that BBQ because I do sauce it slowly on the grill, but I won't call it smoking.
I will cheat with my pork butt sometimes, put it in the slowcooker with applejuice for a few hours before finishing it on the grill. I will call that BBQ because I do sauce it slowly on the grill, but I won't call it smoking.
Why? 6 hours on the smoker = I need to spend the day making sure nothing goes wrong back there. Golden opportunity for beers all day long. #alldayerfreefromparenting
I forgot to mention - the Kahlua pig must be cooked over mesquite and coal - that's the wood they use there. It's damn good.
I forgot to mention - the Kahlua pig must be cooked over mesquite and coal - that's the wood they use there. It's damn good.
Dry rub and wrapped for at least 24 hours before slow smoking/cooking with applewood chunks. Don't even think of opening grill for first two hours but when you do spray that butt with apple juice. Can take off grill if you want after two hours, wrap in foil and finish 2 hours in oven at 300. Let it rest another hour and then it's on to heavenly flavor.
and JJSD is dead on with this: Golden opportunity for beers all day long.
and JJSD is dead on with this: Golden opportunity for beers all day long.
Not a fan of mesquite flavor. Love apple and cherry wood for pork, oak for beef or bird.
This thread is hilarious and fabulous at the same time...
Yes, the butt stall between 150 degrees and 190 degrees is a beer drinking sweet spot if ever there was one.
In NC bbq is whole hog and chopped.
In SC bbq is butt only and pulled. Ours is superior. I do like the vinegar/pepper sauces of NC from time to time, but SC mustard based gold is the king.
As a kid in WI, we called our Weber grill the barbecue.
In NC bbq is whole hog and chopped.
In SC bbq is butt only and pulled. Ours is superior. I do like the vinegar/pepper sauces of NC from time to time, but SC mustard based gold is the king.
As a kid in WI, we called our Weber grill the barbecue.
Butts and Cocks... Well done sir!
quote:Originally posted by El-Ka-Bong:
I'm curious, are we only using pork butt for smoking?
Ribs, man. Smoke ribs.
I don't know how many times I have to say this, but...if you boil ribs, the terrorists win.
I've had excellent results with ribs and indirect heat on the grill. Why the hell would anyone boil any meat?
I want to know your mustard sauce Brak.
I want to know your mustard sauce Brak.
Any shrimp on the barbie?
quote:I've had excellent results with ribs and indirect heat on the grill.
it's the only way to go. I pretty much use the same method as the pork butt.
quote:Originally posted by JJSD:
Why? 6 hours on the smoker = I need to spend the day making sure nothing goes wrong back there. Golden opportunity for beers all day long. #alldayerfreefromparenting
I forgot to mention - the Kahlua pig must be cooked over mesquite and coal - that's the wood they use there. It's damn good.
What? We need wood to smoke that pork but? Well, duh?
quote:Originally posted by El-Ka-Bong:
I've had excellent results with ribs and indirect heat on the grill
That's it. Just add some wood @ the beginning and you're off. I still use the Weber kettle for this, so I have rib racks for space saving.
Lifted from this great website.:
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Method
1) Mix the wet ingredients together in a bowl.
quote:Originally posted by Boris:
Any shrimp on the barbie?
Medium high heat, don't leave them on long, toss in buffalo sauce and enjoy.
I never use Dijon mustard. Ballpark or spicy brown only. And since you brought up hot sauce, I've not encountered anything better than Franks. Lots of good stuff out there, but franks is just always good. Certainly better than Tabasco.
Yes, Frank's.
Texas Pete is on a lot of tables around here. Blech.
Texas Pete is on a lot of tables around here. Blech.
11
quote:Any shrimp on the barbie?
Jurors grilled on hostility to Australians as bizarre bank robberty trial gets under way
12
That was perfect. 
speaking of BBQ sauce, I do like Sweet Baby Ray's Sweet and Spicy variety. Lots of people around here like Cookies, but I don't care for it.
quote:Originally posted by Hungry5:quote:Originally posted by Music City:
dictionary.reference.com/browse/bigot
noun: a person who is utterly intolerant of any differing creed , belief, or opinion.
Doesn't that define many christians and their attitudes toward gays?
Absolutely. It also defines much of the commentary here.
much of the community is gay?
called it.
called it.
quote:Originally posted by Corageous-Ka-Bong:
speaking of BBQ sauce, I do like Sweet Baby Ray's Sweet and Spicy variety. Lots of people around here like Cookies, but I don't care for it.
This stuff is the best I have found around here. The rubs are as good as the sauces.
http://www.stubbsbbq.com/
It's not a "hate the sin, love the sinner" thing. Christ teaches us not to judge. Acknowledge sin- sure. A person who has a proclivity to sin must battle that temptation. I do every day. So does everyone.
Christians and their churches have done a horrible job with this. It's frustrating to get lumped into the intolerant masses. It's as much a sin to condemn others as it is to lie with the same sex, IMO.
Christians and their churches have done a horrible job with this. It's frustrating to get lumped into the intolerant masses. It's as much a sin to condemn others as it is to lie with the same sex, IMO.
IC was first.
quote:Originally posted by Corageous-Ka-Bong:
much of the community is gay?
called it.
You assume we're that discerning and not just desperate for anyone/thing we can get?
The thing that's cool about GA BBQ, is that the places around here aren't just limited to one style, or even culture.
There are a few korean and chinese places on Buford Hwy north of Atlanta that are incredible.
There are a few korean and chinese places on Buford Hwy north of Atlanta that are incredible.