Every night since Saturday has been a "prep" night! Heading to Ridgeland, MS for "Jack Town Throw Down" on March 2-3.
Last night was pork butt prep. I severely remove fat, exposing as much muscle as possible for smoke and bark. The bone in one butt was split with fragments, so I took it out. I actually really like cooking boneless butts. The meat is cleaner looking for pulling to serve. Tim Sheer, Shake N Bake BBQ team has a video floating around FB that shows how he trims pork.
I bought 2 racks of Smithfield St. Louis Ribs for the contest too. I don't do anything to ribs until Friday at the contest.
This evening, I need to find chicken and trim that up. If I can find some nice white thighs, I think that's the direction I'll go for this one.
2 briskets set to arrive on Thursday, one for Jack Town and the other for next weekend, Nashville's Smoke on the Shores.
Last night was pork butt prep. I severely remove fat, exposing as much muscle as possible for smoke and bark. The bone in one butt was split with fragments, so I took it out. I actually really like cooking boneless butts. The meat is cleaner looking for pulling to serve. Tim Sheer, Shake N Bake BBQ team has a video floating around FB that shows how he trims pork.
I bought 2 racks of Smithfield St. Louis Ribs for the contest too. I don't do anything to ribs until Friday at the contest.
This evening, I need to find chicken and trim that up. If I can find some nice white thighs, I think that's the direction I'll go for this one.
2 briskets set to arrive on Thursday, one for Jack Town and the other for next weekend, Nashville's Smoke on the Shores.
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