My finished chuck roasts. 9 hours total. Served with my wife's mashed cauliflower. The chuckies fell apart when I was unwrapping.
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Okay thanks! I will definitely give that a go! I love taters and onions cooked together. Add cheese and smoked sausage ewwww weeeee!Comment
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Happy Birthday to Albert Einstein!
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Pit-for-Brains Yessir! Wet brined for 30 minutes, hit it with buttermilk then dredged in a mixture of corn flour (not meal, flour) AP flour and Old Bay seasoning. Then fried in Lard. -
fuzzydaddy I try to eat fish at least twice a week for a break from meat
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Saturday night has become wing night around here. Finally able to do them outside again tonight with the Vortex. A garlic hot sauce wet rub using Kingsford Competition and a chunk of applewood.
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Pork butt done two ways .. both heavy on the HRR. On the left slathered with mustard, on the right no mustard. With mustard won the taste test. Oh ya and I had to try some Black Swan Sweet Cognac
Max Good it's pretty good stuff you got there!!
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Yes Huskee. The PB was salted 4 days in advance and the night before I cut it in two similar 2.5 lb pieces, oiled both and applied HRR heavily (unsalted version). I chose the smaller and put quite a lot of yellow mustard on it. Odd though, after cooking and eating it last night I couldn't taste any of the mustard but today there is a hint of it. The one without mustard is a bit sweeter.
I'm torn between the two .. both are very good but I think the mustard one has an edge! -
cdd315 I think I agree with you. Based on HC in SC 's test here http://pitmaster.amazingribs.com/for...tts-pbc-vs-ecb I decided to do my own test the same way, which is here: http://pitmaster.amazingribs.com/for...butts-two-ribs
It was an interesting idea so I had to try it. The mustard marinade one (I went 2 full days) was noticeably more moist & tender. Was it in fact the mustard or just coincidentally the butt itself making it look that way? Since we've all had these results now I'm betting the mustard slather marinade one-ups the traditional way.
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Well, the good news is that the Brisket was really good!
Here she is about 8 hours in
I cooked here on my new 22" pipe offest (like a Yoder Whiticha). The not as good news is that I had to leave 3 times, for 90+ minutes each, arriving back with the temp down to 175 or 150 on 2 of them. I'm thinking the Up and Down temp didn't help with tenderness. Cooked Fat Cap Up, Water Pan, Pecan wood and shooting for 225-250 degrees. Salt and Pepper Only this time. I turned it around (put the flat toward the firebox) about 3 hours before I wrapped).
I cooked it for 11.5 hours, then crutched it for 1 hour, pulling when the temp in the flat was 201-207, in different parts, and the flat was tender to the Thermopen probe. Let it rest for 3 hours in the warming drawer at 140 before I cut and shared with a few friends.
The bark was nice and dark, just the way I like it.
First slices on the flat were really pretty!
But for me, the Point is where the action is! This point was nice! Some of the parts where I didn't leave a little fat were like jerky. Where I left that thin piece of fat, it was really nice!
I'm having fun with Brisket Practice.
Just put a 12 pound butt on for Pulled Pork for my daughter's friends at Noon.
And I have 2 more Choice Brisket's in the cooler, aging until next weekend, when practice will resume!Attached FilesComment
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Later today I will be firing the Lang up for 20 bone-in chicken thighs and some sweet potatoes.Comment
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Saturday Night DuckComment
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Never had duck! But I can imagine smokin it is the best way! -
To me the best thing about cooking duck is procuring the duck fat and making duck stock. Using homemade duck stock instead of store bought chicken broth makes even the simplest of dishes turn out OMG good. Duck fat is the most incredible animal fat to cook with. Especially potatoes. -
troymeister OH YEAH! I got about 10 lbs of duck fat (I'm running low)
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Friday night and Saturday were busy times spent smoking and preparing for poker night at my house. Pulled pork and brisket were on the menu. Also, my wife was taking the kids over to a neighborhood get together last night and I committed to cooking pulled pork for them.
Made fresh rubs for the occasion. Big Bad Beef Rub:
Memphis Dust:
Meat is rubbed:
Meat on Heat at 10:30 PM Friday night:
Progress as of Saturday morning:
Brisket just before the crutch. The temps were all over the place. 140s in parts of the flat all the way to 180s in the point. I thought about separating them but got lazy.
I took the brisket out of the Mak around 3 PM and let it rest in the Faux Cambro. I then let placed a pan of baked beans under the pulled pork and let those get all happy with smoke flavor and pork drippings. The butts and beans came off the heat at 6:15 PM with guests in attendance. Things happened fast last night. The crowd was hawngry. I took a few pics of the brisket but completely forgot to take pics of the pulled pork:
One of the guys declared this the best brisket he'd ever tasted (repeatedly). Overall it was all really good, so I was happy.Comment
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Beautifully colored bark and a nice smoke ring. Well done, Boss.Comment
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David Parrish here's a gold metal from me and I'm sure from all the members too.Last edited by DWCowles; March 15, 2015, 12:40 PM.Comment
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There are about 10 teenage girls here, building crafts to give their adult leaders at church as a thank you. I was tasked with cooking for the festivities, so Pulled Pork! Butts went on about 11 pm, low n slow for 12 hours, then add in Meathead's KC Sytle BBQ sauce, and voila!
This is about 8 am...still a bit more to cook.
I wasn't here, so my middle daughter grabbed up the Bear Claws and went to work!
This is the best pulled pork sammich I've ever had! Tried smoked gouda on half of it. Like it!
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Pizza while we wait for a PBC chicken.
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