Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Oh man... Surprise, surprise.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Oh man... Surprise, surprise.

    I shopped at a new place for me... Smart and Final. They had lump coal for $15 for a 40lb bag. Then I went to the meat department and saw they had pork butt for $1.99 per pound. There was a 8 pound butt that I thought would be perfect, in the cart it went. Last night I took it out of the cryovac bag to trim it and dry brine it and... Surprise, surprise It was 5 pieces of meat!!! Curve ball, damn!

    There is 3-2 pound pieces and 2-1 pound pieces. I'm going to put Memphis Dust on them and put them on the BGE with the big chunks toward the back, the hot spot and see what happens.

    Has anyone smoked small pieces like that before? I'm thinking it may only take 6 hours or less.

    #2
    I've done just the money muscle and a couple 3 pounders. That sounds about right (6-8). You hate to guess before they are done.

    Saw the title, thought some self-rising stuff needed some help.

    Comment


    • Steve Vojtek
      Steve Vojtek commented
      Editing a comment
      LOL..Well without that 'self-rising stuff' a pulled pork sandwich would just be pulled pork - very nice by itself but the bun makes it complete...And thanks to Breadhead i'm about to join the club...I have a nice sourdough culture growing on my kitchen bench-top .. just what AR needs - another bread enthusiast ..... can't live on meat alone... or was it bread?

    • Breadhead
      Breadhead commented
      Editing a comment
      Steve... Welcome to the Breadhead club. Bread making is a very interesting study. For 1000's of years bread has been made using flour, some SD starter, water and salt. It's an interesting learning curve.

      I suggest you come up with an easy recipe that you can rely on and make that same recipe over and over again. Repetition with the same dough will move you through the learning curve faster. Make it all by hand until you know what the dough is suppose to look and feel like at every step of the process. Then... Using a mixer for some parts of the process would be fine.

      Here is the recipe I learned with and is still my go to sourdough recipe.

      500 grams Bread flour =100%
      300 grams Water = 60%
      200 grams Sourdough Starter = 40%
      10 grams Salt = 2%

      My SD Starter is maintained at 100% hydration, equal amounts of flour and water by weight. So that makes this formula:

      600 grams flour = 100%
      400 grams Water = 66.6% of the weight of the flour
      10 grams of Salt = 2% of the weight of the flour

      A 66.6 hydration dough.

      This recipe/formula is very, very close to every famous sourdough bread baker in the world. All they do is raise or lower the water and salt a tiny bit.

      I have written step by step instructions for making this dough into a loaf of bread. If you want that info just let me know. Us Breadhead's like to share the knowledge.
      Last edited by Breadhead; May 19, 2015, 12:05 PM.

    #3
    Is it just random chunks or did they make country ribs by slicing it? Personally I would test out some rubs and sauces.

    Comment


      #4
      All turned out well. The whole cook took 6 1/2 hours... Because I wrapped them all at the stall and powered through the stall at 325 degrees. I was worried about them being dry but that didn't happen. The buns... I mixed the dough at 2:00pm and they were out of the oven at 5:30. I made Meathead's Kentucky Boubon Baked beans and his Deli coleslaw. We had a nice jug of vino to make sure all was good in the world. Thank you Meathead and fellow Pit Members for making me a better pit master.
      Last edited by Breadhead; May 19, 2015, 12:07 PM.

      Comment


      • W.A.
        W.A. commented
        Editing a comment
        Is that foil rings around the buns while they cook?

      #5
      I've been chowing down on that pull pork now for 3 days in a row. It still tastes delicious! I microwave the buns for 15 seconds and they still like fresh bread. Mmmm

      Comment


        #6
        All looks great, especially the buns, how do you toast yours?

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our†complete review


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order