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.


No announcement yet.

How bad of an idea is this?

  • Filter
  • Time
  • Show
Clear All
new posts

    How bad of an idea is this?

    So last week I filtered the wrapping juices from a couple pork butts, skimmed them and ended up with quite a bit of what appears to be grape jelly but tastes like awesome.
    I want to try at least one of the following 3 things on a cook tomorrow, if it matters the butts i'm cooking are for someone else other than my tasting
    1. Melt this back down to a liquid, cover a butt and smoke. This has some fat, lots of salt and rub, if I do this should it be just before or let it sit overnight, knowing that it will be a jello covered hunk of meat by morning.
    2. Melt it and put it on a rack of ribs for testing before trying on a butt. No plans to have ribs, but it is an option. Same timing questions as above.
    3. Melt it and inject into one of the pork butts, rub as usual.
    4. All of the above.
    Opinions, thoughts, and recommendations welcome.

    My first thought is bacteria, but I'm no expert.


      Nah won't have any of that at temps i'll be doing.


        My apologies if you already know, but the jelly consistency is just from the fat in the mix cooling with the other components and solidifying. Like bacon grease.

        You should heat until warm enough to return to liquid and inject about an hour before cooking it. Pouring over the top seems like it would not have much impact other than aiding any dry seasonings in coming off. With ribs, you could smoke first and add a little jelly to some foil and wrap, but the ribs may turn too soft if you use too much. You could also heat and add butter to make a spread for some kick ass grilled French bread.


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Collagen probably contributes more to the jelly texture, but the fat don't help solidify things either.

        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          The "jelly" is in fact, gelatin which is produced when collagen is cooked. Same as the stuff that makes Jello jiggle....

        You could turn this into an awesome base for a BBQ sauce or a mop as well. Heat it up, skim off most of the fat, taste it, then add spices as needed... personally I'd go with garlic, cumin, and oregano as a starter and salt of course. If you were making BBQ sauce add whatever BBQ sauce base you like (tomato, vinegar, mustard, or mayo). I bet it'd be rad!


          Well I did 2 things, first I injected one of the butts, once melted it seemed just too good to not try it. I was doing some sandwiches and making some chipotle mayo to go with it and added about a tablespoon to that, was very excellent. I'll let you know how the butts turn out.



          No announcement yet.
          Rubs Promo


          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

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailed†review

          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

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          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.

          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