Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Along the same lines is people don't cook a pork butt for slicing very often. My kids really like it when I cook a boneless butt to 165-175 internal and make sliced pork. I do it kind of like Huskee does but on the smoker, catch the drippings in a pan then separate the fat out and make some gravy. I don't cook the veggies in the pan but I guess you could.
A nice thick slice of that pork butt with some mashed taters, cheesy broccoli and baked beans is pretty hard to beat!!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm looking forward to a few recipes for Slow Cooker Pork Pot Roast showing up over on the Recipes channel. There are a slew of recipes when I googled, but many of them involve a can of cream of mushroom soup and a packet of onion soup mix. I definitely won't be trying those.
The Ina Garten recipe that gcdmd linked us to sounds good, though. The comments on it are mixed. The glop it is marinated in overnight sounds tasty.
Any chance of getting your wife's recipe, Huskee ?
Kathryn
Last edited by fzxdoc; January 12, 2021, 07:49 AM.
Sure, but it's not really a recipe per se. It's just basically as described in the text above. I will ask her if I'm missing anything but it's quite simple.
So, Huskee , seared the meat, deglazed the Instant Pot with red wine, added veggies, and maybe broth then cooked on the Slow Cooker mode for 5 hours on High then thickened the jus into gravy?
Kathryn
Last edited by fzxdoc; January 12, 2021, 03:49 PM.
Yep. Love it. Easy, makes for a change especially when weather is nasty. Gotta be careful not to turn the veg into mush tho. Some great recipe ideas here!
Last edited by Texas Larry; January 12, 2021, 08:27 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
OK fzxdoc There was a bit more to it than I realized after I asked her, so here are the details. Much if it is winged, not important to be too terribly precise.
~4lb pork butt, trimmed well of exterior fat and dry brined day before (or morning of, but in advance anyway)
~baby carrots or chopped carrots*
~chunked potatoes*
~chunked onions*
~ roughly 1 Cup chicken stock
~splash red wine
~salt, pepper, garlic powder, onion powder, rosemary
*veggies above, just use however much looks instinctively right. The more the merrier, trust me.
~Sear the pork butt well in a hot cast iron skillet on all sides. Then add some onion powder, garlic powder, pepper and rosemary to it. Place in Instant Pot or crock pot.
~Salt & pepper the veggies and toss lightly with olive oil. Add to the pot.
~Add the ~1 Cup chicken stock
~Deglaze the cast iron skillet after searing with splash red wine, scrape and add it all to the pot.
~Set to slow cook mode for 6-7 hours. Or Pressure cook mode according to the Instant Pot's recipe chart for the weight of meat you have. *My wife said she set it for 5hrs initially but then had to pressure cook it for ~40 mins due to it not being completely done after 5hrs. She figures another hour (6 total) 'should' be enough but 7 surely will.
~Once done, ladle out as much of the jus as you can, add it to a skillet and add cornstarch as needed and simmer to thicken to a desired gravy consistency. Taste and re-season to taste if needed. Add back to pot. You're done!
Huskee did this recipe today. It was incredible. I know a lot will laugh at this but I think I liked it better than pulled pork. Thank you for sharing.
Thanks for the feedback David! I know what you mean, it seems a bit of heresy to speak so highly of a non-outdoor cooked pork butt but it really is to die for if you like that sorta thing. I will post this in the Recipes Only section soon.
DavidNorcross I gotta agree with you. Tried it yesterday and I'll certainly do this again. Awesome flavor, and much more tender than chuck. Huskee, thanks for the idea!
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I was born in '69 in Indiana and growing up, "BBQ" at restaurants was exactly what you described with BBQ sauce added to it after it was pulled. There's a reason six million Hoosiers ignored our neighbors to the south and fell back on slow cooker methods. Makes for good eating.
I lived in Georgia from about '72-'75 and have fond memories of pulled pork from there. I didn't get the BBQ bug until '96 when I tried mom and pop BBQ in Alabama with slaw on top the sandwich. I went back to Indiana, went to the library, and checked out both books on authentic southern BBQ. :-) Been in pursuit ever since.
Yep. Love it. Easy, makes for a change especially when weather is nasty. Gotta be careful not to turn the veg into mush tho. Some great recipe ideas here!
That was my question, I don't like vegetables to be mush. I made beef short ribs last night, seared and braised in beef broth with lots of garlic and red wine in a Dutch oven in the oven at 350. Took a little over three hours, but I cut up big chunky onion, carrots and potatoes and threw them in with about an hour to an hour and a half to go. If I'd left them in the whole time, they woulda been waaaaaaaay to soft and mushy.
I realized slow-cooker mode is much lower temp, but when doing a Mississippi pot roast, I do the same - throw the veggies in with about 2+ hours to go. If you do yours for 5 hours with the pork, are they not too soft and just mush?
Nope, my [wife's] recipe isn't mush, the taters are perfect to the fork and the carrots aren't crunchy but also aren't mush. My mom used to make slow cooker pot roast and we always ate mushy carrots, no good.
We just made pork roast and sauerkraut yesterday and it's best with butt. This is my number one favorite meal. We've tried it a few times with vegetables, apples and such but I prefer just the pork and kraut served with mashed potatoes.
So I did kind of a take on this, made a few changes, but it came out PHENOMENAL. Here's what I did, I wrote it up for a friend of mine who asked for the 'recipe' (lol, funny girl!).
"Pork roast w/vegetables
First take a big pork butt and trim the fat as much as reasonable, then liberally salt with KOSHER salt and leave in a couple of WM sacks in the fridge overnight. The one I used was an 8lb butt. You need a big crockpot for this with all the veggies - I actually transferred to a big roasting pan in the oven at 350 for the last hour to hour and a half, just because of overloading my crock pot.
Next, use a big cast iron and some oil (I use avocado as it has a higher smoke point) to get a hard sear all around if possible, top & bottom at least. You can cut it into 1/2, 1/3 or 1/4 and things will go quicker, it won't matter at all on the final product.
Throw it in a crock pot on high.
The fond and oil in the bottom of the cast iron is your friend. Throw a cup or so of chicken stock in there and scrape it as you bring it to simmer to get all that flavor into the broth. Throw in several cloves of fresh chopped garlic. Liberally add Tony Chachere's Cajun seasoning (1TBSP?), onion powder (1TBSP?), some black pepper (1tsp?) and at least a teaspoon or so of ground or chopped dried rosemary. Season it liberally, you want a LOT of flavor in this, as you are seasoning a large amount of meat and veggies. Let that garlic and stuff simmer for a couple of minutes in the juice. Throw in a stick of butter cut into chunks, simmer a couple of minutes to get it all melted, mixing everything, you're "mounting" the sauce with butter, emulsifying all the spices. More salt won't hurt, either, again - LOTS of meat & veggies to season.
On top of your pork butt in the crock pot, sprinkle a full packet of Hidden Valley Ranch dressing mix, the powder. Then pour all your juice/sauce/gravy over the top. Pour a little more chicken stock in your pan, swish it around to get all that flavor and seasoning and pour it in, too.
Give it 4h or so on high, maybe flipping your meat every 2h, then add celery, onion, carrots and potatoes. I make these fairly large (the onion the largest pieces) as I like chunky veggies.
Then let it simmer, again continuing to flip and stir periodically. It's done when veggies are tender, your meat is probably literally falling apart now if you're still trying to flip it.
That's it. Pretty simple, really. With an Instant Pot it would be really quick. A smaller 2-3lb butt and veggies would probably cook in an hour to an hour and a half."
Mine came out incredibly good. Every single drop was taken home by friends and I was left with zero leftovers, just the way I like it!
Comment