got up, started coffee, and stoked the smoker, then put on a pork butt that's been "dry brining" in the rub over night -- apple wood for primary smoke

going to be a low and slow, good day.

My son said "and now we wait" -- to which i replied, "if you are waiting on BBQ, you are either having a great day, or need a hobby"

That'll have Saeed salivating for sure.

Only pigs eat pigs!
Some also look like pigs after the meal!

I’m trying an Emeril recipe this weekend, citrus (orange) glazed pork belly.

quote:

Originally posted by LongDistanceOperator:
I’m trying an Emeril recipe this weekend, citrus (orange) glazed pork belly.

Of you have some bitter orange liquor, just 1/2 a shot gives a good solid orange finishing taste.

quote:

Originally posted by Saeed:
Only pigs eat pigs!
Some also look like pigs after the meal!

Sure boss, sure.. but after tasting my pulled pork, people frequently over eat

From long ago…when all 4 boys left home to hitchhike to Lubbock for college…my grandmother was always worried she would never see her boys again. They set up the range tents and wagons, had all the family over, and had a barbecue. That would have been 1957 I think. We have repeated every Labor Day weekend since. Range tents up…half a steer going on very soon.

Good tradition, Lane.

Excellent choice. I usually put mine on when I go to bed. All rubbed up, put it on at 190. When I get up, I foil it, run it up to 250 and pull it right at 200.

I let it rest till dinner, usually about 4-5 hours. Bone falls out, hardly even need to shred it. Wife is foolish for it.

quote:

Originally posted by ledvm:
From long ago…when all 4 boys left home to hitchhike to Lubbock for college…my grandmother was always worried she would never see her boys again. They set up the range tents and wagons, had all the family over, and had a barbecue. That would have been 1957 I think. We have repeated every Labor Day weekend since. Range tents up…half a steer going on very soon.

Americana...

quote:

Originally posted by Steve Ahrenberg:
Excellent choice. I usually put mine on when I go to bed. All rubbed up, put it on at 190. When I get up, I foil it, run it up to 250 and pull it right at 200.

I let it rest till dinner, usually about 4-5 hours. Bone falls out, hardly even need to shred it. Wife is foolish for it.

i put it on early, let ride to the stall, about 165, wrapped and throw in the oven at 250 to 203 -- same story!!!

hmmm, for a snack - kaviar (norway), old gouda spread, on a toasted baguette to hold me over --

quote:

Originally posted by jeffeosso:

quote:

Originally posted by Steve Ahrenberg:
Excellent choice. I usually put mine on when I go to bed. All rubbed up, put it on at 190. When I get up, I foil it, run it up to 250 and pull it right at 200.

I let it rest till dinner, usually about 4-5 hours. Bone falls out, hardly even need to shred it. Wife is foolish for it.

i put it on early, let ride to the stall, about 165, wrapped and throw in the oven at 250 to 203 -- same story!!!

hmmm, for a snack - kaviar (norway), old gouda spread, on a toasted baguette to hold me over --

I disagree with those that claim after 2-3 hours, you don't get anymore smoke. I get smoke ring of more than 1/2 inch doing that.

What smoker ya got?

i have several, but the one i use most is a weber kettle -- yes, that's what i said -

I do the "charcoal snake" method, where you have a ring of charcoal around the edges, generally 4 deep, just COVERED in apple wood chips, light one end, adjust the vents, BAM! runs at 250 for HOURS (like 8-10 hours) and a can/pan of water .. just about 2 cups, more or less, and let it run hard -- nothing to tend, nothing to feed, nothing to run out of control .. and very very LITTLE chance of the dreaded "cold smoke" flavor --

the meat will take on smoke until you take if off or wrap it --

i have all the toys, but the weber requires the least effort for great results

no need for pitchforks and torches

quote:

Originally posted by jeffeosso:
i have several, but the one i use most is a weber kettle -- yes, that's what i said -

I do the "charcoal snake" method, where you have a ring of charcoal around the edges, generally 4 deep, just COVERED in apple wood chips, light one end, adjust the vents, BAM! runs at 250 for HOURS (like 8-10 hours) and a can/pan of water .. just about 2 cups, more or less, and let it run hard -- nothing to tend, nothing to feed, nothing to run out of control .. and very very LITTLE chance of the dreaded "cold smoke" flavor --

the meat will take on smoke until you take if off or wrap it --

i have all the toys, but the weber requires the least effort for great results

no need for pitchforks and torches

I have a friend that swears by the Weber Kettle.

I am using GMG pellet smokers. Have one at both my homes. It's super easy and really doesn't follow a true BBQ tradition.

I nearly bought a Jambo pit wood smoker when I retired. but it seemed dangerous to have time on my hands and a new hobby based around eating.

You have a good Rib smoke time? I do the 3-2-1 (225 deg) method and find my results just OK. The ribs are too tender and fall apart, which sounds good but not how they are supposed to be. In the "2" I foil them with apple juice and a little brown sugar, meat side up. They essentially get steamed in Apple juice. Then "1" at 225 to set the sauce.

https://thecloak9.wixsite.com/jambopits

Ribs.. the bane of my bbq.. I am rubbish at them.

quote:

Originally posted by jeffeosso:
Ribs.. the bane of my bbq.. I am rubbish at them.

Mine are really close to what I desire. just need to firm it up some. Flavor is on point.

quote:

Originally posted by jeffeosso:

quote:

Originally posted by LongDistanceOperator:
I’m trying an Emeril recipe this weekend, citrus (orange) glazed pork belly.

Of you have some bitter orange liquor, just 1/2 a shot gives a good solid orange finishing taste.

I have several. I’m on a quest to find the perfect Sidecar cocktail recipe.

quote:

Originally posted by LongDistanceOperator:

quote:

Originally posted by jeffeosso:

quote:

Originally posted by LongDistanceOperator:
I’m trying an Emeril recipe this weekend, citrus (orange) glazed pork belly.

Of you have some bitter orange liquor, just 1/2 a shot gives a good solid orange finishing taste.

I have several. I’m on a quest to find the perfect Sidecar cocktail recipe.

nice ... well, good luck, hope it comes out great

I’m going to make venison Texas style chili.

Yes, Texas chili is superior.

quote:

Originally posted by LHeym500:
I’m going to make venison Texas style chili.

Yes, Texas chili is superior.

well, i DO judge if you use beans, but i don't hate bean soup -

whatever your spice measurements are, double it -- except black pepper ... it goes straight to fission on a long cook

my best friend(human) ever LOVES beans in their chilli -- i am like, but have actually tried CHILLI before?

on venison, a GREAT cheat is to put ONE sliced up yam, in small chunks, it give a great fiber boost to the slurry

Absolutely no beans.

It would not be Texas style w beans.

By yam, I think you mean sweat tater? If so, it just made the list.

It has been in the 70s here. Feels like winter. Going to scout some fields and coon outside.

there's a technical difference, but not a functional one ...

SMALL pieces, let it dissolve .. it's a thickener like corn starch, but not the same --

it's pretty cool for that .. and i like to "4 way" cut one jalapeno, two longitudinal cuts, scrape out the seeds, and just toss them in

BP goes nuclear overnight, or in a pressure cooker ..

just took the pork butt off the grill, after 2 hours "in the stall" because i like burnt ends .. into a 300deg oven, with 1.5 cups of apple juice in the pan, wrapped,,,,,, aiming for 203, then let cool, perhaps over night

my dogs are loosing their minds !!!

and my eldest peeled off a chuck of cross hatched burnted ends .. told him it would be tough till later, but he ate it

jim -- no cilantro in anything .. when you coming?

quote:

Originally posted by jeffeosso:

quote:

Originally posted by LHeym500:
I’m going to make venison Texas style chili.

Yes, Texas chili is superior.

well, i DO judge if you use beans, but i don't hate bean soup -

whatever your spice measurements are, double it -- except black pepper ... it goes straight to fission on a long cook

my best friend(human) ever LOVES beans in their chilli -- i am like, but have actually tried CHILLI before?

on venison, a GREAT cheat is to put ONE sliced up yam, in small chunks, it give a great fiber boost to the slurry

Anybody that puts beans in chili is a communist. Or from Cincinnati.

quote:

Originally posted by jeffeosso:
got up, started coffee, and stoked the smoker, then put on a pork butt that's been "dry brining" in the rub over night -- apple wood for primary smoke

going to be a low and slow, good day.

My son said "and now we wait" -- to which i replied, "if you are waiting on BBQ, you are either having a great day, or need a hobby"

I got a Traeger as a xmas gift a few years ago and smoked a few pork butts. Damn fine eating.

quote:

Originally posted by Mike Mitchell:

quote:

Originally posted by jeffeosso:
got up, started coffee, and stoked the smoker, then put on a pork butt that's been "dry brining" in the rub over night -- apple wood for primary smoke

going to be a low and slow, good day.

My son said "and now we wait" -- to which i replied, "if you are waiting on BBQ, you are either having a great day, or need a hobby"

I got a Traeger as a xmas gift a few years ago and smoked a few pork butts. Damn fine eating.

i am jelly !!!

I have not had pork for awhile
Mostly eat just wild game here but occasional bacon is a treat for sure but your bbq sounds mighty fine Jeff

quote:

Originally posted by jeffeosso:

quote:

Originally posted by Saeed:
Only pigs eat pigs!
Some also look like pigs after the meal!

Sure boss, sure.. but after tasting my pulled pork, people frequently over eat

Thank you.

Exactly what I meant!

NEVER seen a slim PIG!

quote:

Originally posted by jeffeosso:

quote:

Originally posted by Mike Mitchell:

quote:

Originally posted by jeffeosso:
got up, started coffee, and stoked the smoker, then put on a pork butt that's been "dry brining" in the rub over night -- apple wood for primary smoke

going to be a low and slow, good day.

My son said "and now we wait" -- to which i replied, "if you are waiting on BBQ, you are either having a great day, or need a hobby"

I got a Traeger as a xmas gift a few years ago and smoked a few pork butts. Damn fine eating.

i am jelly !!!

I had mixed results with it on other cuts. I could never get a good brisket out of it. My fault, I'm sure. No matter how long I cooked it, it just wasn't tender.

quote:

jim -- no cilantro in anything .. when you coming?

Im on the way!!!!

I still use a Cooks hack smoker....I know,its electric. But it does a mean pork butt, with no effort.

Big Green Egg

Here in TZ we have popular rustic eateries featuring pork over the coals as the main attraction where you find a large number of the patrons are Muslims who have "converted" for the occasion.

Others who don't want to run the risk of being seen/recognized place take-away orders.

Thank God pork is haram in the Muslim culture else there would be a shortage of pigs.

quote:

Originally posted by fulvio:
Here in TZ we have popular rustic eateries featuring pork over the coals as the main attraction where you find a large number of the patrons are Muslims who have "converted" for the occasion.

Others who don't want to run the risk of being seen/recognized place take-away orders.

Thank God pork is haram in the Muslim culture else there would be a shortage of pigs.

There is absolutely no shortage of “pigs”.

Multiply each pig slaughtered for food by how many two legged pigs eat it!

man, that was a REALLY good cook -- i am pleased, and my family liked it -- grandkids were supposed to come over for lunch, but it's a torrential down pour here ... and while i love them running all over the "back 40" with a big red and a bbq sandwich, i don't want them all in my house!!

quote:

Originally posted by jeffeosso:
man, that was a REALLY good cook -- i am pleased, and my family liked it -- grandkids were supposed to come over for lunch, but it's a torrential down pour here ... and while i love them running all over the "back 40" with a big red and a bbq sandwich, i don't want them all in my house!!

How long did it rest?

overnight -- took "forever" to hit 203, and then i was too tired to stay up a couple hours while it cooled

quote:

Originally posted by jeffeosso:
overnight -- took "forever" to hit 203, and then i was too tired to stay up a couple hours while it cooled

Damn, makes my mouth water.

Well, I'm off to go do some flathead fishing tonight. I went and caught a bucket of live bluegills this morning for bait.

Then off in the morning to shoot PRS rifles in a local group of guys in Mohave Valley.

Sounds like a fine time, steve, hope you limit out

oh, the heavy crosshatching? results in MANY "burnt ends" pieces -- that are awesome, by themselves AND when crushed up into it

In the 60's I was studying in England.

One of my Arab friends was telling us how much he enjoyed crispy bacon in the morning.

I told him it was pig.

He said no, it was not pig.

Wasn't even PORK.

It was BACON, and it was DELICIOUS!