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Found 30 results

  1. So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour. I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy. Definitely one to do again!
  2. Hi, My youngest son, who is home from college, requested BBQ. We're from NC so that meant a full shoulder. He's been an awesome son. I have to brag. Kept his grades up, got his Eagle Scout, and recently got accepted into Aerospace Engineering at The University of Maryland College Park after 2 years at Salisbury University as a math major. I have read the advice about not doing your first overnight cook until you've done it in the day. Broke that rule. My wife and I are raising our twin grandchildren (older son) who are now 2.5 years old, and we're taking them to the beach this morning so the cook had to happen earlier Started at 8:30 pm. I filled the fire box to 1 inch below the diverter (thanks Tarheel), and lit the center. In 10 mins I dropped the lid and was off. I was shooting for 250° - 300° and with my previous attempt at grill control I started closing down my vents at 175° top to 1/32" bottom left dial closed, bottom right to 1/2) so I could sneak up on my temperature. Remember, I'm new at this and don't know my grill. At 9:40 it was holding steady at 288° at 10:00 pm I threw in the deflector racks and drip pan. I used the drip pan on the lower rack and meat on the upper. After closing the lid, the grill temp was 217° and dropped to 205° by 10:50 so I adjusted vents ( top to 1 on scale and bottom left to just above 1/2). At 11:15 the grill was at 250° so I figure I'd take that and closed top down to 1/8" and bottom left to just below 1/2. By 12:15 am it leveled out at 164°. I went to bed with grill and meat alarms set. At 6:09 my alarm in the butt(lower weight) went off at 195°, grill at 297°. It was probe tender so off it went to the cooler. The picnic was at 189° and had some resistance so it stayed on until 6:57 when it was ready. The meat currently resides in the cooler. It will get chopped (no pulling) in a few hours. The Lexington style sauce has been made since Tuesday. The red slaw was made last night while the grill was coming up to temp. I'm from Durham, NC near the dividing line of eastern and western NC BBQ. I love them both but my wife is from Lexington so Catsup gets added to the vinegar base besides, I do prefer the red slaw with my BBQ. More to come later...
  3. Gave this a whirl. Turned out great!! Please let me know what you think. Just started to smoke more frequently and have been asked to start cooking for other people.https://youtu.be/lD315UxzFpk
  4. Smoking a Bone-in Pork Butt today. Using some peach and Apple to add some amazingness. This guy is a little over 4lbs, I usually do my butts small (haha, do butts). I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub. Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!). I am working on my own rub, but this one is always a good go to. Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well. Here we have a very, very, very liberal coating of Memphis Dust. With as much as will fall off when I move it to grill, I do not hold anything back here with the application. Left a nice mess here, the wife always love this. But it will be worth the eventual payoff! On to the grill, gonna roll smoke at 275 till done. Many say white smoke is a bad thing, but for me, with apple or peach I have yet to add too much smoke flavor. I love these two types of wood and the flavor they add to meats. Locked in, the Akorn Senior is doing its thing, all for the low price of $260 when I picked it up. Will post an update once off the grill. Should be a butt full of moisticity.....(that is not even a word, but love to say it).
  5. I've played around doing the boston butt like this a few times and it is a keeper for us. I see no reason why I won't come back to this again and again. Extremely juicy Tender Great presentation Wonderful flavor Relatively quick The rub (estimation, play with it) 4 heaping TB chili powder 2 heaping TB Cumin 1 heaping TB onion powder 1 heaping TB garlic powder 1 TB kosher salt 1 TB sugar 1 ts black pepper 3/4 ts cinnamon With the fat side up I cut a deep cross hatch in the butt, deep enough to reach meat, 3/4" or more, the hatch about 1 1/4 inch square. Then cut an entire sweet onion in to rings and line the bottom of a foil pan with them, place the butt on top fat side up. Using your fingers open the cross hatch up and poor 1/3 cup of lime juice down in. Follow with 2/3 of the rub, get it down in there, it will seem like a bunch but no worries. Poor another 1/4 cup of lime juice over the top. Dump the rest of the rub in the pan around the butt. Dump 1 strong citrus/piney/hoppy I.P.A in the pan, not over the butt. Foil tightly and place in fridge overnight. Smoke with apple wood at 275 with no foil until you reach 165ish internal temp then remove from the kamado and foil tightly and continue to smoke until 199ish internal temp. Rest, shred, add 1/2 of the juice from the pan in to the shredded pork and enjoy. There you go, Indian Pale Ale Lime Butt or I.P.A.L. Butt
  6. Haven't smoked anything in several weeks so with mamma going out of town I decided to get cozy with my grill again. I thawed out a Butt that I had picked up when they were on sale for $0.99/lb. Got a wild hair idea to smoke a small brisket under it to let the pork fat keep the brisket moist. Also got a wild hair to make up a rub with coffee in it. Turned out great so I figured I would share. Brisket rub: 1 part ground black pepper 1 part onion powder 1 part garlic salt 2 parts espresso ground coffee Covered it well... (file to large to add ???) Placed the pork butt on the top rack over the brisket. I have started cutting slices in my butts and shoulders when I smoke them to get more rub and smoke into the meat. Probably can't see it but my deflector plate was covered in fat juice. Pulled the brisket, rested it and dug into it. The flavor was amazing... Give this rub a try! Had to take a few samples... My grill was so satisfied, she left me a wet spot on the patio... On another note... While I was at Publix picking up a brisket, I saw a pork belly roll (had never seen) so I picked up one of those along with some beef ribs to do the same thing; pork belly over the beef ribs. Ate those last night and they were delicious. While I was chowing on the ribs I put the pork belly on the Joetisserie to crackle it up a little bit. Skin turned out very good but I should have smoked the belly longer to render more of the fat out. About to pull the butt off to let it rest and then pull it before the football game tonight. Thanks for looking and have a great rest of your weekend!
  7. Trimmed the skin/gross fat off my 8ish pound butt and probably have 7ish left. Rubbed it nicely, stuck it in the fridge until the rain stopped. Now I'm at 200 degrees and still ticking up but have the top and bottom down to ~0.5 each. Really hoping this settles out in the 225 range. I used one cotton ball and Wegman Lump...the anticipation is killing me. Or maybe I'm just hungover from day drinking... 202 degrees...
  8. How many pork butts have you folks cooked at once in a KJC? I'm trying to load the freezer up in preparation for the arrival of a new kiddo and am wondering how many you can fit/have fit in the past. I'll be using the costco butts which tend to be 8-10lbs. I think two is a pretty tight squeeze on the main grill and am wondering if I can do a third on the extender but am not sure how that works. Has anyone tried ti lay them on their sides? Would that get you one more on the main grill? Also, what is the timing you've experienced with two butts (approximate)? If you've done two on the main grate with a third on the extender I'd be interested in the cook time (approximate, I know, I know...its done when its done). I'll probably be running at 275-300 on the maverick. Thanks for the input Gurus!
  9. This baby cooked for 16 1/2 hours. It came out really good, but would have been better if I didn't have swings in the temp. I've got the temp swings down to an air flow issue, so I'm doing a deep clean today. I'll be using the shop/vac to thoroughly clear & clean, before doing another cook in a day or two.
  10. Hello all... as some of you know that i am a new owner of the Big Joe for about a 5 weeks now but wanted to share with you what i did on the JR over the summer of 2015... if that is ok... Combined post of two cooks... 1) my first Pork Butt 2) my first Rib racks - yes i said RACKS with an S... on the Jr at the same time!!! So the Pork Butt was pre-marinated but i washed it off and put some bottle dry rub bound by some of maple syrup instead of mustard and marinated over night. took about 6 hrs on the Jr. (PEACH WOOD Smoke) Approached the ribs with the same but used mustard instead as i was just getting used to the JR and how to cook on it. (Apple wood Smoke) Turned out pretty good as the family didn't leave any leftovers.
  11. https://shirt.woot.com/offers/wanna-rub-my-butt?ref=w_cnt_gw_zlm_bs_3
  12. Been absent from here a heap of the time since last April. Had some back trouble that is now healing, thankfully.....but it put me down in the dirt for a while. Losing some weight and exercising really has been helping. Hard to find my stride with the new lifelong diet while looking at the delicious pics in here. I'm dialed in and feeling much, much better. Fired up the grill yesterday and Teenage T-Rex seemed mighty pleased at seeing this. He ate like only a kid with a crazy high metabolism can eat. Me being the old man that I am.....avoided the carbohydrate heavy stuff and stuck to the protein rich stuff. Pics of yesterdays grilling....just a good basic American backyard meal to get my sea legs back underneath me. Almost forgot how to run the grill. Started by making a batch of John's MCM Hot Dog Chili. Love this stuff !!!! Plenty of it leftover for the family to thaw out and reheat for future hot dog or brat meals when I'm working. I like some jalapeños & onions in my hamburger patties. I love hitting the dogs with Franks while they are cooking. Sure adds a nice flavor when you're eating your dog nekkid. Leaves a nice flavor on the outside. Love some Nathan's around my house. Triple cheesed...... T-Rex's first plate.....he added chips, too. Momma's burger..... My burger and hot dog were nekkid except for some of this goodness on top..... Glad to be back. So very grateful to be getting healthy, too.
  13. I bought a two pack of boneless pork butts from Costco since they didn't have bone-in when I was stocking up and when I opened the package the removal of the bone left a huge flap of meat. Instead of carving the bone out it seems the cut was made all the way through the shoulder. So the shoulder is almost sliced into two pieces but is still connected. Not sure if it was a bad butcher job but I've never experienced this on the 10 or so boneless butts I've done in the past. Thoughts on how to smoke it? Fat cap down/up (based on preference) or should I open up the shoulder flat on the grill? One concern is that if I don't lay flat on the grill the inside of the pocket will have pockets of rub. Maybe after 10 hours it wont matter. The other thing I'm worried about is it drying out since its not at thick as the end piece where the two pieces are still connected. Let me know what you guys think. Thanks in advance!
  14. I wanted to have some pulled pork made in advance for Father's day. I didn't make the typical 2-4 butts at once, only enough for a meal was desired. A 7+ pound butt was purchased (and was surprisingly well trimmed already). The meat had some minor trimming done to it, cross-hatched and rubbed. It was then slow smoked until it proved butter-tender (195-205 internal temperature depending on where it was measured). In this case, the "Texas cheat (foil)" was used once the butt hit 165 internal temperature. Sorry for the lack of final money-shot, it hasn't been served yet (it is for dinner today).
  15. Ok, I am here to tell you I have stepped up my game! My newest current favorite for a pork glaze is 1:1 mustard : molassas. Rub down pork with KJ peppered sea salt (mix salt, pepper, and sugar). About halfway though the cook add your glaze of mustard molassas. Last weekend I cooked ribs, this weekend was pulled pork. YUM! Enjoy the photos.
  16. @Modern Pitmaster I'm indeed calling you out. I just watched your youtube video on Georgia pulled pork and I have to say without a doubt that I loved every part of it. You nailed it. There is nothing in that video that I don't fully agree with.....except maybe the part about packing the rub in the small crevices, but I agree that if it doesn't have exposure to smoke that it's gonna be overkill. I do my pork butts exactly like you do in that video. The final thing I do is add a vinegar sauce when pulling it, but that's the Eastern NC in me compelling me to do so. Great video, sir. Excellent tips in there on plate setter positioning, probe reinforcement, run tips and knowing when it's done. Anyone doing a pork butt but fearful of doing so needs to simply watch and follow the steps in your video.
  17. SWMBO caught me cleaning the Kamados, and asked "do they do anything but look pretty?" She rightfully pointed out it had been over a month since she had seen any pulled pork. Needless to say, I think everyone can figure out what is on the cook today. While the Big Joe is cruising along at 225, it seemed a shame to waste grill space. So, as well at the three 7 plus pound pork butts, 2 racks of St. Louis ribs are on the cook as well. The Ribs will be done in time for dinner, the pulled pork will be cooking till almost midnight. The Pulled pork will be vacuum sealed tonight, but served tomorrow. I got up bright and early today and made a huge batch of rub. The Big Joe was cleaned out and reloaded with lump charcoal and Pecan chunks. The butts were trimmed (thankfully very little trimming was required), then scored through the fat cap. The rub was applied and the butts were on the smoke by 11 am. The ribs had the silver-skin removed from the bone side and the rub was liberally applied. They were tossed into the Joe with the butts.
  18. I have been really busy lately, but managed to squeeze in a cook on Saturday. Boston Butt rubbed with Texas BBQ rub, loin rubbed with Cajun seasoning. All cooked at 325 degrees on a Primo Oval XL using mesquite lump and hickory chunks.
  19. I haven't done any pulled pork in a long, long time. Time to remedy that deficiency.....today. Krunk the indoor tunes over morning coffee & prep work while the BigJoe came up to temp outside. Loving the the KJ lighter tabs and D&C system with the X-rack. It allowed me to skip the fat trimming....simply score it and place the butt fat side down with the grate with the heat deflectors raised to an inch below the grates. Will melt the fat nicely and allowed me to fill the firebox up fully with some killer FoGo lump & hickory chunks (only 1/2 the chunks showing in the pic). Raked it mostly clean prior to cooking. I've never had a bit of trouble with the stock firebox grate. Cleaned out the ashes for the most part.....you can see I've got a well used BigJoe. Using the last part of this bag of FoGo lump......I didn't hand place it like I normally do with butts & briskets....simply dumped it out. Very little dust in this bag. Used a pair of Kamado Joe lighter tabs that made it really easy and fast to get this cook started this morning. I also added several more hickory chunks to the firebox after the pic was taken. I want this one smokey. The 1/2 moon deflectors slid right on top of the X-Rack with supreme ease. I'm really impressed with this flexible cooking rack system. A group of MIT students must have been employed to conjure up this goodness. Being able to have my heat deflectors so close to the main grate allowed me to cut my prep time by 3/4. No fat trimmed....just a quick scoring of the fat cap and placed it down....close to the deflector. Used a buddy's home-brew rub and it tasted great. This thing has been smoking since 9:30am today with the temp locked in rock steady at 220. Cool thing about using the X-Rack allowed me to really load that firebox up fully. I'll be able to do this slow'n'low butt......and use for tomorrow afternoon's chicken breasts.......and then another quick cook on the evening of my last workday next week. Injected & rubbed with the stuff we are using for our comp cook in a couple months. In the fridge overnight to soak and rest.
  20. Hi all. I'm looking for a little guru advice. After 2 weeks of CGK cooking I felt confident doing my first low/slow boston butt. I actually picked up a pork picnic roast in the 6lb range. The CGK has been holding 245 since 12pm (it is now 8pm) but the butt stalled at 163 for the last 4 hours. Literally 4 hours. I just opened up the top vent to climb it up to 275, trying to break the stall, but I couldn't find any advice for how long a stall can last. I appreciate any info and wisdom you can impart. And, don't worry.... I'm photo documenting the whole thing for the visual people. Much longer and I'm going to try the foil hat method. Thanks again. Eric
  21. Perhaps best ever! Wanted to see if i could hold a 225°F on Akorn and did for 7 hours to a temp of 175°F, then TX Crutched the rest 'till 207°F. 5-1/2 # piece of meat to start. Rubbed and injected. No stalls! Might have used 15-20% of fuel, lots left after cook.
  22. Been grilling on Joe every day since we got moved in. Mahi, 2 Spatchcock chickens, Wings,8 lb Butt, Veg, Roasted Garlic, Pizzas, Brownies. Still lots of learning to do but have had some really amazing stuff so far. The Salmon was super easy and way tastier than when I have made it in the Past (Gasser). Pizzas were Fun and the 2nd one the Crust was so crisp. Cooking the butt was in the top 3 most fun things I've ever done on a Grill. Just went off without a hitch and done in a very civilized time (8am-5pm) and Amazing.. We can't stop eating it. Coho Salmon Cedar plank Glaze of Ginger Dijon Honey. Wings: Best I've ever made. Coconut oil and dizzy pig Ragin river. Glazed in SweetChili. Pizzas: Pesto and Parm, Alfredo Tomato 8lb Bone in Butt from Kroger Rubbed in Dijon Mustard and covered in Garlic powder, Rib Rub and Black Pepper. On the Joe at 8 Am over KJ Lump and Cherry and Apple wood chunks. My very first Butt Ever Ever. Held 275 F and never strayed. Just like the Gurus said it would.Very confidence inspiring. Amazing smell during.. That cherry and Pork. Local beer helps things along. No Peeking. Like a working Butt.. it was 5 O'clock. The Probe alarm rang out at 5:00 pm on the nose with the news that 205F was here!! Thermopop for confirmation. First look!! Into Foil and cooler for 40 minutes. Bone just slipped right out clean and the meat just fell apart.. Smell and Flavor was amazing. Pulled pork tacos with homemade BBQ sauce, Simple Lime slaw, chipotle Crema, Cotija cheese, Cilantro Negro Modelos (ahhh!! No pic) ate it.. Kris fell on the floor it was so good. Pulled Pork sammich warmed in BBQ sauce with standard slaw on potato rolls... ( ahhh!! no Pic) Pulled Pork Breakfast tostadas Yum... (ahhhh!! No Pic) Pulled Porkkkkk Must eat more.. MORE!!! Thank You to the Guru's and to John Setzler and youtube for all of your advice and help to get me cooking on this Joe!! I just want to wake up and cook food on this Kamado everyday... is that so wrong? To say i'm hooked would be an understatement.. Flame on! ♨️
  23. Found a nice 10 pound pork butt at Kroger yesterday. Seasoned with rub and cooked indirect with some cherry wood. Kept the temp between 225º and 245º the whole cook. This took almost 24 hours to come to 196º at which time I removed from the fire, wrapped in foil then towels and allowed it to rest in a cooler for 2 hours. Cooked up a batch of some North Carolina style sauce, pulled the pork and dug in. The pork turned out quite good. I did not get any pictures of dessert but my Wife made some decadent chocolate bread pudding with Nutella and semisweet morsels. Needless to say I am full tonight! Edit: I added some bread pudding pics further down the thread.
  24. Well after determining that a butt for Mother's Day was the wrong thing to do, I decided to make a quick one on a Thursday night. I stopped off at Wally World and came home with this little baby butt I have learned that my silver skin removal skills have improved. The trimmings are in the top right corner. The other side is pretty clean except between the primals; so I left it. On the fire: 6:42 pm 160F, time for foil 11:45, off the grill and ready for a rest... and bedtime. The roast temps ranged from 199 to about 205 but it was probe tender. I got to use my new ThermoPop. It ended up be quite cool and a little wet last night. It's been warm and dry for the past few days but last night was windy and drippy by the end of the cook. Another bedtime shot. I had a few pieces before going to sleep but we will pull and eat it tonight. I tied the roast so it would cook even and not fall apart during the cook. The blade bone pulled out clean this morning.
  25. I only had about 4 hours to get this ready, so I saw a guy cooking this on YouTube. http://www.youtube.com/watch?v=vV_p07Ld_IE I decided to change up his recipe a bit by searing the roast and changing some ingredients. Basically - I rubbed olive oil on the butte and seared it on my 15" BGE grill sitting on the Ceramic Grill Store spider. After searing it went into a pretty big cast dutch oven. A quart box of chicken stock in the bottom - then chopped garlic, green onions, bell pepper, new red potatoes, a bag of skinned baby carrots and a Jalapeno (for luck) were poured over the top. Himalayen Salt and coarse ground black pepper followed by fresh rosemary needles (leaves) were all the spices. I let it cook with the lid on for 2 hours at 300 then threw in a few tomatoes off my vines and left it for another hour uncovered. (But the Kamado shut up tight.) Wife said she didn't want any because "peppers don't go with roast pork". What? After I ate 3 platefuls she loaded up her own plate a couple of times. Some folks have ZERO ability to try anything new or different unless they see someone else diggin' it.
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