Your Food Thread

[gypsyTX]

Check out my link in the previous post.

Ah. That makes more sense now. Thank you.

I don't eat or cook pork so I really don't know much about it.

http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html
"The top half of the shoulder, from the the dorsal of the animal near the spine through the shoulder blade, has too many names: Boston butt, pork butt, butt, shoulder butt, shoulder roast, country roast, Boston roast, and the shoulder blade roast. Calling it a butt may seem ironic because it comes from the front of the hog. No ifs ands or butts, it makes the best sandwich meat on the hog. Butts typically weigh from 5 to 8 pounds and they usually have shoulder blade bones in them although some butchers remove the bones and sell "boneless butts"."

 

[Emerson40]

I'm going to smoke a pork butt tomorrow, but time is going to be limited. It's probably about a 12 pound butt, and I will only have about 8 hours instead of 12 or more that I would prefer. My thoughts are to half, quarter or third it (it does of course have a bone in it, so will just have to divide it as I can) and smoke it for 8 hours. I am going to marinate it with ingredients to include pineapple, so that will start breaking it down as well.

Does anyone have any experience with chopping one up and reducing the smoking time?
If no experience, does anyone have any thoughts about the best way to do this?

Thanks!

The pineapple, or acid from it, will help with the outside of the butt, but low and slow will do the best work on the connective tissues inside.

You can knock a few hours cooking time by raising the cooking temp a little bit. Just watch your internal temperatures - the butt can handle the heat.

Make sure you let it rest after smoking. Whether cutting or pulling, without a good rest you will have a dry butt.

The Texas Crutch!

Check out "The fast method!"

Amazing Ribs is an amazing site. Meathead is the man.

Pork butt??

Best pull pork evah comes from da butt!

http://41.media.tumblr.com/76526c4f299e4ec2ff4c8eb8258cdaee/tumblr_mqpk9yZkEo1qzjw8go1_540.jpg

 

[gypsyTX]

...

Best pull pork evah comes from da butt!

http://41.media.tumblr.com/76526c4f299e4ec2ff4c8eb8258cdaee/tumblr_mqpk9yZkEo1qzjw8go1_540.jpg

Gives new meaning to the term "cheap ass."

 

[Que]

I don't eat or cook pork so I really don't know much about it.

"Naw, I ain't Muslim, I just don't dig on swine. A pig is a filthy animal."

. . . .


"So, by your logic, if a pig had personality you would consider eating it. "

"It would have to be more charming than muthufuckin' Arnold from "Green Acres!'

 

[gypsyTX]

"Naw, I ain't Muslim, I just don't dig on swine. A pig is a filthy animal."

. . . .


"So, by your logic, if a pig had personality you would consider eating it. "

"It would have to be more charming than muthufuckin' Arnold from "Green Acres!'

Nooo! You've got it all wrong.
Here:
https://www.youtube.com/watch?v=YujYTVQ4_S0

 

[thør]

https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/13091943_10206758196572201_7918730084503371162_n.jpg?oh=76a1ef715b0f103eb053799fc2c1af00&oe=57B11619

Proper camping food.

 

[Collar_N_Cuffs]

Thanks for the tips and help!

Pork butt sections came out quite satisfactory all things considered. I had them around 225 for 7 hours, then I cranked it up as high as I could get it (manual/charcoal smoker) for an hour, then moved one section to the oven for about 45 minutes at 275. It was almost, almost ready to pull. I pulled/chopped it and it was perfectly tender for tacos. The rest of it stayed in the smoker, back down at 225 until the fuel ran out. That portion melted like butter

 

[BotanyBoy]

https://scontent-sjc2-1.xx.fbcdn.net/hphotos-xlf1/v/t1.0-9/13091943_10206758196572201_7918730084503371162_n.jpg?oh=76a1ef715b0f103eb053799fc2c1af00&oe=57B11619

Proper camping food.

That's living right.

 

[MichaelinChina]

That's living right.

No, it's not! Sorry!

 

[neci]

brats, beet greens and fingering potatoes.

 

[juttjaw]

I'm going to smoke a pork butt tomorrow, but time is going to be limited. It's probably about a 12 pound butt, and I will only have about 8 hours instead of 12 or more that I would prefer. My thoughts are to half, quarter or third it (it does of course have a bone in it, so will just have to divide it as I can) and smoke it for 8 hours. I am going to marinate it with ingredients to include pineapple, so that will start breaking it down as well.

Does anyone have any experience with chopping one up and reducing the smoking time?
If no experience, does anyone have any thoughts about the best way to do this?

Thanks!

I know I'm a little late to the party on this one.. sorry.. but if this ever comes up again, I smoke a lot of pork butts. My preferred quick method is 4 hours of smoke and 3 in the oven at 300 wrapped in tin foil... I know, it's cheating, but it cuts the cooking time down if you're in a pinch. Plus it stays very juicy. Now this is for a 7 to 8 boneless. I'm assuming you figured how to get the tricky thing butchered. Nothing beats a 12 hour smoke and that bark... This method gives you a decent bark but not like the slow version.

 

[thør]

Good bark separates the men from the boys when it comes to the Q.

 

[Collar_N_Cuffs]

I know I'm a little late to the party on this one.. sorry.. but if this ever comes up again, I smoke a lot of pork butts. My preferred quick method is 4 hours of smoke and 3 in the oven at 300 wrapped in tin foil... I know, it's cheating, but it cuts the cooking time down if you're in a pinch. Plus it stays very juicy. Now this is for a 7 to 8 boneless. I'm assuming you figured how to get the tricky thing butchered. Nothing beats a 12 hour smoke and that bark... This method gives you a decent bark but not like the slow version.

I'll remember this. Thanks!

 

[juttjaw]

I'll remember this. Thanks!

The oven time can very. I use a digital thermometer until it comes up to about 190 to 210 degrees. Target for 200. I do let them rest for awhile tho. More than 30 minutes if I can wait.

 

[juttjaw]

Good bark separates the men from the boys when it comes to the Q.

You are correct. Without it? It's just warm meat.

 

[thør]

You are correct. Without it? It's just warm meat.

It can still be tasty and tender warm meat.....

But, without the proper chew.

 

[thør]

https://pbs.twimg.com/media/ChGr-N6UkAI6TGK.jpg

Dessert

 

[Emerson40]

The future is now. But c'mon, seriously?


http://66.media.tumblr.com/7966b12a8d245bb8ca48d083369d98b2/tumblr_o6d1kbLlbZ1rhpn4yo1_500.jpg

 

[Aquagal]

The future is now. But c'mon, seriously?


http://66.media.tumblr.com/7966b12a8d245bb8ca48d083369d98b2/tumblr_o6d1kbLlbZ1rhpn4yo1_500.jpg

I got this for a wedding gift.

 

[Emerson40]

I got this for a wedding gift.

Registry item, or from a thoughtful re-gifter?


*ducks, preemptively*

 

[Aquagal]

Registry item, or from a thoughtful re-gifter?


*ducks, preemptively*

It was NOT on the registry. It was an odd thing to cook with, it eventually became a garage sale item. If my dogs aren't BBQd I like them fried.

 

[juttjaw]

It was NOT on the registry. It was an odd thing to cook with, it eventually became a garage sale item. If my dogs aren't BBQd I like them fried.

wow.... You eat hotdogs?

 

[Aquagal]

wow.... You eat hotdogs?

Doesn't everyone?

I like those spicy links though. Ketchup, mustard, loaded with green onions.

 

[juttjaw]

Doesn't everyone?

I like those spicy links though. Ketchup, mustard, loaded with green onions.

I like the natural casing ones. mustard and onions.. maybe some sauerkraut. That's normally reserved for Bratwurst.

 

[Aquagal]

I like the natural casing ones. mustard and onions.. maybe some sauerkraut. That's normally reserved for Bratwurst.

I tried sauerkraut in Germany when I was 17, and about gagged. I haven't tasted it since, maybe my palate has evolved. I do eat brussel sprouts now.

Love Brats! With mustard. I go for flavor and don't think about casings.