BBQ menu suggestions

[QueBert]

You're trying to tell me that a whole hog slow roasted over smoke for a day+ is somehow inferior to simple, piddly ribs?

are you an idiot?

Again: Pulled Pork = BBQ.

ribs = "Tennessee style" BBQ
Brisket = "Texas style" BBQ

I'm not an idiot, put up a poll it'll be 95% for ribs. and Brisket sucks ass, fuck anything from Texas.

 

[zinfamous]

I'm not an idiot, put up a poll it'll be 95% for ribs. and Brisket sucks ass, fuck anything from Texas.

so, it seems you know dick about BBQ> won't even try something b/c "It's from Texas." I doubt you've ever had pulled pork b/c your silly anti-food prejudice knows no bounds.

There's nothing I don't like about ribs, but I do form my opinions based on experience--lots and lots of experience. Your argument is essentially this: "No way is it better because I've ever had it!"



anyway,
/thread derail.

 

[sactoking]

so slight dilemna i bought a 9lb and 8lb boston butt. I've always used the 1.5 hr per lb rule but i calculated the time for 17 lbs. I started it this morning so itd be ready by 1:00ish tomorrow. Since it's 2 separate pieces, that means i calculated it wrong,right? If so, how should i handle it? I was thinking i should let it smoke like normal until 11pm tonight. Thatd make it about 14 hours. Then wrap it in foil and refrigerate it. Early morning, when i put my spare ribs on the smoker, i can put the boston butts back in and let it smoke for an additional 4 hrs or so. Any suggestions would be appreciated

Pulled pork doesn't need that much smoke. Smoke it today/tonight until it reaches 165*, wrap it in foil, and put it in the fridge. Tomorrow put the foil package in a 250* oven to reheat, then pull.

 

[zinfamous]

Pulled pork doesn't need that much smoke. Smoke it today/tonight until it reaches 165*, wrap it in foil, and put it in the fridge. Tomorrow put the foil package in a 250* oven to reheat, then pull.

that's a good idea. I might try that myself. I've been cheating lately by tossing it in the oven (also, smoker was down 2 weeks ago)

I'm thinking 1/2 smoker, 1/2 oven time.

 

[sactoking]

Another alternative is to put the shoulder on the smoker today, give it a few hours of smoke and then cook on the smoker until 165*. Wrap in foil at that time and cook until 195*. Pull it from the heat at 195* wrap in a towel and put in the cooler for a couple of hours. After a rest pull the meat then vaccuum seal it. When you need to serve drop the vaccuum pack in some hot water for a bit to reheat.

Vaccuum sealing is great. It doesn't make sense to fire up the smoker for just a single shoulder, so do a bunch then seal and freeze for pulled pork year-round.

 

[zinfamous]

Another alternative is to put the shoulder on the smoker today, give it a few hours of smoke and then cook on the smoker until 165*. Wrap in foil at that time and cook until 195*. Pull it from the heat at 195* wrap in a towel and put in the cooler for a couple of hours. After a rest pull the meat then vaccuum seal it. When you need to serve drop the vaccuum pack in some hot water for a bit to reheat.

Vaccuum sealing is great. It doesn't make sense to fire up the smoker for just a single shoulder, so do a bunch then seal and freeze for pulled pork year-round.

You are a god among men, sir.

:thumbsup:

 

[Iron Woode]

this thread is making me hungry.

I love grilled sausages.

also shish-kabob is great too at a BBQ.

 

[dabuddha]

Thank you all for the tips/information/advice! Meatfest 2011 was a success. The pulled pork was so tender that just looking at it practically made it fall apart. Surprisingly though, the salmon was the biggest hit and was devoured in minutes. Kinda wish I had gotten more of it. The ribs turned out really good as well. We ended up with about 45ish people and didn't have that many leftovers. Unfortunately, my wife forgot to charge the camera's battery otherwise I would have had pics. :/

 

[mindwreck]

no pics!?.. cmon don't you have a phone with a camera at least?

first thing i do while grilling is take pics of the meat. I love it. I grill at least once or twice a week with the buds. we just huddle around the grill and watch the meat cook and get drunk. good way to end work weeks

 

[dabuddha]

Yeah I know I thought about it afterwards. But honestly, I was busy cooking for almost 4 hours straight. The pork was slow cooking in the smoker but the chicken/salmon/veggie burgers/hot dogs/zucchini was taking my time up lol

 

[Anubis]

I'm not an idiot, put up a poll it'll be 95% for ribs. and Brisket sucks ass, fuck anything from Texas.

ahh QueBert once again proving he is a moron

keep up the good work, you wouldn't want any of us to foeget

 

[ElFenix]

Not a troll job, people just love lecturing others about food on this forum for some reason. Little do they know that most people don't give a shit because it's just food.

quebert is the biggest food lecturer here.