Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-06-2012, 03:04 PM | #1 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
|
BBQ benevolence day
Had plans today to make some Brunswick stew for the family. Well I woke up at 6am with an urge to smoke some 'que too. Decided to put an open invitation out on Facebook that I would be firing my pit up and anyone that wanted some bbq was free to drop their meat off and I'd cook it for them, no charge. I got a couple of takers and figured I'd post some pron for you guys to see. I haven't been active on the forum for a few years, life is slowing down and I'm 'que'n more and more, so hopefully we'll see more of each other.
Base for the stew simmering: Chopped potatoes, chopped onion, and corn all in chicken broth Once after about 20 minutes stir in the spices (w sauce, hotsauce, pepper, garlic, butta) Add tomatoes, butter beans, chicken and a few other things, cook down and the end product looks like this: Now on to the meat. I am cooking a small pork loin for a friend, a Boston Butt for my mom, and one for myself as well: Bought the Butts at a different store and got a lot better pork than I'm used to. Pork Loin
__________________
ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
|
10-06-2012, 03:07 PM | #2 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
|
Pit rolling along at 225, using Hickory and a little KB The butts are starting to weep, After a few hours I have the temp cranked up to 275 where the loin is and around 250 at the end with the butts on. Hope your saturday's rocking along!
__________________
ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
|
10-06-2012, 03:13 PM | #3 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
|
Where did you get the meat? I'm in Chelsea, AL.
__________________
Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
|
10-06-2012, 03:21 PM | #4 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
|
Belle Foods in the pelham/alabaster area on HWY 31. Found out today that their butts will go on .99lb sale this wednesday.
Oh and Roll Tide!
__________________
ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
|
10-06-2012, 03:36 PM | #5 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
|
Food is looking good and thanks for the heads up. Roll Tide!
__________________
Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
|
10-06-2012, 04:33 PM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
Better check that loin, if it's been in there for a couple hours, it's probably done. 140 for lean pork.
Looks great BTW.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
10-06-2012, 08:07 PM | #7 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
|
I like my loins at 150, but these folks requested it even more done, took it off at 160 on the dot. Heard back from them just a while ago and they said they loved it, so it all ends well.
The butts are about to break through the plateau, they have great color right now, debating finishing them off in the oven to preserve the awesome color. (didn't show up that well in the pictures) Here are some progress pics for you fellas.
__________________
ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
|
10-06-2012, 09:32 PM | #9 |
is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
|
Well one of the butts is done, the other is finishing up in the oven.
__________________
ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
|
10-06-2012, 09:45 PM | #10 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
Quote:
The butts look fantastic, I'll take a vac bag full please!
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
|
10-06-2012, 09:45 PM | #11 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
|
That's some DANG sexy pig!
__________________
Kettleheads Anonymous Charter Member |
|
Thread Tools | |
|
|