I'm still cooking... Tacos, Turkey, & Bacon.

BigButzBBQ · 07-24-2013, 12:10 AM

I know it's been awhile since I've posted anything but, honestly, I'm still cooking as much as possible. Unfortunately, I'm almost constantly busy lately with business and family so, cooking at times seems to be out of necessity instead of enjoyment.

Anywho, on to the food! Pork Butts were on sale recently, this was great because, welll... when isn't it great? I mean honestly, who doesn't love it when one of the most common and most versatile cuts of meat is on sale?

I picked up a nice twin pack and removed the fat caps to make bacon out of. (It's cheaper than the stuff on the shelf now a days.) Then I sliced up the boneless halves to make some pork steaks. Sorry, no pictures of those but, I promise, they were awesome. Then I deboned the rest and chunked it out. There had been a request for tacos at the house. I didn't have any ground beef (it's FARKIN EXPENSIVE!) but, I did have these pork chunks. I rubbed them down with taco seasoning and some Pig Pollen.

Then from there they went onto the grill.

They caught a direct sear then finished up with some indirect. Here are the two batches when they came off.

That night it was tacos with potato crowns and the next day it was wraps. Gotta love a meal that keeps on giving.

Did I mention something about Bacon earlier? This is what I call my Northwoods Style Bacon. It's similar to Hillbilly bacon. I do it the super easy way though. I cut the fat cap off of a Pork Butt trying to go about 1.5" deep. After that, I rub them down with some of my Gettin' Roasted season all and then bag them up. The first cap didn't come off nicely but the second one was a beauty.

After hibernating in the fridge for 3 days, flipping them over every day, they were ready to meet the indirect side of the grill. I rinsed off the caps and then dusted them down lightly with some GR again.

I cooked it over 3 hours until it hit an internal of 160. From there it went straight to the fridge to cool down.

Then the slicing! Even made one of the packages look all grocery store pretty.

All and all I ended up with about 4lbs of delicious homemade bacon. There is a bunch more flavor than regular bacon and it's got the added benefit of tasting extra special because I made it myself.

Like I said before, time hasn't been my friend when it comes to cooking lately. I had thawed out a turkey for a little Thanksgiving in July but, my week got away from me and I was left with an hour an a half to cook a whole turkey on the grill!

The only option I had was to carve it up and cook it up in pieces. So, that's just what I did.

I got the bird carved up by boning out the breasts and then removing the legs, thighs, and wings. I then rubbed it down with some Chicken Dust.

The breasts went on the direct side of the grill and the wings and leg quarters went on the indirect side. The plan was to get the breasts done as quickly as possible and let the rest take the slow ride for me to have for lunch at work tomorrow.

The breasts took 4 flips and about an hour and 10 minutes. When they hit the table there wasn't anytime for taking pictures and I was lucky to even get my hand back.

For the other pieces though, they were done about 15 minutes after that and boy did they look darn tasty!

The family agreed that the turkey was awesome and my father in law was impressed that I was able to cook a whole turkey in such a short amount of time.

Just remember, even though I might not be around often, I'm always cooking.

Thanks for looking!

code3rrt · 07-24-2013, 12:15 AM

Some real good lookin' cookin'!

KC

R2Egg2Q · 07-24-2013, 12:34 AM

Nice cookin' Tom!

buccaneer · 07-24-2013, 01:15 AM

I miss you when you are gone Tom, love the creative spirit brother!

Garyclaw · 07-24-2013, 06:14 AM

Awesome Tom!!

I love the Hillbilly Bacon! I gotta try that.

deguerre · 07-24-2013, 06:37 AM

I know you've been around, because every time I mention you by name, that post gets thanked.

LOVE this pic. Makes me HONgry.

aawa · 07-24-2013, 07:49 AM

Great looking food!

your post made me realize I need to put an order in for some of your sauces :p

Harbormaster · 07-24-2013, 08:59 AM

Good to see you post Tom.
Those are some fine looking cooks. I have been enjoying my Big Butz rubs, and the kids love to dip pretzels in Big Butz hot.
Enjoy the rest of the summer bud.

deguerre · 07-24-2013, 09:07 AM

Redhot broke out the last unopened NoButz as a dipping sauce for some Buffalo Wings we cooked. It complimented the Buffalo sauce perfectly. Take THAT, blue cheese!

oifmarine2003 · 07-24-2013, 09:13 AM

Looks good! I may have to try the butt bacon!

Thermal Mass · 07-24-2013, 09:16 AM

Thanks for sharing, looks great!

Hoping to get up your way in a few weeks, plus we have a trade round coming.

Are the hours on your website still accurate?

BigButzBBQ · 07-24-2013, 09:28 AM

Quote:

Originally Posted by Thermal Mass

Thanks for sharing, looks great!

Hoping to get up your way in a few weeks, plus we have a trade round coming.

Are the hours on your website still accurate?

Yep, 11-6 Thurs-fri and 11-5 on Sat. I'm usually not their during the time the shop is open. Give me a heads up when headed this way and I'll see if i could make it.

Thermal Mass · 07-24-2013, 09:42 AM

Sounds great, would love to "meet the man"!

PM or leave a message at the shop?

BigButzBBQ · 07-24-2013, 09:44 AM

Quote:

Originally Posted by Thermal Mass

Sounds great, would love to "meet the man"!

PM or leave a message at the shop?

PM works or you can email me at [email protected].

Thermal Mass · 07-24-2013, 09:48 AM

Will do, thanks Tom!

07-24-2013, 12:10 AM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	I'm still cooking... Tacos, Turkey, & Bacon. I know it's been awhile since I've posted anything but, honestly, I'm still cooking as much as possible. Unfortunately, I'm almost constantly busy lately with business and family so, cooking at times seems to be out of necessity instead of enjoyment. Anywho, on to the food! Pork Butts were on sale recently, this was great because, welll... when isn't it great? I mean honestly, who doesn't love it when one of the most common and most versatile cuts of meat is on sale? I picked up a nice twin pack and removed the fat caps to make bacon out of. (It's cheaper than the stuff on the shelf now a days.) Then I sliced up the boneless halves to make some pork steaks. Sorry, no pictures of those but, I promise, they were awesome. Then I deboned the rest and chunked it out. There had been a request for tacos at the house. I didn't have any ground beef (it's FARKIN EXPENSIVE!) but, I did have these pork chunks. I rubbed them down with taco seasoning and some Pig Pollen. Then from there they went onto the grill. They caught a direct sear then finished up with some indirect. Here are the two batches when they came off. That night it was tacos with potato crowns and the next day it was wraps. Gotta love a meal that keeps on giving. Did I mention something about Bacon earlier? This is what I call my Northwoods Style Bacon. It's similar to Hillbilly bacon. I do it the super easy way though. I cut the fat cap off of a Pork Butt trying to go about 1.5" deep. After that, I rub them down with some of my Gettin' Roasted season all and then bag them up. The first cap didn't come off nicely but the second one was a beauty. After hibernating in the fridge for 3 days, flipping them over every day, they were ready to meet the indirect side of the grill. I rinsed off the caps and then dusted them down lightly with some GR again. I cooked it over 3 hours until it hit an internal of 160. From there it went straight to the fridge to cool down. Then the slicing! Even made one of the packages look all grocery store pretty. All and all I ended up with about 4lbs of delicious homemade bacon. There is a bunch more flavor than regular bacon and it's got the added benefit of tasting extra special because I made it myself. Like I said before, time hasn't been my friend when it comes to cooking lately. I had thawed out a turkey for a little Thanksgiving in July but, my week got away from me and I was left with an hour an a half to cook a whole turkey on the grill! The only option I had was to carve it up and cook it up in pieces. So, that's just what I did. I got the bird carved up by boning out the breasts and then removing the legs, thighs, and wings. I then rubbed it down with some Chicken Dust. The breasts went on the direct side of the grill and the wings and leg quarters went on the indirect side. The plan was to get the breasts done as quickly as possible and let the rest take the slow ride for me to have for lunch at work tomorrow. The breasts took 4 flips and about an hour and 10 minutes. When they hit the table there wasn't anytime for taking pictures and I was lucky to even get my hand back. For the other pieces though, they were done about 15 minutes after that and boy did they look darn tasty! The family agreed that the turkey was awesome and my father in law was impressed that I was able to cook a whole turkey in such a short amount of time. Just remember, even though I might not be around often, I'm always cooking. Thanks for looking! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

07-24-2013, 12:15 AM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Some real good lookin' cookin'! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-24-2013, 12:34 AM	#3
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	Nice cookin' Tom! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

07-24-2013, 01:15 AM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	I miss you when you are gone Tom, love the creative spirit brother! __________________ Hold my dang beer...

07-24-2013, 06:14 AM	#5
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Awesome Tom!! I love the Hillbilly Bacon! I gotta try that. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-24-2013, 06:37 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I know you've been around, because every time I mention you by name, that post gets thanked. LOVE this pic. Makes me HONgry. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-24-2013, 07:49 AM	#7
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Great looking food! your post made me realize I need to put an order in for some of your sauces :p __________________ ~Ren~ Fat Kids Club Founding Member

07-24-2013, 08:59 AM	#8
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Good to see you post Tom. Those are some fine looking cooks. I have been enjoying my Big Butz rubs, and the kids love to dip pretzels in Big Butz hot. Enjoy the rest of the summer bud. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

07-24-2013, 09:07 AM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Redhot broke out the last unopened NoButz as a dipping sauce for some Buffalo Wings we cooked. It complimented the Buffalo sauce perfectly. Take THAT, blue cheese! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-24-2013, 09:13 AM	#10
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks good! I may have to try the butt bacon! __________________ Chris- Midwest BBQ Outreach

07-24-2013, 09:16 AM	#11
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Thanks for sharing, looks great! Hoping to get up your way in a few weeks, plus we have a trade round coming. Are the hours on your website still accurate? __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

07-24-2013, 09:42 AM	#13
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Sounds great, would love to "meet the man"! PM or leave a message at the shop? __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

07-24-2013, 09:48 AM	#15
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	Will do, thanks Tom! __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes