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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. |
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03-02-2013, 12:29 PM | #1 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Asado de tira, Pulled pork, Pulled chuckie (pr0n heavy)
Hi all,
I enjoyed a wonderful BBQ day today! Rubbed a 3lb pork butt with smoked paprika, salt, sugar, garlic powder, mustard powder. Seasoned 2 2lb beef chuck with salt. Seasoned some asado de tira with salt. The kettle temp was from 250 to 300. Butt and chuckies in the kettle, bricks and foil set up: After 1 hour: Close up: Added asado de tira: 1 hour more: Asado ready to go in plate: Asado was a little chewy, but very tasty. Side dish: salad with tomatoes, extra virgin olive oil, salt and Modena balsamic vinegar: Butt and chuckies after 4 hours: Moved in the gasser (to save lump charcoal): The chukies were probe tender after 6 hour, the butt was ready after 7 hours. Pulled butt: Pulled chuckies: Everything was very tasty and I enjoyed cooking a lot! Thanks for watching and have a good day, Gianni
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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03-02-2013, 12:40 PM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Good eats right there!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-02-2013, 12:43 PM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Re: Asado de tira, Pulled pork, Pulled chuckie (pr0n heavy)
Wow, that is a great cook, nice job!
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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03-02-2013, 03:00 PM | #9 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Looks great!
You must be stuffed after all that and pizza!! What are these?: asado de tira: spare rib ends?
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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 |
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03-02-2013, 03:20 PM | #10 | |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Asado de tira, Pulled pork, Pulled chuckie (pr0n heavy)
Quote:
It's an argentine cut. They are beef ribs cut in perpendicular sense.
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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03-02-2013, 04:27 PM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Thanks.
BTW, like the use of fire brick to bring more "Thermal Mass" to the party! If you by chance, make your own mozzarella-would love some tips! -Thermal
__________________
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 |
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03-02-2013, 04:32 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cooking there, well done
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-02-2013, 05:13 PM | #14 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Asado de tira, Pulled pork, Pulled chuckie (pr0n heavy)
Would be interesting! But not, I'm too lazy, I buy it locally, there are many cheese factory in my town.
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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