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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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06-07-2009, 07:12 PM
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#1 |
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is One Chatty Farker
 
Join Date: 06-22-08
Location: North Dallas
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Pork Butt,....Yep
Bout a 9# shoulder. Rinsed, vinegar splashed, mustard slathered, Arkansas Hawg Rubbed and onto the Kettle with Smokentaor in tact. 1 Apple and cherry chunk apiece, K and then butt on.
My traditional method of... Butt on at around 4-5 pm, every hour, add coals, spray with a vinegar/apple juice mixture, refill the smokenator container with water.. Drink all night and then go to bed around 3-4 am after packing it to max with coals. Wake up around 6 and check the temperature in the pork, add coals, go back to sleep for a few more hours. Wake up and check it again and it is usually at around 195-200 by 9 am. I let it keep cooking for a little while longer, foil and cooler for about 3 hours. And then this happens......        After I added more seasonings and a little simple vinegar sauce.  I made a Memphis mustard based cole slaw. Great stuff. I tend to like the fine chop of cabbage for slaw when making it stricly for sandwiches. I also do not like carrots on sandwiches, so none are involved with this method.     Sandwiches to follow shortly. 
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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06-07-2009, 07:18 PM
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#2 |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Looks pretty awesome to me
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-07-2009, 07:36 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Umm.... I could go for a little of that.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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06-07-2009, 07:42 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Whats the red slaw recipe?
Nice butt! 
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-07-2009, 07:45 PM
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#5 | |
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is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Quote:
Mustard Based Memphis Cole Slaw 3 TB dijon mustard 3 TB White Vinegar 3 TB sugar 3 TB Canola oil 1 TB hot sauce S&P to taste
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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06-07-2009, 07:46 PM
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#6 |
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Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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I'd hit that. Looks deeeeeeeelicious.
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John, KCBS/MCBJ |
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06-07-2009, 09:53 PM
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#7 | |
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Babbling Farker
  Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Nice work amigo, I bet you piss those apartment neighbors off with all that great overnight cooking smell, especially those who sleep with windows open... LOL
Quote:
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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06-07-2009, 09:55 PM
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#8 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Not bad at all for second story small patio work!
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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06-07-2009, 09:56 PM
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#9 | |
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is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Quote:
 Those are two bedroom apartments in front of me.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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06-07-2009, 11:26 PM
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#10 |
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is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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Very nice work.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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