Pork practice pics - Page 2

Bigmista · 03-05-2011, 11:08 PM

Quote:

Originally Posted by P01Shooter

Did you cook it with the rest of the butt connected?

Yes I did. Didn't separate until it came out of the foil.

Andrews · 03-05-2011, 11:55 PM

Quote:

Originally Posted by Bigmista

Yup. Pork butt. At least part of it.

Looks like money to me!!

Bigmista · 03-07-2011, 07:44 PM

Gonna do another one tonight to see if I can firm up the outside and get a deeper smoke ring.

gooose53 · 03-07-2011, 08:07 PM

Interesting that I pulled this thread up. I did the very same thing a couple of weeks ago at a comp. I wasn't sure how the slices came out (I should have tried to pick one up but didn't) The presentation was good I thought, maybe a little busy. I'll try it again but testing the slices (should have done that, but in the heat of battle).

Nice looking btw!!

HOG WILD BBQ · 03-08-2011, 07:54 PM

Quote:

Originally Posted by barbefunkoramaque

pork butt?

LOOKS LIKE A LOIN TO ME

Smokin' Joe · 03-08-2011, 08:29 PM

Looks great Mista, looks pretty similar to what I like to turn in as well. A properly trimmed and cooked 5+ lb pork butt looks that that when done....easier said than done for sure, nice job

trza · 03-09-2011, 07:28 PM

I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look.

My favorite part of the taste is usually getting a nice piece of bark. You've got a nicely seasoned outside, but my personal preference is to taste rub and not sauce. Since I can't taste your sauce, I'll just say the generalization that I often find sauce that distracts from the taste of the meat more often than not.

I'd like to see the meat looking a bit drier - not sure if it's too greasy or not on the inside.

Also, don't forget to practice with appropriate greenery and your official box (assuming KCBS here). Plating theory from many places would have you use odd numbers and symmetry. Slices like this might let you fit in 7 pieces, which would both give you odd numbers and give a little something to the TC.

mobow · 03-09-2011, 08:07 PM

Quote:

Originally Posted by trza

I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look.

around here(missouri) half or better of the pork boxes turned in will have some pulled/chunked pork along with a sliced money muscle,

yelonutz · 03-09-2011, 08:24 PM

Neil, no foil. 3RD place (just behind H. Soo) at Penn Valley. Foil is for sissies. This is what you get when you practice good clean living!

NUTZ

Big George's BBQ · 03-09-2011, 08:42 PM

I wish my Butts looked that good Great job

JD McGee · 03-09-2011, 08:52 PM

Looks pretty good from here Neil!

landarc · 03-09-2011, 11:02 PM

Dang NUTZ, I knew I should have driven up to Penn Valley and grazed your cooking.

yelonutz · 03-09-2011, 11:11 PM

Come on up this year. You can be Druncle Bob, an honor known by few!!

NUTZ

Meat Burner · 03-09-2011, 11:29 PM

Please don't take this wrong. The entry looks great. Too much sauce for me but that's just me. How did the actually pork butt taste besides the money muscles? I am with you about comps bro. Great job!

4 smokin butts · 03-09-2011, 11:57 PM

Quote:

Originally Posted by Rich Parker

Sure looks like a piece of the collar to me.

Nice pork!

first picture looks like a bbq lobster tail ,looks great

03-07-2011, 07:44 PM	#18
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Gonna do another one tonight to see if I can firm up the outside and get a deeper smoke ring. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-07-2011, 08:07 PM	#19
gooose53 Full Fledged Farker Join Date: 07-07-08 Location: Goose Creek, SC	Interesting that I pulled this thread up. I did the very same thing a couple of weeks ago at a comp. I wasn't sure how the slices came out (I should have tried to pick one up but didn't) The presentation was good I thought, maybe a little busy. I'll try it again but testing the slices (should have done that, but in the heat of battle). Nice looking btw!! __________________ 2010 South Carolina State BBQ Champion (SCBA)

03-08-2011, 08:29 PM	#21
Smokin' Joe is one Smokin' Farker Join Date: 02-03-08 Location: IOWA	Looks great Mista, looks pretty similar to what I like to turn in as well. A properly trimmed and cooked 5+ lb pork butt looks that that when done....easier said than done for sure, nice job __________________ TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party

03-09-2011, 07:28 PM	#22
trza Knows what a fatty is. Join Date: 09-05-10 Location: Easton MD	I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look. My favorite part of the taste is usually getting a nice piece of bark. You've got a nicely seasoned outside, but my personal preference is to taste rub and not sauce. Since I can't taste your sauce, I'll just say the generalization that I often find sauce that distracts from the taste of the meat more often than not. I'd like to see the meat looking a bit drier - not sure if it's too greasy or not on the inside. Also, don't forget to practice with appropriate greenery and your official box (assuming KCBS here). Plating theory from many places would have you use odd numbers and symmetry. Slices like this might let you fit in 7 pieces, which would both give you odd numbers and give a little something to the TC. __________________ BGE (M), Weber (22" OTS, 26" w. Auber, Genesis Silver C), GMG Davy Crockett, UDS

03-09-2011, 08:24 PM	#24
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Neil, no foil. 3RD place (just behind H. Soo) at Penn Valley. Foil is for sissies. This is what you get when you practice good clean living! NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:45 AM..

03-09-2011, 08:42 PM	#25
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I wish my Butts looked that good Great job

03-09-2011, 08:52 PM	#26
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Looks pretty good from here Neil! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

03-09-2011, 11:02 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Dang NUTZ, I knew I should have driven up to Penn Valley and grazed your cooking. __________________ [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]

03-09-2011, 11:11 PM	#28
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Come on up this year. You can be Druncle Bob, an honor known by few!! NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

03-09-2011, 11:29 PM	#29
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Please don't take this wrong. The entry looks great. Too much sauce for me but that's just me. How did the actually pork butt taste besides the money muscles? I am with you about comps bro. Great job! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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