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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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07-21-2006, 01:31 AM | #1 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Caught the bug, In need of advice.
First let me start by thanking all who shared Fatty recipes. I am new to forum and slow cooking. I bought a Bandera and was working the mods then decided to try to gain a feel for temp control. I bought what was on sale at the market which happened to be chicken and pork ribs. I cooked these and they were very tasty so I took some over to my ailing father. He raved about them to my sister on one of her visits. I give him daily reports on my progress of the mods. He let my sister know that my master machine is now ready for the weekend. I had promised him some pulled pork and a surprise (reason for fatty recipe). Anyhow my sister came bearing gifts..... 2 chickens and a pork shoulder (picnic cut). I had planned on cooking a Boston cut as described by many in the forum but who could turn down such a gift.
My question are: 1 I have copied recipes for the Boston cut, do I need to do anything different for the Picnic cut? 2. I am also cooking a Tri Tip I have had in the freezer to make room. How should I stack the meat, Pork on top, Beef, then Chicken? 3. Anyone suggest a rough timeline? I would appreciate any suggestions. Anyhow, either I will be a hit or my dog will have something to bury! Thanks again. |
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07-21-2006, 01:53 AM | #2 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Oh yeah, my wife does not want to be associated with what she deems as an impending disaster, so I am looking for a quick recipe for cold slaw, and a sauce for the pork. I know I am asking alot but I have 2 missions. One to prove my wife wrong and justify the $ of my new hobby, and see the old man smile on our family visits. Thanks again to all.
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07-21-2006, 06:28 AM | #3 |
On the road to being a farker
Join Date: 11-30-05
Location: Concord, NC
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If it was me, I would put the chicken on the bottom, the pork in the middle, and the beef on top. The chicken will cook the fastest, but at the low temps (225) the skin will be rubbery. Assuming the pork is in the 9lb neighborhood, it will probably take about 12 hours to get to 205 degrees for pulling. I usually raise the temp to around 250 for the last few hours. The beef I would just watch the internal temperature until it gets to where you want it. The pork is going to take the longest.
My 2 cents...
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Gator Pit BYCC CB Bandera Weber 1100 Gas with Cast Iron Grates Kenmore Kettle Charcoal grill |
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07-21-2006, 06:54 AM | #4 |
Full Fledged Farker
Join Date: 07-20-05
Location: Massapequa, NY
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Here's my 2 cents. You don't need to do anything different with the picnic. If it has the skin on it you may want to trim that off to get better smoke penetration. Just put your rub on and smoke away. I like to split my chickens and brine them. I think they come out great that way. Basic recipe: 3/4 cup kosher salt to 1 gallon water, 1/4 to 1/2 cup brown sugar depending on your taste and whatever other seasonings you want to throw in. Just keep in mind if any other seasonings have salt in them to adjust the amount of kosher salt. Brine for about 4 hours and rinse off and your ready to cook.
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Rich KCBS CBJ, Klose 20"x48" offset, WSM, Weber 1 Touch Gold, Kamado Joe Classic |
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07-21-2006, 07:39 AM | #5 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Chicken always goes on the bottom. I don't want it dripping on anything else as it cooks.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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07-21-2006, 08:55 AM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I agree with chicken on the bottom. You have a lot of good advice above. The flavor will be a little different on the picnic, but that's not a bad thing. It's just a little closer to ham IMHO. Smoke away!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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07-21-2006, 02:45 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I think that the guys have it covered as far as meat order and timing. Here's some recipes...
Here's a nice brine for chicken... Apple Brine 1 gal apple juice 3/4 cup Morton K salt 1/2 cup honey 3/4 cup white sugar 1/4 cup brown sugar. Rinsed the bird VERY well inside and out with running water to remove all traces of the brine. Patted dry with towels and set to dry overnight in refrigerator. Here's a very good slaw recipe... BBQ COLE SLAW 3 cups chopped red cabbage 3 tbs minced white onion (can substitute scallions) 1 small carrot - grated or thinly sliced 3 tbs cider vinegar 3 tbs mayonnaise 1 tbs dijon mustard 1 tsp worchestershire 1/2 tsp sugar (adjust to taste) 1/4 tsp salt 1/8 tsp celery seed - lightly crushed Ground black pepper to taste Dash or 2 of hot sauce (adjust to taste) Mix everything together in a bowl, cover, and refrigerate for at least 1 hour. Serves 4 as a side.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-21-2006, 08:50 PM | #8 |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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definitely brine the chicken.
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This Space Left Intentionally Blank |
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07-23-2006, 01:15 AM | #9 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Update
Tried first Fatty. Turned out great. Chicken came out great, Tri tip is fantastic. Taking a break from trying to control temp on pork shoulder, Weird weather here. Thunder showers off and on, wind kicking up and realy screwing up my 220 dwell. Bet my neighbor my teen age daughter would say " It's OK" when asked how the Tri Tip tasted. I was right so he gets to tend the Dera for awhile. He doesn't mind as long as the cooler still has some full ones. By the way my wife has not said a thing about the cook!
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07-23-2006, 09:46 AM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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No pictures?
Sounds like things went well! Congrats!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-23-2006, 11:46 AM | #11 | |
Full Fledged Farker
Join Date: 08-19-03
Location: Richardson Texas
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Quote:
As for pork sauce I make several variations of North Carolina pulled pork sauce. It is very good. |
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07-23-2006, 11:49 AM | #12 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Made the cole slaw recipe RonL posted above. Good stuff. Gonna add a little horseradish next time.
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Kevin |
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07-23-2006, 11:59 AM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That would be good. I also like to dice a tart apple and toss that in.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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