BBQ benevolence day

AlabamaGrillBillies · 10-06-2012, 03:04 PM

Had plans today to make some Brunswick stew for the family. Well I woke up at 6am with an urge to smoke some 'que too. Decided to put an open invitation out on Facebook that I would be firing my pit up and anyone that wanted some bbq was free to drop their meat off and I'd cook it for them, no charge. I got a couple of takers and figured I'd post some pron for you guys to see. I haven't been active on the forum for a few years, life is slowing down and I'm 'que'n more and more, so hopefully we'll see more of each other.

Base for the stew simmering: Chopped potatoes, chopped onion, and corn all in chicken broth

Once after about 20 minutes stir in the spices (w sauce, hotsauce, pepper, garlic, butta)

Add tomatoes, butter beans, chicken and a few other things, cook down and the end product looks like this:

Now on to the meat. I am cooking a small pork loin for a friend, a Boston Butt for my mom, and one for myself as well:

Bought the Butts at a different store and got a lot better pork than I'm used to.

Pork Loin

AlabamaGrillBillies · 10-06-2012, 03:07 PM

Pit rolling along at 225, using Hickory and a little KB

The butts are starting to weep,

After a few hours I have the temp cranked up to 275 where the loin is and around 250 at the end with the butts on.

Hope your saturday's rocking along!

Limp Brisket · 10-06-2012, 03:13 PM

Where did you get the meat? I'm in Chelsea, AL.

AlabamaGrillBillies · 10-06-2012, 03:21 PM

Belle Foods in the pelham/alabaster area on HWY 31. Found out today that their butts will go on .99lb sale this wednesday.

Oh and Roll Tide!

Limp Brisket · 10-06-2012, 03:36 PM

Food is looking good and thanks for the heads up. Roll Tide!

El Ropo · 10-06-2012, 04:33 PM

Better check that loin, if it's been in there for a couple hours, it's probably done. 140 for lean pork.

Looks great BTW.

AlabamaGrillBillies · 10-06-2012, 08:07 PM

I like my loins at 150, but these folks requested it even more done, took it off at 160 on the dot. Heard back from them just a while ago and they said they loved it, so it all ends well.

The butts are about to break through the plateau, they have great color right now, debating finishing them off in the oven to preserve the awesome color. (didn't show up that well in the pictures)

Here are some progress pics for you fellas.

OutlawSwine · 10-06-2012, 08:12 PM

Lookin good my man!

AlabamaGrillBillies · 10-06-2012, 09:32 PM

Well one of the butts is done, the other is finishing up in the oven.

El Ropo · 10-06-2012, 09:45 PM

Quote:

I like my loins at 150, but these folks requested it even more done, took it off at 160 on the dot. Heard back from them just a while ago and they said they loved it, so it all ends well.

It probably helped that the loin was enhanced with 16% solution. But remember they keep cooking after you take them off, that's why I said 140, after the rest they'll be in mid to upper 140s, maybe over 150 if wrapped in foil. A lot of people don't know that the new safe temp for pork is 145, not 160 like the old days.

The butts look fantastic, I'll take a vac bag full please!

MisterChrister · 10-06-2012, 09:45 PM

That's some DANG sexy pig!

10-06-2012, 03:04 PM	#1
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	BBQ benevolence day Had plans today to make some Brunswick stew for the family. Well I woke up at 6am with an urge to smoke some 'que too. Decided to put an open invitation out on Facebook that I would be firing my pit up and anyone that wanted some bbq was free to drop their meat off and I'd cook it for them, no charge. I got a couple of takers and figured I'd post some pron for you guys to see. I haven't been active on the forum for a few years, life is slowing down and I'm 'que'n more and more, so hopefully we'll see more of each other. Base for the stew simmering: Chopped potatoes, chopped onion, and corn all in chicken broth Once after about 20 minutes stir in the spices (w sauce, hotsauce, pepper, garlic, butta) Add tomatoes, butter beans, chicken and a few other things, cook down and the end product looks like this: Now on to the meat. I am cooking a small pork loin for a friend, a Boston Butt for my mom, and one for myself as well: Bought the Butts at a different store and got a lot better pork than I'm used to. Pork Loin __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-06-2012, 03:07 PM	#2
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	Pit rolling along at 225, using Hickory and a little KB The butts are starting to weep, After a few hours I have the temp cranked up to 275 where the loin is and around 250 at the end with the butts on. Hope your saturday's rocking along! __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-06-2012, 03:13 PM	#3
Limp Brisket Full Fledged Farker Join Date: 07-20-09 Location: Native Texan Downloads: 0 Uploads: 0	Where did you get the meat? I'm in Chelsea, AL. __________________ Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team

10-06-2012, 03:21 PM	#4
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	Belle Foods in the pelham/alabaster area on HWY 31. Found out today that their butts will go on .99lb sale this wednesday. Oh and Roll Tide! __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-06-2012, 03:36 PM	#5
Limp Brisket Full Fledged Farker Join Date: 07-20-09 Location: Native Texan Downloads: 0 Uploads: 0	Food is looking good and thanks for the heads up. Roll Tide! __________________ Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team

10-06-2012, 04:33 PM	#6
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Better check that loin, if it's been in there for a couple hours, it's probably done. 140 for lean pork. Looks great BTW. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

10-06-2012, 08:07 PM	#7
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	I like my loins at 150, but these folks requested it even more done, took it off at 160 on the dot. Heard back from them just a while ago and they said they loved it, so it all ends well. The butts are about to break through the plateau, they have great color right now, debating finishing them off in the oven to preserve the awesome color. (didn't show up that well in the pictures) Here are some progress pics for you fellas. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-06-2012, 08:12 PM	#8
OutlawSwine is one Smokin' Farker Join Date: 01-11-10 Location: Sylvan Springs, Al Downloads: 0 Uploads: 1	Lookin good my man! __________________ Preston - Facebook, Twitter Twisted Dixie BBQ 2 UDS, 1 Backwoods Clone, 1 Stump Clone, 22" OTS

10-06-2012, 09:32 PM	#9
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama Downloads: 0 Uploads: 0	Well one of the butts is done, the other is finishing up in the oven. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. Check us out! http://www.algrillbillies.com Its grillin' time ya'll.

10-06-2012, 09:45 PM	#11
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	That's some DANG sexy pig! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others