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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-16-2013, 06:54 PM   #1
Neonnblack
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Default Cash and carry, and food.

So after the C&C thread, iw ent to day to pick up some mesquite lump and pork butts, since i havent made any in a while.

40lb bag of mesq lump, 13 bucks a good deal. I mix stubbs briqs, RO lump and this together as well as some apricot and oak chunks.

So i open the bag and see this:

Farkers. So i dig through the bad a bit and get to the smaller bits and chunks, it was about half of these and half smaller stuff. Whatever, ill used a couple big pieces each time, but still.

Then comes the pork butt, pulled it out of the bone in bin. 13 pounds, two per pack cost me 20 bucks, not a bad price, but i can get it cheaper(and little did i know better quality). Open the bag and what happens... it is boneless, and when they cut the bone out, they cut the whole butt in half also. So i have four 3 or so pound butt chunks, those farkers.

Salt and peppered thats it. On the smoker now.

I may or may not ever go back to C&C i might try a brisket and see if they can redeem themselves.
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Unread 03-16-2013, 06:56 PM   #2
colonel00
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Well, on the bright side, they will cook faster and you get more bark
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Unread 03-16-2013, 09:59 PM   #3
Neonnblack
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Update, i have actually forgot how long they have been in, i think its been at least 3 hours, but i think 3 1/2.
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Unread 03-17-2013, 09:04 AM   #4
seattlepitboss
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I've burned a lot of that Lazzari mesquite lump. You just need to hit those big sticks with the back of an axe. It would be a whole lot worse if they weren't charcoal all the way through, but they are. With lump I favor big chunks over powder. Not that I would mind finding a better source. It's a lot cheaper than Cowboy, nearly a buck a pound around here.

I don't care for the C&C boneless pork shoulders either. They are always flabby and real loose and don't yield nearly as well as pork shoulders from other sources. OTOH the best brisket I can find comes from C&C. When I put one over my wrist it flops nearly in half. Their St. Louis ribs are consistently excellent, and if you go into the freezer section (wear really warm clothes!) you will find frozen pork bellies at $2.67/lb so you can make your own bacon all day long. And their eggplant, at least at my store, is fresher and nicer than anywhere else I can buy it including Whole Paycheck. I use their canned sauerkraut when I make cabbage rolls stuffed with smoked pork sausage, too. We also buy milk, yogurt, butter and shredded cheddar at Cash&Carry.

So don't quit. Just find out what they have that works for you. The place may grow on you.

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Unread 03-17-2013, 11:50 AM   #5
Neonnblack
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Turned out pretty good, maybe a bit on the dry side, but not dry enough to needing sauce (which i put on anyways). I didnt wrap this like i normally do which threw me way off, last time i did a but it took 5 or 6 hours at 10 pounds. This time i had two 3 pound chunks that took 6 1/2 hours. I'm on the fence about foiling or not, since it seems to make almost identical results, other than cook time. The only other difference was that the bark was tougher this time.

Just made a fried egg and pulled pork sammich for breakfast.
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