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Unread 11-15-2013, 10:07 AM   #1
aawa
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Default Hot and Fast Pork Butt on a Performer (pron)

Going to bring some bbq over to my buddy that has the hip thing going on. I figure a little bbq for some comfort food every once in a while can't hurt.

First thing, got my herbs and spices all measured out. I felt the need to take a picture of all the cool textures and colors. I tried to get all fancy with one of the angles also.



9lb pork butts from Food Lion. I actually picked it up along with many others with a raincheck for 99cents/lb.


Pretrimmed pork butt.


Going hot and fast so I aggressively trimmed the fat away.



Rubbed up on my meat with a mustard slather and the rub. Once again I went fancy angle on one of the pictures.


Setup the performer with the snake/ring of fire method. I used Kingsford Competition Charcoal Briquettes with peach wood. Going to throw the 10 coals in the middle into a charcoal chimney and light them off till they are greyed over. Foil in the middle to help direct the air into the coals as well as catch the drippings.


My doge making sure no squirrels come to try to take the pork butt away from the kettle.


260ish dome temp. It is go time. I like to put the meat on while the temperature is a little lower than target temperature. The kettle was already putting out thin blue at this time.


300ish dome temp after 30mins. Should creep up to maybe 325 dome temp sometime during the cook.


More to come as the cook goes along.
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Unread 11-15-2013, 10:29 AM   #2
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Looks like a recipe for winning to me!!!
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Unread 11-15-2013, 10:35 AM   #3
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Lookin' good.
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Unread 11-15-2013, 10:35 AM   #4
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Great photography! Set up to be a good cook. Well bought butt. Where does your Performer like to run? I just tried the "snake" in mine, went about 275 fairly steady. Looking forward to more pics.
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Unread 11-15-2013, 10:59 AM   #5
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About 3.5 hours in. Still holding steady at about 300ish dome temp.



The pork butt is coming along nicely.


I rotated my lid so that the lid vent was on the opposite side of the fire.
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Last edited by aawa; 11-15-2013 at 12:13 PM..
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Unread 11-15-2013, 11:01 AM   #6
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Quote:
Originally Posted by Smokeat View Post
Great photography! Set up to be a good cook. Well bought butt. Where does your Performer like to run? I just tried the "snake" in mine, went about 275 fairly steady. Looking forward to more pics.
Mine runs about 300ish with a 2x2x1 snake with 10 coals lit. If I want to go higher than that, I'll normally start with 12-15 coals. If I want to go lower I'll do a 2x1 snake. I always keep bottom and top vents wide open.
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Unread 11-15-2013, 11:15 AM   #7
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I haven't had much luck controlling temperatures while kettle smoking, but I have yet to try the snake method. The minion method just doesn't do well with the One Touch vent system.

Cook looks good, thanks for the setup pictures. I hope your buddy gets better.
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Unread 11-15-2013, 11:35 AM   #8
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Quote:
Originally Posted by ajstrider View Post
I haven't had much luck controlling temperatures while kettle smoking, but I have yet to try the snake method. The minion method just doesn't do well with the One Touch vent system.

Cook looks good, thanks for the setup pictures. I hope your buddy gets better.
If you want to control your temperatures on a kettle, the snake method is the way to go. It can be tough to move the vents around etc, but if you control how much fuel is being lit off at a time it is pretty easy to set it and let it ride for a while.

I'll probably get 6-7 hours worth of burn from the snake I did today.
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Unread 11-15-2013, 12:11 PM   #9
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Hey aawa I got a hitch in my git along I think I need so PP too can ya hep a bro out here Looking good I do kettle butts the same way I'm sure this will be better than chicken soup for your amigo.
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Unread 11-15-2013, 12:13 PM   #10
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Quote:
Originally Posted by Bludawg View Post
Hey aawa I got a hitch in my git along I think I need so PP too can ya hep a bro out here Looking good I do kettle butts the same way I'm sure this will be better than chicken soup for your amigo.
Come on over to the BBQ mecca that is known at Virginia Beach.

I actually made him some filipino soup called Sinigang last week when the temperature dropped. I'm trying to make him comfort food because he has been in a ton of pain. Nothing says comfort to a Filipino guy than BBQ and homemade Filipino food.
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Unread 11-15-2013, 12:15 PM   #11
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Looks excellent so far!!
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Unread 11-15-2013, 12:29 PM   #12
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Quote:
Originally Posted by aawa View Post
Come on over to the BBQ mecca that is known at Virginia Beach.

I actually made him some filipino soup called Sinigang last week when the temperature dropped. I'm trying to make him comfort food because he has been in a ton of pain. Nothing says comfort to a Filipino guy than BBQ and homemade Filipino food.
Your butt looks good from here. Got as 99 cent butt along with a 99 cent shoulder or fresh picnic if you will, thinking this would be a good inexpensive butt to try out a hot and fast cook very soon.

Can you expound a bit on the Sinigang soup? inquiring minds want to know.
Dave
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Unread 11-15-2013, 12:53 PM   #13
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Awwa, Two things, buddy:

1. Tell me more about that rub you made. Looks like a lot of different goodies in your mix.
2. Do you ever put a water pan in with the butt?
3. Will you foil the butt?


Looking good, as always! JJ
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Unread 11-15-2013, 01:12 PM   #14
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Quote:
Originally Posted by Mo-Dave View Post
Your butt looks good from here. Got as 99 cent butt along with a 99 cent shoulder or fresh picnic if you will, thinking this would be a good inexpensive butt to try out a hot and fast cook very soon.

Can you expound a bit on the Sinigang soup? inquiring minds want to know.
Dave
Sinigang is a tamarind soup with different veggies, meats/seafood, and whatever else you want in it. Served with rice on the side.

http://en.wikipedia.org/wiki/Sinigang

Different versions of it pulled from google image.

Sinigang baboy (pork)


Sinigang na Baka (beef)


Sinigang hipon (shrimp)


Sinigang isda (fish)


You start the soup/stew off by sweating out minced garlic and sliced onions.

If beef or pork add that in and brown it.

Add water till the meat is completely covered and bring to a boil.

Add in chopped or quartered tomatos and some chiles depending on how spicy you want it (filipinos normally use Siling, finger peppers. If you can't find them 1-2 jalapenos work great), and tamarind.

Bring to a boil and reduce heat down to low-medium low cover and simmer. The tomatos will distingerate during this and that is ok.

If you are doing shrimp or fish. Add them after the water has boiled and the flavors of the tamarind, garlic, onions, etc marry together. If you can't find tamarind you can cheat and use tamarind packets.

http://www.amazon.com/Knorr-Tamarind.../dp/B000A0OX7Q

When the meat is cooked but not tender yet, add in any veggies you want. Time your veggies so they finish when you are ready to serve so they don't over cook. Veggies that are typically added. Potatoes, daikon, eggplant, leafy green (spinach, mustard greens, or kale is typically what I use, but you can use cabbage as welll) green beans, okra. This is not limited to the veggies above, you can put whatever you like in it.

put rice in a bowl and ladle lots of soup and meat/ingredients over rice.

The flavor is tangy/sour. This is a dish that my parents would cook up each week and by far my favorite. I like mine super sour/spicy. Next time I make it I'll post a thread with pictures.

Also the meat that is used are typically neck bones, o-bones, or any cheap stew meats. You can also used cubed up chuck steak or cubed up pork butt. Chicken i will typically buy a whole chicken and break it down to its individual pieces (thighs, drumsticks, breast, wings) and stew those up.
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Unread 11-15-2013, 01:18 PM   #15
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Quote:
Originally Posted by Uncle JJ View Post
Awwa, Two things, buddy:

1. Tell me more about that rub you made. Looks like a lot of different goodies in your mix.
2. Do you ever put a water pan in with the butt?
3. Will you foil the butt?


Looking good, as always! JJ
The rub I made is the following by volume.

4 parts kosher salt
4 parts course ground pepper (butchers grind)
1 part granulated garlic
1 part oregano
2 parts chili powder
3 parts paprika
1 part Lowery's season salt
1 part ground mustard
1 part cumin
2 part brown sugar
1/2 part cayenne
1/2 part nutmeg

I did not put any water in the foil pan for the cook.

I also am not opposed to foiling during the cook. I let the color of the pork butt dictate whether I wrap or not. If the color doesn't get too dark, I'll let it go completely nekkid. If it starts getting to dark, I'll wrap it. I don't foil at X amount of time or internal temperature. I think that foil/butcher paper is a tool that should be used if needed. Sometimes it isn't needed.
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