Do You Scrunch Up Your Butt?

[1buckie]

went delving for information & found this goodie ~~~>

"Do you scrunch up your butt?"

At 1st glance, this might seem like a rather personal question......Butt I tried a little experimenting Sat nite / Sunday AM ~~~~~>

My biggest butt almost filled this container used for rub / injection
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012003.jpg

Then noticed the meat's pliable enough to scrunch it up into one end.....

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012007.jpg

So I thought: Would it cook any different if it was cooked all scrunched up as opposed to stretched out ?

Stubb's & Wicked Good & black walnut blocks ~~>
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012012.jpg

Followed the progression pretty tightly as I tried to make something scientific out of BBQ :
Started @ 10:30 PM ~~~>
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012018.jpg

Ron's "In the House", love that stuff!!
Also paid attention in class the other day on the thread about 'smoke ring' &
rubbed it several hours ahead of time & put on cold straight from the fridge

Did one all stretched out..........
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012025.jpg

And one scrunched up......
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012023.jpg

Feedin' abt 40 people, so I did up some ribs, no streach on these dawgs, 6-1/4 # on the big ones....
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012021.jpg

And some of 'Jarhead's Roadhouse Green Beans'~~~>

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012007.jpg

These things are grate !!
Recipe can be found here:
http://www.thesmokering.com/forum/viewtopic.php?t=57056

About the time the ribs went on, the pork progession was a bit more than half way around the ring...
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LastSundayApril2012023.jpg
Coal all done...

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012005.jpg

Pop up timers out......

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012001.jpg

Then,gazing over my pork belly, the watch sez 1:00 PM
(13-1/2 hours, for those who like to keep track of such stuff)
197° & time to wrap & head out to cook more stuff !!!
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012004.jpg


Did a pot of beans w/ pork bark & bits (from previous stuff, frozen)
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012010.jpg

Two kinds of zucchini & asparagus.....

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012009.jpg

Grilled off about 30 sausages & some really good marinated
flank steak, 20 ears of corn,125 ABT's, etc, etc.

The ribs were terrific......So tender, they started to melt into the grates....
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012014.jpg

Thought I got a better pic here, but it's in the shade
Anyway, smoke ring went all the way thru...

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012012.jpg

The butts turned out just right.....
The verdict on stretch??
1) Done at the same time
2) Scrunched one slightly more moist than the stretched
3) Not a big deal

I couldn't pull the pork fast enough for these folks, even with bear claws !!!
NO PHOTOS, It's GONE !!!

In the end,everybody had a good time......

http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012019.jpg

After all, it's not rocket surgery, just BBQ......

[deguerre]

Nice to see full racks being cooked. Nice meal there, Buckie!

[Thingfish]

Good work (and a lot of it from the pics)!

[landarc]

I still have no idea why you are asking about my butt.


Nice cook though, loads of good food

[Ron_L]

I don't know why you are asking about Landarc's butt, either :confused:

I guess I have no strong feelings on scrunched butts. It would seem that you would have more bark if it was unscrunched.

[cowgirl]

Great lookin' cook Buckie!

[farklf]

Thanks for sharing!

[sam3]

You are the Kettle King for sure. Great job there buckie.

[mchar69]

Anyone else seeing the same thing after a killer 'Q?
Empty trays, empty plates, empty chaffers..
BBQ is making a big hit on the EAST Coast,
partially because we see such awesome cooks like the OP!
BBQ is rockin' it's way east.

[THoey1963]

Nice cook. Lotsa happy people...

[loco_engr]

Ham base? Wally World sell that?
Is there a good substitution?
Thanks

[qman]

Ham base? Wally World sell that?
Is there a good substitution?
Thanks
Ham base is a paste form of bouillon cubes.
Most full service groceries will have it. Available in Beef, Chicken, Ham, Lobster, and vegetable bases also. easier to use than bouillon cubes, and keeps forever in fridge.

[10-8]

Nice cook, thanks for sharing

[jonmhenderson]

Weber rules!

[1buckie]

I still have no idea why you are asking about my butt.

Nice cook though, loads of good food

Just wondering after I demonstrated scrunching up mine if there was anyone else out there who did?


Yeah, the base paste rocks....all of the ones qman listed plus clam that I know of....for clam chowder, I would guess.....the wife uses the stuff for all kinds of things.......


"BBQ is making a big hit on the EAST Coast,
partially because we see such awesome cooks like the OP!
BBQ is rockin' it's way east.

Look out we're bringing Texas Kansas City, Memphis & everybody else with us !!!!!

Thanks fer Lookin' all.....now go fire up & do it your ownself !!!!

[qman]

Just wondering after I demonstrated scrunching up mine if there was anyone else out there who did?


Yeah, the base paste rocks....all of the ones qman listed plus clam that I know of....for clam chowder, I would guess.....the wife uses the stuff for all kinds of things.......


"BBQ is making a big hit on the EAST Coast,
partially because we see such awesome cooks like the OP!
BBQ is rockin' it's way east.

Look out we're bringing Texas Kansas City, Memphis & everybody else with us !!!!!

Thanks fer Lookin' all.....now go fire up & do it your ownself !!!!

Thanks buckie, I did miss the clam base.
Good for chowder of course, but I also use it to add a mysterious flavor layer to pan sauces for grilled salmon, and other seafood.

[robbq]

Great looking cook! And thanks for the science experiment. Now I know I can keep my butt unscrunched.

[Tonybel]

Looking good. Now I'm a little hungry.

[1buckie]

Q Man, I would have forgot too, except I hollered at the wife to look and see what kinds we had layin' around....clam was the only one I couldn't remember.....

Sauces........
clam w/ clarified butter.....ummmmm....I could just drink that straight.......

thanks for the kind comments folks....hope it inspires somehow to get your own big, wide ranging cookups going....