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Pipin' Pig
04-13-2008, 10:06 PM
Did a weekend cook for the pipe band I play in - The Charleston Police Pipes and Drums. Cooked 2 briskets and a but. Sliced both flats, made burnt ends out of one of the points (first time for this) and pulled the pork with my Carolina cider vinegar sauce.

These were briskets 6 and 7 and based on my brisket 5 (test cook last Wednesday for the event) with some slight modifications to the injection. It turned out great according to my wife who is fortunately(un?) my best critic as she does not have any qualms telling me when a cook doesn't turn out well. She has never liked brisket until this cook so at least on that front it was a winner.

I was pleased with the flavor, tenderness and smoke ring but the texture had some issues on slicing. It was difficult to get solid clean slices. It was so tender that most of the slices would start to shred a little as I cut. You can see some in the images below. Any tips on getting past this would be appreciated.

In any event, now for the images ...

First the pork. Here is me pulling the butt. I used to just pull it willy nilly but after the class I took earlier this year I clean the entire thing of fat as if I was preparing a turn in box:
http://www.elcid93.com/images/bbq/pulling2.JPG

Another shot with one of our pipers that wouldn't wait:
http://www.elcid93.com/images/bbq/pulling.JPG

Adding my sauce:
http://www.elcid93.com/images/bbq/saucing.JPG

Here it is finished and ready for the table:
http://www.elcid93.com/images/bbq/porksauced1.JPG


Here is the first sliced flat:
http://www.elcid93.com/images/bbq/brisket1.JPG


Here is the sliced point before cubing for the burnt ends. Didn't get shots of the burnt ends as we were well into the beer and around the fire pit by then:
http://www.elcid93.com/images/bbq/slicedpoint.JPG


Our mascot ... our 6 month old bully, Samson, tuckered out after running around the plantation. Our other bully, Delilah, just had surgery on one of her paws and could not make it out:
http://www.elcid93.com/images/bbq/mascot.JPG

Finally, a rather poor picture, but the only one we appeared to get the great location, Sugah Cain Plantation. Our Lead Tip's uncle (he is the big guy in the middle of the picture toasting with my wife next to the truck) owns it as a place to keep the horses from the carriage business he runs downtown and generously allows us to have band parties there:
http://www.elcid93.com/images/bbq/sugahcain.JPG

It was a good time all around.

michiana mark
04-14-2008, 08:34 PM
Looked good to me. I like a little vinegar sauce.

BBQ Grail
04-14-2008, 08:50 PM
Fantastic looking grub. Looks like a great time was had by all.

jestridge
04-14-2008, 10:07 PM
Looks great wife and I love Charleston.

swamprb
04-14-2008, 10:11 PM
What no Bagpipes?

Looks good!

Sea Dog
04-15-2008, 05:18 AM
that's some fine looking BBQ! Samson looks like he's got a bellyfull of Q and has called it a day.

:biggrin:

Pipin' Pig
04-15-2008, 07:19 AM
Pipes were out earlier - we normally try to do a shot practice at these things then we put them up. If we keep them out it turns into a St. Patrick's day kind of thing and one of those a year is enough. :razz:

tonto1117
04-15-2008, 07:32 AM
Looks like it was a fun day and the food looks great!! Always said if we were ever lucky enough to make it to the Jack one day, I would love to have a Piper for it. 8)....interested???

Smokin Gator
04-15-2008, 07:44 AM
Looks great brother... If the brisket didn't slice like you want it just try not letting it not get quite as tender.

Pipin' Pig
04-15-2008, 07:56 AM
Looks like it was a fun day and the food looks great!! Always said if we were ever lucky enough to make it to the Jack one day, I would love to have a Piper for it. 8)....interested???

Interested ... hell yes. Any excuse to play pipes and eat queue and to do it at the Jack ...

Would need to have the proper bbq team tartan of course.

tonto1117
04-15-2008, 08:07 AM
Interested ... hell yes. Any excuse to play pipes and eat queue and to do it at the Jack ...

Would need to have the proper bbq team tartan of course.

Cool....might be a long wait, but a person can dream can't they?:wink::biggrin:

Roo-B-Q'N
04-15-2008, 08:41 AM
Good looking grub? Are you using an electric knife when cutting your brisket? If not give that a shot. But also as Cajun said don't let it get that tender.

wlh3
04-15-2008, 11:25 AM
Love the food and the pics. That Carolina sauce is the bomb. Just had some on chix thighs this weekend. Yummmm:icon_bigsmil