The BIG BUTT experiment test: *** 5 Hours and complete.....SUCCESS!***

[1buckie]

Cool.......clean bones in no time.....and without it falling into the abyss......

I always worry about you "hanging people" & the stuff getting too done & falling off the hooks.......just an uninformed worry-wart, I guess.....

[Fwismoker]

Originally Posted by 1buckie

Cool.......clean bones in no time.....and without it falling into the abyss......

I always worry about you "hanging people" & the stuff getting too done & falling off the hooks.......just an uninformed worry-wart, I guess.....

LOL, I'll be the guinea pig! ... The way i was looking at it as Nothing Ventured Nothing Gained type of thing. Now if I can do four 9 lbers in 6 hours without fussing with pulling and foil wrapping I'll be a happy camper...just means more sleep!

I don't think I would have tried it without a safety net so having that grate sitting below it made me feel a tad better.

There will be 4 hooks in each so I figure that will spread out the weight to 2 lbs per hook after they lose some fat weight. As long as the meat is hooked in different places and spread out it should be good. Worst case for me is i scoop it off the bottom.

[ebijack]

Just sunday I had a pork chop go caveman while I was testing the others for probe tender. Stuff can/does fall, just got to be fast to recover

[creekwalker]

Originally Posted by creekwalker

Thanks. To cook that hot and not need a long hot rest to make the butt tender seems remarkable. The boundary of hot 'n fast is getting more and more elastic.

What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)

[Fwismoker]

Originally Posted by creekwalker

What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)

Tandoori's cook up to like 600-700*? This cook was 425* most of the cook so I'd go up to 500* I think and not be worried. Sure as heck wouldn't cook it on a grate though @ those temps unwrapped.

[Enrico Brandizzi]

Great looking pork butt and pulled pork!
Complimenti!

[zanna5910]

Originally Posted by creekwalker

What I'm looking for is someone to successfully hang butts in a tandoor oven. (But I'm betting that an hour or two of hot rest would be necessary then.)

I sure hope someone takes on this challenge. If i see a pork butt slapped onto the wall of a tandoori I will lose it.

The pulled pork looked amazing. Great cook there and yes, the bark looked money. I would "accidentally" save a bunch of the bark pieces.

hey, there has to be some advantage to being the cook

[creekwalker]

Originally Posted by Fwismoker

Tandoori's cook up to like 600-700*? This cook was 425* most of the cook so I'd go up to 500* I think and not be worried. Sure as heck wouldn't cook it on a grate though @ those temps unwrapped.

Hey, maybe you could take it out several times during a hanging cook in a tandoor and conduct serial barkectomies--avoiding carbonization and reserving all the layers to mix in with the pull at the end.

[creekwalker]

Originally Posted by zanna5910

I sure hope someone takes on this challenge. If i see a pork butt slapped onto the wall of a tandoori I will lose it.

The pulled pork looked amazing. Great cook there and yes, the bark looked money. I would "accidentally" save a bunch of the bark pieces.

hey, there has to be some advantage to being the cook

That would necessitate a barkecktomie every few seconds