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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-05-2013, 11:55 AM | #1 |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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How To for a pork box
Does anyone know were I can find a tutorial on how to put together a pork box?
More specifically I am looking for a tutorial that shows me where to get all the different parts that need to go into a box. For example where do I find what they call "tubes" and "chunks". Is there a specific location that most people like to take their chunks from? I have read the article on Pickled Pig which has some great information on the process but not much on how to put together the box. http://http://www.thepickledpig.com/...tion-pork.html Now if someone has a video that explains this that would be great but some simple advise would be much appreciated as well. Thanks, -Eric |
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02-05-2013, 12:07 PM | #2 |
Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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The pork box is the box with the most options, and you'll get a lot of different opinions on what works. I did a Google search for "kcbs pork turn in boxes" and looked at images. There I found several dozen examples, and narrowed down my strategy from that. GOod luck!
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[B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2 |
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02-05-2013, 01:16 PM | #3 |
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga
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what you need to do is cook several pork butts..
put on your cotton gloves with latex over them and then slowly take apart the pork butt muscle be muscle. Once you do that just a couple of times you are going to know right where all the best pieces are. you can feel the difference between the different muscles and you can basically just separate along the fat lines. This has to be done while hot though. |
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Thanks from:---> |
02-05-2013, 02:03 PM | #4 | |
Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Quote:
I have been trying just that but I am doing something wrong for I am unable to get the correct pieces. What I would like to find is a tutorial of exactly what you mentioned. Someone needs to make a video of how to locate the different muscles within the meat. -Eric |
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02-05-2013, 02:29 PM | #5 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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The tube muscles are on the bottom...it's what the fat cap covers. There are 4 decent size muscles. One is the largest at about 3/4" diameter and a couple at about 1/2" diameter.
If you are doing what DawgPhan suggests, you need to keep doing it. And pay attention. You will soon learn how the butt is made up of the different muscles and how they run. No two are alike...because you are getting two different pigs' shoulders in a twin pack. But they are all similar. If you are having trouble separating the muscles, you aren't cooking it long enough. |
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02-05-2013, 03:51 PM | #6 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-05-2013, 09:27 PM | #7 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Deciding what should go in the box can be tricky. I'm gonna just simplify things and start turning in only Money Muscle. I can't do any worse than I have been.
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02-06-2013, 01:54 AM | #8 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Whatever you do, don't do this:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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Thanks from: ---> |
02-06-2013, 07:09 AM | #9 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Neil, what the hell is that? Your junior high science project?
Nice example of a 5 box.... Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-06-2013, 08:31 AM | #10 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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That's a decent start at a salad
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02-06-2013, 08:36 AM | #11 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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[QUOTE=Bigmista;2356596]Whatever you do, don't do this:
That your Pork Salad you brag about?
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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02-06-2013, 08:44 AM | #12 |
On the road to being a farker
Join Date: 12-17-10
Location: greenwood sc
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Www.bbqsuperstars.com look for bkbbq or lang bbq smokers.darryl has taped alot of my boxes and others also. He taped our whole cook at the triple crown.
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02-06-2013, 09:06 AM | #13 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=152248
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-Jason I didn't choose D-Canoe life.......... |
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02-06-2013, 11:10 AM | #14 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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Take your meat from around the bone and the money muscle end. Leave the middle alone. keith
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WSM 22.5, MCBJ, In The Key Of Que |
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02-06-2013, 03:46 PM | #15 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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[quote=Garth57;2356742]My Lady just said "from a distance that looks like a dirty diaper!"
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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