|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
04-16-2016, 04:28 PM
|
#1 |
|
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
Got a pork butt marinating in the fridge..
A pork butt I rubbed down yesterday has been marinating in the fridge with intentions of BBQ'ing it today. Normally I rub down and BBQ within an hour.
I was outside just now to get the Weber Smokey Mountain fired up, but looked up to the sky and it looks like it might rain. Is it okay to let this marinade another 24 hours or so? The rub has some sugar in it this time (normally I don't use it) but it has plenty of salt to counteract any bacteria development I guess? Should be okay no? I could always throw it in the oven. EDIT: just looked at the weather.com real time weather map and it looks like the storm isn't blowing this way. I am just gonna start it.. if it gets too bad then I can just move it to the oven.
__________________
18.5" WSM and 22.5" OTG. |
|
|
|
04-16-2016, 04:43 PM
|
#2 |
|
Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
Haven't seen you around for a while; either I'm blind or welocme back. Love a good PP cook, can't wait to see the final product.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
|
|
| Thanks from:---> |
|
04-16-2016, 04:51 PM
|
#3 | |
|
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
Quote:
__________________
18.5" WSM and 22.5" OTG. |
|
|
|
|
|
04-16-2016, 07:47 PM
|
#4 |
|
Babbling Farker
Join Date: 12-05-14
Location: Greenville, SC
|
Put it in the smoker.... If it rains, so what. You ain't gonna melt.
__________________
24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser |
|
|
|
|
04-16-2016, 08:06 PM
|
#5 |
|
is One Chatty Farker
Join Date: 04-03-16
Location: Hudson, wi
|
I let mine sit in the fridge for a couple to 3 days before cooking..... Works great...
|
|
|
|
|
04-16-2016, 09:06 PM
|
#6 |
|
Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
The salt is going to have it getting particularly salty and hammy. I'd cook it, oven or smoker.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
|
|
|
04-16-2016, 09:53 PM
|
#7 |
|
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
|
BBQ'd it to like 160F outside in the pit. Threw it in a 9x12 aluminum pan, covered with foil and cooking it inside in the oven now, until bone wiggles loose and probes like buttah! :) I already picked some bark off .. don't tell anyone.. was a tasty treat (dog loved it too).
__________________
18.5" WSM and 22.5" OTG. |
|
|
|
| Thanks from:---> |
|
04-16-2016, 10:06 PM
|
#8 |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
For future reference, a butt can sit overnight with rub. The salt in a rub isn't enough to penetrate much deeper than 1/2"
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
| Thanks from:---> |
|
|
|
