When cooking for personal use, I'll never use pork butt over pork belly again. Belly is quicker and far superior in taste. The pulled is way more juicy than pulled pork from a butt and the cubes are my favorite cut of meat on a pig. Now that I've learned how to deconstruct one after smoking, I'm never going back to butts unless I need to feed a lot of people/
Thinking about doing burnt ends this weekend. http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ How long did it take on the smoke? Weight?
About 6 hours. Not sure on weight. It wasn't a full belly, just a half. I think it was about 4 lbs, maybe 5. It was $23 but don't remember the price per lb. That recipe you posted would go faster though bc you cut them down first. I could have put my cubes in sauce and back on the smoke but just had sauce on the side.
For those that haven't cooked pork belly before, I'll try to explain what I've learned from doing it twice. It's kinda like a brisket where you're dealing with 2 different cuts. You have the top piece that gets park and turns to cubes. Under that there is a 1/4" layer of fat. Under that is a layer of meat that turns into pulled pork. It sits on top of a small layer of fat and then the skin is under that. That bottom layer of meat sits between 2 layers of fat so it stays super juicy as that fat melts around it on both sides. I didn't really understand that there was layers when I did my first one so I just ripped it all up before realizing what I was doing. This time I just peeled that top layer off, pretty much like peeling off the flat on a brisket. It just peels away the layer of fat under it. I then raked all of the melted fat off that second layer, then peeled the pulled pork up from the skin. Tossed the skin and fat, then pulled the pork apart. It gets very stringy when you pulled it. Different pull and texture from pork butts. I then took the top layer, flipped it over, scraped most of the fat away from it, then turned it back over and sliced it. I think this is from a cured piece but you can see the layers. Top layer for cubes, layer of fat, layer of meat for pulled, layer of fat, skin.
Stock photo pulled from internet, way too many fucking vegetables on that plate. Spoiler looks fucking awesome
I've tried to cook the trimmings of my spare ribs and they always come out really tough. Do you do anything special for them or just cook the same way you do the ribs
Same as ribs, those went roughly 6 hours at 225-235. It really just takes getting used to. You also have to be wiling to pick around cartilage and stuff. I prefer the flavor, but some people struggle with the low yield on meat and work but they are my favorite cut.
want to upgrade smoker with new house later this year. Would it better to do somethign like this, or I have also seen a guy in the city selling his used Traeger Lil Tex for $350 (could likely talk him down). It looks in great condition so I was considering it before going all in for the expensive new ones. This Pit Boss price caught my eye though.
Surprised dbl wasn't triggered since this isn't "burnt ends" I think I spent around 6 hours cooking when I did this and they were good as hell.
oh I'm good at negotiating, just debating if it was something I should go after. are smokers like this worth a damn in the winter? going to suck if I get a new toy and don't get to play with it for a couple of months
Good info, thanks. It certainly gets below but I'm not doing it every day. We get plenty of days in the winter MUCH warmer than this, so looks like I can use it from time to time during the winter months.
I tend to trust it at 20, we get WAY below that and A) Not sure it would keep any kind of temp, and B) I no desire to be out in that shit.
Yeah, I enjoy the hell out of ones that are well done. I prefer st Louis spares and usually trim myself. Will give another shot
well it finally happened last weekend - my shitty little thin-gauge upright crapped out on me for the last time. it's BGE time gentlemens, tell me what I need to get started.
would you trust this place? Never heard of it and generally don't like just putting in my credit card information somewhere I don't know http://www.thepartsbiz.com/Weber-Sm...MI2I6m87bm1gIV0LjACh2asAUwEAQYAiABEgJ0f_D_BwE
Moving over from the "Have you ever won something" thread Discussing the BBQ competition after NoleNBlue proudly explained that he won the brisket competition I was trying to take suggestions after I won a few months ago on what to do next. And then got busy with work and football. I'm happy to do another round, but I think we've done the main ones. Do we repeat or...?
So, I have my acorn (after Amazon shipped the first one with a huge dent in it, which was sent back). Been a year since I quit my computer job so I’ll have to get around to photos. Been taking several (will be a photo dump, only remember when I see thread bumped) but have done steaks, chicken, pork tenderloin, pork (spare and St. Louis) and beef ribs. It’s been fun as hell, everything comes out better than what people are used to, but I could tell some of the fuck ups. Beef ribs were dry, but the experience is so much fun. Football and smoking/grilling/drinking (the Weber kettle still gets plenty of work and when I’m lazy the propane) all Saturday or Sunday is top-tier activity.
i have a turkey in the freezer, been there for years cause they are always so cheap around the holidays hooray for making some room in the deep freeze
OK so Turkey (whole) it is! TMB Cookoff round 4 Meat: Turkey Dates: 10/14/2017 - 11/5/2017 (if someone happens to have a turkey ready to go tomorrow and wants to get in, great! But I'm really thinking most will start next week at the earliest, and that will give us 3 weekends. Happy to adjust if you all think that needs tweaking) Submissions must include the following pictures Pre-rubbed Rubbed On the smoker Resting Carved/broken down Similar to prior rounds, pictures will be judged against other entries and given a rank (1st to last) within each category. Winner will be the entrant with the best aggregate score among all 5 categories. Winner will get this meat injector and a pair of Joyce Chen Kitchen Scissors or This Lodge Cast Iron Griddle Spoiler those aren't terribly unique items, so I will be happy to discuss alternatives with the winner when that time comes