I think I posted this originally. It really is my wife's favorite recipe, but I usually do it a bit differently now. The Jalapenos are sometimes reduced/eliminated based on who is coming over. I use 1 red, 1 green and 1 yellow pepper because bitches love color. I also just use whatever dark beer I have on hand, it doesn't make much difference IMO. Finally, I add about 1 cup of BBQ sauce when I shred the beef/right before you put it back in and let the juices reduce. I'll try to post a picture the next time I make it.
We are same. I made it and the wife loved it. I also did the red/green/yellow and agree on reducing the jalapenos depending on who you're serving. I didn't add the bbq sauce though. Sounds interesting.
Maybe add a list of grill suggestions - Weber kettle, WSM, Drum plans etc. Seems to be a common question
also a couple myron mixon things that dblplay1212 posted injection, rub & glaze Spoiler Injection (quantity is to make 5 quarts for a whole hog. Cut down for a butt, obviously): Hog Injection 4 quarts apple juice 1 quart distilled white vinegar 5 pounds sugar 2 cups salt 1 cup monosodium glutamate, such as Ac’cent brand flavor enhancer Rub: Basic BBQ Rub Makes 3 cups 1 cup (packed) light brown sugar 2 tablespoons chili powder 2 tablespoons dry mustard 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons cayenne pepper 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper Glaze: Hog Glaze Makes 8 cups 2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce: http://Mixo_9780345528544_epub_c02_r1.htm#s8 2 18-ounce jars apple jelly 2 cups light corn syrup Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks. Vinegar Sauce Basic Vinegar Sauce Makes about 3.5 cups 2 cups cider vinegar 1 cup ketchup ½ cup hot sauce 2 tablespoons salt 2 tablespoons coarsely ground black pepper 1 tablespoon red pepper flakes ½ cup sugar pork butt Spoiler 1 18- to 20-pound pork shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets the cuts are preseparated) 1 recipe Hog Injection 3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub 1 cup apple juice 1 recipe Hog Glaze Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform. Place the pork shoulder in a large aluminum pan. (There’s no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours. Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes. In the meantime, heat a smoker to 250°F. Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours. Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205°F. Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way. Remove the pan from the smoker, and serve. Where I’m from, a pork shoulder is not sliced—it’s pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best—and easiest—is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you’ve pulled it, if you like. peach pork butt Spoiler SERVES:10 TO 12 COOKING METHOD:INDIRECT HEAT SUGGESTED WOOD:HICKORY, PEACH, PECAN COOKING TIME:7 TO 10 HOURS When you have a craving for pulled pork but a whole shoulder is more meat than you need, the pork butt is your best option. The butt is not the rear end of a pig but the upper portion of the shoulder. This six- to eight-pound cut is usually well marbled and holds up well during long cooks. Most competition barbecue teams select the pork butt when going for the blue ribbon in the pork category because it has more marbling than the picnic portion of the shoulder and is more easily manageable on the grill than the entire shoulder. I created this recipe for a huge neighborhood block party in Birmingham, Alabama. There are only two things that go together better than a barbecue block party and Birmingham, and that is peaches and pork. If you are ever invited to a barbecue in Alabama, pack your overnight bag. DRY RUB 1 TABLESPOON DARK BROWN SUGAR 1 TABLESPOON TURBINADO OR RAW SUGAR 1 TABLESPOON PAPRIKA 2¼ TEASPOONS SALT 1 TEASPOON GARLIC SALT 1 TEASPOON BLACK PEPPER ¾ TEASPOON CHILI POWDER ¼ TEASPOON CELERY SALT ¼ TEASPOON GROUND CUMIN ¼ TEASPOON CAYENNE PEPPER INJECTION ¾ CUP PEACH JUICE (DRAINED FROM THE CANNED PEACHES USED IN THE SAUCE, BELOW) ¼ CUP GRANULATED SUGAR 2 TABLESPOONS SALT 1 TABLESPOON WORCESTERSHIRE SAUCE 1 (6- TO 8-POUND) BONE-IN PORK BUTT SAUCE 2 CUPS MEMPHIS-STYLE CHAMPIONSHIP RED SAUCE 1 CAN PEACHES IN NATURAL JUICES, DRAINED (JUICES RESERVED) AND CHOPPED Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat. When the heat reaches 250°F, place the pork butt on the void side of the cooker, close the lid, and cook over indirect heat for 7 to 10 hours, until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal or wood coals as needed, to maintain the cooker temperature of 250°F. Remove the pork to a cutting board and let it rest for 20 minutes. In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes. Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or pass the sauce on the side.
an application where you create and organize notes via a cloud service and can access them on a computer/tablet/phone etc i use mine for work, school, quickly jotted notes, recipes, checklists, receipt scans, serial numbers, business cards etc etc
Butt rubbed down for tomorrow. Injection reducing right now. Truth be told, I really just want Brunswick stew and am using this as an excuse to make some.
I had posted a dropbox link in the old thread to a zip file I made of all my bbq ebooks. Here's everything that's in it... http://i.imgur.com/fnN7Cuq.png https://www.dropbox.com/s/p51s6vfvveb43xs/BBQbooks.zip?dl=0
Injected with a cider vinegar/apple juice/chicken stock/ginger ale reduction. Went on smoke around 0545.
it does. can definitely tell when we inject, but we do it with a vinegar sauce with some spice to it so its not for everyone
i know this will sound unusual but has anybody in here added flour to their rub? i was watching food network and one guy coated his prime rib in flour (and a pretty basic looking rub) before cooking it and swore by it - said it made a great crust
Seems like that would work better on a high heat cook and if you're not using sugar in your rub. tandin may have better info on the science, however.
finally went through the new OP - damn is that not an amazing post. definitely one of the few good things that came out of the Great Crash of 2015
prime rib seems like a fatty enough piece of meat to make it work, although I agree that I wouldn't use sugar in the rub in that case.
Quit being fags, Austin... http://www.okcfox.com/story/2881726...out-the-smoke-for-austin-barbeque-restaurants Spoiler Austin, Texas has become known as a barbeque hot spot, but now a new city ordinance could put out the fire on the grilled meats. Today, Austin city council members are debating putting restrictions on smoke from barbeque restaurants and food trucks. Officials say residents have complained that smoke from B-B-Q joints is causing them not to be able to open their windows, or even go out in their backyards. Restaurant owners are asking for flexibility, especially for places that have not faced complaints. A final vote on the issue is not expected until this summer. [/spoiler]
Seriously.... There's like, infinite things that stink up towns that are worse than the beautiful musk of BBQ. We have a gigantic Budweiser plant here in Cbus, and the smell from it is reachable in all corners of the metro area, depending on wind. Smells terrible
That deal was already shot down in Austin. I grilled a venison backstrap on the egg last night. Holyyyyyy shit it was good.
"We are arguably the epicenter of one of the latest culinary crazes in the US with BBQ in general and, more specifically, brisket. Let's regulate that into oblivion." - Literally, Austin Edit: Nevermind.
most of the food is prepped for saturday. got the pork butt injected and rubbed, sitting in the fridge. chicken wings/drumsticks are rubbed and ready to go. gonna smoke the chicken tomorrow evening, then put on the butt overnight to be ready for the spring game saturday morning. we're also doing jalepeno poppers, smoked mac and cheese, apple slaw and an apple crumble for dessert. it's supposed to get into the high 70s with plenty of sun (basically our first real nice day of the spring), so i'm very much looking forward to it.
Ok gents, 1 month until my state BBQ championship, and they've added a grilling competition Saturday. I need best recipe, cut and method for smoker and/or egg. Let's hear the debate for straight sear vs reverse sear, strip vs ribeye, etc. just like kcbs, I have to have 6 separate portions in the box. Beyond that, anything goes in regards to sauce, garnish, horseradish crust, etc. help/advice is appreciated
I am real excited that this fish restaurant opened up in my neighborhood that also sells fresh fish at a counter up front two blocks away. I will be doing a lot of seafood on the egg this summer.