Badger** Posted June 12, 2016 Share Posted June 12, 2016 49 minutes ago, ckf said: Bottom round roast. I was planning on bringing it to 200 and pulling until I read online that it's to lean a cut to do that with. I need to pick up a chuck sometime and try it. I just sliced some of the leftovers for a sandwich, very good that way On my phone now. Biggie remind tonight when I am on my laptop. Bottom Round is a piece of meat that should be cooked to well done then sliced some what thin and put down in a liquid for like Italian beef sandwiches. Today apple smoked Baby back with sweet Jack Danels old #7 sauce.😂 4 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 12, 2016 Platinum Contributing Member Share Posted June 12, 2016 14 minutes ago, Axys1 said: On my phone now. Biggie remind tonight when I am on my laptop. Bottom Round is a piece of meat that should be cooked to well done then sliced some what thin and put down in a liquid for like Italian beef sandwiches. Today apple smoked Baby back with sweet Jack Danels old #7 sauce.😂 Will do and that looks delicious! 1 Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 13, 2016 Share Posted June 13, 2016 Smoked 6 pork butts for my brother's grooms dinner on Friday. Started the 18.5" WSM at 7:30 PM Thursday, meat on at 8:30 PM. Ran 200-250 F most of the time. All were fully tender at 4 PM on Friday, so I wrapped them and put in cooler with old towels. Went to the rehersal, came home at around 6, and shredded them at 630. Bark was still firm even in foil for a little over 2 hours. I messed up at Costco and got boneless pork shoulders ($1.99/lb, robbery). Not sure if they always remove the bone but they were completely falling apart. Had to tie them up with butchers twine in both directions. Some of the areas did dry out a bit as they weren't protected well for a 20 hour smoke. Meat was Smithfield Premium and looked nice other than having the bones removed. Thought they would cook faster than normally but they cooked about the same. Overall, turned out really well. "Legendary" was one of the comments I got. By far the best pulled pork recipe I've used. I did mop once with the recommended mopping sauce. Ends up being a pain in the ass, switched to apple cider in a spray bottle instead. The included sauce recipe is a must. Balances the pepper in the rub nicely. I usually halve the red pepper in the recipe. Those with stronger stomachs could use the full amount. http://virtualweberbullet.com/pork2.html 1 Quote Link to comment Share on other sites More sharing options...
Badger** Posted June 13, 2016 Share Posted June 13, 2016 1 minute ago, teamgreen02 said: Smoked 6 pork butts for my brother's grooms dinner on Friday. Started the 18.5" WSM at 7:30 PM Thursday, meat on at 8:30 PM. Ran 200-250 F most of the time. All were fully tender at 4 PM on Friday, so I wrapped them and put in cooler with old towels. Went to the rehersal, came home at around 6, and shredded them at 630. Bark was still firm even in foil for a little over 2 hours. I messed up at Costco and got boneless pork shoulders ($1.99/lb, robbery). Not sure if they always remove the bone but they were completely falling apart. Had to tie them up with butchers twine in both directions. Some of the areas did dry out a bit as they weren't protected well for a 20 hour smoke. Meat was Smithfield Premium and looked nice other than having the bones removed. Thought they would cook faster than normally but they cooked about the same. Overall, turned out really well. "Legendary" was one of the comments I got. By far the best pulled pork recipe I've used. I did mop once with the recommended mopping sauce. Ends up being a pain in the ass, switched to apple cider in a spray bottle instead. The included sauce recipe is a must. Balances the pepper in the rub nicely. I usually halve the red pepper in the recipe. Those with stronger stomachs could use the full amount. http://virtualweberbullet.com/pork2.html Looks great Imo and Pork butt price is way up this year so you did fine IMO. Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 13, 2016 Share Posted June 13, 2016 1 minute ago, Axys1 said: Looks great Imo and Pork butt price is way up this year so you did fine IMO. Usually see in the $1.50 price range, but maybe that was only bone-in. Didn't realize Costco had boneless, never seen a whole boneless butt. I'll check next time I'm there and see what they have. Sam's does the same thing with jacking up the prices around the holiday weekends in the summer. Probably smarter to just buy low and freeze it. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 18, 2016 Author Share Posted June 18, 2016 Getting ready to throw some chicken thighs on the kettle 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted June 19, 2016 Share Posted June 19, 2016 Ribeyes on Friday, pork butt today, and beef plate ribs tomorrow. weight loss challenge begins on Monday. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 19, 2016 Author Share Posted June 19, 2016 Getting ready to fire up the kettle to smoke a rack of St Louis style ribs 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 19, 2016 Author Share Posted June 19, 2016 I ended up wrapping them after 3 hours to keep the old lady happy 3 Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 19, 2016 Share Posted June 19, 2016 looks great Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 19, 2016 Platinum Contributing Member Share Posted June 19, 2016 So I bought a pork loin today and looking for ideas on how to cook it on my Weber Kettle. 1 Quote Link to comment Share on other sites More sharing options...
Badger** Posted June 20, 2016 Share Posted June 20, 2016 1 hour ago, Biggie Smails said: So I bought a pork loin today and looking for ideas on how to cook it on my Weber Kettle. I would cook it to 155 degs when hits that I would wrap it with tinfoil. The safe government standard is 145degs now a days but that wigs me out looks to raw for me. The key to boneless pork loin do not over cook it they will dry out. My boss sessions them with onion soup mix just puts it on dry, not bad IMO. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 20, 2016 Author Share Posted June 20, 2016 Ribs came out great! 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 20, 2016 Platinum Contributing Member Share Posted June 20, 2016 18 minutes ago, ckf said: Ribs came out great! That is a good looking plate! 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 20, 2016 Author Share Posted June 20, 2016 Just now, Biggie Smails said: That is a good looking plate! Still waiting to see you post a pic of ribs that you cooked on your kettle How big is the pork loin that you picked up? Quote Link to comment Share on other sites More sharing options...
Badger** Posted June 20, 2016 Share Posted June 20, 2016 (edited) Grilled Rib eye steak sandwich with sauteed onions now for the best part served with homemade Tiger sauce with a cold beer every father and mother in the world should experience this combination. Edited June 20, 2016 by Badger** 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 20, 2016 Share Posted June 20, 2016 Grilled ribeyes as well. Wish I would have made them into a sandwich now..... 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 20, 2016 Platinum Contributing Member Share Posted June 20, 2016 48 minutes ago, ckf said: Still waiting to see you post a pic of ribs that you cooked on your kettle How big is the pork loin that you picked up? Yeah I know.....like everything else it takes me a while to get to it.....Loin is about 3.5 pounds. Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 20, 2016 Share Posted June 20, 2016 Smails....cut that loin into 2" thick chops. Marinate them in whatever floats your boat. Then the whole key is cook them medium rare. There is no such thing as tricanosis...hasnt been a case in 100 years. Good pork cooked medium is awesome Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 20, 2016 Share Posted June 20, 2016 11 hours ago, f7ben said: Good pork cooked medium is awesome As good as a beef steak. Quote Link to comment Share on other sites More sharing options...
Doos Posted June 20, 2016 Share Posted June 20, 2016 Beef ribs from yesterday. Probably my favorite thing to cook right now, delicious. 1 Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 20, 2016 Share Posted June 20, 2016 1 hour ago, Doos said: Beef ribs from yesterday. Probably my favorite thing to cook right now, delicious. Tough to find other than from a butcher. Walmart has some but they are virtually all bones since they actually trim between the bones. Quote Link to comment Share on other sites More sharing options...
Doos Posted June 20, 2016 Share Posted June 20, 2016 1 hour ago, teamgreen02 said: Tough to find other than from a butcher. Walmart has some but they are virtually all bones since they actually trim between the bones. Yep, even a decent butcher shop you have to speak with the actual butcher, the folks running the counter generally have no idea. This one was 5lbs, plenty of meat. Quote Link to comment Share on other sites More sharing options...
Mainecat Posted June 20, 2016 Share Posted June 20, 2016 Anyone use an electric smoker? Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted June 20, 2016 Platinum Contributing Member Share Posted June 20, 2016 Just now, Mainecat said: Anyone use an electric smoker? Yes, I have one. Quote Link to comment Share on other sites More sharing options...
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