What did everyone cook today?
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wdaly flavor was awesome, not much heat.
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Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
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Cooked various style bacon all day.
Did a separate write up with a lot of blah blah numbers blah, just to get all the times and temps down in writing before I forget everything I read lol.
https://meatgistics.waltons.com/topic/5489/dave-s-multi-bacon-smoke?_=1656384386511 -
Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
.wdaly - Very Nice!
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Tex_77 I wish she was, but no not at this time. Maybe I can get the recipe from her one of these days and market it. It had such a brighter color and fresher smell than the commercial blend that I tried on the other butt.
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gus4416 No fat trimming, no trimming at all , in fact. The fat cap is down in both pictures. I smoked them with the fat down. I took them out of their packaging, rubbed with mustard and dry rub, wrapped them in plastic wrap and let them “dry brine” over night in the fridge. Smoked at 250F-ish to around 200F IT when the probe would go in with little to no resistance. No foil wraps or butcher paper or anything while they cooked, just let them ride. Foil wrap when I pulled them off, then wrapped them in old towels and placed them in a faux cambro (cooler) until it was time to eat. I believe I took them off around 2pm and we ate at 5:30, still nearly too hot to pull by hand when coming out of the cambro. I make a concoction that I have termed “Butt Juice” that I add after it is pulled. It is essentially a vinegar sauce…melted butter, vinegar, sugar and a spice blend.
I believe I originally found the “butt juice” recipe as a sliced pork shoulder dipping sauce. It was pretty spicy in it original form so I toned it down a little bit in this adaptation.
Matt W.
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gus4416 No fat trimming, no trimming at all , in fact. The fat cap is down in both pictures. I smoked them with the fat down. I took them out of their packaging, rubbed with mustard and dry rub, wrapped them in plastic wrap and let them “dry brine” over night in the fridge. Smoked at 250F-ish to around 200F IT when the probe would go in with little to no resistance. No foil wraps or butcher paper or anything while they cooked, just let them ride. Foil wrap when I pulled them off, then wrapped them in old towels and placed them in a faux cambro (cooler) until it was time to eat. I believe I took them off around 2pm and we ate at 5:30, still nearly too hot to pull by hand when coming out of the cambro. I make a concoction that I have termed “Butt Juice” that I add after it is pulled. It is essentially a vinegar sauce…melted butter, vinegar, sugar and a spice blend.
I believe I originally found the “butt juice” recipe as a sliced pork shoulder dipping sauce. It was pretty spicy in it original form so I toned it down a little bit in this adaptation.
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RafterW thanks I need to try cooking butts fat cap down I never have done that and thanks for yor dipping sauce
gus4416 If you’d like the recipe for the sauce, I’d be happy to share. Its pungent so a little goes a long ways. I don’t have an exact amount/lb of meat but I would estimate that I use around 1/2 to 3/4 cup per pan. I just taste it as I incorporate. I usually pull pork in a metal, deep lipped, 9x13 pan.
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RafterW thanks I need to try cooking butts fat cap down I never have done that and thanks for yor dipping sauce
gus4416 I find that I get a nice bark with the fat down and less burning/overcooked/dry meat on the bottom of the butt. One thought has also been to start with fat up, then flip at the stall for the remainder of the cook. I don’t really use drip pans either. The one in the picture is a small pie pan that only caught about half the drippings. Its dripping on that ceramic, I usually just crank up the heat when I’m done smoking and burn it off.
I’m very much in the “keep it simple, stupid” camp.
Matt W.
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gus4416 I find that I get a nice bark with the fat down and less burning/overcooked/dry meat on the bottom of the butt. One thought has also been to start with fat up, then flip at the stall for the remainder of the cook. I don’t really use drip pans either. The one in the picture is a small pie pan that only caught about half the drippings. Its dripping on that ceramic, I usually just crank up the heat when I’m done smoking and burn it off.
I’m very much in the “keep it simple, stupid” camp.
RafterW you just like grease fires
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 just got to keep the water away and let it burn lol.
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kyle only had them once and liked them, but have never grown them. I wander if that recipe would work with turnip?
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gus4416 If you’d like the recipe for the sauce, I’d be happy to share. Its pungent so a little goes a long ways. I don’t have an exact amount/lb of meat but I would estimate that I use around 1/2 to 3/4 cup per pan. I just taste it as I incorporate. I usually pull pork in a metal, deep lipped, 9x13 pan.
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gus4416 I’ll get it pulled out this afternoon or tonight and will send it to you.
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Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
.wdaly Austin would be disappointed, obviously not a Tony’s.
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Thick cut pork chop last night BBQ 3000 from penzeys and an hour on the traeger along with some bok choy.
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Just a nice little lobster roll over bacon on banks of the frio river. Just because you’re in nature doesn’t mean you can’t be fancy!
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