Just catching up on this tread. That meal is just what my doctor wants me to eat. He says, "food that is green, or have had eyes" No rice, potato, pasta and limited fruit. He wants me to loose about 100 lbs so I can have my knee replaced and regain my mobility. My cholesterol levels are perfect. He told me not to trim the meat too much. Usually it is the other way around, but for me he wants just veggies and meat proteins. Fats are ok if they are natural.
Pork butts headed on! Smoking with Hickory from my property. Now for some coffee Sent from my XT1585 using Tapatalk
Mixed up homemade Shack attack BBQ Sauce. This sauce was inspired by a VA BBQ man named Shack. This is not a sweet sauce it is vinegar based with a little bit of a kick. I blend it in my ninja blender before letting it sit for ~24 hrs. Man is it good though! 1 1/2 cup Apple Cider Vinegar 1/4 cup water 1/4 cup of your favorite hot sauce 1 Tablespoon (TBS) Paprika 1 TBS Black Pepper 1 TBS Kitchen Salt 2 TBS Yellow Mustard (French) I even marinate chicken in it and then grill it, it is fantastic. Really good on wings also! Sent from my XT1585 using Tapatalk
The smaller of the two butts was done. It's now wrapped and resting for an hour and a half. Sent from my XT1585 using Tapatalk
Ive smoked many pork butt, but never wrapped them. What temp do you cook to before removing. By the way, my cooks usually end around 8-9PM so an hour and a half wait wont cut it
Got 2 good size half racks smoking away for 2 hours at 225. Then trying a new to me method of sprinkling brown sugar and real Dark grade maple syrup then wrapping tightly in foil for the last 2 hours to braise them. Here is where I got this method from. I changed the recipe from honey to maple syrup since I have it on hand. I had also never thought of coating the ribs with mustard before adding the rub. edit-although I used some of the trimming technique but I did not trim the rib tips off to square it up.
I cook them until the internal is between 198-210 and then I pull them, wrap with foil and a towel, and place them in a cooler for 1.5-2 hours before serving. Sent from my XT1585 using Tapatalk
T Bones !!!! Is that a XL size BGE? I have the Large and there are times I wish I had the XL. Good thing the dealer talked me out of medium size-he said many of his employees went with medium when they first took on the line. They all traded up in size. Have you ever used the Trex Sear method for cooking steak? *Get the Komado up to a good 700-1000 degrees and the lump like liquid fire *Sear for about 90 seconds each side *remove steak and put it aside to sit and wait (in a cold oven if you have a dog ) *Close the vents and get the temp down to about 350-400-should be maybe 20-25 minute *Return the steaks and cook until desired temp *mmmmmmmmm
I get it to about the same temp but generally dont let sit for more than 20-30 minutes then slice (not pulled) for sandwiches. I havnt done a pork butt in a while as I have been hooked on pulled beef using chuck roast. Maybe this week while on vacation.
Red wine reduced mushrooms, fresh garden salad, and TBones cooked to 125. Wash it down with a glass of red wine and what's not to like!! Sent from my XT1585 using Tapatalk
Ribs off the cooker, Sweet Baby Rays BBQ sauce brushed on. Re Wrapped in foil for a bit. Dinner once the rains hit shortly and we decide to come inside for good. Likely mashed tatoes or beans for a side. I cheat on the mashed using Simply Potatoes Country or Garlic Style or another brand direct from Maine with Maine potatoes (cant remember the name). My bro found these 5-6 years ago. No need to peel a tatoe again for mashed.
I was cooking on a Kamado Joe Classic. Sometimes I used to wish that I had a Big Joe however I ended up buying a second Kamado the same size and I really like having the two separate ones better. I had my Joe at 650 and cooked about 3 minutes per side with the grate lowered to right above the coals. I have never tried your above method but have read about it. I need to try it some time for sure. Sent from my XT1585 using Tapatalk
Made some venison stir fry tonight. Quick marinade, snap peas, red/green peppers, sweet onion and scallions. Marinade mix: Soy sauce What's this here sauce Brown sugar Blueberry Honey and ginger Let it soak for a few hrs and walla!
Amazing food going on here. Tonight is sirloin teriyaki tips with sautéed mushroom and onions. A little beef broth in the pan to prevent the sugar from burning. It made and excellent sauce over the top.
