2 hours ago, 4for4EaglesNest said:

Man Candy

 

Never understood the foil on the grill deal.  But looks good either way.  

thats just on my prep spot to help with clean up. 

I think I use the foil because that's how I learned to grill from my Dad. He always used it and the food he cooked was/is delicious.

I poke a bunch of holes in it to let the flames come up. Drop a bit of olive oil on the foil with some salt and pepper added too. 

I usually cut up my proteins into smaller pieces, so the foil can help prevent those pieces from falling down into the grill. Pisses me off when I lose some meat that way. And the foil definitely helps with grill cleanup. 

i love pork fat and need to ask; other than flare ups, why would you trim the fat on a pork shoulder??

3 hours ago, wholesale_Melvin said:

i love pork fat and need to ask; other than flare ups, why would you trim the fat on a pork shoulder??

i assume you do that if you hate fun

So the amateur BBQ competition I did last summer is set for June this year. I did ribs last year and was happy with what I turned in and was looking forward to improving on what I did and trying to place. I thinkh presentation last year screwed me, but they never released scores so I have no clue (it was the first year they held it, so they were learning too)

Anyway, this year they don't have a rib category so I gotta pick something else. My options are chicken, pulled pork or brisket. Chicken doesnt seem fun, and a cheap brisket anymore is over $100. Looks like I'm doing pulled pork this year

I know some of you have some good pork butt go to's, so I'm crowd sourcing some ideas. I'm going to be testing a bunch of recipes in the next few months to try and settle on something that will stand out and hopefully score well. 

10 hours ago, BFit said:

know some of you have some good pork butt go to's

When in doubt add beer or whiskey or both.

2 hours ago, 20dawk4life said:

When in doubt add beer or whiskey or both.

hawaiian punch, apple juice, apple vinegar

Cloudy and windy here in Delaware. But, it's about 70 degrees. Damn wind!

Got Hotdogs, Italian Chicken Sausage, Ground Beef and Pork Chops going right now. 

 

On 3/1/2022 at 9:56 AM, wholesale_Melvin said:

i love pork fat and need to ask; other than flare ups, why would you trim the fat on a pork shoulder??

What flare ups would you have when smoking a shoulder?  

3 minutes ago, 4for4EaglesNest said:

What flare ups would you have when smoking a shoulder?  

im guessing if youre using a vertical drum style smoker, you could have fat drip onto the coals and cause a quick flare

1 minute ago, BFit said:

im guessing if youre using a vertical drum style smoker, you could have fat drip onto the coals and cause a quick flare

If done properly should never be an issue.  

Who has the BBQ in Philly area? Recommendations welcomed.

On 3/1/2022 at 9:56 AM, wholesale_Melvin said:

i love pork fat and need to ask; other than flare ups, why would you trim the fat on a pork shoulder??

If it's a really thick fat cap, I like to peel it off and leave a smaller membrane. Rub and smoke don't penetrate as well through a big fat cap. But if I'm feeling lazy I'll just leave it there. I smoke pork shoulder low and slow, flare-up really isn't the issue.

i went to get a nice brisket to smoke this coming weekend. 

 

may need to get a loan for it. 

11 minutes ago, Alpha_TATEr said:

i went to get a nice brisket to smoke this coming weekend. 

 

may need to get a loan for it. 

3.92/lb at shady maple right now. thats about the best youre gunna find. 

also, try looking for a good thick chuck roast and treat it like a brisket. mine always came out fantastic like that. gotta make sure the main muscle part is good and marbled though, thats really important to how itll turn out. 

Putting a 13lb brisket on tonight at 10pm. I wanna say it was just under 4 bucks a lb.

On 3/14/2022 at 2:00 PM, BFit said:

3.92/lb at shady maple right now. thats about the best youre gunna find. 

also, try looking for a good thick chuck roast and treat it like a brisket. mine always came out fantastic like that. gotta make sure the main muscle part is good and marbled though, thats really important to how itll turn out. 

Chuck roast is one of my favorite things to cook. I usually smoke it for 4 hours, then braise it in red wine and a little broth for 3 or 4 hours.

Brisket right at the stall at 8 this morning. 

The actual price was 4.46 a pound if anyone cares. Had to get it from Walmart, nobody else had one in my area that I could find.

I'm going to buy a Blackstone soon. I'll mostly cook for family, sometimes for a few guests. A couple friends have them and I've been researching them. Looking forward to it. 

1 minute ago, NOTW said:

I'm going to buy a Blackstone soon. I'll mostly cook for family, sometimes for a few guests. A couple friends have them and I've been researching them. Looking forward to it. 

from what ive seen, the 2 burner ones get hotter and are more even than the 4 burners. 

1 minute ago, BFit said:

from what ive seen, the 2 burner ones get hotter and are more even than the 4 burners. 

Interesting. I've read on blackstone pages a lot of people like the 4 burner, that's what my friends have. 🤷‍♂️

3 minutes ago, NOTW said:

Interesting. I've read on blackstone pages a lot of people like the 4 burner, that's what my friends have. 🤷‍♂️

im just going off what my neighbor told me. he has a 2 burner and his sons father in law has the 4 burner. he said he had trouble getting it hot. 

9 hours ago, BFit said:

im just going off what my neighbor told me. he has a 2 burner and his sons father in law has the 4 burner. he said he had trouble getting it hot. 

I have the 4 burner Blackstone. It takes a few minutes to heat but it gets plenty hot. I sear steaks on mine all the time

Came out really good. Seasoned with about 2/3 Kinder SPG and 1/3 Pitt Boss Prime Rib and Brisket rubs. 225 the whole way, rested for about 2 hours.

Some wings for tourney games today out at the pit.  I took some blue cheese, honey and wing sauce and made a little blue cheese sauce to toss the wings in. Came out pretty good.  Nashville hot rub on the wings.  Yeah, little spicy.