May 28, 20223 yr Lil' pokie boi is resting in the fridge for tomorrow. I was half in the bag blending the spices around 1 in the morning. Kept losing track of what I'd already mixed in and was just kinda dumping heaping tablespoons 😄 but I think I got a nice blend. I'm glad that this one will get to marinate for a good 30 hours or so.
May 28, 20223 yr 34 minutes ago, EaglesRocker97 said: Lil' pokie boi is resting in the fridge for tomorrow. I was half in the bag blending the spices around 1 in the morning. Kept losing track of what I'd already mixed in and was just kinda dumping heaping tablespoons 😄 but I think I got a nice blend. I'm glad that this one will get to marinate for a good 30 hours or so. That's the best way to make rubs. Just don't expect to be able to duplicate it sober haha
May 29, 20223 yr Hungry guests are waiting. Had to say "F*** it and pull it off at 196° Waiting with baited breath..
May 30, 20223 yr 41 minutes ago, wholesale_Melvin said: Gwar roasted pork Are you saying he's gunna f it?
May 30, 20223 yr 12 hours ago, BFit said: Are you saying he's gunna f it? It looks like a back up bassist.
May 30, 20223 yr So, this is the third time I've done this. It was great, very tasty, but I think the second time was the best so far. One thing I've learned is that that 203-205° range really is the sweet spot to get the meat to pull like you would expect in a perfect world. I also wonder a little bit if the cut I got last time was just better. It was falling off the bone this time, but not quite separating in little strands as you'd like. Oh well, live and learn. Next time, the plan is to get my house totally cleaned up with a day to spare, get that b***ch smoking by 7 AM to leave a good 10-hour cushion, and then if I pull it off and it has to wait a good hour or two before guests arrive til I can cut it up, that's all the better. Didn't have the time or presence of mind to get pics of slicing it up when everyone was in need of feed, but here's the remnants of the first serving. If you like wine, these are great with malbec, zinfandel, and/or petite syrah. As it stands, breakfast was great this morning! @BFit, so I got about 1/3 of the pork butt in saran wrap and am thinking about freezing it as a solid hunk and then having a couple friends over for a low-key gathering next month. Any special advice on how to store and re-heat it in that manner? Appreciate all your help in these adventures! 🍻
May 31, 20223 yr 23 hours ago, EaglesRocker97 said: So, this is the third time I've done this. It was great, very tasty, but I think the second time was the best so far. One thing I've learned is that that 203-205° range really is the sweet spot to get the meat to pull like you would expect in a perfect world. I also wonder a little bit if the cut I got last time was just better. It was falling off the bone this time, but not quite separating in little strands as you'd like. Oh well, live and learn. Next time, the plan is to get my house totally cleaned up with a day to spare, get that b***ch smoking by 7 AM to leave a good 10-hour cushion, and then if I pull it off and it has to wait a good hour or two before guests arrive til I can cut it up, that's all the better. Didn't have the time or presence of mind to get pics of slicing it up when everyone was in need of feed, but here's the remnants of the first serving. If you like wine, these are great with malbec, zinfandel, and/or petite syrah. As it stands, breakfast was great this morning! @BFit, so I got about 1/3 of the pork butt in saran wrap and am thinking about freezing it as a solid hunk and then having a couple friends over for a low-key gathering next month. Any special advice on how to store and re-heat it in that manner? Appreciate all your help in these adventures! 🍻 ive never frozen it as a chunk before, i usually shred it all and then vacuum seal it in packs that i can thaw in cold water. my best guess would be to be let it thaw in the fridge and then wrap it in foil with some butter and maybe apple juice to kind of reheat/braise it, that way it might not dry out. putting the whole thing in a sous vide would be ideal, but then youd have to have a sous vide haha
May 31, 20223 yr 27 minutes ago, BFit said: ive never frozen it as a chunk before, i usually shred it all and then vacuum seal it in packs that i can thaw in cold water. my best guess would be to be let it thaw in the fridge and then wrap it in foil with some butter and maybe apple juice to kind of reheat/braise it, that way it might not dry out. putting the whole thing in a sous vide would be ideal, but then youd have to have a sous vide haha Sounds good. I could cut it up, but I figure it will retain moisture/flavor better if it's in a solid piece. Braising sounds like a good idea. I have some leftover liquid that I poured off before putting it in the water pan. It has some of the seasonings, along with a bit of sage/onion in it. I also had a few pieces of the smoking wood left sitting in some water, so maybe I'll strain add a little bit of that water to it as well, then freeze it along with the pork. When I warm it up, I'll put it in a roasting pan with the juice in the bottom and tent it with foil. After I cut the rest of the meat off, I might then put the meat in the heated juice for a quick minute and then just strain it through a slotted spoon.
May 31, 20223 yr 47 minutes ago, EaglesRocker97 said: Sounds good. I could cut it up, but I figure it will retain moisture/flavor better if it's in a solid piece. Braising sounds like a good idea. I have some leftover liquid that I poured off before putting it in the water pan. It has some of the seasonings, along with a bit of sage/onion in it. I also had a few pieces of the smoking wood left sitting in some water, so maybe I'll strain add a little bit of that water to it as well, then freeze it along with the pork. When I warm it up, I'll put it in a roasting pan with the juice in the bottom and tent it with foil. After I cut the rest of the meat off, I might then put the meat in the heated juice for a quick minute and then just strain it through a slotted spoon. that sounds like a solid idea.
June 2, 20223 yr 7 hours ago, Alpha_TATEr said: i still have the meat sweats from the weekend. I usually still have the booze sweats. Especially when the weather is hot.
June 2, 20223 yr Jerk chicken for our anniversary tonight. Jamaica was out honeymoon so this is as close as I can afford
June 2, 20223 yr 3 minutes ago, BFit said: Jerk chicken for our anniversary tonight. Jamaica was out honeymoon so this is as close as I can afford So many ways I could go with this... Happy Anniversary brother!
June 5, 20223 yr Last test run before the competition in 2 weeks. Doing a boneless pork butt this time. Why boneless you ask? Because I didn't read the packaging when I bought it
June 5, 20223 yr 1 minute ago, 20dawk4life said: Too much work and I got volunteered to dj and officiate my wife's friends wedding next weekend.
June 5, 20223 yr 3 minutes ago, BFit said: Too much work and I got volunteered to dj and officiate my wife's friends wedding next weekend. Must. Share. Pics.
June 5, 20223 yr 1 minute ago, 20dawk4life said: Must. Share. Pics. You want pics of me in my suit don't you?
June 5, 20223 yr Pork butt turned out good. Rub wasn't right but Ive got the ones I want coming this week. Used habanero honey rub and it's definitely got a kick didn't help that I sprayed with acv and hot sauce
June 6, 20223 yr Did a brisket yesterday (didn't take a picture). We sliced and ate the flat with some grilled zucchini and potatoes wedges. Making some Mac and cheese tonight for dinner and I'm gonna crumble up some of the point and add it. Then tomorrow I'll cube the rest and make burnt ends.
June 6, 20223 yr Author 17 hours ago, BFit said: Pork butt turned out good. Rub wasn't right but Ive got the ones I want coming this week. Used habanero honey rub and it's definitely got a kick didn't help that I sprayed with acv and hot sauce That's an odd shaped butt. Boom. (mom thread) I have a picnic in the fridge. I'll smoke it and serve it carolina style later this week. I don't chop/shred it like they do down here though. Pull with hands as to keep it from drying out.
Create an account or sign in to comment