Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Jaxon on October 27, 2016, 07:41:38 PM
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Y'all know I'm just a backyard jack. I don't know much about smokin' - only what I read or sometimes see on TV. On the travel channel they talked to a guy who runs his bbq joint and stays real busy. When they showed him loading up the big smoker, he hadn't put any rub on the butts. He said that he always cooks 'em naked - no rub, no salt or pepper.
It made me think...
So today I got the offset up to a steady 225 gettin' it ready for a naked butt. I chickened out, though. I HAD to put something on it. So, I sprinkled on a little kosher salt (not much) and some coarse black pepper (a lite amount). It weighed 7 lbs.
5 hours to 170 then foiled for 2 hours to almost 200. Let rest a bit, then pulled.
The meat was juicier and much better tasting than any pulled pork I've ever done. Deb confirmed...
After all these years of rubbing and leaving in the fridge overnight and all the rigamaroll, I think I finally came up with a prep that works best in my backyard.
I took it out of the grocer's cellophane, sprinkled with S & P and took it directly to the smoker. 8 hours total cook time.
Think about it...all this time trying all kinds of rubs and such, lookin' for a "magic dust" that would make the difference.
Doink!!!
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Lots of ways to skin a cat ;)
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So less is more.....I am all for it
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Jaxon...I found that out years ago..the simpler and older recipes are the best, learned from my Mother In Law, that's why I'm a salt, pepper and gahhlick girl. just sayin .☆´¯`•.¸¸. ི♥ྀ.
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To each his own,,, just Sayin :D
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I am with you Jack!
Sometimes - all you want is meat, smoke and a little salt and pepper - and it is a "complete" flavor.
But - there are other times you want to add flavors to the meat that work with a specific goal of achieving a flavor profile. That is great too.
Lots of choices - and - I think that is part of what keeps it fun. ;) ;D
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It IS fun...I was thinking again about the similtude with golf.
I've played golf. There are so many things that come into play - grip, stance, club selection,etc - and that's just on the 1st hole. You can hear so much from TV or mags or online that can have you chasing the latest "thing" to improve your golf game.
I love to try different things out in the shed. The way I figger is that I might find something I like a little better...an easier prep, a better flavor profile, another cooker, etc.
My own profile includes an adventurous attitude - go ahead, take the risk, so this sport of outdoor cooking has fit me very well.
When I look at the infinite number of rubs, marinades, and cooker combinations, I can't live long enough to try them all.
I'll keep pluggin' along and see how far down the list I make it.
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I know a guy who caters and that's all he puts on his pork shoulders; salt, pepper & smoke.
He also doesn't pull all the pork. He pulls about half and slices the other half into big chunks for those who don't want a sandwich.
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Bbqing is a lot like the 60's. It's all about experimentation. ;)
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I am with you Jack!
Sometimes - all you want is meat, smoke and a little salt and pepper - and it is a "complete" flavor.
But - there are other times you want to add flavors to the meat that work with a specific goal of achieving a flavor profile. That is great too.
Lots of choices - and - I think that is part of what keeps it fun. ;) ;D
Like Beer TEE ;) ;) ;) :D :D :D
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My Dad would always say "Don't put any of your fancy crap on my steak....just Salt, Pepper and Garlic"
I agree with you Jack......some of best cooks have been pulling out the meat when the smoker is up to temp...a quick sprinkle and off we go :)
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Good reminder Jack.. SImple Simple.... We have to remember that "Marketing" influences almost everything that we are told these days. BBQ equipment, seasonings and gadgets are no exception.
This is one of the first things I noticed and liked about Aaron Franklin, He will and can cook on anything available.
I'm not saying it not fun to have BBQ equipment, seasonings and gadgets, just that its not really all that necessary.
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Good reminder Jack.. SImple Simple.... We have to remember that "Marketing" influences almost everything that we are told these days. BBQ equipment, seasonings and gadgets are no exception.
This is one of the first things I noticed and liked about Aaron Franklin, He will and can cook on anything available.
I'm not saying it not fun to have BBQ equipment, seasonings and gadgets, just that its not really all that necessary.
Exactly Terry...I'm just sayin' that on this one cook with no rubs or marinades, the pork was the best I've ever done. I was absolutely surprised by it.
Like Sparky sez, it was an experiment.
I do not condone - nor do I suggest - that anyone else try this. It was simply an experiment by a backyard jack to see how the meat would taste with only smoke flavor added.
Don't attempt this in your backyard.
unless you really want to
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Good reminder Jack.. SImple Simple.... We have to remember that "Marketing" influences almost everything that we are told these days. BBQ equipment, seasonings and gadgets are no exception.
This is one of the first things I noticed and liked about Aaron Franklin, He will and can cook on anything available.
I'm not saying it not fun to have BBQ equipment, seasonings and gadgets, just that its not really all that necessary.
Exactly Terry...I'm just sayin' that on this one cook with no rubs or marinades, the pork was the best I've ever done. I was absolutely surprised by it.
Like Sparky sez, it was an experiment.
I do not condone - nor do I suggest - that anyone else try this. It was simply an experiment by a backyard jack to see how the meat would taste with only smoke flavor added.
Don't attempt this in your backyard.
unless you really want to
I do, I condone and suggest everyone try just a little salt and pepper on your next meat cook...
I did last night, I bought some steaks on the way home and grilled them on the kettle with just a little s&p. They was good too...
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But I got all these great rubs in my cabinet :P
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But I got all these great rubs in my cabinet :P
Me, too. Using some Steak It! right now. But sometimes you ought to try going (almost) Commando ! ! ! !
BD
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I cook at the local Elks Lodge here on fridays. We only use salt-pepper and garlic on the steaks because that is the old timers remember doing them.
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SPOG is time tested and proven seasoning..... But I must confess, I also have a spice cabinet full of spices (4 kinds of paprika alone), and mixes. But I seem to have 2 or 3 that are my "go to" favorites for certain meats (all home made mixes too).
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I cook at the local Elks Lodge here on fridays. We only use salt-pepper and garlic on the steaks because that is the old timers remember doing them.
Gotta love us old Elks.
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I cook at the local Elks Lodge here on fridays. We only use salt-pepper and garlic on the steaks because that is the old timers remember doing them.
Gotta love us old Elks.
Yup, they can be a tough crowd. I was doing flat irons the other night and I had a bunch come back because they were not "done" the way they wanted them. Even though I used a digital thermo and pulled em off a tad bit early so they wouldn't overcook.
I brought my Jaccard in and hit the steaks a bit before putting them on the char-broiler and not a one came back......go figure..... 8)