Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on January 28, 2012, 10:47:11 AM
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Pork Butts were 1.29/lb this week. Time to get busy.
6 in the office freezer.
(http://lh4.ggpht.com/-RaSVz2J176A/TyNaRDpkEwI/AAAAAAABgrU/OJdKIl7xaYY/s800/20120127133944.jpg)
Another 3.
(http://lh6.ggpht.com/-9S04-i_57iE/TyNaXsh8MeI/AAAAAAABgrk/6VgbZ-08fBk/s800/IMGP7902.JPG)
4 more in my upright freezer. (yeah, I know.............)
(http://lh6.ggpht.com/-VRJbc0Lowds/TyNabDk298I/AAAAAAABgrs/q0LuUGib26o/s800/IMGP7899.JPG)
15 pounds is for a friend's Superbowl party, the rest is headed to the office cafeteria.
(https://lh6.googleusercontent.com/-jD2IGvjurjc/TyK45RDGf_I/AAAAAAABgrI/T2BsLIovFCc/s640/Capture.JPG)
The usual suspects... Brer Rabbit and dumpster rub.
(http://lh4.ggpht.com/-cQ_0K-LwfT4/TyNaipuOMjI/AAAAAAABgr8/-fdusUZ6jLA/s800/IMGP7915.JPG)
BRRR!!
(http://lh4.ggpht.com/--dWB5AKq4z4/TyNaeWJ_TbI/AAAAAAABgr0/V5wgc2H9B_k/s800/IMGP7909.JPG)
5 on the MAK.
(http://lh6.ggpht.com/-vrI3KPew8es/TyNanhLotJI/AAAAAAABgsE/qYzeInSCuCg/s800/IMGP7910.JPG)
4 on the Traeger.
(http://lh5.ggpht.com/-b-E8wdMaJzI/TyNas0DOHmI/AAAAAAABgsM/FMkMXeNa9O8/s800/IMGP7912.JPG)
2-ish hours of smoke, and I just bumped both pits to 225°-240°. We'll check back in the morning!
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[cue the sunrise]
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12 hours later..
(https://lh4.googleusercontent.com/-q3NZ3NVjlFw/TyQWCsvlD1I/AAAAAAABgs4/h1goZrU2D1I/s800/IMGP7917.JPG)
Yeah, we're done.
(https://lh6.googleusercontent.com/-mKwimay9MjY/TyQWKsVLeSI/AAAAAAABgtI/yeyMmn2AfxE/s800/IMGP7923.JPG)
Love that color..
(https://lh5.googleusercontent.com/-u_wm0XTuL-8/TyQWOFSMobI/AAAAAAABgtQ/ZG4WJVuWcoU/s800/IMGP7926.JPG)
MAK butts were coming out of the stall when the auger ran dry. I caught it just as it was cooling down and reloaded/restarted it.
(https://lh3.googleusercontent.com/-M8K7QfOzYDQ/TyQWGHv2OaI/AAAAAAABgtA/730wLuJAb90/s800/IMGP7920.JPG)
The Traeger load is foiled up and resting in my Nebraskan Cambros. Under the watchful eye...
(https://lh6.googleusercontent.com/-jVmLv0GWi_E/TyQWSL9N0KI/AAAAAAABgtY/47xFoa-fT-8/s800/IMGP7928.JPG)
I took the top rack butts off of the MAK and put them in the Traeger. They were still around 160°. We'll check back later..
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Getting closer..
(https://lh6.googleusercontent.com/-IEifpbhUdgo/TyQmCYUwGVI/AAAAAAABgtg/0UnOtG_z7As/s800/IMGP7933.JPG)
That back left corner one is done. Quite a bit hotter over there. I'm toying with the idea of getting a fan kit from Smoke N Stuff to get a 'tornado' effect going on in there for bigger loads.
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Nice!!!! I would definitely be at the cafeteria on Monday and Wednesday if I could!!!!!!!!!!!!
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Great looking Butts Pat :o :o That's going to be some great munching!!
Any reason why the MAK Butts cooked slower? Was it due to having 5 vs 4 butts or the fact that the MAK 1 Pellet Boss Controller holds a tighter temp? Either way, it was a beautiful job ... Now the fun starts ... Pulling all that Pork ;D ;D
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Ok... Just 3 remain.
(https://lh3.googleusercontent.com/-PEfwYRWMrks/TyQ2UrDYFMI/AAAAAAABgtw/uEcldLJtXGA/s800/IMGP7937.JPG)
Kitchen is getting crowded. ;D
(https://lh4.googleusercontent.com/-cj0Zw5jfaII/TyQ2X9EEfBI/AAAAAAABgt4/oNzEPHOukOI/s800/IMGP7942.JPG)
Get my pork pullin' assembly line ready.
(https://lh4.googleusercontent.com/-JgP_jsmCnOc/TyRJdYnq0VI/AAAAAAABguM/Ir7LVylKoww/s800/IMGP7946.JPG)
Even going from the frozen state, we get a nice smoke ring.
(https://lh6.googleusercontent.com/-q8myuIgqr_M/TyRJiJGdEtI/AAAAAAABguU/uAj2pm5bcH8/s800/IMGP7948.JPG)
First 10 pounds.
(https://lh3.googleusercontent.com/-cG1fp7Uq9oU/TyRJl5PDV1I/AAAAAAABguc/C86CGudih50/s800/IMGP7951.JPG)
5 pounds (give or take) in each bucket.
(https://lh5.googleusercontent.com/-z_WrEZBFBss/TyRJpSoTJVI/AAAAAAABguk/4kaMP3kavK4/s800/IMGP7953.JPG)
Next 10.
(https://lh3.googleusercontent.com/-8JEPTKXzpMY/TyRJtBYqb5I/AAAAAAABgus/j8t08aUOE9k/s800/IMGP7955.JPG)
One more. (steam fogged up my camera lense)
(https://lh6.googleusercontent.com/-TnxFAoTBVFw/TyRJusTjV8I/AAAAAAABgu0/WXJ1Q14mOQ8/s800/20120128123736.jpg)
Roughly 32 pounds, ready to freeze. (the small white bucket had some stragglers, so it is in the fridge)
(https://lh6.googleusercontent.com/-N5fBMaRzLxM/TyRJy6Ym2TI/AAAAAAABgu8/RENDHcIdyPg/s800/IMGP7957.JPG)
The counter surfer was banished to the laundry room..
(https://lh3.googleusercontent.com/-_Fua7mrCp6g/TyRJ2ZKhhaI/AAAAAAABgvE/-GM3De2Z2cQ/s800/IMGP7958.JPG)
The last 3 are all around 180°, so they'd better hurry the heck up. We have dinner plans tonight.
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2 more hit 200°... I'll let them rest for an hour or so. One to go.
(http://lh6.googleusercontent.com/-CH3CyzOljNE/TyRTIybCt0I/AAAAAAABgvM/nRLfMVSGE3c/s800/IMGP7959.JPG)
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Last bunch pulled..
(http://lh3.googleusercontent.com/-Exhy1eK6ZRM/TyRqRVUlZsI/AAAAAAABgvU/PqLuADjbcRg/s800/IMGP7963.JPG)
1 bucket in the fridge, the other 2 in the freezer. That's it for the day.
I'll start the last 4 butts when we get home from dinner/drinks/a few rounds of pool/drinks/band/(drinks). ;D
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But wait... There's more!
Got these on around 1 this morning. Managed to snap a number of pictures... Without the SD card. :o ::)
So here they are at 9AM. Still have a ways to go.
(http://lh6.googleusercontent.com/-UZTH8R2dU1g/TyVjLq1G3cI/AAAAAAABgvg/B8RjL1SB5ps/s800/IMGP7966.JPG)
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Looking great Squirt!!!
Say - you ever try using vacuum baggin' and freezin' when you do a big cook? I got into the habit - and it saves me space in the freezer. I flatten out the meat, vac and seal,( and make the size of the bags fit the shelves), and stack 'em.
T
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Looking great Squirt!!!
Say - you ever try using vacuum baggin' and freezin' when you do a big cook? I got into the habit - and it saves me space in the freezer. I flatten out the meat, vac and seal,( and make the size of the bags fit the shelves), and stack 'em.
T
Yeah, if I'm keeping them for a long time, I'll vacuum bag. These won't last long, so I'm taking the lazy route and stuffing into buckets.
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Done! Gonna rest them for a couple hours, then pull & package. Dang, I need a nap.
(http://lh3.googleusercontent.com/-EqvXzTOEEi8/TyWNrduQRLI/AAAAAAABgwE/I9YVuIHyvDo/s800/IMGP7971.JPG)
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Dang...on4 fine looking cook...and just where is this cafeteria so I can raid it Monday
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Load 'em up!
It's headed into the 20s tonight, so I opted to load my truck now instead of 5:30 tomorrow morning. :o
The players...
(http://lh3.googleusercontent.com/-mCjIqF0xACU/TyXlDdIwCJI/AAAAAAABgxU/Hs76CfbUR-M/s800/IMGP7972.JPG)
4 down the front left side hold 4.75 lbs each. 6 next to them hold 5 lbs each. The 3 across the back (4 lbs, 4.75 lbs and a hefty 9.5 lbs) aren't frozen, as they will go on the lunch line tomorrow.
After a bit of ciphering (and trips up/down the attic ladder), I came up with this.
6 into the Cambro.
(http://lh3.googleusercontent.com/-qAvVYXPGdKM/TyXkuNDdLFI/AAAAAAABgw8/wjAO_L6ERK0/s800/IMGP7975.JPG)
The rest into my big rolling Igloo cooler. I jammed some towels around the buckets to keep everything in tight.
(http://lh4.googleusercontent.com/-xgPAQql2HyQ/TyXkxt9AzvI/AAAAAAABgxE/0Tr0BeWjopQ/s800/IMGP7978.JPG)
Oh, and you can't serve 67 ( :o ) pounds of pulled pork without a bit of..
(http://lh3.googleusercontent.com/-2KBXuy6letM/TyXk1e7MdNI/AAAAAAABgxM/y_lAvh9O9Cc/s800/IMGP7979.JPG)
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Wow...what a cook...outstanding job!