Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Big Dawg on June 24, 2015, 01:14:38 PM
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This was an attempt to duplicate Old Dave's recipe.
About a month ago, my sister came across some small (2-4 lb.) pork butts at the HT in New Bern. Not only were the small, they were cheap, 79¢ per pound !!
Anyway, I cut one of the smaller ones up into chunks. I ended up with about 2 lbs. of cubes. I dusted them with a combination of Smokin' Guns and Cimaron Docs, just like Dave, and let them get comfy overnight in the fridge.
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Pork%20Chunks/IMG_0222_zpsngthvbjv.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Pork%20Chunks/IMG_0222_zpsngthvbjv.jpg.html)
Yesterday afternoon I got Little Man cranked up to 250º and put the little buggers on at about 2:15. I closed the bottom vent a little and it settled in at 225º.
At about 4:00, I plugged my food probe into one of the bigger chunks and it was sitting at about 160º.
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Pork%20Chunks/IMG_0224_zpsnrn1imiz.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Pork%20Chunks/IMG_0224_zpsnrn1imiz.jpg.html)
They came off at 5:30, the big chunk was 185º, and got a bath in a combination of Head Country, Pure Maple, and some Scott’s (Lou Ann and I both like a little heat). Then, back on the cooker to set the sauce.
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Pork%20Chunks/IMG_0225_zpskqki026l.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Pork%20Chunks/IMG_0225_zpskqki026l.jpg.html)
My girlfriend loved them, but then she loves everything I cook, plus, she didn’t know what I was going for. They were quite a bit chewier than I would have liked. Maybe I cut the pieces too small, maybe there isn’t enough internal fat in these small butts.
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/Pork%20Chunks/IMG_0225_zpskqki026l.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/Pork%20Chunks/IMG_0225_zpskqki026l.jpg.html)
In any event, I will have to give it another try.
BD
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They do look good.... and you have a great girlfriend!
Look forward to more experiments.
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Bill,
Put them back in a pan and cover them with foil. Back into your oven at 200. Let them ride till they "soften" up a bit. You may need to add a little liquid to braise them a bit. I found that the ones I have done got better after saucing and reheating at a low temp like this. All may not be lost.
Art
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I had some of Art's that he did as he described. They were great.
And I was thinking that thin partial length strips of bacon wrapped around each piece lake a belt couldn't hurt!
Time consuming...but why rush a good thing? ;)
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They look awfully good Bill! I'm just wondering if you didn't have the wrong beverage while chomping on those beauties! ;)
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Boy they sure look good. I will take em if ya don't want them :P :P
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They look awfully good Bill! I'm just wondering if you didn't have the wrong beverage while chomping on those beauties! ;)
The right beverage can make anything better.
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Look good from here.
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They look awfully good Bill! I'm just wondering if you didn't have the wrong beverage while chomping on those beauties! ;)
The right beverage can make anything better.
Thanks for the tips (I will give this a try, Art) and the compliments. The taste was spot on, for me anyway.
Due to vowel at the end of my name, most meals have a glass of red wine attached.
BD
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They look real good to me!
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The right beverage can make anything better.
... except tee's legs and spelling.
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The right beverage can make anything better.
... except tee's legs and spelling.
Finners don't always wanna does waht I tell 'em.... ;D
And I am ..."Tee...the OTHER white meat!" ??? :o :D
(it is a challenge to type accurately enough for me...let alone on a touch screen phone.... ::))