Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: muebe on June 29, 2013, 12:35:28 AM
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Chris(Tenpoint5) sent me some Cookie's seasoning during the Bradley Forum Christmas exchange. He mentioned it makes the best butts even better so I thought I would give it a try on some picnic shoulders I got during the used meat sale at Stater Bros. At 0.89 cents a pound I could not pass it up...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_200925_zps001cf198.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_200943_zpsd0b45d42.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_200948_zpsc9d92bd3.jpg)
They look pretty good...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_201213_zps335d7c2d.jpg)
Time to remove the skin...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_201230_zps51ec29f9.jpg)
That will do it...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_201854_zps825422d1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_201901_zps1f05809f.jpg)
All three skinned...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_203441_zpsa78d2009.jpg)
Time for a slather of Grandma's robust molasses and some Cookie's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_203445_zpsf411d323.jpg)
First a liberal coating of Cookie's...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_204030_zps7c13c5a2.jpg)
Then a slather of molasses...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_204420_zps76138e99.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_204426_zps53436655.jpg)
Now onto the Memphis at 225F for a overnight ride...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_204953_zps705d8f29.jpg)
Now time to prep the skin. Heavily salted with smoked salt then bagged in the fridge overnight. Got something special going on tomorrow with them...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130628_210353_zpsc820eec0.jpg)
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Great buy on the picnics! I like the molasses too! Want to see what you do with the skin. Don
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... used meat sale...
Dare I ask?
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yea I too want to see what he does with the skin!
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looking good
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Great price on those picnics. I paid $1.15/lb last week for mine!
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... used meat sale...
Dare I ask?
Inflated packages = deflated prices ;)
They went in last night at about 9PM at 225F. This morning at 6AM the largest one is at about 160F so I bumped the Memphis up to 260F. They should be ready this afternoon.
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Getting there ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_074243_zps305df44c.jpg)
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Looking real good. Cookies also has some kick arse bbq sauces as well..............
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Now time to start the skins. After being salted and bagged overnight in the fridge I gave them a rinse. Then started cutting into squares trimming more excess fat as I go...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_064759_zps148fdc6c.jpg)
Trimmed and squared...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_070828_zpsc46bc1aa.jpg)
Then onto Bradley racks with frogmats. I used 3 racks total...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_072014_zpsf09f7167.jpg)
Into the Bradley with no smoke....
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_073103_zps786cd7d4.jpg)
Convection fan on and PID set to 170F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_074422_zps71146404.jpg)
Now just waiting for the shoulders to reach 200F IT
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First one to reach 200F IT came out. Probed with the Ultra Fast Green Thermapen like butter. 12 1/2 hours total time for this one. Foiled and into FTC...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_085807_zpsb0083d07.jpg)
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Looking real good, like that bark
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Next at 13 hours. Probed at 190F to 200F. Into FTC...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_093249_zps3cfe1ca5.jpg)
I sneaked a taste on this one and it is good!
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Rub then molasses? I do the opposite. Any difference?
I have also never seen the clod with the skin still on. Very cool.
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Rub then molasses? I do the opposite. Any difference?
I have also never seen the clod with the skin still on. Very cool.
No noticeable difference so far.
Last one off at 13 3/4 hours...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_101025_zps35d30b56.jpg)
It was so warm last night that for the entire time my Memphis used around 8lbs of pellets over close to 14 hours. That was with a load of almost 25lbs of pork! Pretty dang good for that amount of meat ;)
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Nice looking butts Mike!
What's up with the last pic, for some reason I can only see a small piece of it. Unless its my phone
Sent from my iPhone 5 using Tapatalk
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Picnic's @ $.89/# ----SCORE, and your cook looks great. The skin--- pork rinds?
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Nice looking butts Mike!
What's up with the last pic, for some reason I can only see a small piece of it. Unless its my phone
Sent from my iPhone 5 using Tapatalk
Must be your phone.
Picnic's @ $.89/# ----SCORE, and your cook looks great. The skin--- pork rinds?
Yes but a special way of doing them. First time trying it.
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I'm looking forward to seeing your ideas on pork rinds.
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Nice looking butts Mike!
What's up with the last pic, for some reason I can only see a small piece of it. Unless its my phone
Sent from my iPhone 5 using Tapatalk
Must be your phone.
Picnic's @ $.89/# ----SCORE, and your cook looks great. The skin--- pork rinds?
Yes but a special way of doing them. First time trying it.
Weird. This is what I see
Sent from my iPhone 5 using Tapatalk
[attachment deleted by admin]
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Weird Mike. All the pictures are good on my phone and iPad...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/Screenshot_2013-06-29-13-33-01_zps613be775.png)
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Ok time to pull them. Bones came out easily...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_124856_zpse592ee42.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_125044_zps10c8c65b.jpg)
Two full trays! There was a ton of usable meat and very little fat...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_132111_zps945acd9b.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_132117_zpse157218c.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_132124_zps66b0941f.jpg)
The taste is outstanding! Chris was right. The Cookie's and Molasses is a great combination. These shoulders were a fantastic deal for 0.89 cents a lb.
They pulled easily and were very moist. This will all be packaged up and vac sealed for future consumption.
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Dayum! That looks so good. Nice!
Sent from my iPhone 5 using Tapatalk
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Did you weigh the product to see what your yield was?
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Great pic story an I want some cracklins please sir.
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Did you weigh the product to see what your yield was?
11 1/2 lbs of pulled pork. Did not weigh the skin.
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All bagged up and into the chest freezer. 13 bags with around 3 full cups each(some have more). I should be good for a while ;)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_142018_zps6a58cd82.jpg)
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... 11 1/2 lbs of pulled pork. Did not weigh the skin.
So your yield was 46.56% of 24.7 pounds raw weight. If you "normally" get about 60% yield from boneless, the same weight of product (11.5 pounds) would require 19.1 pounds raw. You could pay $1.15 per pound for the same amount of pulled butt as you got at $.89 for picnic (but you wouldn't have the chicarrones).
I'm not sure what any of that means except that if my math is correct and you have no real reason to buy one or the other and you don't care about the chicarrones, I think we should consider 20-22% price differential as a "break-even" guideline between picnic and butt.
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Turtle I usually don't pay that low($1.15) for boneless butts from Costco so these ended up being a very good deal ;)
So now back to the Chicharrónes.
Here they are after being dehydrated at 170F for 10.5 hours...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_180937_zps7e9f194a.jpg)
They had the consistency of a dry noodle. I got this idea from a restaurant featured on Triple D. You dehydrate then fry. So I fired up the fryer to 375F and proceeded to finish them.
So I dropped the, in the fryer and just like on the show they sank. Then they puffed up and floated to the top within 20 seconds and were done...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_185715_zpscc5a0c42.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_185721_zps8863879b.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_185752_zpsbcd7b18b.jpg)
I sprinkled them with a little jalapeño salt. They are good but really crunchy. Not as "puffed" as store bought brand. They are like the smaller, slightly over cooked pieces you find in the store bought bag.
I am not that experienced at making Chicharrónes so maybe I left on too much fat or cut them too small. Or could just be that is the way the restaurant serves them.
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Every now and then I can wear this shirt! This is one of them times,
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130629_185449_zps7778b653.jpg)
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Ha Ha Chris! Why am I not surprised you have that shirt. Did you get it from the Turtle? ;)
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No - There would be no point to me having a shirt that admitted the (nonexistent) possibility of error.
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Nice cook!
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Nicely done!
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(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130629_185752_zpsbcd7b18b.jpg)
They are like the smaller, slightly over cooked pieces you find in the store bought bag.
That is the best part of the bag. I love it when I get the over cooked ones, as long as they don't crack my teeth. ;D
You can always send that batch my way - they look great.
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How was the Picnic's flavor and texture compared to a Butt?
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How was the Picnic's flavor and texture compared to a Butt?
It was a bit better IMHO. Not as much bark formation as a butt however. It was very very moist for having less fat. The meat has more grain definition when pulled. I imagine that is why it is better for slicing. Just a really great cut of pork. And at .89 cents a lb even better ;)
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a little late to the party but man those look good.