Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter bakerboy
- Start date
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Pork Butt.....
rubbed:
Smoking:
Holding temp food almost done:
Finished at 200°:
Ready for tummy!
13 hours for 8.5 pound pork butt
rubbed:
Smoking:
Holding temp food almost done:
Finished at 200°:
Ready for tummy!
13 hours for 8.5 pound pork butt
Nice pool party! There's a GIANT flamongo photo bombing your pic! Food looks great!
And nice pork butt!
And nice pork butt!
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- May 23, 2015
- 25,763
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Blue Moon is an EXCELLENT wheat beer and brewery. I love all of their stuff with exception to their mango wheat beer....I like mangoes but mango flavoring in anything (water, soda, beer, etc) just tastes too funky for me.
Here's a Tucson local brew that I really like -
Their blonde ale is great and the the citrazona IPA goes great with anything spicy. Plus the girl on the can is kinda cute....
Here's a Tucson local brew that I really like -
Their blonde ale is great and the the citrazona IPA goes great with anything spicy. Plus the girl on the can is kinda cute....
Everything looks great!!!
Are you guys brining your pork butts (giggitty) before smoking? What temp are you guys aiming for in the smoker?
Are you guys brining your pork butts (giggitty) before smoking? What temp are you guys aiming for in the smoker?
I brine at times..usually I let it sit in fresh garlic..salt and olive oil..other times with a brown sugar rub..always from the previous evening. Direct on the grate for the first 3 hours at 225..I place them on aluminum pans at 255 the rest of the times..I love fall off the bone..so until mine reaches 200 degrees internal...and still moist.
- May 23, 2015
- 25,763
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
I just bought a 9.5lb pork shoulder (bone in) and I always dry-rub and leave in the fridge overnight. Just found this at Costco -
Any specific recipes for a brine? I've made my own corned beef and pastrami before. Though I wouldn't use those brines for pulled pork....maybe some jalapeño or habanero and garlic?? Hatch chili peppers are in season now...maybe some roasted chili & garlic??
Any specific recipes for a brine? I've made my own corned beef and pastrami before. Though I wouldn't use those brines for pulled pork....maybe some jalapeño or habanero and garlic?? Hatch chili peppers are in season now...maybe some roasted chili & garlic??
All i ever do with my pork butts are rub them down, and let sit for a little while ....I think four hours is enough but I usually do it overnight. I use hickory smoke, I think anything much more than a hour of smoke does not do much as most of the smoke flavor happens within the first hour or so. I maintain temperature as close to 225° as I can, until the internal temperature hits 200°. Every time I've done this, pork butts turn out moist and delicious. I can't even take it off the grill without it falling apart. I see no reason to brine a pork butt at all. A 8 pound pork butt will take probably a minimum of 12 hours.
For a really good bark, I often rub the butts with yellow mustard before applying the rub. Let rest in the refrigerator overnight then smoke at 185 for two hours before turning up to 225. I prefer a blend of oak, cherry, and apple wood.
- Flappy
- Flappy
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Blue Moon is an EXCELLENT wheat beer and brewery. I love all of their stuff with exception to their mango wheat beer....I like mangoes but mango flavoring in anything (water, soda, beer, etc) just tastes too funky for me.
Here's a Tucson local brew that I really like -
Their blonde ale is great and the the citrazona IPA goes great with anything spicy. Plus the girl on the can is kinda cute....
Finally a beer in a can
I will have to try
- May 23, 2015
- 25,763
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Finally a beer in a can
Not sure you'll find it way out there in wet & wild FL. It's kind of a local Tucson thing.
Hey, shouldn't you be fleeing the state?? You've got a mega-storm heading your way...
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- May 23, 2015
- 25,763
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Sausage & Peppers
Start
Grille
Add sauce (I only use Victoria White Lace Marinara...when I don't make my own)
Delicioso!!
Serve it up on pasta or in a hoagie roll with lots of provolone cheese!!
Start
Grille
Add sauce (I only use Victoria White Lace Marinara...when I don't make my own)
Delicioso!!
Serve it up on pasta or in a hoagie roll with lots of provolone cheese!!
- May 23, 2015
- 25,763
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
