Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

[Esloser]

Last weekend! 2 pork shoulders smoked for about 22 hours. Bone pulled out clean.

 

[Brentr]

Small feast for Labor Day party [emoji322]

 

[Brentr]

Happy Labor Day to all. [emoji482]

 

[Lykly]

Pork Butt.....
rubbed:

Smoking:

Holding temp food almost done:

Finished at 200°:

Ready for tummy!

13 hours for 8.5 pound pork butt

 

[pooldv]

Nice pool party! There's a GIANT flamongo photo bombing your pic! Food looks great!

And nice pork butt!

 

[Brentr]

Picked up a couples of these[emoji2]any thoughts [emoji482]

 

[TSiGirl]

Picked up a couples of these[emoji2]any thoughts [emoji482]View attachment 68824

I have a few in the fridge outside..they are good.

 

[JoyfulNoise]

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....

 

[bakerboy]

Everything looks great!!!

Are you guys brining your pork butts (giggitty) before smoking? What temp are you guys aiming for in the smoker?

 

[TSiGirl]

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.

 

[TSiGirl]

About 10 hours or so .

 

[JoyfulNoise]

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??

 

[Lykly]

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.

 

[Uncle Flappy]

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

 

[Brentr]

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

 

[JoyfulNoise]

Finally a beer in a can I will have to try

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...

 

[Brentr]

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...

Yep we got a big one coming. I got lots of hurricane supplies [emoji482]

 

[JoyfulNoise]

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!!

 

[JoyfulNoise]

Yum!

 

[bakerboy]

So if dinner is "6pm", do you guys place the butts in the smoker at 6am?