The Mrs. called me @ work yesterday and mentioned that since we are going to Orlando next weekend to see friends, could we take some BBQ.
Yes Ma'am!
She went to Sams and picked up 2 Cryovac pork shoulders (4 butts total): I used to trim them, now not so much...
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN2107.jpg)
I made up the brine last night:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN2108.jpg)
Butts go in:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN2109.jpg)
Add Ice - wait 24 hours:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSCN2110.jpg)
If I said I liked your butts, could that possibly come out in a way that wouldn't sound strange? ;D
That's a lot of Q you'll be doing........they must be REALLY good friends!
I know you are wanting us to ask what is in the jug..........................
;D
Ice, maybe?
It's definitely ice........FL's moonshine is too potent to freeze ;D
FL,
One can only assume that there may be some "after" photos??? I have a couple of friends from up here in Northern NY that will be in Orlando for a conference next week. Do you think if I could convince them to locate you, you would be inclined to send a small sample home with them? ;) ;)
Jeff
josbocc,
Even if they did find FLB and he gave them a sample. Do you really believe there would be any left for you by time they got back home? ;D ;D ;D
I use these same pork butts from Sams and grind them to add to my sausage recipes. They are a good cut.
What brine did you use? I would like to make some of the smoked butt soon.
Finished pictures would be great.
Thanks FL
I will post more pictures as the cook progresses. This was a "real time" pictorial.
I put them in the brine @ 0730 this morning
The will come out of the brine tomorrow morning and get a patdown and a rubdown
Friday night late they will go in the OBS for 4 hours of Hickory @ 200F
Saturday morning the will go into a 200F oven until an IT of 190F - then FTC.
I will post more pics tomorrow.
It's time to make some rub:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2152.jpg)
Grind with this:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2153.jpg)
Butts are happy - brine temp was 42F
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2154.jpg)
Out of the brine - nice color!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2155.jpg)
All rubbed - double plastic wrap and into the chill-chest!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2156.jpg)
Looking good, FL.
Quick question: What do you think of the Tone's spices? I've gotta be honest, I bought a big jar of their garlic powder and onion powder and I am not at all impressed with them. Just wondered if it was those particular spices or all of their spices?
Thanks!
SD
SD, Realize that you were not asking me, but I'll chime in. Have not used their garlic powder or onion powder (not a fan of powders), but heavily use their granulated garlic, cracked pepper, chili powder, and paprika. Maybe I'm used to them, but I think they are pretty good. Used several brands of garlic the texture of their granulated garlic and their cracked pepper and don't see much difference. Chili powder is not my favorite, but it is difficult to get my favorite brand around here. Paprika is not sweet or hot hungarian, but guite usable. I also use the ground cumin and minced onion to good success. Also like a mixture or two of there's - the Rosemary/Garlic is really good on chicken and lamb. Some of their mixtures have too much salt to my taste. I usually have to add more herbs to them to get where I want them as a "rub". In their Weber Grill line I'm trying out one or two currently. I think I've only used but one yet, and should've rubbed more of that one on. Used to buy bulk spices from an "old hippie" food store here (man they had some good spices/herbs at good prices), but it was bought out by Wild Oats who was bought out by Whole Paycheck. Now I buy the bulk I need from somebody like San Francisco Herb or use the Tone's selection from Sams.
SD,
They are not stellar, but close enough for most of the stuff I do. I am slowly moving away from the Tones stuff and to grinding my own. Right now I'm going the whole foods route, I need to find an online spice retailer I like. I have seen plenty of recommendations here, I just have not had the lead time to get them online. Usually when I need some, it's because I ran out in the middle of making something....
Gotcha, FL. I'm really wanting to get a dehydrator so I can do my own garlic powder and garlic salt. After doing the peppers in the house oven, I couldn't imagine what kind of smell would permeate the house if I did garlic in the oven as well. The wife would kick me like a soccer ball :o
I got the garlic and onion powder at Sam's a while back. Just not a very good smell or taste to them at all. I do believe it is because it is really a powder versus very small granules. I'll never buy them again......I'd rather buy something else at a little higher price, but that's just me.
SD
SD. That is a WallyWold brand. I have had trouble with them years ago so now i get everything from San Francisco Herbs Co. www.sfherbs.com. My wife has arabian horses and feeds then garlic granulated each day for fly control. We buy garlic #30 lb at a time.
Good luck
Tom
FL, those are looking awesome, I can't wait for the finished pics. Is the recipe for the brine listed on the recipe site or is it your own "secret" recipe?
Quote from: Father Tom on January 09, 2009, 10:40:53 AM
SD. That is a WallyWold brand. I have had trouble with them years ago so now i get everything from San Francisco Herbs Co. www.sfherbs.com. My wife has arabian horses and feeds then garlic granulated each day for fly control. We buy garlic #30 lb at a time.
Good luck
Tom
I agree on the SFHerbs garlic. I don't buy 30#+ at a time, but I have probably bought 30# over the years from them.
Shakespeare
I am using Alton Brown's brine and rub: I do 24 hours brine. I am using 4x the recipe, although I use 5x on the rub. I smoke with 4 hours of Hickory, then cook @200F to an IT of 190F, FTC at least 2 hours.
Recipe courtesy Alton Brown
Ingredients
Brine:
* 8 ounces or 3/4 cup molasses
* 12 ounces pickling salt
* 2 quarts bottled water
* 6 to 8 pound Boston butt
Rub:
* 1 teaspoon whole cumin seed
* 1 teaspoon whole fennel seed
* 1 teaspoon whole coriander
* 1 tablespoon chili powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
Directions
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
I like most of their spices. I regularly use Tones granulated garlic, restaurant ground black pepper, pepper flakes and a lot of their dry herbs. It's a decent brand, and it's own by the same company that makes Spice Island, Durkee, and Weber Spices. Also they make French's sauce and spice mixes.
You know, it just may be the powder form. It's entirely different in texture from the "normal" garlic powder from say, McCormicks. It could just be that when it is ground down to that fine of a powder it loses more of it's "essence" if you will. I've not used any other spices from them, so I'm solely basing my observations simply on the garlic and onion powder. I by no means am trying to steer anyone away from this product, just basically giving my opinion on these two products.
The Smoke is rollin'!
The Butts are ready:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2158.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2159.jpg)
Into the smoker after some meat origami:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2160.jpg)
I'll get up around 0200 and empty / refill the water bowl.
After breakfast, they will probably go into the oven to finish.
Now you're cooking, FL!
Wow those are lookin good. thanks for the recipe, I am going to give this a try.
FLBR and the rest of you feel free to bust me for what I am about to say.
One of my favorite things about using a rub on something like a pork butt that has been in the frig overnight is how pretty they look when you bring them out and unwrap them. Those pics are awesome!
Hey FLBR, show all of us your butt(s)!!! :o ;D ;D ;D
KyNola
FLB,
I don't say this too often and for obvious reasons but those are some real nice looking BIG BUTTS.
FLB, that molasses brine is a winner. Gives the meat a great taste. I'll definately be using it again and again.
Fl,
Looking good. I'm hoping next weekend is good, I want to do brisket one day and butts on the other. Need to fill the freezer. If I do I thinking I will try your method of brining the pork butt first.
Deb
0215 this morning:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2161.jpg)
0745:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2162.jpg)
Pulled them to foil and oven:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2163.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2164.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2165.jpg)
I ran out of FOIL! :'(
Dug through the panty found these reynold foil bag things called "Hot Bags" ! Perfect for butts!
FLB nice looking Butt (s) Do you put a splash of apple juice in your foil when you finish in the oven? I always put a splash of Apple/Raspberry in mine.
Very nice FL, thanks for sharing the recipe and pictures! I am going to have to give that rub a try for sure.
I've not taken to splashing, mopping or spritzing... at least with the butts. I'll splash a little whisky over ice, however...
They come out great without it.
I seem to have to do the "butt shuffle" every time I do one off these large smokes. I'm going to have to measure the clearance between racks and start sizing up the butts before the brine. That way I can give them a little "beat down" if necessary. I'l thinking about making a cardboard or plastic template of the rack size and clearance, to be used when trimming ribs, brisket, etc...
The Alarm on the thermometer just went off....
Three of the butts are @ 190F. One is 172F....
Three in the cooler, one still in the oven.
I had my hands full. no pics this phase, but I will post some when I pull it in a couple of hours.
I pulled one of the butts out of FTC - Here is what it looked like peeking into the foil:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2166.jpg)
I wiggled the bone, and the roast fell apart:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2170.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2171.jpg)
A little work to separate the lean from from the fat, and it is time to serve:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2173.jpg)
Y U M M M M M M M !!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2175.jpg)
The last butt is still in the oven as I type this, with an IT of 179F. I upped the oven temp to 225 about an hour ago.
I agree with ya FL Yuuuummmmmmm! Outstanding!
C
F I N A L L Y !!!
Butt #4 just hit 190 and went into FTC. a full 4 hours after the others...
I can't wait to make those.....I am still full from dinner but looking at those pictures makes me want to go eat again....