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So, what did everybody make, or have made for you?
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"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III -
Grilled salmon, 3 varieties, Corn on the cob and mashed potatos."The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus -
Here is mine.
I got an early Fathers Day gift, a digital thermostat for my old craigslist Traeger, so of course I had to give it a workout.
My dad wanted taco's for dinner and everyone else wanted wanted BBQ. So I decided to smoke some pork butts. Dad and I had pulled pork tacos with onions and cilantro, everyone else just dug in to the meat! Best I have done!
I prepped the butts at 930pm last night and into the fridge for an hour or so. I loaded the Traeger with pecan pellets and started it up at about 10pm. I put the meat on at 11pm. Even though I had the 225* digital thermostat, my temps wouldnt drop below 245, and were hovering around 255-265. I decided to set it to smoke and the temps settled out between 195-220, so I left it on that setting all night. Woke up at 7am to check the meat. Looking good. One at 155, the other at 160. They would stay at ~160* until about 1pm this afternoon. They finally reached 190* at 315pm. I pulled them off the smoker, sprayed them down with apple juice and cider vinegar mix, and then foiled and into the cooler.
The family came over around 5, so I took them out of the cooler and out of the foil to allow them to cool for a bit. When they cooled a bit, it was time to pull.
This is by far the best I have done, and the family loved it. Enjoy!
The Rub:
Ready for the smoker:
Here they are at 7am:
Just out of the smoker:
Butt 1:
Butt 2
Just out of the cooler:
Ready to go!
The family killed one entire pan of pulled pork, leaving me with a full pan of pork for the coming week!Last edited by Drunk Tank; 06-21-2009, 08:07 PM."I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan IIIComment
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That's beautiful Drunk Tank. I'm doing pulled pork in a few weeks. Where did you get that rub?
BTW, I did your Chimicurri recipe today. It was a big hit.Comment
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Drunk Tank, thanks for the food porn. Amazing.
My heart warms when people claim to eat tacos and then I see that they actually really are eating tacos...corn tortilla, onions, cilantro.
Your butt looks delicious. I would love to taste it!Fitter. Happier. More Productive.
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Drunk Tank wins. We had Pork loin with rosemary and thyme and a parmesan cream sauce.Comment
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Originally posted by TripletDaddy View Post
Umm, Thanks....I think....
YOhio- I got the rub at a BBQ store in Valencia. Im sure you could find a store on the net that sells it. Glad to hear the chimichurri worked out.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan IIIComment
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I had a bowl of chicken noodle soup."Socialism is a philosophy of failure, the creed of ignorance and the gospel of envy; its inherent virtue is the equal sharing of misery." - Winston Churchill
"I only know what I hear on the news." - Dear LeaderComment
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Hopefully that it wasn't because you were sickOriginally posted by il Padrino Ute View Post
"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick MajerusComment
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Drunk Tank, what is the purpose of putting the meat in a cooler? Do you mean an ice chest? Does it simply allow for the juices to redistribute?Originally posted by Drunk Tank View PostUmm, Thanks....I think....
YOhio- I got the rub at a BBQ store in Valencia. Im sure you could find a store on the net that sells it. Glad to hear the chimichurri worked out.
I think I recall a post you made awhile back walking everyone through your method, but now I can't seem to find it.
That pulled pork looks great. We do a pulled pork for tacos and use the small grilled corn tortillas from the taqueria to serve up a nice plate of 5 or 6 each. But I would love to try your method of preparation. Looks really fun. No doubt everyone enjoyed eating them.Fitter. Happier. More Productive.
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I do the same thing when I BBQ. When the meat is done, I wrap it in a couple of layers of foil, then a couple of bath towels, then put it in an ice chest (to stay warm, not cold). Leave it for a couple of hours and it comes out literally falling apart. Not sure of the science behind it but I learned it on a BBQ forum ... they call it the "FTC" method. Foil/Towel/Cooler.Originally posted by TripletDaddy View Post"It's true that everything happens for a reason. Just remember that sometimes that reason is that you did something really, really, stupid."Comment
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The cooler or ice chest. 1. Double wrap the meat in foil. 2. Wrap foiled meat in towel. 3. Place in empty ice chest. Dont put ice in the ice chest. We use it just for its insulating properties.
The cooler does 2 things. 1. If the meat is done before it is time to be served, you can keep the meat at temp. for hours as long as you keep the cooler shut. 2. It allows for the juices to re-distribute. Also, since the meat is kept at a high temp longer, it allows for the collagen in the meat to continue to break down, making it more tender.
For pork, I usually will spray it liberally with apple juice cut with cider vinegar before foiling and placing in the cooler. I had a pork butt done at 11pm once (it took forever to cook) and I didnt have time to let it rest and pull. When I put the meat in the cooler, the temp was 190*. When I got up 6 hours later, the meat temp was 178*."I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan IIIComment
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Hey DDD,Originally posted by TripletDaddy View Post
The preperation for pulled pork I use is simple. First, prep the meat. I trim most/all the thick fat cap off. Some people leave it. I trim it so more of the rub can penetrate the meat while its cooking and it also allows for a better bark to form on the meat.
After the meat is trimmed, I apply a liberal coating of the rub. Dont be afraid to use quite a bit, as there is alot of meat, and once it is pulled, the salt/spices will distribute, evening out the flavor. On the choice of a rub, if I use a sugar based rub, I'll foil the meat when the internal temp is 160* and then continue to to cook until 190*. I do this because the sugar in the rub can burn/carmalize excessivly. If I use a salt based rub, I dont foil.
After the rub has been applied to the meat, I place it in the fridge for 1-2 hours. It allows the meat to absorb the spices/flavors of the rub.
For the smoker, I like to smoke the pork at 225*. I have a digital controller on my smoker, so it is easy to set/control. For wood choice, I like apple, hickory, or pecan. I have heard cherry is good as well, but havnt used it yet. I have smoked with apple wood chunks for pork, and like the flavor it gives. I used pecan this time, and it was great also. Very mild smoke flavor, similar to hickory, but not as strong.
Once the smoker is ready, take the meat directly from the fridge and put it in the smoker. Meat takes on more smoke when its cold, so I dont let the meat rest at room temperature like I do when grilling. Once the meat is on the smoker, let it be. I use digital remote thermometers to track the temps. I cooked 2 8.5 lb butts, and total time in the smoker was about 16 hours. The meat will reach a wall at ~160* and hang there for a long time. This is when the fats and collagen begin to break down.
When the pork reaches 190*, it is time pull out of the smoker and foil. I spritz the meat liberally with apple juice cut with about 25% cider vinegar prior to foiling. Then it goes in the cooler for an hour or two (longer if you need it). When ready to pull, un-foil the butt and let the temp drop to 160*, then start pulling. Its Yummy!"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan IIIComment
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Whoa. I have a man-crush on DT.
Coincidentally, I bought myself a new Traeger grill for Fathers Day yesterday. Yeah for me!
Here it is:
I got it yesterday afternoon. Last night we did Papa Murphy's pizza. I wanted to do some chicken, but I was outvoted. The pizza was terrific - with a subtle smoky flavor.
Today I did stuffed salmon and grilled asparagus:
Delicious again, but I was so concerned about overcooking the salmon that I undercooked it a bit. It need some experience to figure out the cooking times on this thing.
The salmon was very good, but not dramatically different from our normal approach. I am guessing that the Traeger taste becomes more noticeable you cook things longer than 10-15 minutes. I can't wait to try some more things this week. The guy who sold me the unit threw in a bottle of Butt Rub. That pulled pork looks awesome, DT.
One thing for sure, this thing is easy to use. Turn it on and cook. I am psyched."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creeksterComment
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I love this thread!
JeffLebowski, you cooked a pizza in your smoker? I had never thought of doing that. How long does it take? Also, that salmon and asparagus looks like something from a magazine. Very pretty.
Drunk Tank, thanks for walking me through that. Sounds really easy. I don't have a large smoker like that. I wish I did!Fitter. Happier. More Productive.
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