10/15/2017 – Cut and deboned half of a pork butt bought yesterday for $1.29/lb. Smoked the larger part of it today and shook on cure per the cure calculator that provided the values below. This was our first dry-cure of … Continue reading
Tag Archives: BBQ-Pork
10/15/2017 – Dry brined the tip roast with kosher salt the night before. This morning cleaned up the butt and took off about 3 lbs to cure for tasso. Rubbed the beef with Jeff’s Texas Rubb and the piece of … Continue reading
10/8/2017 – Sunday after Hurricane Nate went into Biloxi. We are still in Houston. This cook turned out good and had a few new tricks such as using Stubbs and creole seasoning with ACV.
https://www.youtube.com/watch?v=GuWvjqsfric&feature=em-subs_digest … Continue reading
8/13/2017 – Smoked the rack of ribs–rubbed with Stubbs Hot Pork Rub–over the Butt done at the same time. MES set at 240 and smoke from a combination of pellets from Trafalger Hickory and ChefMasters blend. Put them Put them … Continue reading
8/13/2017 – Ran out of Stubbs Hot Pork Rub so used a store bought cajun seasoning with additional course cracked black pepper. Smoked in the MES with mixture of Trafalger Hickory and _____. This smoke turned out great. … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Extracts from http://www.smokingmeatforums.com/t/266473/why-doesnt-my-pulled-pork-taste-like-the-pros-restaurants#post_1737397 Chef JJ – There are any number of things the Q Joints are doing before and after the meat is pulled. Brines and Injections before smoking and/or Adding a good dusting of Rub, a thin Vinegar based finishing sauce, … Continue reading
7/30/2017 – Smoked an approximately 7 lb pork butt in heavy smoke as the Amazen tray burned up in 4 hours. I had lit both ends and left it to flame too long so it had a lot of pellets burning. … Continue reading
6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb. Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets … Continue reading