Prep began on the evening of May 17th, 2016,by taking the 9.48 lb. Boston Butt out of the freezer and into the refer to start defrosting. The evening of the 18th removed it from the cryovac and salted with kosher … Continue reading
Tag Archives: BBQ-Pork
Aaron Franklin’s Beans First made April 30, 2016 based on Aaron Franklin’s Beans on page 196 of his book A Meat Smoking Manifesto. Our changes are cited along with his original. Turned out really good although a bit too hot for Mary. … Continue reading
April 30, 2016, Saturday. Ambient temp is 78° and 100% humidity waiting on the rain. Thursday before – The 10.78 pound Boston Butt has been thawing in the refer since Wednesday so Mary pulled and salted it with Kosher salt. … Continue reading
April 24, 2016 – Tried our first Spare Ribs (SR) and second Country Style RIbs (CSR) in the MES40. Saturday mid-day, lightly salted the both and rubbed with Stubb’s Hot Pork Rub. Put back in crovac and into refer. 10:30 … Continue reading
Sunday, April 17, 2016 Having bought the MES 40, gen. 2.5, yesterday we had a lot of things to smoke. Decided that filling it with all kinds of cold meat was not a good idea so we did the chicken … Continue reading
Afternoon before cut the 9.5 lb. roast in half and smeared with yellow mustard. Then rubbed in a solid coating of Stubbs Hot Pork Rub. put back in cryo bag and back to refer. About 7:30 AM lite a half … Continue reading
Keith’s famous pulled pork finishing and dipping sauce. 1 cup apple cider vinegar 1 cup catsup 1 T red pepper flakes 1 T worcestershire sauce 1/4 cup brown sugar 1 T salt 1 T cayenne pepper Simmer after you make … Continue reading
Preface – The was the cook with the never ending stall. Smithfield Shoulder Blade Pork Roast, 7.45 lbs with about a 1/4″ fat cap. Bought at Randalls on Saturday, March 4th, and soon after arriving at home trimmed the fat … Continue reading
Afternoon the day before cut a 9 pound bone-in pork butt in half. Rubbed on Memphis Dust and put in the frig in separate plastic bags. About 2 AM remember I had not sprinkled on salt for the dry brine … Continue reading
Saturday, January 30, 2016 Ambient Temp was unseasonably warm 65 degrees with a nice breeze.. Meat Prep – About 11 AM removed silver skin, salted as usual and slide back into plastic sleeves and into refrigerator. Both slabs are thick … Continue reading