Hi Group,

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400 until
I get about 145-150 internal.

And how about trimming the ribs off and doing them normal? Or do I
want to keep that fat on the roasts?

Thanks a million for your ideas.

I've posted a picture of these beasts on alt.binaries.food
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Jim Rutkowski wrote:
Hi Group,

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

I've posted a picture of these beasts on alt.binaries.food

Wow, that's a lot of meat, never seen one with bone in like on the left
before.
This cut of meat is so tender I don't know that BBQ is the best technique
for it.
This isnt what you asked, but I've had a lot of luck with pieces like the
one on the right without bone by grilling them at high heat kind of like a
thick steak, the outside gets a bit ugly, especially the fat side, but it
tastes good, and more importantly the inside is moist, succulent and a very
pretty pale pink. These are so big around you can turn them as if they have
four sides. I'd cut that one in half and grill it myself. Don't know about
that bone in piece though!

D
--

Jim Rutkowski wrote:

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

These aren't right for pulled pork.

I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400 until
I get about 145-150 internal.

That's a good plan. I'm not sure if you are intending to cook the whole
ones at once, or divide them into smaller roasts.

And how about trimming the ribs off and doing them normal? Or do I
want to keep that fat on the roasts?

You could do that, but why? Rib roasts (and what you have with the rib
end of the loin is essentially a standing rib roast of pork) are better
cooked bone-in. Tasty roasts too.



Brian Rodenborn

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

I've posted a picture of these beasts on alt.binaries.food

Wow, that's a lot of meat, never seen one with bone in like on the left
before.
This cut of meat is so tender I don't know that BBQ is the best technique
for it.
This isnt what you asked, but I've had a lot of luck with pieces like the
one on the right without bone by grilling them at high heat kind of like a
thick steak, the outside gets a bit ugly, especially the fat side, but it
tastes good, and more importantly the inside is moist, succulent and a very
pretty pale pink. These are so big around you can turn them as if they have
four sides. I'd cut that one in half and grill it myself. Don't know about
that bone in piece though!

I'm thinking you're right, BBQ isn't the answer for these cuts, the
meats too tender already.

I'm just going to break them down and freeze them for now.

Thanks for your quick response.


Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Jim Rutkowski wrote:
Hi Group,

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400 until
I get about 145-150 internal.

And how about trimming the ribs off and doing them normal? Or do I
want to keep that fat on the roasts?

Thanks a million for your ideas.

I've posted a picture of these beasts on alt.binaries.food
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

I could dig up my pictures of the stuffed pork loin that I cooked and posted
before Christmas, if you'd like. It'll probably be after this weekend, though,
'cause I'm not going to be near any computers 'til Sunday night.

BOB

"Jim Rutkowski" wrote in message
...
Hi Group,

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but
I'm
afraid they would dry out.

I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400
until
I get about 145-150 internal.

And how about trimming the ribs off and doing them normal? Or do I
want to keep that fat on the roasts?

Thanks a million for your ideas.

I've posted a picture of these beasts on alt.binaries.food
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Hi Jim,

I first cut in half (rib-end and loin-end). Then I "crack" the
portion of the spine that is attached w/ a butcher saw prior to
cooking/freezing. (The butchers cut too deep if they crack it.).
This makes it easier to cut/serve the chops after cooking.

This is very lean meat and the group has discussed how best to prepare
many times. My choice is to bbq to ~150°F internal.


Hope This Helps.

TomD

On 11-Mar-2004, Jim Rutkowski wrote:
snip
I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400 until
I get about 145-150 internal.
snip some more

I like the sound of your methodology. I always overcook my loins and
tenderloins. I'd take them off as early as you dare. Overdone loin sux.
I wouldn't brine them though. I wouldn't want to modify the taste of
that beautiful pork. A good overnight rub is key. And it has to be the
one you like; not somebody else's favorite.
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy

Thanks to all for the timely responses....

I couldn't bring myself to BBQ the loin, it's just too nice a piece of
meat, so I broke it down for future meals. I did hang on to the
shoulder for the smoke.

I found a couple of nice butts for .99/lb a Food City.

I
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Jim Rutkowski wrote in message . ..
Hi Group,

I found these on sale yesterday for .97/lb and couldn't resist. Too
bad I was planning on doing some butts to pull.

Any ideas on how these could be best prepared on my offset? I'd be
happy to turn them into pulled as I normally would do a butt, but I'm
afraid they would dry out.

I was thinking of brining overnight, a couple or 3 hrs in the smoke,
cool, perhaps 175-200 degrees, then turn the heat up to 350-400 until
I get about 145-150 internal.

And how about trimming the ribs off and doing them normal? Or do I
want to keep that fat on the roasts?

Thanks a million for your ideas.

I've posted a picture of these beasts on alt.binaries.food
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com


Hey Jim, I got a few things for you as well. Take a sirloin roast. Why
not smoke roast it? Prep it overnight just like you would do for
pulled pork. get the smoker up to about 250 deg. Put the sirloin roast
into the smoker, and let it sit a half hour without doing anything.
That should dry out the surface a little bit. After that, toss in a
charge of soaked woodchips. Let it go 'till most of the smoking goes
away, then baste the roast with a mop. I like using one made from good
dark beer and a tablespoon or so of rub. Recharge with chips and
repeat. Checking the internal temp after 2 charges is a good idea.
Take it out of the smoker when the internal temp is about 150. What
is nice is that you can make it in about 3-4 hours, perfect for
weekend dinner with freinds. I can guarantee you will not have
complaints... except for your envious neigbors perhaps.
I do this all the time with pork & beef sirlions, and turkey or big
roasting chickens are great this way too. Bone in tastes better I
think, I usually debone it after smoking so it's easier to slice. Beef
I take out at about 135 deg; chickens at 160. I just slice the meat
thin and serve. I have a small slicer so that is an easier task. The
stuff is just fabulous in sandwiches, and is way better than what you
can buy in the deli.

I like this idea, and plan on trying it soon. One question though, why
do you let it sit at 250 to dry the surface?

Hey Jim, I got a few things for you as well. Take a sirloin roast. Why
not smoke roast it? Prep it overnight just like you would do for
pulled pork. get the smoker up to about 250 deg. Put the sirloin roast
into the smoker, and let it sit a half hour without doing anything.
That should dry out the surface a little bit. After that, toss in a
charge of soaked woodchips. Let it go 'till most of the smoking goes
away, then baste the roast with a mop. I like using one made from good
dark beer and a tablespoon or so of rub. Recharge with chips and
repeat. Checking the internal temp after 2 charges is a good idea.
Take it out of the smoker when the internal temp is about 150. What
is nice is that you can make it in about 3-4 hours, perfect for
weekend dinner with freinds. I can guarantee you will not have
complaints... except for your envious neigbors perhaps.
I do this all the time with pork & beef sirlions, and turkey or big
roasting chickens are great this way too. Bone in tastes better I
think, I usually debone it after smoking so it's easier to slice. Beef
I take out at about 135 deg; chickens at 160. I just slice the meat
thin and serve. I have a small slicer so that is an easier task. The
stuff is just fabulous in sandwiches, and is way better than what you
can buy in the deli.

Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Jim Rutkowski wrote:
I like this idea, and plan on trying it soon. One question though, why
do you let it sit at 250 to dry the surface?


Jim, go ahead and try it, let us know if it results in anything other than
grey, dry meat though, ok?
That's all my indirect loin experiments have resulted in anyway.

And maybe, maybe try bottom posting?

D
--

Hey Jim, I got a few things for you as well. Take a sirloin roast. Why
not smoke roast it? Prep it overnight just like you would do for
pulled pork. get the smoker up to about 250 deg. Put the sirloin roast
into the smoker, and let it sit a half hour without doing anything.
That should dry out the surface a little bit. After that, toss in a
charge of soaked woodchips. Let it go 'till most of the smoking goes
away, then baste the roast with a mop. I like using one made from good
dark beer and a tablespoon or so of rub. Recharge with chips and
repeat. Checking the internal temp after 2 charges is a good idea.
Take it out of the smoker when the internal temp is about 150. What
is nice is that you can make it in about 3-4 hours, perfect for
weekend dinner with freinds. I can guarantee you will not have
complaints... except for your envious neigbors perhaps.
I do this all the time with pork & beef sirlions, and turkey or big
roasting chickens are great this way too. Bone in tastes better I
think, I usually debone it after smoking so it's easier to slice. Beef
I take out at about 135 deg; chickens at 160. I just slice the meat
thin and serve. I have a small slicer so that is an easier task. The
stuff is just fabulous in sandwiches, and is way better than what you
can buy in the deli.
Jim Rutkowski wrote:
I like this idea, and plan on trying it soon. One question though, why
do you let it sit at 250 to dry the surface?


Jim, go ahead and try it, let us know if it results in anything other than
grey, dry meat though, ok?
That's all my indirect loin experiments have resulted in anyway.


OK.....on the bottom....

Other than the lack of initial high heat to get some carmelization
whats wrong with this method? The internal temp is still rare.
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

Jim Rutkowski wrote:

Jim, go ahead and try it, let us know if it results in anything
other than grey, dry meat though, ok?
That's all my indirect loin experiments have resulted in anyway.


OK.....on the bottom....

Other than the lack of initial high heat to get some carmelization
whats wrong with this method? The internal temp is still rare.

I don't know why, but it doesnt seem to work that way. Why do you grill a
steak at high heat? But YMMV, you might get better results than I have,
could've been doin it wrong. Probably was.

D
--

Jim Rutkowski wrote in message . ..
OK.....on the bottom....

Other than the lack of initial high heat to get some carmelization
whats wrong with this method? The internal temp is still rare.
Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com

The idea is that the dry surface accepts more of the smoke flavor.
Once you start putting on the mop baste, you rewet the meat. You could
raise the temp inside the smoker a bit too. I should point out that
having the mop warm works much better than cold. Thing about smoke
roasting is that it's a much quicker cooking process than for ribs or
brisket. You're not gonna leave the meat in there for 8-16 hours. I've
done a half cryovac sirloin this way, it was about 8 lbs. Leave the
fat on and let it render off into the water pan. For that cook I got
the temp up to about 300, and it spent 5 hours in the smoker. I let
the meat rest for 20 minutes before trying to slice it. The roast came
out with minimal shrinkage, and had a beautiful smoke ring. I managed
to squirrel away about a quarter of it so I might have sandwiches.
Good thing too, 'cause once I put the slices onto the table, they were
gone. I made a barbrcue gravy to go with it; red wine, a bit of rub,
some dijon mustard, lots of sauteed portobello shrooms, a splash Heinz
57 beef stock & roux to thicken. That was mighty damn fine on the
sandwiches.

Jim

On Sun, 14 Mar 2004 08:11:39 -0800, "Duwop"
wrote:

...

Other than the lack of initial high heat to get some carmelization
whats wrong with this method? The internal temp is still rare.

I don't know why, but it doesnt seem to work that way. Why do you grill a
steak at high heat? But YMMV, you might get better results than I have,
could've been doin it wrong. Probably was.

Duwop,

Carmelization tastes really good and grill marks look really good,
nothing can beat them. I go to great lengths to get dark brown crunchy
goodness on everything from soup to nuts.....well, maybe not soup, but
certainly the things IN the soup...


The key is controlling the internal temp to the desired degree of
doneness. On a relatively thin cut such as a steak, you have to use
high heat to brown the outside w/o overcooking the inside. On a big
cut like a roast, I always use high heat to get things browned, either
searing in oil, grilling or a 500+ oven, then lower the temp, either
going to indirect on a grill or just lowering the oven temp.

It something that sounds easier than it is, I've ruined plenty of meat
myself by overcooking.

However, I'm still a newbie when it comes to BBQing, so I don't yet
understand the effect of these really long cooking times on various
cuts of meat. That's why I'm asking here, my lurking has revealed a
lot of experienced people post on this forum.


Live Launch Love.....sorry Wolfgang..


Jim Rutkowski
Executive Chef - TrailerTrashAerospace
www.trailertrashaerospace.com