On 1/24/2018 11:01 AM, esta vieja casa wrote:
> On 1/24/2018 6:50 AM, Terry Coombs wrote:
>> On 1/23/2018 10:34 PM, Sqwertz wrote:
>>> On Tue, 23 Jan 2018 20:33:56 -0600, Terry Coombs wrote:
>>>
>>>> On 1/23/2018 8:00 PM, wrote:
>>>>> On Tue, 23 Jan 2018 19:53:31 -0600, Sqwertz >
>>>>> wrote:
>>>>>
>>>>>> Butterflied whole pork butt smoked 6 hours over pecan wood until it
>>>>>> hit 206F (wrapped last hour).Â* Sliced and laid out on cheap white
>>>>>> buns
>>>>>> with pickle, mayo, and a mustard BBQ sauce.Â* Served with horseradish
>>>>>> coleslaw and borracho beans.
>>>>>>
>>>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>>>>
>>>>> Raw pork and cheapo stoopid market pickles.
>>>>>
>>>>>
>>>> Â* Â* Well , it probably isn't raw , but that butt would be on the smoker
>>>> for a minimum of 18 hours at my house (and I prefer wild cherry or
>>>> other
>>>> fruit wood for smoking).
>>> If your butts take 18 hours then you're not doing it right.Â* Makes me
>>> think you probably don't even smoke meats.Â* All the accomplished and
>>> professional pit masters now know that hotter is better.Â* It ain't
>>> gonna absorb any more smoke after the first 4-5 hours and turn out any
>>> better - it'll just dry out.Â* At 18 hours you must be smoking at 200F
>>> - way too low.
>>>
>>> Butterflying allows more rub and smoke penetration and cuts at least 2
>>> hours off the cook time.
>>>
>>> -sw
>>
>> Â*Â* Tell ya what , you come on down to the Memphis in May International
>> BBQ Cooking Contest and tell them they're doing it wrong . Low and
>> slow is the key to really good Q , all you're doing is baking a roast
>> on your grill . Probably doesn't even have a burner chamber offset
>> from the main body of the grill - mine does . Oh , and you're close on
>> the temps , I try to stay at around 190° F .
>>
>> Â*Â* You don't mention dry rub , I use one that my daughter and I made
>> up about 15 years ago - our rub has been used by friends and taken top
>> honors in cooking contests . Not only does it flavor the meat , but it
>> forms a "bark" on the outside to retain juices . I knew when I saw the
>> picture of your sandwich - what's up with the pickles ? <shudder>
>> might as well eat a McRib - that it's going to be chewy . REAL Q
>> almost melts in your mouth , it's that tender . Now then , how about
>> you go throw some hot dogs on your grill , that's about all you're
>> qualified to cook .
>>
>
> Ding!
>
> Smoked him...
>
> (pun intended)
>
>
My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.