On 1/24/2018 8:50 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* 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 .
>
Hey, Terry, if you're part of the Memphis in May BBQ contest, do you
know Bettie & Mel of the Parrothead Porkers BBQ Team? I used to work
with both of them. MIM was their big thing. They often won one of the
top prizes for sauce. IIRC it was a mustard-based sauce/mop. They used
to always serve up some alcoholic drink - I think it was yuccas which is
a vodka and lemon drink.
I just talked with her the other day. They're gearing up for this years
contest. Yes, planning for these contests starts months ahead. They
aren't back yard BBQ'rs.
I don't know how MIM is now, but used to be unless you know someone on a
team most people don't get to taste what they serve up to the judges.
It was fun entertainment but so often muddy. Right on the banks of the
Mississippi. It nearly always rained right before.
I don't suppose you remember when James Hyder (RIP) used to close the
MIM BBQ fest singing "Old Man River"?
Jill
> 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 .
>