Hey friends,

Been kinda busy and hectic around my parts, and what with all of the
Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
attention to the group as of late.

But here's a question for ya.

Got 60 lbs of boston butt that I'm taking to a campout. Will only
have a firepit and lots of oak to cook with. Maybe not even a grate
over said pit.

Given that situation, how would you suggest cooking these butts?

Here are some thoughts that came into my head...

1) Cook the wood down to coals and then figure a way to half-wrap the
butts in foil and drop in.

2) See if we can't find some weber grates and jury rig them over fire
burned down to coals.

3)????

Any ideas or suggestions would be greatly appreciated.


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke wrote:
>
> Hey friends,
>
> Been kinda busy and hectic around my parts, and what with all of the
> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
> attention to the group as of late.
>
> But here's a question for ya.
>
> Got 60 lbs of boston butt that I'm taking to a campout. Will only
> have a firepit and lots of oak to cook with. Maybe not even a grate
> over said pit.
>
> Given that situation, how would you suggest cooking these butts?
>
> Here are some thoughts that came into my head...
>
> 1) Cook the wood down to coals and then figure a way to half-wrap the
> butts in foil and drop in.
>
> 2) See if we can't find some weber grates and jury rig them over fire
> burned down to coals.
>
> 3)????
>
> Any ideas or suggestions would be greatly appreciated.
>
> -Chef Juke
> "EVERYbody Eats When They Come To MY House!"
> www.chefjuke.com

Perhaps just a bundle of decent heavy SS skewers? Jab three through each
butt angled to make a tripod to hold it above the coals? Certainly less
bulky to transport than a big grill, but if you're already transporting
that much butt it may not matter.

Pete C.

Hello Chef,

> Hey friends,
>
> Been kinda busy and hectic around my parts, and what with all of the
> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
> attention to the group as of late.
>
> But here's a question for ya.
>
> Got 60 lbs of boston butt that I'm taking to a campout. Will only
> have a firepit and lots of oak to cook with. Maybe not even a grate
> over said pit.
>
> Given that situation, how would you suggest cooking these butts?

I assume you're talking about one of those bowl-shaped firepits, no? Here's
a suggestion that's a bit out in left field, but it could be fun. I propose
you use a modified version of the traditional barbacoa cooking method. Dig
a hole in the ground about three feet deep and about two feet in diameter,
and load it up with hot embers from the firepit. Place the butt in a pot,
then put the pot on top of the embers. Cover the hole with aluminum foil,
then seal the edges down with damp dirt and maybe some rocks. You may need
to replenish the embers once or twice.

On Mon, 22 May 2006 02:36:49 GMT, "Pete C." >
wrote:

>Chef Juke wrote:
>>
>> Hey friends,
>>
>> Been kinda busy and hectic around my parts, and what with all of the
>> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
>> attention to the group as of late.
>>
>> But here's a question for ya.
>>
>> Got 60 lbs of boston butt that I'm taking to a campout. Will only
>> have a firepit and lots of oak to cook with. Maybe not even a grate
>> over said pit.
>>
>> Given that situation, how would you suggest cooking these butts?
>>
>> Here are some thoughts that came into my head...
>>
>> 1) Cook the wood down to coals and then figure a way to half-wrap the
>> butts in foil and drop in.
>>
>> 2) See if we can't find some weber grates and jury rig them over fire
>> burned down to coals.
>>
>> 3)????
>>
>> Any ideas or suggestions would be greatly appreciated.
>>
>> -Chef Juke
>> "EVERYbody Eats When They Come To MY House!"
>> www.chefjuke.com
>
Get some rebar & lay it across the hole. Place your butts on the
rebar, [yes?]

Harry

On Mon, 22 May 2006 05:22:25 GMT, Hal Burton > wrote:

>Hello Chef,
>
>> Hey friends,
>>
>> Been kinda busy and hectic around my parts, and what with all of the
>> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
>> attention to the group as of late.
>>
>> But here's a question for ya.
>>
>> Got 60 lbs of boston butt that I'm taking to a campout. Will only
>> have a firepit and lots of oak to cook with. Maybe not even a grate
>> over said pit.
>>
>> Given that situation, how would you suggest cooking these butts?
>
>I assume you're talking about one of those bowl-shaped firepits, no? Here's
>a suggestion that's a bit out in left field, but it could be fun. I propose
>you use a modified version of the traditional barbacoa cooking method. Dig
>a hole in the ground about three feet deep and about two feet in diameter,
>and load it up with hot embers from the firepit. Place the butt in a pot,
>then put the pot on top of the embers. Cover the hole with aluminum foil,
>then seal the edges down with damp dirt and maybe some rocks. You may need
>to replenish the embers once or twice.
>

Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
high. I CAN get a grate over it.

I think I need to refine my quiz question.

** Is there an effective way to cook the butts in the coals?**

If I use the grate, it will be fairly high (about 20") over the fire
and the meat will be subject to a lot of wind and such over the top.
Don't have an easy way to cover this much meat (foil would blow
away,inverted pots not big enough).


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chef Juke wrote:
> Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> high. I CAN get a grate over it.

Cook the butt at home; then you only have to re-heat it at the
campout.
--
-frohe
Life is too short to be in a hurry

"frohe" > wrote:
> Chef Juke wrote:
> > Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> > high. I CAN get a grate over it.
>
> Cook the butt at home; then you only have to re-heat it at the
> campout.

Grate would be 20" above the fire? If ya can't lower the bridge, raise the
river! If yer butt fits in the diameter of the pot, even if it doesn't
reach the grate, it'll trap the heat.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Chef Juke" > wrote in message
...
> On Mon, 22 May 2006 05:22:25 GMT, Hal Burton > wrote:
>
>>Hello Chef,
>>
>>> Hey friends,
>>>
>>> Been kinda busy and hectic around my parts, and what with all of the
>>> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
>>> attention to the group as of late.
>>>
>>> But here's a question for ya.
>>>
>>> Got 60 lbs of boston butt that I'm taking to a campout. Will only
>>> have a firepit and lots of oak to cook with. Maybe not even a grate
>>> over said pit.
>>>
>>> Given that situation, how would you suggest cooking these butts?
>>
>>I assume you're talking about one of those bowl-shaped firepits, no?
>>Here's
>>a suggestion that's a bit out in left field, but it could be fun. I
>>propose
>>you use a modified version of the traditional barbacoa cooking method. Dig
>>a hole in the ground about three feet deep and about two feet in diameter,
>>and load it up with hot embers from the firepit. Place the butt in a pot,
>>then put the pot on top of the embers. Cover the hole with aluminum foil,
>>then seal the edges down with damp dirt and maybe some rocks. You may need
>>to replenish the embers once or twice.
>>
>
> Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> high. I CAN get a grate over it.
>
> I think I need to refine my quiz question.
>
> ** Is there an effective way to cook the butts in the coals?**
>
> If I use the grate, it will be fairly high (about 20") over the fire
> and the meat will be subject to a lot of wind and such over the top.
> Don't have an easy way to cover this much meat (foil would blow
> away,inverted pots not big enough).

How about only building a fire in half the pit, then resting the butts off
the floor on a smaller rack or something in the other part of the pit ? The
walls of the pit itself should shield everything from the wind.

"Chef Juke" > wrote in message
...
> Hey friends,
>
> Been kinda busy and hectic around my parts, and what with all of the
> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
> attention to the group as of late.
>
> But here's a question for ya.
>
> Got 60 lbs of boston butt that I'm taking to a campout. Will only
> have a firepit and lots of oak to cook with. Maybe not even a grate
> over said pit.
>
> Given that situation, how would you suggest cooking these butts?
>
> Here are some thoughts that came into my head...
>
> 1) Cook the wood down to coals and then figure a way to half-wrap the
> butts in foil and drop in.
>
> 2) See if we can't find some weber grates and jury rig them over fire
> burned down to coals.
>
> 3)????
>
> Any ideas or suggestions would be greatly appreciated.
>

Go to a place that has old, used refrigerators for sale. Buy a couple of
grates for cheap. You're good to go.

kili

On Mon, 22 May 2006 12:47:43 GMT, "kilikini"
> wrote:

>Go to a place that has old, used refrigerators for sale. Buy a couple of
>grates for cheap. You're good to go.

Many of those grates are galvanized steel. Not a good idea.

On Sun, 21 May 2006 18:41:43 -0700, Chef Juke >
wrote:

>
>Got 60 lbs of boston butt that I'm taking to a campout. Will only
>have a firepit and lots of oak to cook with. Maybe not even a grate
>over said pit.
>
>Given that situation, how would you suggest cooking these butts?

Kamado. Food Saver. Re-heat at the campsite.

I like to combine camping and cooking, too, but what you describe
sounds like a recipe for running yourself ragged only to turn out
underdone pork.

"Kevin S. Wilson" > wrote in message
...
> On Mon, 22 May 2006 12:47:43 GMT, "kilikini"
> > wrote:
>
> >Go to a place that has old, used refrigerators for sale. Buy a couple of
> >grates for cheap. You're good to go.
>
> Many of those grates are galvanized steel. Not a good idea.

Really? We used those all the time when I was living on Maui. We brought
them every time we went camping. I'm not dead, YET. Close, just not dead.

kili

"Kevin S. Wilson" > wrote in message
news
> On Sun, 21 May 2006 18:41:43 -0700, Chef Juke >
> wrote:
>
> >
> >Got 60 lbs of boston butt that I'm taking to a campout. Will only
> >have a firepit and lots of oak to cook with. Maybe not even a grate
> >over said pit.
> >
> >Given that situation, how would you suggest cooking these butts?
>
> Kamado. Food Saver. Re-heat at the campsite.
>
I agree with froe and Kevin...wait a minute . Did I just say that...I agree
with froe AND Kevin.? Well , wonders never cease.
Jack

kilikini wrote:

> "Kevin S. Wilson" > wrote in message
> ...
>
>>On Mon, 22 May 2006 12:47:43 GMT, "kilikini"
> wrote:
>>
>>
>>>Go to a place that has old, used refrigerators for sale. Buy a couple of
>>>grates for cheap. You're good to go.
>>
>>Many of those grates are galvanized steel. Not a good idea.
>
>
> Really? We used those all the time when I was living on Maui. We brought
> them every time we went camping. I'm not dead, YET. Close, just not dead.

Galvanized heated above the melting point of zinc (787.15 F) will
give off potentially dangerous gases. If you're not in an enclosed
space and you don't breath the fumes it might not effect you.

He has a point, though. It's something to be aware of.

--
Reg

"Jack Sloan" > wrote in message
news:5Ricg.6151$Ar6.886@trnddc02...
>
> "Kevin S. Wilson" > wrote in message
> news
>> On Sun, 21 May 2006 18:41:43 -0700, Chef Juke >
>> wrote:
>>
>> >
>> >Got 60 lbs of boston butt that I'm taking to a campout. Will only
>> >have a firepit and lots of oak to cook with. Maybe not even a grate
>> >over said pit.
>> >
>> >Given that situation, how would you suggest cooking these butts?
>>
>> Kamado. Food Saver. Re-heat at the campsite.
>>
> I agree with froe and Kevin...wait a minute . Did I just say that...I
> agree
> with froe AND Kevin.? Well , wonders never cease.
> Jack

Can you dig a hole where you'll be? Just treat the butts like a small whole
hog and wrap them in heavy duty tin foil and bury them in the ground. Not
deep...maybe 2 or three inches of soil on top then build a fire on top of
the ground (over where the butts are buried). If you feel funny about
setting the wrapped butts in the dirt line the bottom of the hole with tin
foil.
Keep the fire going for 8 - 12 hours and there done...depending on the size
of your butts of course.
Hope this helps
>
>

On Mon, 22 May 2006 12:04:36 -0400, "D.Reid" >
wrote:

>Can you dig a hole where you'll be? Just treat the butts like a small whole
>hog and wrap them in heavy duty tin foil and bury them in the ground. Not
>deep...maybe 2 or three inches of soil on top then build a fire on top of
>the ground (over where the butts are buried). If you feel funny about
>setting the wrapped butts in the dirt line the bottom of the hole with tin
>foil.

If you're going to go to the trouble of digging a hole, why not make
an oven? Dig the hole and line it with large flat rocks. Build a hot
fire in the hole to heat the rocks. When the fire dies down, add
foil-wrapped butts. Cover with a layer of rocks (preferably heated),
then dirt. Build a fire on top of the "oven."

If you leave the butts unattended overnight, don't come crying to me
if some critter decides to sample them. I once lost a whole chicken to
a skunk that way.

"Kevin S. Wilson" > wrote in message
...
> On Mon, 22 May 2006 12:04:36 -0400, "D.Reid" >
> wrote:
>
> >Can you dig a hole where you'll be? Just treat the butts like a small
whole
> >hog and wrap them in heavy duty tin foil and bury them in the ground. Not
> >deep...maybe 2 or three inches of soil on top then build a fire on top of
> >the ground (over where the butts are buried). If you feel funny about
> >setting the wrapped butts in the dirt line the bottom of the hole with
tin
> >foil.
>
> If you're going to go to the trouble of digging a hole, why not make
> an oven? Dig the hole and line it with large flat rocks. Build a hot
> fire in the hole to heat the rocks. When the fire dies down, add
> foil-wrapped butts. Cover with a layer of rocks (preferably heated),
> then dirt. Build a fire on top of the "oven."
>
> If you leave the butts unattended overnight, don't come crying to me
> if some critter decides to sample them. I once lost a whole chicken to
> a skunk that way.

Kevin's right. Hawaiian style. Line a pit with rocks, make a fire and let
the rocks heat the food. Thing is, the food really ends up steamed rather
than smoked, because you have to wrap the food in foil.

kili

On Mon, 22 May 2006 13:12:17 GMT, "kilikini"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> On Mon, 22 May 2006 12:47:43 GMT, "kilikini"
>> > wrote:
>>
>> >Go to a place that has old, used refrigerators for sale. Buy a couple of
>> >grates for cheap. You're good to go.
>>
>> Many of those grates are galvanized steel. Not a good idea.
>
>Really? We used those all the time when I was living on Maui. We brought
>them every time we went camping. I'm not dead, YET. Close, just not dead.
>
>kili
>

they have lead in them, it doesn't kill you, you just act crazy.

*** Posted via a free Usenet account from http://www.teranews.com ***

On 22-May-2006, Hal Burton > wrote:

> Hello Chef,
>
> > Hey friends,
> >
> > Been kinda busy and hectic around my parts, and what with all of the
> > Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
> > attention to the group as of late.
> >
> > But here's a question for ya.
> >
> > Got 60 lbs of boston butt that I'm taking to a campout. Will only
> > have a firepit and lots of oak to cook with. Maybe not even a grate
> > over said pit.
> >
> > Given that situation, how would you suggest cooking these butts?
>
> I assume you're talking about one of those bowl-shaped firepits, no?
> Here's
> a suggestion that's a bit out in left field, but it could be fun. I
> propose
> you use a modified version of the traditional barbacoa cooking method. Dig
>
> a hole in the ground about three feet deep and about two feet in diameter,
>
> and load it up with hot embers from the firepit. Place the butt in a pot,
> then put the pot on top of the embers. Cover the hole with aluminum foil,
> then seal the edges down with damp dirt and maybe some rocks. You may need
>
> to replenish the embers once or twice.

He has eight or ten butts Hal. How should he do the other eight or nine?
I wonder if Chef Juke can come up with 7 or 8 fireproof pots. He may have
trouble getting the use of 7 or 8 firepits as well. He needs an arrangement
that will allow cooking a bunch of butts at one time. He's going to need
600 to 700 Sq/in of cooking area to cook 7 or 8 ordinary sized butts. I
think an ECBX2 could get the job done, but he doesn't have one. He needs
a park pavillion with a 2' X 3' grill, but he doesn't have that either. Also
remember that he's cooking butts. If they're cooked too fast they'll be
tougher then shoe leather. That means he needs 18 to 24 inches between
the hot coals and the meat and he needs to be able to maintain for 5 hours
or more. I think he needs a miracle.

--
Brick(Found a motor..Trying to get it started.)

On 22-May-2006, Chef Juke > wrote:

> On Mon, 22 May 2006 05:22:25 GMT, Hal Burton > wrote:
>
> >Hello Chef,
> >
> >> Hey friends,
> >>
> >> Been kinda busy and hectic around my parts, and what with all of the
> >> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
> >> attention to the group as of late.
> >>
> >> But here's a question for ya.
> >>
> >> Got 60 lbs of boston butt that I'm taking to a campout. Will only
> >> have a firepit and lots of oak to cook with. Maybe not even a grate
> >> over said pit.
> >>
> >> Given that situation, how would you suggest cooking these butts?
> >
> >I assume you're talking about one of those bowl-shaped firepits, no?
> >Here's
> >a suggestion that's a bit out in left field, but it could be fun. I
> >propose
> >you use a modified version of the traditional barbacoa cooking method.
> >Dig
> >a hole in the ground about three feet deep and about two feet in
> >diameter,
> >and load it up with hot embers from the firepit. Place the butt in a pot,
> >
> >then put the pot on top of the embers. Cover the hole with aluminum foil,
> >
> >then seal the edges down with damp dirt and maybe some rocks. You may
> >need
> >to replenish the embers once or twice.
> >
>
> Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> high. I CAN get a grate over it.
>
> I think I need to refine my quiz question.
>
> ** Is there an effective way to cook the butts in the coals?**
>
> If I use the grate, it will be fairly high (about 20") over the fire
> and the meat will be subject to a lot of wind and such over the top.
> Don't have an easy way to cover this much meat (foil would blow
> away,inverted pots not big enough).
>
>
> -Chef Juke

You have a major problem in physics here CJ. Butts need to be cooked
low and slow or they'll be tougher then shoe leather. Any kind of cooking
in the coals will be by nature, hot and fast. Butts aren't potatoes. They're
too thick to cook that way. I suppose you could do something with a
shitpot full of dutch ovens, but you'd have to have a bunch to handle that
many butts. Even then, you would have to resort to braising as your
primary technique. BTW, I did a real nice pork loin roulade today.
Go over to ABF to check it out.

PS, I know that you know all this already, but less somebody jump in
with some totally lame suggestion, I tried to explain the pitfalls.
--
Brick(Found a motor..Got it started.)

On 22-May-2006, "frohe" > wrote:

> Chef Juke wrote:
> > Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> > high. I CAN get a grate over it.
>
> Cook the butt at home; then you only have to re-heat it at the
> campout.
> --
> -frohe
> Life is too short to be in a hurry

Frohe, CJ is challenged with cooking 60 lbs of butts. I give up.

--
Brick(Found a motor..Trying to get it started.)

On 22-May-2006, wrote:

> "frohe" > wrote:
> > Chef Juke wrote:
> > > Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> > > high. I CAN get a grate over it.
> >
> > Cook the butt at home; then you only have to re-heat it at the
> > campout.
>
> Grate would be 20" above the fire? If ya can't lower the bridge, raise the
> river! If yer butt fits in the diameter of the pot, even if it doesn't
> reach the grate, it'll trap the heat.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!

You need to read back a few posts Nick. CJ is challenged with 60# of butts.
Remember that you have to slowcook butts. They don't grill worth a shit.
20" above the fire is good for BBQ if you have enough space and can
protect from the wind.
--
Brick(Found a motor..Trying to get it started.)

Chef Juke wrote:
> Hey friends,
snip
> Any ideas or suggestions would be greatly appreciated.
>
>
> -Chef Juke

Get large diameter re-bar at Hardware store to use for grates over your
pit. I'd dig a pit about 18-24 inch deep, make coals, use a thin
baste/mop, turn as needed.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

Harry Demidavicius wrote:
snip
> Get some rebar & lay it across the hole. Place your butts on the
> rebar, [yes?]
>
> Harry

Take Harry's advice, Harrys got it going on!! (grin, should'a read
through thread before I posted!)


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

Chef Juke wrote:
snip
>
> Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
> high. I CAN get a grate over it.
>
> I think I need to refine my quiz question.
>
> ** Is there an effective way to cook the butts in the coals?**
>
> If I use the grate, it will be fairly high (about 20") over the fire
> and the meat will be subject to a lot of wind and such over the top.
> Don't have an easy way to cover this much meat (foil would blow
> away,inverted pots not big enough).
>
>
> -Chef Juke
I'd still use re-bar! Most of the folks cooking whole hawg set the meat
very near 20 inch away from coals and it works fine!


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

adm wrote:
> "Chef Juke" > wrote in message
snip
>
> How about only building a fire in half the pit, then resting the butts off
> the floor on a smaller rack or something in the other part of the pit ? The
> walls of the pit itself should shield everything from the wind.
>
>
This is a good idea too, cook indirect, you could cover the 'pit' with
cardboard to help hold heat and smoke.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

On Mon, 22 May 2006 00:12:37 -0700, Chef Juke >
wrote:

>On Mon, 22 May 2006 05:22:25 GMT, Hal Burton > wrote:
>
>>Hello Chef,
>>
>>> Hey friends,
>>>
>>> Been kinda busy and hectic around my parts, and what with all of the
>>> Alton Brown/KSW/Whatever flamewars, I haven't been paying too much
>>> attention to the group as of late.
>>>
>>> But here's a question for ya.
>>>
>>> Got 60 lbs of boston butt that I'm taking to a campout. Will only
>>> have a firepit and lots of oak to cook with. Maybe not even a grate
>>> over said pit.
>>>
>>> Given that situation, how would you suggest cooking these butts?
>>
>>I assume you're talking about one of those bowl-shaped firepits, no? Here's
>>a suggestion that's a bit out in left field, but it could be fun. I propose
>>you use a modified version of the traditional barbacoa cooking method. Dig
>>a hole in the ground about three feet deep and about two feet in diameter,
>>and load it up with hot embers from the firepit. Place the butt in a pot,
>>then put the pot on top of the embers. Cover the hole with aluminum foil,
>>then seal the edges down with damp dirt and maybe some rocks. You may need
>>to replenish the embers once or twice.
>>
>
>Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
>high. I CAN get a grate over it.
>
>I think I need to refine my quiz question.
>
>** Is there an effective way to cook the butts in the coals?**
>
>If I use the grate, it will be fairly high (about 20") over the fire
>and the meat will be subject to a lot of wind and such over the top.
>Don't have an easy way to cover this much meat (foil would blow
>away,inverted pots not big enough).
>
>
>-Chef Juke
>"EVERYbody Eats When They Come To MY House!"
>www.chefjuke.com

Not sure what you mean by 'in the coals' Juke, but a 3x5 pit would
allow you to place a couple of rows of bricks around the perimeter &
then drop a grate onto those . . .

Harry

On Mon, 22 May 2006 21:27:16 GMT, wrote:

>
>On 22-May-2006, "frohe" > wrote:
>
>> Chef Juke wrote:
>> > Actually it is a 3' x 5' or so firebricked pit. Probably about 32"
>> > high. I CAN get a grate over it.
>>
>> Cook the butt at home; then you only have to re-heat it at the
>> campout.
>> --
>> -frohe
>> Life is too short to be in a hurry
>
>Frohe, CJ is challenged with cooking 60 lbs of butts. I give up.


Rent a Bugg! [Delivery from Wenatchee is a different problem though .
.. . ] ;o)


Harry

Harry Demidavicius wrote:

> Rent a Bugg! [Delivery from Wenatchee is a different problem though .
> . . ] ;o)

The delivery charge is a bear :-)

--
Dave
www.davebbq.com

All,

First off, thanks for all the input. I realized somewhere in there
that I may not have started off giving all of the pertinent info about
both the pit and the info I was trying to glean from your collective
knowledge.

BUT

that being said, I think the winning answer (or at least the one that
I think I can work with the easiest) is to try to use just 1/2 the pit
for fire and put the butts in the other half.

Now, If you would indulge me for just another minute or two, I can
explain the pit a little more and ask for any last suggestions based
on what I have to work with.

The pit is made out of homemade firebrick. Here is a pic of it
(ignore the snoring people in the sleeping bags):
http://www.chefjuke.com/pics/pit.jpg

I am now thinking that if I can manage to build a fire in the right
side, put the butts on the left side with something to cover the left
side (maybe cardboard) enough to keep some of the heat and smoke in
the vicinity of the meat, and keep the wind out.... that I should be
able to work it. I'll have my probe thermometer and should be able to
monitor the temp on the meat side of the pit.

Also thinking that maybe simply some sheet pans covered in foil for
putting the meat on.

So, fire in one side of the pit.
Pork butts on sheet pans on the other side
Cardboard over the meat side (careful to keep from the fire side.

That should work, don'tcha think?

AM I MISSING ANYTHING?

Any additional thoughts and/or suggestions welcome.

(Oh, one other thing....the grate that I thought was unavailable IS
not missing afterall, so I may just put the grate over the MEAT side,
put some cardboard on top, and weigh down with a rock or two to keep
it from blowing away).

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

wrote:

snip
> Remember that you have to slowcook butts. They don't grill worth a shit.

Brick,
Not so my friend,, the pork butt I get is tender enough to slice into
steaks and grill fast, they are juicy and tender! Yum!


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

Chef Juke wrote:
snip
> (Oh, one other thing....the grate that I thought was unavailable IS
> not missing afterall, so I may just put the grate over the MEAT side,
> put some cardboard on top, and weigh down with a rock or two to keep
> it from blowing away).
>
> -Chef Juke

From the looks of the pit I'd say cook right over the coals, mop and
turn, they'll taste best! Whats with this wind thingy? Are you expecting
a gale!? (grin)

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

wrote:
snip
>
> You have a major problem in physics here CJ. Butts need to be cooked
> low and slow or they'll be tougher then shoe leather. Any kind of cooking
snip

Butts ain't tough! Butts are tender! At least my butts are! (lol)
--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***

Piedmont wrote:

> wrote:
>
> snip
>
>> Remember that you have to slowcook butts. They don't grill worth a shit.
>
>
> Brick,
> Not so my friend,, the pork butt I get is tender enough to slice into
> steaks and grill fast, they are juicy and tender! Yum!
>

That's a fact. Pork butt will grill up pretty well if you use
good quality meat and it's done properly.

--
Reg

On Tue, 23 May 2006 07:54:57 -0500, Piedmont > wrote:

>Chef Juke wrote:
>snip
>> (Oh, one other thing....the grate that I thought was unavailable IS
>> not missing afterall, so I may just put the grate over the MEAT side,
>> put some cardboard on top, and weigh down with a rock or two to keep
>> it from blowing away).
>>
>> -Chef Juke
>
> From the looks of the pit I'd say cook right over the coals, mop and
>turn, they'll taste best! Whats with this wind thingy? Are you expecting
>a gale!? (grin)

The pit gets a good breeze going over it and in the past, it took a
LOOONG time to cook food over the pit as is. As I originally thought
that I wouldn't have the grate and would be starting with a totally
empty pit (no leftover coal and ash from previous fires) that trying
to find a way to cook within the pit might work better. Wanted to
know if anyone had tried something like this...



-Chef Juke
"EVERYbody Eats When They Come To MY House!"

"Chef Juke" > wrote in message
...
> On Tue, 23 May 2006 07:54:57 -0500, Piedmont > wrote:
>
> >Chef Juke wrote:
> >snip
> >> (Oh, one other thing....the grate that I thought was unavailable IS
> >> not missing afterall, so I may just put the grate over the MEAT side,
> >> put some cardboard on top, and weigh down with a rock or two to keep
> >> it from blowing away).
> >>
> >> -Chef Juke
> >
> > From the looks of the pit I'd say cook right over the coals, mop and
> >turn, they'll taste best! Whats with this wind thingy? Are you expecting
> >a gale!? (grin)
>
> The pit gets a good breeze going over it and in the past, it took a
> LOOONG time to cook food over the pit as is. As I originally thought
> that I wouldn't have the grate and would be starting with a totally
> empty pit (no leftover coal and ash from previous fires) that trying
> to find a way to cook within the pit might work better. Wanted to
> know if anyone had tried something like this...
>
>
>
kinda...I'll post a pic onabf.
Jack

wrote:
> Frohe, CJ is challenged with cooking 60 lbs of butts. I give up.

I know, Brick. Tis why I recommended doin them at home where he most
likely has the equipment to do all of them at once, and then takin the
finished product to the camp-out for warmin up.
--
-frohe
Life is too short to be in a hurry

On 23-May-2006, Piedmont > wrote:

> wrote:
>
> snip
> > Remember that you have to slowcook butts. They don't grill worth a shit.
>
> Brick,
> Not so my friend,, the pork butt I get is tender enough to slice into
> steaks and grill fast, they are juicy and tender! Yum!
>
>
> --
> Regards,
>
> Piedmont

I stand corrected. I've grilled enough pork steaks that I should know
better.

--
Brick(Found a motor..Trying to get it started.)

On Wed, 24 May 2006 01:55:03 GMT, "frohe" >
wrote:

wrote:
>> Frohe, CJ is challenged with cooking 60 lbs of butts. I give up.
>
>I know, Brick. Tis why I recommended doin them at home where he most
>likely has the equipment to do all of them at once, and then takin the
>finished product to the camp-out for warmin up.

Oh, I probably didn't mention that I already smoked and vacuum-sealed
45 lbs. of butts ahead of time.

And as everyone knows, warming up cue, even when done well, just isn't
the same as right off the smoker..

:-)


-Chef Juke
"EVERYbody Eats When They Come To MY House!"

wrote:
snip
>
> I stand corrected. I've grilled enough pork steaks that I should know
> better.
>
Its all right, probably a brain fart! Pork steaks are one of my
favorites!!!! Luv Em'

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"















*** Posted via a free Usenet account from http://www.teranews.com ***