Butterflied whole pork butt smoked 6 hours over pecan wood until it
hit 206F (wrapped last hour). Sliced and laid out on cheap white buns
with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
coleslaw and borracho beans.

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw

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). Sliced and laid out on cheap white buns
>with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>coleslaw and borracho beans.
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/
>
>-sw

Raw pork and cheapo stoopid market pickles.

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). Sliced and laid out on cheap white buns
>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>> coleslaw and borracho beans.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
> Raw pork and cheapo stoopid market pickles.
>
>
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). When you can pull it from the bone with a
plastic fork it's done . He doesn't say if he used a dry rub (I do) but
that's also an important part of smoked butts ... Got me hankerin' for
some Q now ! Luckily , there's one bag left in the freezer from the last
one I smoked .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Tuesday, January 23, 2018 at 6:33:12 PM UTC-8, 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). Sliced and laid out on cheap white buns
> >> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
> >> coleslaw and borracho beans.
> >>
> >> https://www.flickr.com/photos/sqwert...ream/lightbox/
> >>
> >> -sw
> > Raw pork and cheapo stoopid market pickles.
> >
> >
> 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). When you can pull it from the bone with a
> plastic fork it's done . He doesn't say if he used a dry rub (I do) but
> that's also an important part of smoked butts ... Got me hankerin' for
> some Q now ! Luckily , there's one bag left in the freezer from the last
> one I smoked .
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

Wertz said he butterflied it. So it would only take half as long to cook. If it was left whole then yes 18 hours might be correct.

On 1/24/2018 4:48 PM, ImStillMags wrote:
> On Tuesday, January 23, 2018 at 6:33:12 PM UTC-8, 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). Sliced and laid out on cheap white buns
>>>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>>>> coleslaw and borracho beans.
>>>>
>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>>
>>>> -sw
>>> Raw pork and cheapo stoopid market pickles.
>>>
>>>
>> 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). When you can pull it from the bone with a
>> plastic fork it's done . He doesn't say if he used a dry rub (I do) but
>> that's also an important part of smoked butts ... Got me hankerin' for
>> some Q now ! Luckily , there's one bag left in the freezer from the last
>> one I smoked .
>>
>> --
>> Snag
>> Ain't no dollar sign on
>> peace of mind - Zac Brown
>
> Wertz said he butterflied it. So it would only take half as long to cook. If it was left whole then yes 18 hours might be correct.
>

It looked like some sorry as old pork shoe leather for sure.

Not shredded.

No Carolina sauce.

Lame.

On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:

> Wertz said he butterflied it. So it would only take half as long to
> cook.

I butterfly it so it can get more rub on the surfaces and it absorbs
twice as much smoke flavor. If you cook a pork butt whole then the
inner portion of that big roast is just plain' ol boring pork roast -
no smoke or flavor. Unless you inject it, but still - no smoke.

It cuts down the cook time by about ~2.5 hours.

> If it was left whole then yes 18 hours might be correct.

The vast majority accepted wisdom of experienced backyard BBQer's is
that you can smoke a pork butt in 8-12 hours and the low temps are
detrimental. And 190F, what Terry says he does, is practically
unheard of. Some BBQ restaurants with their indoor cookers will crank
them out in as little as 6 hours.

-sw

On 1/26/2018 2:43 PM, Sqwertz wrote:
> I butterfly it so it can get more rub on
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Fri, 26 Jan 2018 15:43:19 -0600, Sqwertz >
wrote:

>On Wed, 24 Jan 2018 15:48:47 -0800 (PST), ImStillMags wrote:
>
>> Wertz said he butterflied it. So it would only take half as long to
>> cook.
>
>I butterfly it so it can get more rub on the surfaces and it absorbs
>twice as much smoke flavor. If you cook a pork butt whole then the
>inner portion of that big roast is just plain' ol boring pork roast -
>no smoke or flavor. Unless you inject it, but still - no smoke.
>
>It cuts down the cook time by about ~2.5 hours.
>
>> If it was left whole then yes 18 hours might be correct.
>
>The vast majority accepted wisdom of experienced backyard BBQer's is
>that you can smoke a pork butt in 8-12 hours and the low temps are
>detrimental. And 190F, what Terry says he does, is practically
>unheard of. Some BBQ restaurants with their indoor cookers will crank
>them out in as little as 6 hours.
>
>-sw

within the last couple of months I have read by a respected source
that 225F is good. I can't find what I was reading. I'll keep an eye
out for it.
Janet US

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). Sliced and laid out on cheap white buns
>>>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>>>> coleslaw and borracho beans.
>>>>
>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>> Raw pork and cheapo stoopid market pickles.
>>>
>>>
>> 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. Makes me
> think you probably don't even smoke meats. All the accomplished and
> professional pit masters now know that hotter is better. It ain't
> gonna absorb any more smoke after the first 4-5 hours and turn out any
> better - it'll just dry out. 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 .

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 .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

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* 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* 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)

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.

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 .
>

On 1/24/2018 9:52 AM, Sqwertz wrote:
> Like I mentioned in another post,
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 1/24/2018 9:14 AM, Sqwertz wrote:
> Now go tuck your tail between your legs and scurry off

> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 1/24/2018 11:26 AM, Sqwertz wrote:
> On 1/24/2018 9:14 AM, Sqwertz wrote:
>> Now go tuck your tail between your legs and scurry off
>
> > ost
> > >
> > 3/18/2011 3:49 PM
> > Microsoft Internet News 4.70.1162
> > readnews.com - News for Geeks and ISPs
> > fa35d278.newsreader.readnews.com
> >
> >
> > Sorry I don't fit either of your Ideal Psycho Pal Profiles.
> >
> > -sw
> >
> ---------------------------------------------------------------------------------------
>
> >
> > I'd prefer you use a sniper rifle on me from a few hundred yards away.
> > There you go - a reason for you to buy yet another gun and ammo.
> >
> >
> ----------------------------------------------------------------------------------------
>
> >
> >
> https://www.centraltexasfoodbank.org...ntation-057jpg
>
> >
> > Hide the Ho Ho's!!!!!!!!!!
> >
> > - sw
>
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.

On 1/24/2018 9:14 AM, Sqwertz wrote:
> Apparently you're not
> familiar with my history of BBQ here and on the other cooking and BBQ
> groups - another newbie mistake.


Oh yes...those groups...well...those groups are long since DEAD, since
you and Marty killed 'em off ya dwarfish lug-headed troll.

Just like you two killed off alt.food.fast-food.

You great bloated ego diaper POS!

On 1/24/2018 11:29 AM, esta vieja casa wrote:
> On 1/24/2018 9:14 AM, Sqwertz wrote:
>> Apparently you're not
>> familiar with my history of BBQ here and on the other cooking and BBQ
>> groups - another newbie mistake.
>
>
> Oh yes...those groups...well...those groups are long since DEAD, since
> you and Marty killed 'em off ya dwarfish lug-headed troll.
>
> Just like you two killed off alt.food.fast-food.
>
> You great bloated ego diaper POS!
>

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.

On 1/23/2018 9:34 PM, Sqwertz wrote:
> If your butts take 18 hours then you're not doing it right.
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Tuesday, January 23, 2018 at 4:00:21 PM UTC-10, Sheldon wrote:
>
> Raw pork and cheapo stoopid market pickles.

That pork ain't raw. That's the smoke ring phenomenon. My dad used to get that when he smoked meats. Evidently, it's not that common and most folks haven't seen this.

https://barbecuebible.com/2014/07/11...ce-smoke-ring/

On 1/23/2018 11:16 PM, dsi1 wrote:
> On Tuesday, January 23, 2018 at 4:00:21 PM UTC-10, Sheldon wrote:
>> Raw pork and cheapo stoopid market pickles.
> That pork ain't raw. That's the smoke ring phenomenon. My dad used to get that when he smoked meats. Evidently, it's not that common and most folks haven't seen this.
>
> https://barbecuebible.com/2014/07/11...ce-smoke-ring/

Â* Most folks buy a sandwich , and never get to see the meat in it's
original form . We call that smoke ring "bark" ...

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Wed, 24 Jan 2018 07:52:46 -0600, Terry Coombs >
wrote:


>
> * Most folks buy a sandwich , and never get to see the meat in it's
>original form . We call that smoke ring "bark" ...

If you do Q I am sure you know that bark is one thing and smoke ring
is another different thing.

"U.S. Janet B." > wrote in message
...
> On Wed, 24 Jan 2018 07:52:46 -0600, Terry Coombs >
> wrote:
>
>
>>
>> Most folks buy a sandwich , and never get to see the meat in it's
>>original form . We call that smoke ring "bark" ...
>
> If you do Q I am sure you know that bark is one thing and smoke ring
> is another different thing.


I'm not a big Q'er and I never knew what a smoke ring was until watching the
smoke guy on PBS, learn something new all the time.

Cheri

On 1/24/2018 9:17 AM, U.S. Janet B. wrote:
> On Wed, 24 Jan 2018 07:52:46 -0600, Terry Coombs >
> wrote:
>
>
>> Â* Most folks buy a sandwich , and never get to see the meat in it's
>> original form . We call that smoke ring "bark" ...
> If you do Q I am sure you know that bark is one thing and smoke ring
> is another different thing.

Â* Yes but most people don't , and it's just easier to call it bark .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 1/24/2018 8:17 AM, U.S. Janet B. wrote:
> On Wed, 24 Jan 2018 07:52:46 -0600, Terry Coombs >
> wrote:
>
>
>>
>> Â* Most folks buy a sandwich , and never get to see the meat in it's
>> original form . We call that smoke ring "bark" ...
>
> If you do Q I am sure you know that bark is one thing and smoke ring
> is another different thing.
>

Yeah he kinda smashed the 2 into one.

Point taken though...

On Wednesday, January 24, 2018 at 9:18:06 AM UTC-6, U.S. Janet B. wrote:
> On Wed, 24 Jan 2018 07:52:46 -0600, Terry Coombs >
> wrote:
>
> > Â* Most folks buy a sandwich , and never get to see the meat in it's
> >original form . We call that smoke ring "bark" ...
>
> If you do Q I am sure you know that bark is one thing and smoke ring
> is another different thing.
>
>
Yep.

On 1/24/2018 9:26 AM, Sqwertz wrote:
> Heh, I should have read ahead. Thank you.
>
> -sw

> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Wednesday, January 24, 2018 at 7:52:14 AM UTC-6, Terry Coombs wrote:
>
> Â* Most folks buy a sandwich , and never get to see the meat in it's
> original form . We call that smoke ring "bark" ...
>
> Snag
>
>
I call the outer crust, where all the rub is and has turned very,
very dark brown the bark. The smoke ring is just that, a smoke
ring under the bark.

On 1/24/2018 9:24 AM, wrote:
> On Wednesday, January 24, 2018 at 7:52:14 AM UTC-6, Terry Coombs wrote:
>>
>> Â* Most folks buy a sandwich , and never get to see the meat in it's
>> original form . We call that smoke ring "bark" ...
>>
>> Snag
>>
>>
> I call the outer crust, where all the rub is and has turned very,
> very dark brown the bark. The smoke ring is just that, a smoke
> ring under the bark.
>

You'd be right there.

On Wednesday, January 24, 2018 at 3:52:14 AM UTC-10, Terry Coombs wrote:
>
> Â* Most folks buy a sandwich , and never get to see the meat in it's
> original form . We call that smoke ring "bark" ...
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

We didn't call that red color anything except "red." We didn't use the words "smoke ring" or "bark" or "barbecue" - it was all just smoked meat.

My dad would just season some beef chuck with Hawaiian salt and pepper and hang it in a barrel with a small hibachi on the bottom. He would also hang whole chickens in there too. They would come out looking how you'd expect but they were bright red under the skin. If you made a sandwich with this meat, you'd definitely notice it.

I asked my dad how he come up with his method and he told me it was just something he made up. I'll never have smoked meat like my dad made again. He took cheap meat and made them juicy, tender, and tasty, using only salt, pepper, and smoke.

On Wed, 24 Jan 2018 10:11:09 -0800 (PST), dsi1 >
wrote:

>On Wednesday, January 24, 2018 at 3:52:14 AM UTC-10, Terry Coombs wrote:
>>
>> * Most folks buy a sandwich , and never get to see the meat in it's
>> original form . We call that smoke ring "bark" ...
>>
>> --
>> Snag
>> Ain't no dollar sign on
>> peace of mind - Zac Brown
>
>We didn't call that red color anything except "red." We didn't use the words "smoke ring" or "bark" or "barbecue" - it was all just smoked meat.

Apparently, the art of burning corpses comes with its own jargon.

On 1/24/2018 9:24 AM, Sqwertz wrote:
> Which are two different things.
>
> -sw
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Sheldon 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). Sliced and laid out on cheap white buns
> >with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
> >coleslaw and borracho beans.
> >
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >-sw
>
> Raw pork and cheapo stoopid market pickles.


That spurious pork looks like a butt crack, Steve should provide a gigantor roll of terlit papier as a "side"...


--
Best
Greg

On 1/23/2018 9:00 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). Sliced and laid out on cheap white buns
>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>> coleslaw and borracho beans.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
>
> Raw pork and cheapo stoopid market pickles.
>
>
A rhetorical question, Sheldon. Is smoked ham not pink?

Jill

On 1/24/2018 9:40 AM, jmcquown wrote:
> On 1/23/2018 9:00 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/
>>>
>>>
>>> -sw
>>
>> Raw pork and cheapo stoopid market pickles.
>>
>>
> A rhetorical question, Sheldon.Â* Is smoked ham not pink?
>
> Jill

Both before and AFTER it's been smoked, true.

After all it starts as HAM.

On Wed, 24 Jan 2018 11:40:06 -0500, jmcquown >
wrote:

>On 1/23/2018 9:00 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). Sliced and laid out on cheap white buns
>>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>>> coleslaw and borracho beans.
>>>
>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>
>>> -sw
>>
>> Raw pork and cheapo stoopid market pickles.
>>
>A rhetorical question, Sheldon. Is smoked ham not pink?
>
>Jill

Cured meat is pink. And not all pork is ham... pork butt is NOT ham.
I roasted an on-bone pork loin the other day but the left overs (most)
were much tastier turned into a stewp. The second one I will braise.

Personally I think BBQ is a joke, a term developed by those who can't
cook... BBQ reminds me of how as kids we'd roast purloined potatoes
with hot rocks in a hole in the ground... roast mickies is not cooking
either. BBQ is a cultish method by which six year olds prepare meat.

On Wed, 24 Jan 2018 12:53:04 -0500, wrote:

>On Wed, 24 Jan 2018 11:40:06 -0500, jmcquown >
>wrote:
>
>>On 1/23/2018 9:00 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). Sliced and laid out on cheap white buns
>>>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>>>> coleslaw and borracho beans.
>>>>
>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>>
>>>> -sw
>>>
>>> Raw pork and cheapo stoopid market pickles.
>>>
>>A rhetorical question, Sheldon. Is smoked ham not pink?
>>
>>Jill
>
>Cured meat is pink. And not all pork is ham... pork butt is NOT ham.
>I roasted an on-bone pork loin the other day but the left overs (most)
>were much tastier turned into a stewp. The second one I will braise.
>
>Personally I think BBQ is a joke, a term developed by those who can't
>cook... BBQ reminds me of how as kids we'd roast purloined potatoes
>with hot rocks in a hole in the ground... roast mickies is not cooking
>either. BBQ is a cultish method by which six year olds prepare meat.

Cultivation of male plebness.

On 1/24/2018 11:30 AM, Bruce wrote:
>> BBQ is a cultish method by which six year olds prepare meat.
> Cultivation of male plebness.

Trolling of nancy-boi proportions...

On 1/24/2018 10:53 AM, wrote:
> On Wed, 24 Jan 2018 11:40:06 -0500, jmcquown >
> wrote:
>
>> On 1/23/2018 9:00 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). Sliced and laid out on cheap white buns
>>>> with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
>>>> coleslaw and borracho beans.
>>>>
>>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>>
>>>> -sw
>>>
>>> Raw pork and cheapo stoopid market pickles.
>>>
>> A rhetorical question, Sheldon. Is smoked ham not pink?
>>
>> Jill
>
> Cured meat is pink.

Yes...

> And not all pork is ham...

Obviously.

> pork butt is NOT ham.

True.

> I roasted an on-bone pork loin the other day but the left overs (most)
> were much tastier turned into a stewp. The second one I will braise.
>
> Personally I think BBQ is a joke, a term developed by those who can't
> cook... BBQ reminds me of how as kids we'd roast purloined potatoes
> with hot rocks in a hole in the ground... roast mickies is not cooking
> either. BBQ is a cultish method by which six year olds prepare meat.
>

You're a consummate know-little.

On 1/24/2018 11:22 AM, Sqwertz wrote:
> This will be way over your head, Pussy Katz
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

Sheldon 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). Sliced and laid out on cheap white buns
> >with pickle, mayo, and a mustard BBQ sauce. Served with horseradish
> >coleslaw and borracho beans.
> >
> >https://www.flickr.com/photos/sqwert...ream/lightbox/
> >
> >-sw
>
> Raw pork and cheapo stoopid market pickles.


Steve does barbacoa like a JAP does fellatio...


--
Best
Greg