The Ultimate BBQ Thread (4 Viewers)

[94cruisercal]

Allright, Carnitas are NOT made in an oven of any kind!!! - I know the words redneck carnitas were spoken and I agree with that.


Carnitas is a pork shoulder or boston butt sliced into large chunks and slow cooked in LARD yes LARD. Usually 90 minutes will do. Heat the lard until hot and add the meat. reduce heat and SIMMER and I mean a few bubbles per second. Simmer until it falls apart when you touch it with a fork. Chopping with a cleaver is slightly acceptable. The oil should contain enhancers (Orange juice and rind, Lemon and rind, Bay leaves, salt, Coca cola) dont go overboard on the coke. (in the oil))

Remove when done and let rest for a few minutes to drain excess oil. Some refry in lard (not butter - it wont get hot enough without burning) before serving, Some let it crisp in the broiler (NOT OVEN) for a few minutes.


Serve with tortillas (Corn or flour - I prefer corn) , And garnish with onion, cilantro, and a splash of lime, or lemon and chile to taste. Drink a beer or twelve


Wide shallow pots (OLLAS) are usually used. Generally copper but here in the states the tweekers would probably steal it before you made a decent batch. Aluminum will work also.

MMMMMMMMMMMMM............................

 

[94cruisercal]

PabloVTA - Thats a nice looking prime rib - Gettin me ready to cook this weekend!!!!!

So cal tri tip --- Did 20 LBS a few weeks ago. Love it cooked med rare - great texture and great flavor cooked over hickory and Oak wood.

Pablo are you of Cubano descent? (Just the caja china reference)

I still need to go whole hog. With my Hispanic in laws its almost a necessity for parties. -----Last one I did a few pork shoulders for 13 hours at 190-225 deg. Damn that was a marathon. 3 AM to 4 PM but it was great.


Edited for -------Just some bullshittin

 

[Felix]

I'm getting ready for my first "low and slow" cooking attempt this weekend. Will a 6-7 lb boston butt feed 6 people (four women, two men, one's a marine who eats a lot) with enough for leftovers?

 

[Trollhole]

I'm getting ready for my first "low and slow" cooking attempt this weekend. Will a 6-7 lb boston butt feed 6 people (four women, two men, one's a marine who eats a lot) with enough for leftovers?

I think you will be ok. Just barely. You will probably have around 3-4lbs when all said and done.

 

[jjbodean1970]

Big Bob Gibson's Alabama White Sauce recipe:
1c mayonaise
1c cider vinegar
1T lemon juice
1.5T cracked black pepper
.5t salt
.25t ground red pepper

Combine in a plastic container. Refrigerate

mmmmmmm, white sauce!

takes some getting used to, but once you do, youre hooked. i normally do half red and half white sauces at the same sitting.

 

[Felix]

I think you will be ok. Just barely. You will probably have around 3-4lbs when all said and done.

Alright, thanks, Troll. I'm going to have burgers, hotdogs, slaw, etc, too so I'll stick with the one butt. Which is good because since my wife (a high school English teacher) has been using The Jungle and Fast Food Nation in class, the only meat we get to buy is from the local butcher who only sells locally-raised beef, pork, etc.

It's tasty, sure, but it's expensive. $4 per lb for the butt compared to $1.49 at BJs.

 

[Albin]

yeah.. but there is a jar of Alabama sauce (mayonnaise) in his last pic..

Not for the ribs - it was for the hot dogs and hamburgers for the kiddies. Kids don't get the $4/lb beef ribs. They usually take one bite, then the rest of the rib gets thrown away - too much waste.

 

[Albin]

Now that I can post pics, here's the one pig I did 9-11-05: (the last one is my daughter "kissing" the piggie)

 

[ed97fzj80]

Got a Boston butt in now, about 4 lbs. Brined for 8 hours in apple cider vinegar, brown sugar, and salt with a few whole peppercorns thrown in for kicks. Rub is equal parts salt and brown sugar with garlic and onion powders, chili powder, paprika, cumin, mustard, coriander, and sage for flavor. The last couple I've done have been a little too spicy for the spousal unit, so I'm trying to go sweeter this time. Should be ready for lunch on Saturday.

 

[Felix]

Here are a couple shots from the Memorial Day meal. This was my first Boston Butt and my first attempt at "real BBQ."

Just on the egg:

18 hours later:

Pulled:

 

[ed97fzj80]

Looks good. What did you do for your rub? Between the salt in the brine and the salt in my rub I had too much salt. The rub was just right for the ribs I did last night, but I'll have to back the salt off next time I rub a butt.

 

[Felix]

Looks good. What did you do for your rub? Between the salt in the brine and the salt in my rub I had too much salt. The rub was just right for the ribs I did last night, but I'll have to back the salt off next time I rub a butt.

The rub was pretty basic. I found the recipe somewhere online. Salt, cracked pepper, cayenne, paprika, chili powder, Hawaiian style sugar, maybe a couple other things.

No brine or injection. I just coated it in the rub for a couple hours, then put on a layer of yellow mustard and more rub, then in the smoker. I've read that when using a brine, you should cut out all or almost all of the salt in the rub.

 

[ed97fzj80]

Reading? That takes all the fun out of making stuff up!

 

[Trollhole]

So got 10 big Boston Butts.

Started out with some fresh wings and beer while cooking.

mmmmm

COuldn't help myself and had a little taste.

Now on to the sauces

Left to right.
Yellow Gold, Hot Damn
Sweet Ass
Kick Your Dog Hot, Trolls Sauce

And the best of all
NC Vinegar (smoked in the smoker for 4 hrs)

 

[94cruisercal]

Perfect post to get the inspiration going for the Fourth
Looks good

 

[yooper]

Marshall would you share your NC vinegar recipe? Does it pick up some flavor in the smoker or are you putting in there for the meat's benefit?

 

[PhilC64]

Just found this thread and you guys rock!

I started smoking last year and currently use the WSM. I've been pretty easy on myself by just smoking chickens, ribs, fish and rolled pork roasts. I fell in love with rubs and brines and now don't even use any sauce at all.

I need to move up in the world and do some briskets and butt's. What's the general cooking rule on these? How long /pound and what temp?
I'm also curious about types of citrus wood to use. I've used apple but am curios if lemon tree or orange tree wood would be worth while in procuring.

 

[Walton]

Upgraded to the XL this year after several with the XL, sold the L to Mike Knorr and before that i sold my medium to LAME.... I will eventually add another L when i do my back yard area

We have a BBQ n Beers section on teh Rock Heads BB.... Its a Egg Head section

www.rock-heads.com

First day with the XL, gives an idea of size. I love the XXL....

I've been researching these kamado grills. I think the Big Green Eggs hardware will rust. I'm looking at The Grill Dome. The ceramic is thicker, and it has stainless bands, and hardware. Seems to be a better built unit?

 

[Felix]

I've been researching these kamado grills. I think the Big Green Eggs hardware will rust. I'm looking at The Grill Dome. The ceramic is thicker, and it has stainless bands, and hardware. Seems to be a better built unit?

I've had a Big Green Egg for about a year, outside with no cover. No rust, yet.

Grill Dome looks good, too, though.

 

[Walton]

I've had a Big Green Egg for about a year, outside with no cover. No rust, yet.

Grill Dome looks good, too, though.

They both are great grills I think. How has your gasket endured a years worth of use? They claim the Grill Dome has a machined edge and requires no gasket. Thanks.