CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Fri Jul 6, 2007, 4:57pm Subject: Anyone else doing a BBQ this weekend besides me?
Hello everyone. This weekend my wife and I are doing an old fashioned southern BBQ (here in New England!). Going to have all the relatives and some friends over (about 30 people). My wife is making a ton of homemade cole slaw (found the "secret KFC recipe", and its good). She is also making a ton of homemade hamburger buns. I am doing the BBQ: one 9 lb. pork butt, two 9 lb. pork shoulders, and one 7 lb. ham (ham not cooked, cured, or smoked yet, it is raw).
The meat has been brining since Sunday. I will be starting the BBQ on Saturday evening at 10:00pm, and will put the meat on at 10:30pm. It will be smoking in the BBQ for 18 hours! I will be taking the meat out at 4:30pm on Sunday, let it sit wrapped in foil for 1/2 hour, then it will be pulled.
I made homemade Eastern North Carolina BBQ sauce, and extremely hot homemade Habanero sauce to put on the pulled pork sandwiches. A friend of mine is bringing a sweeter type "secret recipe" raisen based sauce.
I will post pictures of before and after when I get to it. Some "food porn" for the masses.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Fri Jul 6, 2007, 9:42pm Subject: Re: Anyone else doing a BBQ this weekend besides me?
Hey Tim. It's taken me many years, but I finally got it down right on the BBQ. You gotta use an all wood smoke (no gas w/chips). I use all oak and throw in chunks of hickory periodically.
To get the pork so it pulls, you have to smoke it long (2 hours per pound), and when almost done make sure internal temp hits 195 degrees F. Lower than that and it won't pull.
The best part of the butt is the meat that is formed in a crevice of the main bone in the butt; just thinking of how amazing it tastes is making me drool: a littly oily, incredibly most, and packed with smoke flavor.
Posted Sat Jul 7, 2007, 6:46am Subject: Re: Anyone else doing a BBQ this weekend besides me?
Sounds great, Len! I can't wait for the pictures!
I'm not cooking this weekend. We have too many leftovers from my daughter's graduation party last Sunday. I cooked two 9 lb pork butts, two 10 lb briskets, 9 racks of baby backs, a big pot of beans, three fatties (smoked breakfast sausage logs) and 4 dozen Atomic Buffalo Turds (stuffed jalapenos). We also made the KFC slaw recipe but kicked it up by using cider vinegar instead of while and adding a chopped tart apple.
Next weekend we're cooking in the Shannon, IL BBQ Competition.
Have you ever visited the BBQ Brethren site? I spend almost as much time there as i do on CG.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat Jul 7, 2007, 7:04am Subject: Re: Anyone else doing a BBQ this weekend besides me?
Ron_L Said:
Sounds great, Len! I can't wait for the pictures!
I'm not cooking this weekend. We have too many leftovers from my daughter's graduation party last Sunday. I cooked two 9 lb pork butts, two 10 lb briskets, 9 racks of baby backs, a big pot of beans, three fatties (smoked breakfast sausage logs) and 4 dozen Atomic Buffalo Turds (stuffed ...snip... Have you ever visited the BBQ Brethren site? I spend almost as much time there as i do on CG.
Thanks for the heads up on the BBQ brethren site. I bookmarked it. I have used thesmokering.com site alot for my questions, etc. It is at: http://www.thesmokering.com/forum/index.php
It is a well designed forum. About your wifes KFC recipe, my wife also uses the cider vinegar in it. I definitely like the chopped cabbage and other stuff in it better than the shredded recipes. I did fatties before also, with some homemade sausage I had. Never did the buffalo turds before; bet they are good. I love hot peppers.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat Jul 7, 2007, 5:03pm Subject: Re: Anyone else doing a BBQ this weekend besides me?
Ron_L Said:
Sounds great, Len! I can't wait for the pictures!
...snip... Have you ever visited the BBQ Brethren site? I spend almost as much time there as i do on CG.
Posted Sat Jul 7, 2007, 6:20pm Subject: Re: Anyone else doing a BBQ this weekend besides me?
I did a little chillin' an' grillin just now.....
I'm no elaborate BBQ expert but we had fajitas and grilled veggies, very simple and very good.
I make a tequila-lime marinade with REAL tequila, fresh limes, fresh garlic, olive oil, balsamic vinegar, sugar, spicy mustard, salt and pepper. And then I tenderize some skirt steak by pounding with dry rub. Then I set the meat to wet-marinade for about 2 hours.
I save some of the marinde to use as a finishing sauce on the grill.
Then I coarse-cut some onions, zuchinni and yellow squash and drizzled them with olive oil so salt and pepper sticks (sea salt and fresh ground pepper of course). I also set a few portabella mushrooms up in a grilling basket and drizzled my tequila-lime marinade inside.
Fired up the grill and chared everything just a bit, especially the onions :-) for onions, I peel them, cut the ends off and cut them in half. When the outide gets charred the inside is sweet and tender.
Now I'm feelin' all fat an' happy and full of fajitas!
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sat Jul 7, 2007, 6:57pm Subject: Re: Anyone else doing a BBQ this weekend besides me?
JonR10 Said:
I did a little chillin' an' grillin just now.....
I'm no elaborate BBQ expert but we had fajitas and grilled veggies, very simple and very good.
I make a tequila-lime marinade with REAL tequila, fresh limes, fresh garlic, olive oil, balsamic vinegar, sugar, spicy mustard, salt and pepper. And then I tenderize some skirt steak by pounding with dry rub. Then I set the meat to wet-marinade for about 2 hours. ...snip... Now I'm feelin' all fat an' happy and full of fajitas!
I love fajitas. Never made them myself; always got them either at Ruby Tuesdays or Chilis. I am sure that homemade is alot better even.
I inject marinaded the pork butts and shoulders as a last step after the brining I do. I also use the leftover marinade as a mop for the butts. Pineapple juice (lots), soy sauce (just a bit), basil, oregano, brown sugar, lemon juice, and EVOO is the marinade.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,169 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jul 8, 2007, 7:45am Subject: Re: Anyone else doing a BBQ this weekend besides me?
Ron_L Said:
Sounds great, Len! I can't wait for the pictures! ...snip...
Have you ever visited the BBQ Brethren site? I spend almost as much time there as i do on CG.
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