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Topics - BIG BOB

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1
Model 2 & 2D - The Middle Kid / inherited a moldy #2
« on: August 27, 2015, 07:18:05 PM »
What would you guys do to clean it?  Burn it out and reseason it?
Other than that it looks great!

2
Beef / 1st brisket
« on: December 27, 2014, 09:57:13 AM »
 A farmer friend gave me a frozen brisket.... actually i think it is two parts: the flat and the point. They are wrapped separately without any weight marked on the packages. So for my first brisket - i am going to be shooting in the dark a little....
ok...questions:
1. do I need to wrap them when they hit 165? is finish temp 195?
2. 225 temp on a foil boat. 
3. gonna use Cherry- that ok? 5 ounces?
4. will put the maverick probe in the bigger piece of meat. just check the flat periodically?

I am not gonna do the brisket until Monday or Tuesday so i have plenty of time to research.
Love this forum for help. I have only had one bad cook... a chuck roast, but 1 bad one out of 40+ not bad!!!

thanks guys, and Happy Holidays to you all.


3
Pork / forgot to put water pan in HELP ASAP
« on: November 27, 2014, 02:45:54 PM »
The temp is194 hickory burning. ... can I open door to put water pan in or wait til wood is done burning? 

4
Pork / fat cap up or down.....
« on: November 27, 2014, 12:19:16 PM »
I have heard different suggestions. ... pork butts fat side up right?

5
Pork / ballpark timing....
« on: November 24, 2014, 01:52:03 PM »
gonna put two 10# pork butts in the #2 for thanksgiving.... doing our Thanksgiving on Friday...

i plan to eat at 1 pm Friday - so they butts should go in the #2 at around 3pm Thursday if my temp is around 235 - 240??

i will take them to 195-198 end then pull double foil and throw in cooler with towels...

sound like a solid plan?

6
Anything Goes!! / BRADLEY RACKS - too big for #2?
« on: November 24, 2014, 01:44:16 PM »
i have the Bradley Racks , but they are a hair too big for my #2 ---- anyone else run into this issue?

7
Pork / anyone ever try these?
« on: October 31, 2014, 11:15:44 AM »
I have two ten pound butts for the weekend ... i am gonn use one for pulled pork and I am gonna try this with the other....I  got this recipe from Jeff Phillips site:


Pork Butt Burnt Ends

Folks, this is so easy that you might be tempted to think that itís not a big deal but.. it is quite the big deal and itís really, really tasty. I think you will really like these and you might even find yourselves making these often!
Important Information

    Prep Time: 10 minutes
    Cook Time: 6-8 hours + 2 hours
    Smoker Temp: 250 F
    Meat Finish Temp: 170 F
    Recommended Wood: Hickory/Apple Mix

What Youíll Need

    7-8 lb Pork butt (Boston butt)
    Worcestershire sauce (or yellow mustard)
    Jeffís rub and sauce (purchase recipes here)
    Large foil pan
    Foil

Preparing the Pork Butt

Lay the pork butt in a pan to contain the mess then douse it with Worcestershire sauce or you can use regular yellow mustard if that suits your fancy. itís just to help the rub stick to the meat a little better.

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Apply rub generously to the top and sides of the pork butt.

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Get the Smoker Ready

Set your smoker up for cooking at about 250 degrees with a mixture of hickory and apple wood if you have it available.

Once the smoker is maintaining a steady temperature, it is ready for the pork butt to go on.

If your smoker has a water pan, be sure to use it.
Smoking the Pork Butt

Place the pork butt directly on the smoker grate fat side down and leave it alone until it reaches 170 degrees which should normally take about 6-8 hours depending on your smoker temperature.

Keeping an eye on the temperature is paramount. Be sure to use a super-fast Thermapen or a good digital probe meat thermometer such as the Maverick ET-732 to make sure you know exactly what the temperature of the meat is while it is cooking.

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Making the Burnt Ends

Once the pork butt reaches 170 degrees, remove it from the smoker and place it on a large cutting board.

At this point in the game, the pork butt is still firm enough to cut into pieces without it falling apart or trying to shred.

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Remove or cut the bone away from the pork butt then cut the pork butt into cubes that are 1 inch by 1 inch (approximately) and place them in a foil pan.

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Add about 1 cup of sauce to the top of the cubed meat and stir it around to coat all of the pieces.

Add about 1 cup of my rub and stir it around once again to coat all of the meat.

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Place the pan of cubed meat into the smoker and leave it for about an hour.
When Are the Pork Butt Burnt Ends Finished?

The burnt ends are finished when they are as dark and charred as you like them. I usually wait about an hour and sometimes 2 hours just depending on how big of a hurry I am in.

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About every hour, grab one and toss it in your mouth. If it tastes heavenly and you want to go ahead and serve them then go for it.

You can easily speed up this process by doing this on the grill at a much higher temperature. Stir often to keep them from burning too much on the bottom.

The cool thing about pork butt burnt ends that YOU make yourself is that you can get them just as dark or charred as you like- itís totally up to you. I like mine just slightly charred while I have friends who want them nearly black.

You really can have them YOUR way;-)

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Serving the Pork Butt Burnt Ends

I love burnt ends as a main entree of as a side item to ribs, chicken or whatever else you are cooking.

You can also make a mean s

8
Pork / the STALL always freaks me out
« on: July 02, 2014, 12:41:11 PM »
Two 9# butts. .... been stalled at 163 for four hours.

9
Beef / gonna try a couple chuck roasts
« on: June 11, 2014, 11:59:46 AM »
using Jeff Philips method....

inject- I am using beef broth and garlic.

smoke at 225 or less until IT of 190-200

rest in double foil for 2-3 hrs.

anyone ever do anything like this?

10
Pork / temp problem...advice ASAP
« on: May 11, 2014, 04:05:05 PM »
I can't get maverick to read over 200. The temperature setting on #2 clicks off at 220ish. Should I take in to house and in oven?

11
Pork / Rib Rack for #2
« on: May 09, 2014, 11:31:51 AM »
Has anyone used the rib rack for the #2?

I am cooking babyback ribs for 9 - 10 people on Sunday --- couple questions
1.  how many ribs do you guys think I will need?
2.  how many halves can I get on the rib rack?
3.  any other suggestions for space? I am definitely doing the no foil approach ....

Thanks!

12
Pork / TRYING NO FOIL METHOD FOR FIRST TIME
« on: May 09, 2014, 09:20:22 AM »
my wife wants babybacks for Mother's Day... i have always foiled and they have always turned out great. based on the "NO-FOILERS" on this forum - i am gonna try the no foil method.
any suggestions / advice is appreciated.

13
Model 2 & 2D - The Middle Kid / Bradley Racks
« on: May 01, 2014, 08:25:25 AM »
I am a little disappointed that my Bradley Racks BARELY fit in my #2. I love the smaller grids. i did a bunch of appetizers the other day and the regular racks wouldve been a little wide. - the Bradley Racks were perfect. - but beware they barely fit in my #2.  The dimensions they gave must have been without the handles. I have a tough time closing the smoker door with the Bradley racks in.....

14
I want to do some appetizers -- porkshots, ABTs, scotch eggs, etc.... and I am think that the Seafood rack might be like a "Bradley Rack" to help hold the appetizers on easier???

15
Pork / BOSTON BUTTS FOR THANKSGIVING!!!!
« on: November 26, 2013, 11:54:26 AM »
mY WIFE HAS TALKED ME INTO SMOKING TWO MORE BUTTS..... FOR OUR THANKSGIVING DINNER - WE DO OURS ON FRIDAY- ... I AM GONNA DO TWO 10# BUTTS AND THROW 2 7# TURKEY BREASTS IN THE BIG EASY..... THE INFRARED SEARS IN THE JUICES VERY WELL! I AM GONNA MAKE A LOT OF FINISHING SAUCE TOO!

MY WIFE LOVES THE PULLED PORK!

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