Pork BBQ...needing advice, please!

[belvak (Premo)]

Originally Posted by lugebob

Doug, Im going to try your way the next go around.... it gives me another excuse to drink beer by the grill even in the winter..

You mean you have to have an excuse to drink beer by the grill in the winter? Oh No!!

[lugebob]

Originally Posted by belvak

You mean you have to have an excuse to drink beer by the grill in the winter? Oh No!!

Not really, but it is one i can tell the neighbors... the same ones that have to listen to my jet engines.

Cooking with jets is another topic

[GWguy]

Originally Posted by GWguy

Trying something just a bit different today. After searing the butt, I seasoned it with garlic and Jambalaya seasoning, put it in the crock with 2 small cut up apples and 1/2 cup vinegar. It smells really good......

Just an experiment, so don't everyone ride me for not doing it on the smoker.....

For an experiment, this turned out really well. The apple and Jambalaya seasonings added a lot of flavor. I should have added just a bit less vinegar, maybe 1/8-1/4 cup next time. I caught it at just the right time to pull it, not overdone, not underdone, but I didn't have time to finish it after pulling. I put the pulled meat in a tupper and covered it with enough liquid from the crock pot to cover, then into the fridge overnight. When I took it out today, I found the meat had re-absorbed a lot more liquid, so it was tender and really moist and had the added flavor of the liquid. Put it back in the crock, warmed it up (not cook it..) and drained off the excess liquid. Added my BBQ sauce and letting it simmer for a while. The final test will be this evening...

Anyway, this is just an FYI to anyone who cares...

[toppick08 (Premo)]

Originally Posted by GWguy

For an experiment, this turned out really well. The apple and Jambalaya seasonings added a lot of flavor. I should have added just a bit less vinegar, maybe 1/8-1/4 cup next time. I caught it at just the right time to pull it, not overdone, not underdone, but I didn't have time to finish it after pulling. I put the pulled meat in a tupper and covered it with enough liquid from the crock pot to cover, then into the fridge overnight. When I took it out today, I found the meat had re-absorbed a lot more liquid, so it was tender and really moist and had the added flavor of the liquid. Put it back in the crock, warmed it up (not cook it..) and drained off the excess liquid. Added my BBQ sauce and letting it simmer for a while. The final test will be this evening...

Anyway, this is just an FYI to anyone who cares...

......Enjoy the fruits of your labor.

[GWguy]

Originally Posted by toppick08

......Enjoy the fruits of your labor.

Thanx. I plan on it!

[vraiblonde]

Originally Posted by GWguy

For an experiment, this turned out really well.

It sounded good

[Cowgirl]

Boston Butts are on sale at Foodlion. We picked one up and are going to try BBQ tomorrow. :fingerscrossed:

[vraiblonde]

Originally Posted by Cowgirl

Boston Butts are on sale at Foodlion. We picked one up and are going to try BBQ tomorrow. :fingerscrossed:

Thank God it wasn't a pork loin because they don't have near enough fat to turn out well on the smoker or grill. Dougster knows stuff and if he says butt, then butt it is.

I'm sure your butt will be fabulous!

[Cowgirl]

Originally Posted by vraiblonde

I'm sure your butt will be fabulous!

I hope so. It's going to have to be cooked in the oven.

[BadGirl (Premo)]

Originally Posted by Cowgirl

I hope so. It's going to have to be cooked in the oven.

You've got a very lovely butt.

But I don't think you'll fit in to the oven, CG.