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Author Topic: Grillin' and Chillin'  (Read 44879 times)

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #12 on: December 22, 2013, 09:15:49 PM »

Spatchcock?


You cut the butt bone out and lay if flat.

Offline jc79

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Re: Grillin' and Chillin'
« Reply #13 on: December 23, 2013, 04:18:10 PM »

Spatchcock?


You cut the butt bone out and lay if flat.

Yep...  And as a direct cook.  I do have this, though, which raises the grid a couple inches above the felt line. Awesome accessory.

http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
Jared

2004 TJ Unlimited (LJ)

Offline jc79

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Re: Grillin' and Chillin'
« Reply #14 on: December 23, 2013, 04:21:04 PM »
I bought a pork butt to do tomorrow for Christmas Eve dinner!  I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?
Jared

2004 TJ Unlimited (LJ)

Online clark123456

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Re:
« Reply #15 on: December 23, 2013, 05:22:29 PM »
Jc, are you planning to smoke your butt?
Clark
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Thanks, Dandelion!

Offline jc79

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Re: Grillin' and Chillin'
« Reply #16 on: December 23, 2013, 06:43:01 PM »
Planning 225 degrees low and slow.
Jared

2004 TJ Unlimited (LJ)

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #17 on: December 23, 2013, 06:58:10 PM »
I bought a pork butt to do tomorrow for Christmas Eve dinner!  I did one a while back and didn't have the fat cap positioned right so it wasn't great.

Any tips?

Dry rub it tonight, wrap in Saran Wrap, refrigerate over night. Google some rubs and pick one that sounds good.
Let it sit out for 30 minutes before you put it on the smoker.
Fat side up
225 to 250, no hotter, 1.5 to 2 hours per pound.
Internal temp of 195, good to go

Online clark123456

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Re: Re: Grillin' and Chillin'
« Reply #18 on: December 23, 2013, 08:36:50 PM »
Sometimes smoking meat for many hours can dry it out.  Consider smoking it for several hours and then wrapping it in aluminum and finish it in the oven until the internal temperature is reached.
Clark
1998 TJ Sahara

Thanks, Dandelion!

Offline jc79

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Grillin' and Chillin'
« Reply #19 on: December 24, 2013, 01:23:10 AM »
Good stuff, Tony. Appreciate it!
Jared

2004 TJ Unlimited (LJ)

Offline jc79

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Re: Grillin' and Chillin'
« Reply #20 on: December 26, 2013, 12:31:04 PM »
The pork butt turned out incredible yesterday!  Like any normal red-blooded American man, I only followed about half the advice I got...  //letseat//

I put the rub on the night before as Tony recommended.  But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.

Got the Egg stabilized at 250, and filled the drip pan with red wine.  I tossed in 4-5 good size chunks of Apple wood.  It wound up taking 7.5 hours for a ~5 pound piece of meat.  Amazingly, the temperature of the Egg didn't move a degree the entire time!

Check out the smoke ring!   //SLAMIN//








Jared

2004 TJ Unlimited (LJ)

Online tcdawg

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Re: Grillin' and Chillin'
« Reply #21 on: December 26, 2013, 03:47:37 PM »
Man that looks good!  You are now a hero in your own home.

Offline Mortalis5509

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Re: Re: Grillin' and Chillin'
« Reply #22 on: December 26, 2013, 04:43:16 PM »
Food for 15, probably could have ran 30 through and had left overs.



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Re: Re: Grillin' and Chillin'
« Reply #23 on: December 26, 2013, 06:23:35 PM »
Fresh home fried shrimp, crab cakes, and pasta tonight.



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