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View Full Version : I think I feel a party comin' on!



TX Sandman
10-11-2008, 07:49 AM
"How about pulled pork? Everyone likes that."

With those words, I felt a bolt run through me. Sure, Karen was just suggesting ideas for a birthday meal, but until then, I'd been steering away from 'cue. I knew I'd be the only one to cook it, and I knew the MIL might be a little miffed at the birthday boy cooking his own dinner. Still, the thought did appeal to me, as no other suggestion 'til that point had.

Ah, who'm I kidding? A chance to blow smoke for a crowd? Heck yeah! :wings:

Gimme 1 more, 2 more, 3 more beers.
I been workin' all week and, man, I'm outta here!
I'm so glad that it's finally Friday night.
- Larry Joe Taylor, "I Feel a Party Comin' On"

With Friday comes the prep. I need to get the butts from Sam's, and I have an idea to try pulled beef again, along with the butts. So, the plan is to get a couple butts and a chuck roast. No problem!

Came back with a boatload of meat. Karen took one look and thought I'd lost my mind! I had 2 cryovacs of butts (2 per bag) and a tray with 2 chuck roasts. I decided to put the smaller cryovac in the freezer for a future cook.

First, the butts. 16.75 lbs of bone-in porcine goodness. I've actually never done butts before, only picnics, so this is a first for me. It's also the most pork I've done at one time, so it's 2 firsts.

http://img525.imageshack.us/img525/4702/dsc01790im0.jpg

And where would I be without my chuck roasts? I'm still working on my pulled beef, so I need these. Another 6.87 lbs of beef waiting for the smoke.

http://img90.imageshack.us/img90/206/dsc01778de6.jpg

Got my drums and, y'all, I'm really stoked!
There's some butts and chucks waitin' to be smoked.
Get outta my way! It's time to play.
I think I feel a party comin' on!
(With apologies to LJT.)

With over 23 lbs of meat, this'll be my biggest cook to date. Yeah, it's puny compared to some of y'all's cooks, but I've been limited by my equipment and freezer space. Besides, I've been told more than once the leftovers are delicious, but not so much after the third straight day of meals.

My plan is to use 2 smokers, 2 different smoke profiles, and 2 different set-ups. First, the butts. Plan for these is a combination of hickory, apple, and cherry smoke, cooked directly over the fire, no shield.

http://img516.imageshack.us/img516/1171/dsc01794rp5.jpg

For the chucks, it's a little different. Smoke'll be straight pecan with a drip pan under the meat serving as a heat shield.

http://img525.imageshack.us/img525/4083/dsc01782yo8.jpg

Both meats were rubbed and placed on the drums at 225*, 11:30 pm last night. So far, they've been smoking for 8 hours. The chucks are at 163*, so I'll get those in foil and see where they go from there.

glued2it
10-11-2008, 08:05 AM
Looks like you have it all under control:thumbs up:

You should have plenty of leftovers with all that meat.

If you need any help we'll be here.

cabinetmaker
10-11-2008, 08:07 AM
Way to go Rob:thumbs up: Pics when its done please.

Bassman
10-11-2008, 08:33 AM
Looks good, Rob. You know, leftovers freeze quite well.

Butt Lover's
10-11-2008, 09:25 AM
Yum...so when do we all come over and eat :) Never thought of doing pulled beef, I bet it would be great in fajitas!

BA_LoKo
10-11-2008, 10:06 AM
***** *****! Rob, it looks like you're all going to be eating great for a few days!

TX Sandman
10-11-2008, 10:27 AM
11 hours in and the chuck's at 190. Didn't pull, though, so I'll wait a little longer. It's in foil, so I don't expect it to dry out. The pan's got about 2" of Au jus right now, waiting to be separated and added to the meat after shredding.

The butts still need some time, too. I didn't check temp, but they aren't probe-tender, yet, so they'll stay on for a while, too. I did flip them to help bark development, though. Sadly, a bit of bark from the fatcap was adhered to the grate. Couldn't let it go to waste, donchuno. :msn-wink: Got one word.

http://texasbbqforum.com/images/smiles/shadesnana.gif :wow::1959_dancing_bannan

flying illini
10-11-2008, 12:25 PM
Rob, Wow. That looks good. My favorite are pork butts.
:thumbs up:

Bbq Bubba
10-11-2008, 01:27 PM
Now thats a great way to spend your b-day!

Take them chuckies to 205 min!! Maybe longer, or until a probe slides in like butter!

PigCicles
10-11-2008, 02:16 PM
Can't wait to see how this show ends. Hope you're having a great B-day cook and everyone enjoys it with you.

We NEED more pics :msn-wink:

TX Sandman
10-11-2008, 02:18 PM
Now thats a great way to spend your b-day!

Take them chuckies to 205 min!! Maybe longer, or until a probe slides in like butter!

Gotta tell ya, to me, nuthin's quite as relaxin' as a good midnight session. Stars and smoke, a wining combo in my book. :thumbs up:

Chucks got pulled at 11:30, 12 hrs total on the heat, 4 in the foil. The probe not only went in "like buttah", you could shred the meat with the probe alone. After a rest, I bet it'll fall apart with a stern look.

http://img171.imageshack.us/img171/5385/dsc01797ek6.jpg

Butts came off at 1:30, 14 hrs on the heat. These are at least as tender as the chuck, if not more tender. They practically fell apart in my hands as I transferred them from the grate to a foil sheet.

http://img143.imageshack.us/img143/1152/dsc01798vk6.jpg

Everything's double-wrapped in HD foil until dinner tonight. I can hardly wait. :woohoo:

Bbq Bubba
10-11-2008, 02:20 PM
You the Man Rob!

Everything looks Great! :msn-wink: (and ya kept all that liquid gold in the pans!) :thumbs up:

Butt Lover's
10-11-2008, 02:40 PM
OMG they look good!

glued2it
10-11-2008, 03:29 PM
Lookin good there Rob!

We have 2 butts on the rotiss.

2 butts, 2 brisket deckles, a packer and some salmon on the piglet here at the Smoky Okie ranch.

Great day for a good smoke:thumbs up:

Chucks do make some good pulled beef. I got one going on next weekend.

Chargrilled
10-11-2008, 04:04 PM
Now that is what I call a friggin birthday. PERFECT my man!!!!

TX Sandman
10-11-2008, 10:37 PM
:wow: I am so stuffed it's almost a chore to sit here and tell you how good it all was. But I'll muddle through somehow. :msn-wink:

Got to the outlaws' home about 5:00 this afternoon. First thing I did was get their grill started so I could cook the ABTs from my brisket and eggs (http://www.theqjoint.com/forum/showthread.php?t=1536) thread a couple weeks ago. This was their day, and they performed admirably. You had to be quick, though.

6:15, pulled and plated ...
http://img386.imageshack.us/img386/7779/dsc01799ry0.jpg

... and 30 seconds later (no kidding, I timed it). !bt
http://img508.imageshack.us/img508/8107/dsc01803wy4.jpg

We also snacked on salami, cheese, pretzels, and some spinach-bacon dip.

:1987_food: For the main course, of course, it was time for the pulling. I had an audience as I lifted each foil package from the cooler. The aroma of smoke and meat juiced filled the air as I opened each package and deposited the contents into a waiting foil pan for shredding. And then there was the sheer tactile joy of shredding the meat, feeling the warmth through my gloves, smelling the lingering smoke and spices. Pure bliss!
http://img135.imageshack.us/img135/3487/dsc01804mc1.jpg

Did it pull clean? Oh, yeah!
http://img236.imageshack.us/img236/4251/dsc01805iw7.jpg

Folks just ate it right out of the pans. Very few sandwiches involved. But, just to mess with y'all, how 'bout a 2-for-1 special? :msn-wink:
http://img357.imageshack.us/img357/3886/dsc01812zl2.jpg

Daddy's girl just couldn't get enough.
http://img442.imageshack.us/img442/2464/dsc01811editedcn0.jpg

http://img442.imageshack.us/img442/7197/dsc01810editedrt9.jpg

After we pigged out on pig (and cow), it was time for singing, presents, and dessert. No cake, but a lovely French apple cobbler with vanilla bean ice cream. Mmmmmm! (No plated pics of that. I was too dang busy making it disappear.)
http://img370.imageshack.us/img370/2809/dsc01800bm7.jpg

:fridge:I told everyone to please take some of the meat home. There was no way Karen would let us eat it all, and as long as we kept a pound or 2 for beans next 'cue cook, I was more than happy to share. They didn't even give an insincere "Oh, no, we couldn't," before the tupperware and bags came out.

All in all, a very happy birthday, indeed. :woohoo::wings:

Chargrilled
10-11-2008, 11:07 PM
Got good vittles my man, you and the lil one are unforgettable!! Looks like the bday was a great day!!! TBS was smelled by all!!

californiasmokin
10-12-2008, 10:24 AM
Everything looked great Rob!

Looks like you had a great birthday!
I am going to have to start reading up on pulled pork.
I'll take a homemade cobbler over a store bought butter creme cake any time!
Your daughter is a little cutie.They are so great at that age!
Thanks for the post and all your encouragement.

Fatback Joe
10-12-2008, 10:31 AM
Looks like great food and a great time. :thumbs up:

peculiarmike
10-12-2008, 09:57 PM
Rob, that's just too fine! You are feeding the outlaws mighty good!
Anyone who has not tried pulled beef - folks it is SO good! Rob's chuckies look great.
I did a 24.5 lb. chuck roll and pulled it, folks were passing up killer ribs to get to the pulled beef. It's good eats Maynard!!!

JamesB
10-13-2008, 12:37 AM
Great looking grub and a cutey for a helper! Life must be good!

TX Sandman
10-13-2008, 06:39 AM
Great looking grub and a cutey for a helper! Life must be good!

:wings: You betcha! :chickn4:

Capt Dan
10-13-2008, 08:45 PM
U R Livin large my man, Happy Birthday. Great thread. Makes me smile to see the lil princess with her hands in the" piggy jar".
Pulled pork and beef, it don't get ANY better than that!:thumbs up:

nascarchuck
10-18-2008, 11:46 PM
As usual... Rob is making me hungry with his food! Looks good Rob and happy belated b-day!