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Food for tomorrow’s game
PharmDawg2054
Posts: 3,930 ✭✭✭✭✭ Graduate
in General
The wife and I will not make the game tomorrow, but we will be having a party and lots of food. I will try to post a few pictures of the spread, I will start with the Boston butts that prepping and cooking is a 3 day process for me.
I just put them on the smoker tonight and they will be ready just before kickoff tomorrow
What are you cooking?
Comments
Probably Zaxby's lol
Getting ready to throw a butt on here too, but it won't be ready in time for the game. Going to make some jalapeno pimento cheese, and probably abt's.
cooking is a 3 day process for me.
3 days?
I can see 2-2.5 based on your cook time. What's your general process? Do you brine?
@PharmDawg, those butts look like they are going to be amazing but Whoa, 3 days is like a holiday weekend for me. Over the years I've gotten more and more lazy and now I pretty much just season and throw on the BGE. Low and Slow.
Maybe its just me but most agree, it turns out pretty much the same.
Now the holiday meats are a different story. Turkey time is one complicated ritual altogether.
Ribeyes on the Weber
I do the same. He'll, mine isn't even hitting the egg until about 10am and it'll be done around 6. I cook it at about 300° and I can't tell a difference.
I did the overnight thing for years, but eventually said screw it.
I still do a long prep, 1.5 days. But its mostly just sitting time.
Want a dirty secret? Scientifically speaking, After it smokes for 4 hours, it will achieve max smoke penetration. You can finish in the oven for 2 hours at 350, and reduce your total cook time to 6 hours. You and your guests will be very taste the difference.
I cheat. I have a commercial electric smoker. After brining the butt(s) for 24 hours and adding the rub, I put them in the smoker around 8 or 9 pm, push one button and they will cook overnight at 225 for 12 hours, then hold at 145 until I'm ready to take them out. They've always turned out great....
Thanks for the secret. Will use that one
This is the 14th hour of smoking
For example on this process
Thursday morning: purchase and injection
Friday morning: re-inject lightly and apply rub
Friday afternoon: take out of fridge and let it get closer to room temp
Friday night: put on smoker at 180-190 degrees
Saturday morning: increase temp to 230
Saturday around noon: pull once internal temp is at 205 degrees. I then wrap them in foil and a towel and place in a non iced cooler for a few hours
Saturday afternoon... pull and shred
What's the smoker. I also have an older electric smoker. Looking to upgrade maybe
Also, what is the brine for your pork?
The smoker is a Cookshack like this one. My brine is pretty simple. 1 part apple cider vinegar, 1 part white vinegar, 2 parts water, 1/4 cup salt.
Nom Nom!! Looks great! Nothing better than a well smoked butt on a football Saturday.
Interesting brine. I use Black Strap molasses and pickling salt
Mine just went on about 45 minutes ago
No brine but have marinated with molasses and sometimes honey. Got to be careful though as the sugar can form a burnt crust that is not good.
For a different take on my turkeys, I occasionally use orange marmalade to marinate and baste. Gives it an island luau kinda taste that everyone likes. At least that's what they tell me.
There's no better turkey in my opinion than one done correctly in the egg.
I'll have to try that. I like to change it up every now and then. One of the things I also do is place a catch pan on the rack below the butt. Catch all the juice and save it for later. After the butt has rested for a while, I hand pull it and place the meat in a container. I then take a cup or two of the saved juice, add about 1/2 cup of apple cider vinegar and 1/2 cup of brown sugar. Mix all together real well, and pour over the meat. Talk about moist and melt in your mouth.....I'm hungry!!!
Probably throwing some beef ribs on as well.