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Food for tomorrow’s game

PharmDawg2054PharmDawg2054 Posts: 3,930 ✭✭✭✭✭ Graduate

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?

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Comments

  • UGADawg912UGADawg912 Posts: 30 ✭ Freshman

    Probably Zaxby's lol

  • cory430cory430 Posts: 913 ✭✭✭✭✭ Graduate

    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.

  • moosmoos Posts: 1,910 ✭✭✭✭✭ Graduate

    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?

  • DawgBonesDawgBones Posts: 2,258 ✭✭✭✭✭ Graduate

    @moos said:

    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.

  • dawgnmsdawgnms Posts: 5,388 mod

    Ribeyes on the Weber

  • cory430cory430 Posts: 913 ✭✭✭✭✭ Graduate
    edited September 2018

    @DawgBones said:

    @moos said:

    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.

    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.

  • moosmoos Posts: 1,910 ✭✭✭✭✭ Graduate
    edited September 2018

    @cory430 said:

    @DawgBones said:

    @moos said:

    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.

    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.

  • ghostofuga1ghostofuga1 Posts: 9,244 mod

    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....

  • RPMdawgRPMdawg Posts: 2,928 ✭✭✭✭✭ Graduate

    @moos said:

    @cory430 said:

    @DawgBones said:

    @moos said:

    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.

    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.

    Thanks for the secret. Will use that one

  • PharmDawg2054PharmDawg2054 Posts: 3,930 ✭✭✭✭✭ Graduate

    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

  • RPMdawgRPMdawg Posts: 2,928 ✭✭✭✭✭ Graduate
    edited September 2018

    @ghostofuga1 said:
    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....

    What's the smoker. I also have an older electric smoker. Looking to upgrade maybe

  • FirePlugDawgFirePlugDawg Posts: 5,480 ✭✭✭✭✭ Graduate
    edited September 2018

    @RPMdawg said:

    @ghostofuga1 said:
    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....

    What's the smoke. I also have an older electric smoker. Looking to upgrade maybe

    Also, what is the brine for your pork?

  • ghostofuga1ghostofuga1 Posts: 9,244 mod

    @FirePlugDawg said:

    @RPMdawg said:

    @ghostofuga1 said:
    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....

    What's the smoke. 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.

  • mattmd2mattmd2 Posts: 2,420 ✭✭✭✭✭ Graduate

    @PharmDawg2054 said:

    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

    Nom Nom!! Looks great! Nothing better than a well smoked butt on a football Saturday.

  • moosmoos Posts: 1,910 ✭✭✭✭✭ Graduate
    edited September 2018

    @ghostofuga1 said:

    @FirePlugDawg said:

    @RPMdawg said:

    @ghostofuga1 said:
    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....

    What's the smoke. 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.

    Interesting brine. I use Black Strap molasses and pickling salt

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