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Post by No. 1 son on Jul 30, 2019 17:10:09 GMT -5
Giant had some whole 6# shoulders, at a good price. The guy that used to run Allman's ( remember the guy that wore the Redskin outfit?) told me a long time ago that's what he liked, the fat cap and skin kept it from drying out, and he cooked them on the grill in the restaurant. Anyway, put it on about 9:30 late start (had other job requests), and set it at 240 deg, just to speed it up. Now at 178 deg or so, basting it. The reason I do this is that it might help someone along the line, as we tend to drinks a bit.   |
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Post by Dave's Not Here Man on Jul 30, 2019 17:35:07 GMT -5
Yeah six pounds you should've had that on no later than 0700. If yooz were planning to eat it today. I used a meat meter last time and it was the sorriest bbq I've made in decades. Going back to the old way, it's done when it's done.
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Post by No. 1 son on Jul 30, 2019 17:54:56 GMT -5
This was the only window I had, and we'll make sandwiches the rest of the week. If you get it to 200 deg, let it rest a little, it is always good. What works works. It is very good on baked potatoes. Letting it rest is important, then you can add some liquid ( no I don't mean Crown Royal).
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Post by k9krap on Jul 30, 2019 19:22:39 GMT -5
My friend’s rescue pig, April. 
Do do you hate me yet? |
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Post by Dave's Not Here Man on Jul 30, 2019 20:59:41 GMT -5
I took it out at 195. Let sit for 30 minutes. Dry and tough. Maybe it was the meat.. the xhinese sabotaging the swine or maybe it was one of those rescue pigs or something. Anyway, I don't fail at bbq and that was a fail.
Also another thing that works is to let it work in the smoker for about 3-4 hours and finish it in the crock pot. I have never had one that was anything less than totally awesome that way. So much less fuss too.
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Post by minx on Jul 31, 2019 8:30:17 GMT -5
K9, these men love their meat too much to ever consider being separated from it!
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Post by Dave's Not Here Man on Jul 31, 2019 9:10:03 GMT -5
We eat a lot less meat than we used to, especially beef. When you are on a strict budget for food, a 15 dollar chuck roast doesn't make much sense. Traditionally the bone in chuck was the poor man's red meat, now it's 7.50 a pound. Pass.
The tariffs have already started to do damage on pork (the Chinese own the largest pork supplier in the country, Smithfield). What was 1.49 a pound a few years ago is double that or more. Still, pork is more bang for your buck (bacon excluded of course) than beef. So that leaves us with fowl. We eat a lot of that relatively speaking, as long as it's the sodium water injected megamart brand, which is still affordable for the most part.
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Post by minx on Jul 31, 2019 13:51:33 GMT -5
We've switched to mostly vegetarian - lots of beans and rice and many spices.
It's cheaper overall, and I'm finding I'm not missing the meat all that much. That is as long as cheese is affordable. Cheese is life!
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Post by No. 1 son on Jul 31, 2019 15:05:25 GMT -5
I think that is a sensible way to eat, 10& meat and 90% veg and grain. "We" being you and the Beta DoG" ? Save the bees.
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Post by No. 1 son on Aug 1, 2019 8:25:27 GMT -5
The shoulder turned out very good. I pulled it off at about 10 pm ( 198 deg) and wrapped it in foil and put it in one of those insulated boxes that omaha ships their steaks in, and put it in the garage refrig. Neat morning around 9am I brought it in to shred and it was still warm. Those containers are awesome. It was very moist, so I chopped it up and put it in the instapot to warm up, adding some vinegar and apple cider to kick it up with some pepper flakes. I was pleased with the shoulder, and the skin/fat cap just peeled off and did retain moisture, but I did mop it.   |
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Post by Dave's Not Here Man on Aug 1, 2019 10:11:56 GMT -5
Sprinkle some rub on that joint when you pull it.
PS What's your preferred method for short ribs? I haven't done them in so long it's kind of criminal. I never liked them in the smoker... Used to marinade them in a mixture of BBQ sauce and booze, grill them on high flameage for a while, and throw them in the Crock-Pot or covered in the oven.. with onions, peppers, and extra sauce.
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Post by No. 1 son on Aug 1, 2019 15:30:49 GMT -5
I assume you are talking about beef short ribs. I like them, but it's hard to find any now that have any meat on them, usually trimmed close to the rib bones, so I don't get them. They are very lean, so I just salt and pepper them and sear them then into the pressure cooker for about 30-45 minutes. If you want to cook them on the grill, wrap in bacon to baste them. I do like them.
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