New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
raratt
Well-Known Member
Found a pork butt at the store, with both hands...Seems they don't put it next to the ribs or pork steaks, they put it in between the tri tips... 
Need to get some wood soaked and get briquettes fired up while it is basting in mustard. Made up some more of my rub to add a little kick to it. Of course the lid came off the container when I was shaking it, I knew it was going to happen, meh. Shop vac for the win.
Need to get some wood soaked and get briquettes fired up while it is basting in mustard. Made up some more of my rub to add a little kick to it. Of course the lid came off the container when I was shaking it, I knew it was going to happen, meh. Shop vac for the win.
FirstCavApache64
Well-Known Member
I miss my old smoker so much. I loved smoking brisket for BBQ, pork was a big favorite as well. Sounds like a great fall day.
DarkWeb
Well-Known Member
Nice!Found a pork butt at the store, with both hands...Seems they don't put it next to the ribs or pork steaks, they put it in between the tri tips...
Need to get some wood soaked and get briquettes fired up while it is basting in mustard. Made up some more of my rub to add a little kick to it. Of course the lid came off the container when I was shaking it, I knew it was going to happen, meh. Shop vac for the win.
I went to the store to make sure they weren't out of beer and found a 9.5# pork belly.....
So that's curing in the fridge now
rkymtnman
Well-Known Member
i know you and @xtsho buy meat in bulk often. i just realized there is a shamrock foods open to the public in the Springs.Nice!
I went to the store to make sure they weren't out of beer and found a 9.5# pork belly.....
View attachment 5223003
So that's curing in the fridge now
how do you know what is a good price for belly, shoulders, beef tenderloin, etc????? or do you not really care about price if you want a certain cut of meat?
rkymtnman
Well-Known Member
what do you smoke at? 225F for me on pretty much everything except chix wings
Jeffislovinlife
Well-Known Member
I was going with 210
FirstCavApache64
Well-Known Member
How many joints does a pork butt take. A whole beef brisket is at least 6 joints lol. I can't imagine all that watching with no relaxing. Hope it's delicious!
rkymtnman
Well-Known Member
there's a funny chart about # of beers per different piece of meat.
i think brisket was like a case or so??? a shoulder was a 12 pack
raratt
Well-Known Member
I have an offset smoker so it varies. It is a bit chilly and windy so I got it up to about 225 before it dropped off, ran out of charcoal also. I was going for the smoke and planned on finishing on the BBQ in foil anyway.
Just getting comfy in stall
DarkWeb
Well-Known Member
I'll just get it unless it's stupid high. I got this pork belly even though I have another 11#'er in the freezer.
xtsho
Well-Known Member
I usually watch for the specials. I go to a place called Chef'Store and they post their specials online. I keep an eye out for what is on sale. Right now they have tri-tip for $2.48 lb. It comes in packs with multiple pieces. The packs average 19 lbs according to the description. I'll probably go grab one since that's a damn good price. Most cuts usually go on sale every couple of months and I keep enough in the freezer that I can wait for the sales before running out of anything.
On occasion I've run out of lump before finishing and I just wrapped it and tossed it in the oven to finish. I didn't find any difference in taste.
rkymtnman
Well-Known Member
i do that too. a few good hours of heavy smoke in the beginning. and the oven saves alot of wood pellets too.
