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sfprankster's (mis)adventures with Too Many Butts - Page 3

post #41 of 57

SFP, great post ,good looking PP!:points:

post #42 of 57
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

That looks good to me.

Richie

:points:

 

Thanx!!

 

Going to be having pulled pork for days... 

 

...but that's a good thing... 241.png

 

 

 

 

Quote:
Originally Posted by CrazyMoon View Post
 

SFP, great post ,good looking PP!:points:

 

Thanx!!!

 

It was a fun day(and night :icon_mrgreen: ). A little loopy at the end of the day from lack of sleep, but well worth it. 

post #43 of 57
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

Smoke meat and make chocolate, that's pretty amazing!

 

I've been making smokin' hot chocolates for years

 

One of our best selling chocolates is an infusion of five different chilies, including habaneros, into an organic and fair trade 76% cacao chocolate.

 

Aptly named the "Firecracker".

 

I rate it a 5-5.5 on a scale of 1-10 for the heat factor. :tongue:

 

 

 

 

 

 

 

 

 

 

 

 

 

I may be slightly conservative in my rating scale, since I am able to eat habaneros raw. :rolleyes:

 

 

post #44 of 57

Now that is a SPICY chocolate bar!!!

post #45 of 57
Quote:
Originally Posted by sfprankster View Post
 

I found a huge difference in the texture over the first pulled pork from earlier today. The pulled pork this morning, was finished in foil and used an apple cider based sauce. The one tonight, was naked(rub only), through the entire 19 hour smoke(yes, you read that correctly :icon_eek: ). The exterior finished as a crispy surface with a clean bite through. This added a secondary mouthfeel that was lacking in the first and gave the pulled pork a much more varied flavor profile This allowed the spice rub to come through as an additional layered component. I much prefer this over the soft, somewhat limp surface of the earlier pulled pork. The subtle sweetness and fruitiness of the peach/cherry smoke worked well with my choice of spices in the rub. I purposely avoided adding any sugars to my rub. I find most too sweet and this buries the other flavors and creates a singular flavor profile that doesn't let the pork shine through.

 

 

 

 

If you ask me which pulled pork variation I prefer. In my opinion, the naked version is more pleasing to my palate.

 

If you ask me which I prefer, the naked pulled pork or the char siu, I'll never tell... :icon_wink: ...it is something you will have to experiment with yourself...

 

 

Have a great holiday weekend!!!

 

SFP, I started wrapping at 180F IT and found I get the best of both worlds; I catch some of the gelatin I can add back to the meat, plus still get a crunchy bark.  I also crank the temp up to 325-350 or more once I wrap it.  If ever so inclined, give it a try.

 

BTW, your Char Siu recipe is marinating one of two boneless butts as I type.  Will go on the smoker Monday.  Probably gonna make buckboard bacon out of the other one that is still partially frozen.  

 

Enjoy Labor Day with your family!  

post #46 of 57
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

Now that is a SPICY chocolate bar!!!

 

Doesn't matter if you tale a nibble or a mouthful... :icon_twisted:

 

 

 

I tell people there is a line on the ground and two seconds after they eat some, then I'll tell them on which side of the line they stand... :cool:

 

Their eyes will tell me... :icon_eek:

 

It's either the deer caught in the headlights, when It begins to get hotter and hotter... :th_violent5:

 

...or the other side of the line, where they begin to show signs of the happy endorphin rush... nana2.gif 

 

 

 

 

Quote:
Originally Posted by Noboundaries View Post
 

 

SFP, I started wrapping at 180F IT and found I get the best of both worlds; I catch some of the gelatin I can add back to the meat, plus still get a crunchy bark.  I also crank the temp up to 325-350 or more once I wrap it.  If ever so inclined, give it a try.

 

BTW, your Char Siu recipe is marinating one of two boneless butts as I type.  Will go on the smoker Monday.  Probably gonna make buckboard bacon out of the other one that is still partially frozen.  

 

Enjoy Labor Day with your family!  

 

I'll have to give that a try. It's tough giving up the gelatin letting the butt run naked to the end. That gelatin makes a great base for jus, gravies or as a soup base. 

 

I love the crunch of the bark mixed in with the pulled pork an awful lot to foil again. The time difference will be the deciding factor most of the time. Foiled, it barrels through the stall. Naked, it's like watching water boil, nothing happens until you walk away and find something else to catch your attention. Then all hell breaks loose. 

 

 

Make sure you reserve 1/4-1/3 of the marinade. Reduce it by 33-50% and use it as a glaze the last hour or so. This last one, I glazed with roughly 90 minutes to go and again with 45-50 remaining. Came out with a thick, sticky, finger lickin' glaze.

 

 

We picked up some fresh chow fun noodles at an Asian market today, while we were over in the South Bay. Tomorrow we're makin' char siu chow fun with baby bok choy for brunch.

 

 

 

Had to have some work done on my car today. We nuked some of the pulled pork in the employee break room microwave and had 20 pairs of eyes watching us make sammies. All the employees had bags from the fast food joints and didn't look too happy. :rolleyes:

 

 

Ended up getting some sensors replaced on my Prius and written off as a warranty repair for a couple of my naked, pulled pork sammies. What a deal!!! 


Edited by sfprankster - 9/6/15 at 10:58pm
post #47 of 57
Thread Starter 
Instead of the bok choy I mentioned in my previous post, we're using gai lan(chinese broccoli) for the greens... 

 

 

 

 

...fresh chow fun noodles...

 

 

 

 

...sliced char siu and lookin' good... 

 

  

 

 

 

...cut into chunks and sorted, lean on the right, fatty on the left...

 

 

 

 

...The fatty pieces are going into the pan first. As the fat renders, this is going to be the lube to keep everything from sticking(in theory)... 

 

  

 

 

 

...char siu removed...

 

...garlic, ginger and gai lan cooking until slightly wilted...

 

  

 

 

 

 

 

 

To be continued... :cool: 


Edited by sfprankster - 9/7/15 at 1:02pm
post #48 of 57
Thread Starter 

Fast forward to where everything suddenly jumped into the frying pan... jaw-dropping.gif

 

  

 

 

 

...served and ready to be devoured...

 

 

 

 

 

Proof that man can sustain life on something other than just smoked meat... :rolleyes:

 

 

 

 

 

I'm so glad my gf can cook!!! :yahoo: 


Edited by sfprankster - 9/7/15 at 2:04pm
post #49 of 57

Are those vegetables your eating?  Just kidding it looks delicious.

post #50 of 57
Thread Starter 

Thanx!!!

 

 

 

I'm in California, where we have more than just meat 'n potatoes in the local food supply... :cool:

 

 

 

 

 

 

 

 

In a past life, I was a vegetarian for 13+ years... 

 

 

 

Loved to make my opptunavore friends vegan meals... :tongue: 


Edited by sfprankster - 9/7/15 at 11:39pm
post #51 of 57
Thread Starter 

Cleaning up my WSM for a quick, road trip snack smoke today. I think I've found the limit to how long my WSM will run on a full load of charcoal... :icon_mrgreen:

 

...a little over 19 hours...  241.png

 

...what's left after my 19 hour pork butt smoke... jaw-dropping.gif

 

 

 

 

...after shaking the ash trough the grates...

 

 

 

 

Looks like I had at least another hour or so of charcoal left... :yahoo:

post #52 of 57
Thread Starter 

Revisiting the pulled pork from a couple of weeks ago...

 

...pulled pork sliders... 

 

...pulled pork, homemade apple slaw on potato rolls... 

 

  

 

 

 

...heated with a small amount of the jus...

 

...made the kitchen smell like the WSM was smoking away... :yahoo:

 

 

...next chance to fire up the WSM, possibly on Wednesday...

post #53 of 57

Looks tasty, you've been eating good!

post #54 of 57
Thread Starter 

Thanx!!

 

 

We try our best!!

 

 

This is where the lack of sleep of an overnighter pays off with a quick 'n easy, delicious meal. Tastes like it took hours(actually it did :icon_eek: ), but took less than 10 minutes this time around.  241.png

post #55 of 57
Thread Starter 

SCORE!!!

 

While replacing my home refrigerator, I found a chunk of my char sui hiding in the freezer. :yahoo:

 

My gf made a quick 'n easy stir fry with the char siu, tofu(yes I said TOFU!!! :icon_mrgreen: ), green peas, garlic, ginger and fresh from the garden green onions. All with a simple asian sauce and served over toasted rice.

 


Edited by sfprankster - 10/22/15 at 8:03pm
post #56 of 57
Thread Starter 

This could be the last of this batch of pulled pork. I can't see anymore in the freezer, no matter how much I rummage around... :icon_cry:

 

 

Pulled Pork and Pineapple Salsa Sliders

 

  

 

 

 

Luckily, I have a 14.5 lb pork butt in the freezer at work... :cool: 


Edited by sfprankster - 11/19/15 at 1:06pm
post #57 of 57
Thread Starter 

SCORE!!!! :yahoo:

 

On the way to work yesterday, we stopped off at our kitchen and found another sealed package of pulled pork... :drool

 

Time for a quick brunch... :tongue:

 

 

 

 

Hot out of the oven fresh homemade baked rolls...

 

 

 

 

...the last dregs of my roasted pineapple salsa...

 

...warmed pulled pork...

 

  

 

 

 

..couple of quick sammies to get me through until I finish another beef chuck rib rack for tonight's dinner...

...just enough pulled pork to have a couple more sammies left in the fridge... jaw-dropping.gif

 

...luckily, I have a 14# pork butt in the freezer at work... 241.png 

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