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  1. themidniteryder

    Bacon Wrapped Pork Butt

    I have been known to place bacon on top of the butt to give me something to munch on early in the cook, but as SmokinHusker points out, a bacon wrap would probably burn long before the butt was ready.
  2. themidniteryder

    What the best over the counter BBQ sauce you ever ate ?

    Stubbs. And I am not talking the sauce in a bottle, I mean the one Stubb made in his kitchen fresh every day. Nothing like the bottled stuff.
  3. themidniteryder

    Pulled Pork Home Run now with video q-view

    Thanks! The videos arent up to my normal standard. My main computer fried a couple monts ago and my backup is too slow to edit video. heck it won't even play the video straight off the hard drive. I have to upload to youtube then watch. The 50/50 apple juice/apple cider vinegar works good, but...
  4. themidniteryder

    Pulled Pork Home Run now with video q-view

    Thanks Kat. I know a lot of folks are intimidated by pork butts, I think because they are such a thick piece of meat. But they are pretty forgiving and usually a cheap enough meat to start with. I would rather flub op on $1.50/lb pork than $3.50/lp brisket thats for sure.
  5. themidniteryder

    Going full time in the bbq business in the next 18 months

    When figuring your costs you have to break everything down, even the paper napkin. Sure, napkins are cheap...until you start going through 5000 a day. I run a small engine repair shop, and one day I was sitting looking at my gas can and something clicked. At least 10 gallons of gas were going...
  6. themidniteryder

    Pulled Pork Home Run now with video q-view

    Oh, I agree on more bark. But this was a custom smoke for a catered party, and most folks out here don't care for a lot of bark. I have seen them look at a beautiful bark and think the meat was overdone and burnt. They just don't get it, do they?
  7. themidniteryder

    Pulled Pork Home Run now with video q-view

    Yes, in fact we used a fat separator similar to this to separated and reserve some of the juice just for that purpose if needed. As it turned out, it wasnt needed, client said only enough leftovers for 2 sammies. And of course I got a sample. wouldn't want to send out a bad batch would we?
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    • themidniteryder
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  9. themidniteryder

    Pork Butt - Success with questions...

    Fat content has some bearing on "The Stall" Saturday I did 2 8lb butts, trimmed about a pound to a pound and a half of fat off each one, foiled after 6 hours (about 155 IT) and they were done in 11 hours. A little less than an hour and a half per pound for single butt weight. Cooked at 245-255...
  10. themidniteryder

    Resources for buying meat. Price is getting ridiculous...

    I was at Restaurant Depot yesterday and Angus briskets were $2.79/lb in the singles or $2.29/lb if you get a case of 5. Not bad for Angus. Your calculation of about $6/lb net is pretty close, but have you ever priced ready cooked brisket from a decent bbq joint? Out here $14-18/lb! As dward...
  11. themidniteryder

    Pulled Pork Home Run now with video q-view

    Ok, I got some video's posted up on youtube, just the basics. No use showing 10 minutes of trimming fat and such. The Trim: The injection: The mustard rub: The all important rub. Watch directly on youtube and you will find the rub ingredients in the video description. After rub...
  12. Pulled Pork Home Run now with video q-view

    Pulled Pork Home Run now with video q-view

  13. themidniteryder

    Pulled Pork Home Run now with video q-view

    Yesterday we did 2 8lb butts, a bunch of chicken, and a big bot of beans for a friends birthday party. I didn't get any pictures of the prep, but I did get a couple of the cook and final product. I did however get video of the prep and pull and as soon as I can get it processed, edited, and...
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  20. themidniteryder

    What're YOU smokin this weekend? How? Why? Method?

    Knowing what...ehum cough cough...little I do about running a still, if you keep it below 140 it shouldn't cook off the alkehol.
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