• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

2nd pork butt & baby backs

thebarbequeen

Smoking Fanatic
876
12
Joined Aug 22, 2010
Ok, I'm still figuring out the Qview, so this may be a little sketchy, but I'm posting this for practice.  I had a 6.44# bone-in butt and  a couple rack of bb's. 



Just a dry rub, over gulden's mustard, I usually brine my pork but decided to try it without.  This is Jeff's rub.

The ribs-top one got Jeff's rub, the bottom one my usual rub, which has more spice & herbs.  All 3 were rubbed the day before.  I'm using a used CS Smokette, after years of improvising w/ an OLD propane grill and a weber kettle.Per CS I don't preheat the smoker, set it to 225, and used 3 oz of apple chips; I would use 4 next time.



2 hours - time to foil.  Mixture of 1/4 cup each Jumex peach nectar and Maker's Mark in each packet. Went 2-1.25-1. such a nice day, I'm bbq-ing barefoot (this was mid-sept).



The butt hit 160 at about 4-1/2 hrs, got foiled. I was doing a rotating batch, after the ribs came off after about 5 hours, some beer-soaked brats went on for 1-1/2 hrs, they came off and a batch of beans went on. Kind of a hybrid recipe of part of Dutch's and my Gramma's.  I had bush maple beans, so it was already kind of sweet so I skipped the pineapple; added a bunch of cooked bacon bits, 1/2 a big chopped onion sauteed just a bit in the bacon fat for more flavor, some chopped green pepper, ketchup, brown sugar with cider vinegar added, black pepper, and gulden's.



a first look at the innards



what happened to the leftovers - enchiladas verdes: a large can of green Las Palmas sauce, about 3 cups of the shredded pork; 1/2 chopped sweet yellow onion; 1/4 of a lg. green pepper, chopped; 1/4 cup chopped fresh cilantro; dried oregano, garlic powder, salt, pepper, cumin, old bay; 1/2 # of cubed fresh mozz. (didn't have queso fresco or cotija on hand). topped w/ rest of sauce and grated cheddar into 350 oven til bubbly and melty.  Served w/ refries and a slaw of finely sliced cabbage mixed w/ salt, pepper, cumin, dash of sugar, rice wine vinegar, lime juice, cilantro

no money shot of a pretty plate - my hubby is beginning to think I'm batty taking all these pix. thanks for bearing with me on this posting/qview learning curve!  next up, my fatties for all to see.... never would've thought I'd say that...
 

deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
Everything thing looks great, to include the great Qview!  

Not sure why spouses don't understand out taking pictures of our smoked goods! LMAO

Thumbs up for a great smoke, barefoot to boot! LOL  
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
26,577
753
Joined Mar 22, 2008
Looks awesome
 

eman

Smoking Guru
Staff member
Moderator
OTBS Member
5,304
124
Joined Feb 3, 2009
Looks good from my house !!!
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
Your hubby and my wife can sit in the punishment corner for laughing at us taking food pictures while we chow down our wonderfull smoker creations! LOL

Hmmmm.... Portland to Seattel.... should be there in about 4 1/2 hrs..... lol. Those are some outstanding looking enchiladas.
 

squirrel

Master of the Pit
OTBS Member
1,599
88
Joined May 7, 2010
Oh that looks divine sister!  Woo Hoo! and LOL on the bare foot! I'd smoke naked if I could get away with it!
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
*SPLASH!*..... the sound my brain makes as it hits the gutter..... lol.
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,877
50
Joined Jan 23, 2010
That all looks great well done
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now everything looks awesome and I know how good it all taste too. I would really like to get my hands on one of those enchiladas well maybe 3-4 would be better.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,356
10,267
Joined Sep 12, 2009
Great looking spread there BBQueen !!!!!

You girls are starting to make us look bad. Cowgirl is getting help from all over the country!


Oh well, if you can't beat 'em, join 'em---When do we eat !


Thanks for the view,

Bear
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
You ladies are stepping up and showing some excellent grub.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.