Another Butt and a fattie with a new rub

Discussion in 'Pork' started by chef_boy812, Aug 24, 2008.

  1. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Hey all,

    Today is a beautiful day in Northern Virginia, how about a barbeque?

    I have a little 3.5 lb shoulder roast going on for about 2 hours now, and I also have a ABT Fattie (second attempt) going too. I am taking plenty of q-view photos. The dog ate the camera cord so the wifey is being sweet and getting a new cord as we smoke. I should have a nice show up in a little while.

    I am doing a total SMF styled que. Thanks everyone for the shared knowledge!!!

    Yellow kid mustard is holding my rub on. I am using a new rub That was given to me as a Vender Sample.These nice Gentlemen from Fairfax, VA call there rub company The Dizzy Pig. they did a great Que demo at our store. they had a flock?, Herd?, a Gaggle of big green eggs that turned out some nice meaty goodness.

    They have quite a few flavors, They say they grind whole spices in small batches, all corse tubnato sugar, and no preservatives or anti caking agents.I am using their Raging River Rub on the shoulder. it is a salt free rub, so I added a sprinkle of kosher salt.

    The ABT Fattie is fresh ground Neman Ranch pork, with a couple spicey ancho fresh sausages added for flair. plenty of Cheddar, and cream cheese in the middle. I added 3 nice fresh jalepenos from the garden too. wrapped the beasty in bacon then gave it a good shake of The Dizzy Pig, Dizzy Dust, another of ther many flavors.

    we smoking on lump charcoal and mesquite today.

    see you all in a little bit with pictures and an update.
    smoke on!
     
  2. pinkmeat

    pinkmeat Smoking Fanatic

    Can't wait for the pics man....good luck!
     
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking forward to this q-view.
     
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    sounds great, can't wait for the vue.....
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

  6. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    It was harder to find the wire than we thought, weird size I guess.

    So here is my first official q-view, Lookie BBQ bubba it really happened!
    ABT Fattie: Fresh ground pork, 2 ancho sausages, bacon, japs, and cheeses.

    little shoulder getting ready

    the flat fattie, cheddar, creamcheese, fresh lightly seeded japs.

    I like rubbing my butt, it was a salt free rub so I added some kosher salt on top

    Oh little fattie, you have so much potential

    2hr for the pork 1 hr for mr fattie

    just like on the magazine covers

    Get into my belly!!!!

    almost there, 10 hrs. It was a crazy long plateau for such a small piece of meat, 156 for 3 hours staight.

    Here it is finished, I finished it with SoFlaQuer's finishing sauce with 1 minor adjustment; I didn't have Tony' cajun, so I used Slap yo mamma spice.

    This was the best que I have ever made, and 1 of the best ques I have erver eaten. Thanks be to SMF!!!
     
  7. guvna

    guvna Smoking Fanatic

    good job chef boy!!! did you foil that butt? you've made a grand entrance with your q-view... ...next time... bigger pics! :) [​IMG]
     
  8. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    I didn't want to, but I got tired before it was done, sO I foiled it in the oven at 200, for the final 4 hours.
     
  9. ck311

    ck311 Smoke Blower SMF Premier Member

    nice looking Q good job
     
  10. guvna

    guvna Smoking Fanatic

    was that your first foil?
     
  11. pinkmeat

    pinkmeat Smoking Fanatic

    Looks great man. You're making me want to try a fattie!
     
  12. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    No it wasn't, but I try not foil if I don't have to. I am a bark-aholic. I also like it better when the bark is crisp, you loose that with the foil, IMO.
     
  13. guvna

    guvna Smoking Fanatic

    if i decide not to foil, won't i end up with a dry butt?
     
  14. guvna

    guvna Smoking Fanatic

    that's why i run propane brother! [​IMG]
     
  15. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    It's all philosophy man. no one is wrong, If you like the pane, that's cool.
    I like being one with my wood, sorry that sounded dirty. but I do, it comes from my years on a woodfire grill in the restuarants. You have to look at the woodpile, ponder their shapes and sizes, species. I ask myself do I want to set coals?, Do I want to heat things up?, do I need oak for a slow burn, or maple that goes hot and fast? It just seems primal.
    I also want to honor my granfather who kept a family smoke house fed with only wood.

    so keep on with the propane, It has many pros, but it also has cons, but that is true with everything.

    keep on smoking![​IMG]
     
  16. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Great lookin spread chef!
    At least somebody remembers their pics!! [​IMG]
     
  17. capt dan

    capt dan Master of the Pit OTBS Member

    Nice job on your first Q-vue, and yes, bigger pics for us old farts please!

    I love your philosophy on wood fire/burning. You get "combo points" from me, good lookin eats with a great mindset!


    [​IMG]
     
  18. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Thanks,

    I am still figureing this fun stuff out, They will be bigger next time.

    Super thanks for the point.

    I do what I love, and I love what I do.

    I hope to have some new ones up this weekend.

    [​IMG]
     

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