need an idea for my butt

[lisacsco]

I have one thawing in the fridge, well, it is suppose to be thawing. It is has been 2 days and still rock hard. But I was gonna get someone else's idea this time to smoke the meat.

So, the person who comes up with the best idea on something you would like to see tried for this smoke, I want to hear it.

There will be no prizes for this event.

(Sorry, I spent all my money on smokers and accessories

)


I just want to try something different.

I will take pictures and take about you all day though

OK, lets hear the ideas..............


Lisa

 

[Deer Meat]

Debone your Butt, slice it into 1/2" thick slices sear them in a cast iron skillet with olive oil and rough chopped onion. Then place them in a dutch oven pour the skillet juice over the top and bake for about an hour at 350° you will love it.

 

[Deer Meat]

I know my above method is not smoking..............but it is still delicious.

 

[gypsyseagod]

i'm still keeling over on the title.....

check out my carne guisada recipe go to 190 internal- slice some,pull some, do my carne w/ some & skin the barque & a bit more & do the bacon wrapped,pork/steamed, rice/pepperjack cheese, smoked onion, bell peppers.if ya need a recipe just ask. it's pretty easy- the rice ya would simmer- fer 1/2 the water- use the pork drippings.add that,smoked onion diced,& mushrooms to shredded pork & stuff a bell ppepper w/ pepperjack cheese or baby swiss a splash of beer or wine & wrap in bacon...

 

[smoked]

well agent 99, first we need the cone of silence......

remember you can quick thaw in a sink with COLD water as well, then smoke and make pulled pork....best thing really..........

now where is my shoe phone......

 

[geek with fire]

In addition to that, Alton Brown had a show the other night where he showed the various thawing processes. He did side by side testing of the fridge, cold water, 200D oven, and cool RUNNING water. The cool running water beat all of them. He explained that water is more dense than air, and is therefore more efficient. By making it running water, you add the benefits of convection. Give it a shot.

 

[fatback joe]

Rub it and put it out there frozen. Just account for a little more time, it will turn out pretty much the same texture (very small difference from my experience), but you will get a much better smoke ring.

Beyond that I would have to see a picture of your butt to offer any other advice.

 

[white cloud]

Really what else is there, pulled, sliced and spice when smokin ? I think Deer Meat had a good one. I had injected one once upon a time with zatterans shrimp/crab boil and rubbed with pro boil (Cajun Spice) and smoked till 165 wrapped in foil with the ol apple juice and brought to 195 and let rest a couple hours It was real good and real spicy. Or you could massage olive oil on your butt and stick it the sun till it warms up haha.

 

[lisacsco]

Sorry Joe, your just a 'Meat Mopper'....call me when you move up in rank.


Lisa

 

[lisacsco]

I would have liked to have seen that show!

 

[lisacsco]

yes, it DOES sound delicious!!

 

[lisacsco]

I knew you would

yes, I would like that recipe!!

 

[lisacsco]

I might have to cut this thing into quarters and try 4 different recipes....well, maybe I could just go and but 3 more butts!!

: tongue:

 

[mossymo]

LisaCSCO
You may have had this in your post, if you did I apologize. But what is the size of your butt?

 

[lisacsco]

I am assuming your talking about the one in my fridge

......I would say about 6 lbs. I cant remember for sure because I rewrapped it after getting it home from the store.



Lisa

 

[bigarm's smokin]

Geez Lisa, how long you gonna torture us poor fellas? And where is your husband with that big ole green bucket of a** whup that he should oughtta be dumpin all over ya?

, just kiddin ya sweetie.

your alot of fun and we appreciate you!

Terry

 

[lisacsco]

I know Terry.... somehow he puts up with me

:PDT_Armataz _01_22:.

Lisa

 

[deejaydebi]

What did you have in mind? Sounds like you don't want to pull it.

You could smoke/roast it like a pork roast ...
or you could cut it up pack it in a casing and make lunchmeat ...
or grind it and make sausage ..
or debone it, tie it up and make a smoked parma style ham
or make a buckboard bacon ...

I think butts are the most versatile meat we can buy

 

[richtee]

That's what they say out on 8 Mile...heh.
Seriously, it IS versatile, but since hanging out here, smoked and pulled is it. Well, I did do a copacolla once...phew, too much patience required

 

[lisacsco]

Now, that sounds cool! What kind of recipe do you have Debi? Also, you just made some bacon and posted some killer pics a few weeks ago, I would love that link also

...

Lisa :)