I see you like your ribeyes VERy rare!
Posted on 06/21/2008 10:48:51 AM PDT by Paul Heinzman
Shoulda run for the house a little quicker.....
Nice looking ‘eyes....
Needs a little dry rub on ‘em though.
They upped the price to $2.00 but still a good deal. And RIGHT NOW I have a large DiGiorno pizza cooking in the oven.
“I’m really hoping this smoker works out.”
210 degrees F. 8-9 hours. It’s very easy to use too much smoke. Moderately load the smoke box two times. After that, just let it cook. It will be done when you can pull the meat with tongs.
If you have an injector, mix some rub with apple juice and a little vinegar. Inject that into the shoulder before starting.
Aside from the fact that Perry is bats—t crazy, he makes some excellent points. Just goes to show the DUmmies really know Obama is a poor candidate. They just choose to go into denial.
The DUmmies can review this exam again in November, to see where they went wrong.
If Obama loses, I think he will pull a Chavez and just refuse to give up. I think there is going to be major trouble. I am afraid he will try to seize the WH. I don’t see our spineless elected officials even trying to stop him. McCain will just give it to Obama “for the good of the country”. Just like Nixon didn’t fight when Kennedy stole the election in 1960.
I see you like your ribeyes VERy rare!
Two bucks? Holy heck, I paid four a piece for Red Baron pizzas the other day. BTW, the first store I went to was selling pork butt for $5.56/lb. I’m crapping you negative. Just down the road, buck twenty-nine a pound, which is what you would expect to pay.
The absolute BEST way to cook meat is with La Caja China. You can PROFESSIONALLY cook an entire pig in it in just 3 hours and 40 minutes. An enclosed system with the charcoal tray OVER the meat. Uses both heat and pressure to cook. When pig is done it will taste as good as any Cuban style gourmet pork. You can find videos about this online. Al Roker highly recommended it.
I think you hit the nail on the head, though. Obama is a poor candidate, and they are worried about that.
I'm about as far away from a vegetarian as you can get. I think bacon is a vegetable.
It worked out fine--the meat had terrific bark, a great smoke ring, and tasted heavenly. Melt-in-your-mouth juicy. Wish I could share it with y'all.
Next weekend, I'm gonna do ribs. That's a little more challenging.
NO! NO! NO! All wrong. NO bbq sauce!!! Go to LA CAJA CHINA and click on the video link next to where it says "Throwdown With Bobby Flay." Bobby Flay and Robert Guerra have a throwdown using La Caja China. And guess what each of them are cooking? PORK SHOULDER. You definitely need to watch this video on that site. However, I warn you. After watching how the pork shoulder is cooked in La Caja China, and the incredible results, you will feel incredibly inadequate.
BTW, I told my wife I will be buying her a La Caja China after she passes her X-Ray license exam. She came within three points of passing last time so I think she will do it this time. Oh, and you can also convert La Caja China into a smoker with a kit they sell on their site.
Settle down, settle down. I don't think you know what barbecue sauce in North Carolina means. What it amounts to is vinegar and a a variety of chile powders. There is no tomato or sugar involved; it is a watery, spicy delicious seasoning.
I just finished a sandwich, with cole slaw on top. I had a lot of these sandwiches when I lived in North Carolina and this one would stand up against the best of them.
I bought the butt yesterday and I cut off the fat cap. I researched this and found that it was almost unanimous that for pork butt or picnic, you cut off the fat cap as it will resist the rub and the smoke, and only render away anyway. Plus, there's plenty of fat and connective tissue to keep it moist anyway.
I brined it overnight in a solution of a half gallon of water, a half cup of salt and a half cup of brown sugar.
I also made the Carolina sauce with a cup of white vinegar, a cup of malt vinegar, some salt, pepper, cayenne, and various savory seasonings.
This morning, while planning to roast Perry Logan, I started the coals and the smoking wood. As the smoker was heating, I removed the pork from the brining liquid, rinsed and dried it. I then slathered it with dijon mustard and rubbed it with equal parts of chile powder and brown sugar.
I then started to DUFU Perry Logan's demise until the smoker hit about 225 degrees. At that point, I put the meat in the smoker, came back in and roasted Perry.
About seven hours into cooking, storms moved in, so I put the pork into a pan, covered it with foil and finished it off in the oven at 325. I chopped it up, adding my Carolina BBQ sauce as needed.
It's amazing. This smoker works out very well, because it has top and bottom doors, so I can check on it without losing a lot of heat, and I can stir the coals and add water without the heat changing at all.
Oh, yeah, I almost forgot to mention, the sandwich tastes as good or better as what I used to get in Mount Airy.
Oh, I thought you meant the thick bbq sauce. Anyway, watch the video on that page above I posted. They do things with pork shoulder that are beyond belief.
My plan is to work my way west. I want to master pork butt; that's barbecue 101. I'll then move onto ribs, yes with the thick sugary sauce. Once that's mastered, I'm going to do foul, and experiment.
Eventually I will do brisket. That's pure Texas barbecue, and when you can do that well, you have arrived.
LOL! I neglected to get 'after' pics on those. I was cooking several other things and didn't think of it. =)
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