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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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Smoked pork butt!


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#141 The Hot Pepper

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Posted 22 April 2018 - 02:30 PM

his post needswork



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#142 Edmick

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Posted 22 April 2018 - 02:41 PM

Are you waiting for the rabbi to come and bless it?



#143 Edmick

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Posted 22 April 2018 - 05:45 PM

Well if the rabbi is a no show, I think my ordination through a very reputable online masonic site might be of some assistance.. All you need is a rams horn and this video. You're welcome.


#144 NeedsWork

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Posted 23 April 2018 - 10:41 AM

Still no Butt pics?

 

Where ya at NeedsWork?

 

I knew I was forgetting something last night!

 

 

I slept through my alarm Sunday morning - so the butt didn't go on until 8am.  I cooked it hotter than usual at ~275F.  Being my first cook on the $30 stick burner, there was more temp fluctuation than I would have liked.  I used random hardwood firewood for most of the cook. 

 

My independent food critic (my wife) said it was my best butt to date.

 

We served it picnic style with jalapeño cheddar andouille cornbread, chipotle mac & cheese, and micheladas.  :cheers:

 

 

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#145 The Hot Pepper

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Posted 23 April 2018 - 10:42 AM

Nice view!



#146 Rajun Gardener

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Posted 23 April 2018 - 11:15 AM

That looks awesome!! I'm glad that $30 is treating you right.

 

Don't worry too much about the temp swings just try to keep them to a 50° minimum and it'll cook fine. 



#147 Muckyai

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Posted 24 April 2018 - 07:51 PM

Perfect!

#148 texas blues

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Posted 25 April 2018 - 02:29 PM

Chipotle mac n cheese.

 

High Cuisine!



#149 Rajun Gardener

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Posted 01 May 2018 - 09:47 PM

Ed, are you part of this click? 

 

https://www.facebook...32193813606772/



#150 NeedsWork

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Posted 26 May 2018 - 11:12 AM

Hand split some pellets for the smoker this morning.  :P ;)

 

I was tasked with cooking a butt for a party tomorrow night.

 

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#151 NeedsWork

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Posted 26 May 2018 - 03:18 PM

Brined for 24.  Rubbed and ready to go on at 4-5 am.  I'll give it another dusting as it goes on.

 

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#152 NeedsWork

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Posted 26 May 2018 - 03:31 PM

Brine: 

1 cup molasses

1/8 cup of kosher salt (heaped)

Apple juice to cover

 

Binder:

Solids from 1 bottle Italian dressing 

Yellow mustard 

 

Injection:

Liquid from 1 bottle Italian dressing

Equal parts orange juice and apple juice

3T rub

 

Rub:

1.5 cups turbinado sugar

1/8 cup smoked sea salt

1/8 cup sea salt

 

2T la mesa powder

2T ancho powder

2T paprika

2T Smoked chili powder

2T onion powder

3T garlic powder

 

1t each pink, white, szechuan pepper, ground

2t cumin

3t tumeric

2t mustard

1t celery salt

1t fennel 

1t coriander

1t cardamom

2t cinnamon  

 



#153 Rajun Gardener

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Posted 26 May 2018 - 03:31 PM

What did you use for a brine?

 



#154 Rajun Gardener

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Posted 26 May 2018 - 03:52 PM

NIce list you have going there, post the results on that rub. I'm interested in the La Mesa powder flavor.

 

 



#155 NeedsWork

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Posted 27 May 2018 - 09:00 AM

The butt went on at 5am.  After the four hour mark, I decided to try a brazing liquid like Mike's: http://thehotpepper....-smoker/page-13

 

 

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#156 NeedsWork

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Posted 27 May 2018 - 02:43 PM

Finished product.  I can tell that I rushed it by pushing the temps.  The brazing liquid reduced into a great sauce!   

 

Almost no heat.  Very mild flavor, pork forward, rub middle, and smoke finish.  

 

 

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