Pork Butt

[radioactive]

Just wish firstly that I had a piece of meat to cook with secondly wish I had a smoker I do have a basic home built bbq so I feel yet another project coming on third off I wish the flipping rain here would go away its off putting for my brain thoughts I am still drooling in my head the thoughts of when I first spotted your post yum yum yum can't shake it off lol
anyway hope its a massive success as I said earlier on : :party:

 

[alawlor66430]

I would need 2 big slices of bread to put that between

 

[sam.k]

Haha I am the butcher so I just take it home. American cuts are so different to ours.

 

[Antony]

Woah, no ribs?

 

[Brewbob]

Haha I am the butcher so I just take it home. American cuts are so different to ours.

http://compare.ebay.co.uk/like/1608...ff11=ICEP3.0.0&ff12=67&ff13=80&ff14=65&ff19=0

I've just taken delivery of this book, and have just got a Weber Kettle off ebay for £60. My first attempt was 3hr sticky ribs and Tex-Mex chicken with homemade Guacamole, and roasted tomato salsa, a whole rack was just £4 from my local farmshop. I've never done such a good BBQ. Low and slow is the way forward, and I don't care if it rains (a little bit) the lid works wonders.

But yes the US cuts are so different, especially the beef, I'm aiming at a piece of brisket similar to that pork...

 

[abeyptfc]

I would need 2 big slices of bread to put that between

any marmite,peanut butter, cheese or jam with it lol?

 

[sam.k]

That would be chuck or blade, remember beef is alot bigger so cuts don't extrapolate out. Brisket is a great slow cook cut

 

[calumscott]

...and brisket is next on my slow smoke list!! The farmer-cum-butcher that I get my meat from said, "Brisket? A whole one? Sure, just give me a month's notice. I'll need to kill it, get the lads to butcher it specifically for you and make sure it's aged for at least three weeks..."

Now THAT is how to buy your meat!

 

[alawlor66430]

I would need 2 big slices of bread to put that between

any marmite,peanut butter, cheese or jam with it lol?

lol I wouldn't ruin the meat with that lol, well maybe.

 

[IPA]

Rubbed with all kinds of loveliness, to be slow smoked for around 11 hours...

...tomorrow's gonna be tasty!!!

Try Nigella Lawson's slow roasted whole shoulder of pork it's very similiar

EDIT: And it's not completely tenuous - the rub is a recipe by forum member (and fellow BIABer) puravida from a post a wee while back http://thehomebrewforum.co.uk/viewtopic ... hilit=ribs

 

[calumscott]

Woah, no ribs?

No, but there was smoked chicken. :)

Attacking the beast with Bear Paws:

Low 'n' Slow, Mesquite-smoked pulled pork.

First time using that rub recipe, I'm not sure if puravida is the distributor for California Rancher or if they're a Grillstock sponsor or something so I'd used their preprepared rubs (he kindly sent me some samples) in the past (they are excellent, BTW). It is a very good recipe indeed, I commend it to the forum (just swap out one tbsp paprika for smoked paprika and use the chilli powder AND the chipotle)!

I smoked the chicken (that was done with Ray Lampe's "Superchicken Wing Rub" from Slow Fire - best chicken rub I've done so far) to be on the safe side because a couple of friends had previously said they don't like pork...

...they didn't eat ANY chicken!! :lol:

The homebrew stash took a bit of a beating too...

 

[falafael]

Fantastic mate, bet that tasted unreal too, got me thinking for next year for something like that!!

 

[graysalchemy]

That looked amazing Calum. If I lived darn Sarf I would have come round. :lol: What could be better your beers and cooking :lol: :lol:

I did manage to BBQ some chicken Kebabs for us all in the gale force winds. At 4pm they decided they wanted a bbq I had no fire lighters so we went on a expedition to get some twigs and build a proper fire then put the coals on top. Worked really well, and kids enjoyed the extra excitement of collecting fire wood :lol: :lol:

 

[Brewbob]

Nice pit, looks well used! I'm just getting into the whole low 'n' slow style, but I'm not looking back.

I just got the Weber Complete BBQ book, and have the Barbeque Bible by Steve Raichlen.

GA, you need a BBQ chimney, fill the top with coals, and the bottom with a scrunched up piece of newspaper, no more firelighters needed!

 

[calumscott]

It's seen a fair bit of cooking that ol' thing!

I had to re-skin the bottom of it - burnt through it last year! :shock:

I've got the Weber book too but I rarely use it. Slow Fire is my bible...

The charcoal chimney is essential for this kind of cooking - just start a chimneyful every hour (a couple of coals from the pit for heat, a scrunched up ball of paper for flame to get the chimney effect going, 20 minutes tops and its all smouldering nicely) and top up the fire. Easy as pie.

 

[Brewbob]

http://barbecuebible.com/recipe/hill-country-brisket-with-coca-cola-barbecue-sauce/#.UcjB9ZwgRc4

Easy Brisket recipe. But then most BBQ recipes are easy, if you have the patience of a brewer...