Busy weekend

We love to cook and we love to hear what others are cooking. With pics of course!
Post Reply
User avatar
SAFETYHARBORREDNECK
Expert
Expert
Posts: 554
Joined: September 21st, 2015, 2:12 pm
Title: ChefBoyareyoukidding
BBQ Comp Team Name: Not competing yet...
But if I were,we'd be called:Fatties Smoking Fatties
Location: Safety Harbor,Fl

Busy weekend

Post by SAFETYHARBORREDNECK » March 31st, 2018, 11:48 pm

Had a whiffle ball tournament in the bar parking lot Saturday.It was one of our benefits for a good cause.Raised just over$2000.
And I got stuck cooking, LOL.
I made 20lbs of pulled pork, roughly 15lbs of Pork Burnt Ends,95,YES,95 ABTs!!!,4 racks of ribs,a 30lb case of french fries and a few other things I can't remember.ImageImageImageImageImageImageImage

Sent from my Z981 using Tapatalk


NEVER trust a skinny cook!

User avatar
SAFETYHARBORREDNECK
Expert
Expert
Posts: 554
Joined: September 21st, 2015, 2:12 pm
Title: ChefBoyareyoukidding
BBQ Comp Team Name: Not competing yet...
But if I were,we'd be called:Fatties Smoking Fatties
Location: Safety Harbor,Fl

Re: Busy weekend

Post by SAFETYHARBORREDNECK » April 1st, 2018, 12:00 am

I screwed up the burnt ends.
Forgot to drain the liquid before I dumped the glaze on.Came out soupy instead of stickey.
Here's a video of the pulled pork.
I've been using shoulder/butt combos or just shoulders.Not sure if I'm over cooking (remember, I don't use a thermometer) or it's just the cut of meat,but it's been tough and stringy.This time I did a pair of boneless butts.Came out pretty freaking good,if I do say so myself.
Now...if only I could hire a beer assistant...
https://www.dropbox.com/s/if6wmi6xom89s ... 0.mp4?dl=0

Sent from my Z981 using Tapatalk


NEVER trust a skinny cook!

User avatar
Smurf
Expert
Expert
Posts: 475
Joined: January 20th, 2013, 8:17 am
Title: Lets all have fun
BBQ Comp Team Name: Not competing yet...
Location: Franklin,OH
Contact:

Re: Busy weekend

Post by Smurf » April 1st, 2018, 8:20 am

:beer: :beer: Nice job on the benefit and food



User avatar
Dirtytires
Expert
Expert
Posts: 2287
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Busy weekend

Post by Dirtytires » April 1st, 2018, 12:35 pm

Why wouldn't you use a thermometer? Your food will be more consistent and you will avoid getting anyone sick with undercooked food. A good instant-read is inexpensive and something every cook should carry in their pocket. I find it much easier to improve my cooks by eliminating variables and the 10 degrees between 193-203 makes a Huge difference in my pulled pork.

On to the burnt pork ends....I've not heard of them. What cut of meat, how do you make and what is the sauce you talk of?



User avatar
SAFETYHARBORREDNECK
Expert
Expert
Posts: 554
Joined: September 21st, 2015, 2:12 pm
Title: ChefBoyareyoukidding
BBQ Comp Team Name: Not competing yet...
But if I were,we'd be called:Fatties Smoking Fatties
Location: Safety Harbor,Fl

Re: Busy weekend

Post by SAFETYHARBORREDNECK » April 5th, 2018, 7:46 pm

I know,I know. I SHOULD use a thermometer, just never have.
Usually "burnt ends" are made from the point or flat of a beef brisket.
I used boneless pork butts and this recipe.
http://howtobbqright.com/2017/04/17/por ... urnt-ends/
I forgot to drain the liquid at the end, right before I poured the glaze on, and it would up runny instead of stickey.
Also, I used my own rub and store bought BBQ sauce (see pic). Other than that,followed the recipe.Image

Sent from my Z981 using Tapatalk


NEVER trust a skinny cook!

User avatar
Dirtytires
Expert
Expert
Posts: 2287
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Busy weekend

Post by Dirtytires » April 5th, 2018, 11:43 pm

That recipe looks amazing....thanks for sharing it.

I’m sending you a thermapen for christmas next year....!



Post Reply

Return to “FOOD!”