One of the best sandwiches I've made. Nailed the BBQ slaw.

quote:

Originally posted by xantom:
IMO the easiest most forgiving thing to smoke is pork butt/shoulder. Maybe start with that?

Wow!!!! Beautiful bark!!! Would you please give a step by step on how you did those?

SIG4EVA, what's your bbq slaw secret? I'm smoking a butt this week and always looking for alternatives..

quote:

Would you please give a step by step on how you did those?

I made 2 posts back on page 17 with more images if you want to see those. One on June 4th and another on June 5th. I did 8 pork butts that day for my neighbors graduation.

Smoked in my offset with hickory.
Targeted grate temps of 250 - 275.
Seasoned heavily with the dry rub below.
Watched for dryness around the 2 hour mark and started spraying 50/50 water and apple cider vinegar every 45 minutes or so.
Smoked to a minimum of 160.
Wrapped in foil with about half a beer for each but.
Put back on the smoker to about 203.
Let them rest for a hour or 2.
Shredded and added a mix of onion/bell peppers/jalapenos.
I made a Carolina mustard sauce and also like Blues Hog Tennessee Red sauce.

=============================================
My preferred Rub for Pork Butts:
5/8 - Kosher Salt/Coarse Black Pepper
1/4 - Paprika/Garlic Powder
1/8 - Chili Powder/*Smoke House Blend
*whatever off the shelf pork rub you want to use
=============================================
Carolina Mustard Sauce:
1 Cup Yellow Mustard
1/4 Cup Honey
1/4 Cup Light Brown Sugar
1 Tbls Chipotle Pepper
1 Tbls Ketchup
2 Tspn Worchestershire Sauce
1 Tspn Garlic Powder
ground black pepper to taste

1. Mix Well
2. Refridgerate in airtight container overnight.
3. To serve, warm in a pot over very low.
=============================================

quote:

Originally posted by FloydNC:
SIG4EVA, what's your bbq slaw secret? I'm smoking a butt this week and always looking for alternatives..

Hey Floyd, this is my recipe.

I hand chop the cabbage as fine as I can. Make sure cut out the core and take off the outside soft leaves. Set the chopped cabbage aside.

Whisk all ingredients together in a bowl.
2/3 cup ketchup
1/2 cup apple cider vinegar
1/2 cup white sugar
2 tsp. of Texas Pete (more or less to taste)
2 tsp. salt
2 tsp. ground pepper

Add the cabbage and mix it in to the sauce. Let it sit overnight for the best flavor, but it should be ready within 20 minutes or so in the refrigerator.

Spare and baby back ribs tonight...

^^^. What’s that white crap all over the - untilled gypsum?

quote:

Originally posted by LS1 GTO:
^^^. What’s that white crap all over the - untilled gypsum?

Do you not like my faux tile?

It was pretty frigid here yesterday, but they turned out very good.

I have 5 lbs of pork belly in the Kamado Joe smoking to make burnt ends.

This message has been edited. Last edited by: SW_Sig,

Those ribs look awesome xantom!

Here's a spatchcocked chicken smoked with cherry.

Looks fantastic!

quote:

SW_Sig

Dude, you've got me craving burnt ends now with those looking so good! I still have the pork belly from my half hog. I know just what to do.

Perhaps my favorite meal.

You can have your briskets IMO. Too complicated to cook and too long to cook for not that great of meat...again, IMO.

Give me a Tri-tip any day of the week over a brisket. Covered with my pepper rub and smoked on the Traeger at 225 with pecan to about 135-140...less than two hours vs. all day.

Slice it up and dip in horseradish sauce, pepper cream sauce, or just eat plain. Damn if it ain't good.

Tri-tip can be great, but I don’t think I’d call a piece of meat cooked medium-rare barbecue.

Smoked. That's BBQ in my book.

Does that make bagel and lox a barbecue sandwich?

I’m just giving you a hard time for going after brisket.

Regardless of what you call it, smoked less-done meat can be great. I reverse-seared some lamb chops a few days ago after smoking them for an hour to ~115. Your tri-tip looks delicious.

quote:

Originally posted by maladat:
I’m just giving you a hard time for going after brisket.

I figured that'd raise a hackle feather or two.

I do my tri-tip the same way Gustofer does except I use hickory. Delicious.

quote:

Originally posted by Gustofer:

quote:

Originally posted by maladat:
I’m just giving you a hard time for going after brisket.

I figured that'd raise a hackle feather or two.

While I absolutely love (good) brisket, I will admit that it’s an easy cut to screw up, and most run-of-the-mill BBQ joints, even in Texas (brisket central) don’t do a great job.