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Thread: Pork Butt ??

  1. #61
    =?ISO-8859-1?Q?Food_Snob=AE?= Guest

    Default Re: Pork Butt ??

    On May 2, 9:51*am, notbob <not...@nothome.com> wrote:
    > On 2009-05-02, Hugh <jard...@rocketmail.com> wrote:
    >
    > > I was a Home Depot today, and their regular price for the El Cheapo Brinkman
    > > smoker was $39.95.
    > > Maybe it's time to plunge forward.

    >
    > Do it! *
    >
    > I had one and it worked just fine. *A great starting point. *Buy somelump
    > charcoal, a sixer of beer, a good digital thermometer, fill the water pan,
    > and go for it. *Use hot water, as the water pan is more usefull as a heat
    > sink/temp moderator than for adding moisture. *Great way to get into low
    > slow BBQ. *If you like it, you can move up to better rigs, later. *


    Especially since those Brinkman smokers--if they're still like the one
    I bought 10 or 12 years ago, only last a few years of sitting out in
    the rain. The little aluminum access doors went first. They became
    impossible to shut pretty quickly.
    Still, it only cost me $29.xx, and I retained the lid and used it on
    my Weber kettle to cover charcoal I'd placed in the middle of the
    grill in order to burn off the previous grilling's residue.
    >
    > enjoy =D
    > nb


    --Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

  2. #62
    Omelet Guest

    Default Re: Pork Butt ??

    In article <[email protected]> ,
    hahabogus <[email protected]> wrote:

    > In these parts you can get steaks cut from a pork butt roast either at the
    > supermarket
    > or get a butcher to cut them from a roast for you.


    For some odd reason, I'd not thought of that. I get them to cut full
    hams into ham steaks for me all the time.

    Thanks for waking my brain up. :-) Pork shoulders are cheap enough to
    take home to grind for making sausage.

    I made sausage over the weekend and spent a lot of family time. Hence my
    absence, although I'm sure I was not missed. <g>
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  3. #63
    l, not -l Guest

    Default Re: Pork Butt ??


    On 4-May-2009, Omelet <[email protected]> wrote:

    > I made sausage over the weekend and spent a lot of family time. Hence my
    > absence, although I'm sure I was not missed. <g>


    Are you kidding; a day without Omelet is like a day without breakfast.
    8-0.
    --
    Change Cujo to Juno in email address.

  4. #64
    Omelet Guest

    Default Re: Pork Butt ??

    In article <9dCLl.9588$[email protected]>,
    "l, not -l" <[email protected]> wrote:

    > On 4-May-2009, Omelet <[email protected]> wrote:
    >
    > > I made sausage over the weekend and spent a lot of family time. Hence my
    > > absence, although I'm sure I was not missed. <g>

    >
    > Are you kidding; a day without Omelet is like a day without breakfast.
    > 8-0.


    <grinz> Thanks. ;-)
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  5. #65
    Kate Connally Guest

    Default Re: Pork Butt ??

    Sky wrote:
    > I just could not resist when at the grocery store earlier today. Pork
    > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
    > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
    > cooked one of these "beasts" before! I do not have a gas grill, and my
    > charcoal grill is not really up to the task for "low & slow" -- or
    > perhaps I mean I'd rather not tend that grill to maintain the charcoal
    > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
    > twelve percent solution" added to enhance flavor (oh well).
    >
    > Of course, I could (and probably will) google, but I'd rather ask 'here'
    > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure
    >
    > P.S. The pork butt will be consumed by me and hopefully Spouse, too.


    Carnitas! Especialidad porque es Cinco di Mayo!!!! Ole!

    Catalina

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  6. #66
    Doug Freyburger Guest

    Default Re: Pork Butt ??

    Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
    >
    > ... *What suggestions do y'all
    > have to prepare & cook this rather large pork roast for both the oven
    > and the grill? *I feel like experimenting ;D
    >
    > Sky, who'll probably use the oven but isn't sure


    I like a slow bake method for pork roast. Insert garlic
    slices near the center of the meat with your knife. On
    the surface press caraway/kummel seeds into the fat
    and meat. Finely slice a couple of onions over the top.
    Bake low and slow in the same pan you roast your
    Thanksgiving turkey in. Bake uncovered for the first
    and last half hour so the onions caramelize. Bake
    covered for the rest of the time so the flavor from the
    seeds soaks in slowly and so it stays moist and soft.

    Carve by letting it fall off any of the bones then slice
    the larger parts. Use the toasted caramelized onions
    to make a slow gravy - Super slow just simmer to
    thiken in its own gelatin or add a thickener from cream
    to arrowroot.

    If the caraway/kummel makes you think German, have
    it with red cabbage rotkohl or green cabbage sauerkraut.
    Potato pancakes might be a good addition. And a
    small mug of Optimator at dinner. If the small mug of
    Optimator ends up in the cook during the cooking time,
    that's okay too so have a different German beer for the
    other folks.

  7. #67
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Pork Butt ??

    On May 4, 2:01*am, Omelet <ompome...@gmail.com> wrote:
    > In article <Xns9C002B53119Adonothave1inva...@69.16.185.250> ,
    >
    > *hahabogus <do...@have1.invalid> wrote:
    > > In these parts you can get steaks cut from a pork butt roast either at the
    > > supermarket
    > > or get a butcher to cut them from a roast for you.

    >
    > For some odd reason, I'd not thought of that. *I get them to cut full
    > hams into ham steaks for me all the time.
    >
    > Thanks for waking my brain up. :-) *Pork shoulders are cheap enough to
    > take home to grind for making sausage.
    >
    > I made sausage over the weekend and spent a lot of family time. Hence my
    > absence, although I'm sure I was not missed. <g>


    Would we, or would we not "want to see how the sausage is made"??

    All kidding aside, what did you season it with?
    > --
    > Peace! Om


    --Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

  8. #68
    Omelet Guest

    Default Re: Pork Butt ??

    In article
    <e59340cd-f28e-435d-bc73-d734b1cb[email protected]>,
    Bobo Bonobo® <[email protected]> wrote:

    > On May 4, 2:01*am, Omelet <ompome...@gmail.com> wrote:
    > > In article <Xns9C002B53119Adonothave1inva...@69.16.185.250> ,
    > >
    > > *hahabogus <do...@have1.invalid> wrote:
    > > > In these parts you can get steaks cut from a pork butt roast either at the
    > > > supermarket
    > > > or get a butcher to cut them from a roast for you.

    > >
    > > For some odd reason, I'd not thought of that. *I get them to cut full
    > > hams into ham steaks for me all the time.
    > >
    > > Thanks for waking my brain up. :-) *Pork shoulders are cheap enough to
    > > take home to grind for making sausage.
    > >
    > > I made sausage over the weekend and spent a lot of family time. Hence my
    > > absence, although I'm sure I was not missed. <g>

    >
    > Would we, or would we not "want to see how the sausage is made"??
    >
    > All kidding aside, what did you season it with?
    > > --
    > > Peace! Om

    >
    > --Bryan http://www.flickr.com/photos/15522299@N08/?saved=1


    I posted the recipe and pics, but here it is again for you. :-)

    Per lb of meat, add:

    Sea Salt, 1/4 Tbs.
    Dry Sage, 1/4 Tbs.
    Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
    Ground Cinnamon, 1/8 tsp.
    Ground celery seed, 1/4 tsp.
    Dried dill weed, 1/4 Tbs.
    Granulated Garlic, 1/4 tsp.
    Dried Basil, 1/4 tsp.
    Mixed Italian herbs (McCormick), 1 Tbs.
    Salt Free Lemon Pepper, 2 tsp.
    Paprika, 1/2 tsp.

    http://i43.tinypic.com/9vd3du.jpg

    http://i39.tinypic.com/dot6xc.jpg

    http://i39.tinypic.com/2d164j9.jpg
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

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