Show Us Your Meat, and We'll Show You Ours

[JPolen01]

[ScottyB]

thanks guys. can't go wrong with a Kroger boston butt for cheap eats. 8 bucks on sale for 9 pounds of pig, and 3/4 of it went to the freezer for later. we'll probably get 10 meals off of it.

[.RJ]

A fuckin' butt half that size is 4 times the price from whole paycheck around here

[ScottyB]

sounds like a butt racket if i ever heard one

[Evan]

cooked a 9 lb. boston butt last weekend.  this one turned out insanely tender and full of flavor.  approx. 9 hours at 275 degrees, no wood chips just straight lump charcoal which still tasted plenty smokey.  no mustard coating this time, just straight Butt Rub right to the meat with an extra cup or so of brown sugar packed down onto the fat cap.  i'll be prepping it this way from here on out, much less messy and i don't have to deal with mustard (i hate the smell of it).

Looks good!
Yeah I have never noticed a difference with mustard.  I stopped doing it a while ago. (and I love mustard)

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This recipe is still in the process of being revised but I'm pretty happy with it as it currently sets so I'll share it with you all.

This is how I've been making Carolina-ish style pork BBQ in the instant pot.

Im sure its good, but BBQ has never come out of a pot in the history of the universe, so please dont call that BBQ, much less carolina BBQ.

Signed,
BBQ Snob

[RawrImAMonster]

Im sure its good,  but BBQ has never come out of a pot in the history of the universe,  so please dont call that BBQ,  much less carolina BBQ.   

Signed,
BBQ Snob    

Sorry pulled pork      Pork BBQ gets the point across.  Yeah I know it's not smoked, but if you're in NC and order a pork bbq sandwich, chances are you'll get something that tastes very similar.

I put the -ISH on Carolina because I knew someone on here wouldn't be able to help themselves saying it's not exactly to style.

[Evan]

I put the -ISH on Carolina because I knew someone on here wouldn't be able to help themselves saying it's not exactly to style.

[Apoc]

I grew up eating soup every Sunday during football season and have continued that tradition. I've historically made it by putting everything in a soup pot and simmer for 4-6 hours. I prefer it be done around lunch, since games start at 10 am here, but was never able to manage it in a timely fashion. I tried it in the Instant Pot, but it never tasted right because the closed system of the IP doesn't allow for any reduction. 

After some experimentation, I think I finally got it down. I brown beef shanks and short ribs on the saute setting, add onions and saute more, then add the rest of the veggies with water to cover. I cook on high for 60 minutes, vent immediately, then transfer everything to a regular stock pot with some more water and simmer for another hour. It sucks to use two pots, but the speed of the IP is irrefutable and the reduction is key for richness... as well as being able to keep it warm on the stove all day. 

The video below is after I refrigerated the soup overnight and skimmed the fat. I don't do this before eating on Sunday, but it's how I end up storing it for a weeknight leftover dinner. This tells me the 60 minutes in the IP is enough to break down the collagen from the shank/ribs. Recommended. 

[ScottyB]

you had me at sauteed beef shanks

[JustinG]

Oven cooking a Turkey?

Never done one,I typically smoke breasts, but I'm being provided a whole Turkey.

Brine recipes? Tips and tricks?

[.RJ]

deep fry that motherfucker

[Sully]

Spatchcock and smoke or deep fry. I don't mess with ovens and whole birds.

If you must put in oven, I'd definitely spatchcock it so it cooks evenly.

Sent from my SM-G930V using Tapatalk

[WRXtranceformed]

I seem to remember my mother always covering a whole bird in tin foil when she did them in the oven. FYI Bojangles sells individual fried turkeys during thanksgiving and they are surprisingly cheap and freaking delicious

[JPolen01]

I seem to remember my mother always covering a whole bird in tin foil when she did them in the oven.  FYI Bojangles sells individual fried turkeys during thanksgiving and they are surprisingly cheap and freaking delicious

You have to cover it for a good portion so you don't burn the skin. It gets uncovered towards the end.

[Apoc]

Tips and tricks?

Sit on the couch and watch football while your wife cooks it.

[JustinG]

Tips and tricks?

Sit on the couch and watch football while your wife cooks it.

She went to college ...so I have to cook it????

[WRXtranceformed]

Tips and tricks?

Sit on the couch and watch football while your wife cooks it.

This guy's got life figured out

[JustinG]

I'm just doing what Alton Brown recommends...

INGREDIENTS

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water


Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.
Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket.
Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown
Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve

[Apoc]

Back when we were cooking ours, we did most of the roasting with the bird breast side down so it doesn't dry out. You flip it over at the end for crisping/browning, but it does seem to result in the meat being more moist.

Of course now we just get a pre-cooked one from a local market. We got one last year and it was pretty freaking good, so we're doing the same thing and just making all the sides ourselves.

[JustinG]

Everyone is all about basting.

But I watched a video, by Mr Brown, and he said it does nothing. It's not sucking in those juices, and you are wasting heat by opening the oven.

Thoughts? Do I listen to the professional chef? Or social media?