Fatties 101; Ribs 101.. etc..

[William H Bonney]

In light of the new BBQ forum,, is there any possibility of creating some "sticky's",,......... hence the title of the thread?? Have those at the top for tips and technique's,, for instance,,, rolling the fatties,, what's the trick with that?? How the hell do you get it to not stick to whatever you're trying to roll it out on:lol:?? Maybe another "sticky" for gadgets??? Like the sweet temp gauges that Spanky has poking outta all his meat??? Anyway,, I'm sure you guy's get the picture,, maybe have Riva and Spanky "headline" the sticky's??:D

[William H Bonney]

While I'm thinking about it,,,, maybe Riva could copy and paste his top 10 sauces and rubs in the sticky,, maybe Spanky could tell us why his fatties come out lookin' "red"?? (I have 2 goin' now and they just look like cooked sausage:() Maybe the "temps" for everything,, like brisket, butt's,,

[teacup13]

In light of the new BBQ forum,, is there any possibility of creating some "sticky's",,......... hence the title of the thread?? Have those at the top for tips and technique's,, for instance,,, rolling the fatties,, what's the trick with that?? How the hell do you get it to not stick to whatever you're trying to roll it out on:lol:?? Maybe another "sticky" for gadgets??? Like the sweet temp gauges that Spanky has poking outta all his meat??? Anyway,, I'm sure you guy's get the picture,, maybe have Riva and Spanky "headline" the sticky's??:D

to roll the fatties, roll up in plastic wrap and spin it

the thermometers are digital therms... i have mavericks and several off brand ones, available at your local Meijers right now at a discounted price, i just bought 2 for $20 regular $30 each

While I'm thinking about it,,,, maybe Riva could copy and paste his top 10 sauces and rubs in the sticky,, maybe Spanky could tell us why his fatties come out lookin' "red"?? (I have 2 goin' now and they just look like cooked sausage:() Maybe the "temps" for everything,, like brisket, butt's,,

my fatties or most meat i cook turn out red because i use cherry wood to smoke mostly, its the nature of the wood.

you want to keep your temps at 250 degrees or less, any higher and you are grilling not Q'ing. i try and maintain 225 degrees..low and slow is the key

[William H Bonney]

Well,, the second fattie I did,, I rolled it on wax paper(it was a little easier). I must say,, these 2 that I did,, couldn't have come out better. I couldn't believe the smokering I got on these suckers. I did 'em with onions, peppers and colby/jalapeno cheese,,,:dizzy: they were crazy good. About the thermometers though,, I have a couple of 'em,, I'm just not real sure about laying the "cord/wire" on the grill though,, seems like it would melt. I don't wanna ruin this one either,, it was like 60 bucks from Bed Bath and Beyond.:rolleyes:

[alex-v]

If you lay the wire on the grill rack itself and the insulation melts then I would hazard a guess that the temperature was to high as it was and the meat or meats were ruined anyways.

Being as the thermometers were intended to be used in ovens, and the ovens can easily reach temperatures of 450 plus degrees, it would sound logical that the wire is good up to the temperatures that we usually encounter when smoking meats.

[Spanky]

Try this link to another site where I did post a tutorial to rolling the perfect fatty!

http://www.smokingmeatforums.com/forums/showthread.php?t=19457&page=4

The red color comes from the rub I use on the outside of the fatty, the same one as I use for my butts!

[William H Bonney]

Very nice,, I'm assuming that you're Capt. Dan over there??

Now,, can you copy and paste that tutorial over here,,,:lol:

Another question,,, what am I looking for when buying "butts",, and "where" do you guys get 'em?? I saw some Boston Butts at Kroger and they just looked like a pile of fat..:(

[Spanky]

I have a pretty decent relationship with my local Hardings butcher, and over yrs of communication, and smoked offerings ;), they have been a great tool to making great BBQ. The most important ingredient to good smoked food, is the meat that you start with.

Some places call them upper shoulder, most call them pork butts(even though they are from the front shoulder of a pig).Boston butt roast. If your butcher cuts his own meats, then ask him if you can get some of the butts before he slices them into pork steaks, thats where the pork steak, and country style ribs are from.

I buy them in cryovac, 2 butts per pack. I get to pick through the cases for mine( I am very lucky for that perk). I try to find ones that are similar in size, without blod clots or unusual looking areas on the meat. All of them have a false cap, and then a fat cap below that. I cook mine with both caps left on, some folks trim off the top one. If you are a beginner, I would leave all fat attached. After you do a few dozen, then you may want to trim a little away before smoking, depending on your smoker.

The butts range anywhere from 99 cents a lb to 2.49 which is the high side, and often boneless ones are the most expensive. If you can, get one(or two) with the bone left in. There are alot of good reasons to leave the bone in.

If you want me to make that a sticky here, I think I could just cut and paste some stuff out and get it in place, I'll try today. I have 4 butts on right now for a couple folks who are hungry for pork BBQ!;)

Yes I am Capt Dan there. It is a great site and wonderful for beginners in the smoking hobby as well as seasoned veterans. If anyone registers there, please remember it is about smoking foods, having fun, and treating people with respect. There are very few issues there, and alot of the" bad, or critisizing" posts are not tollerated, and the site is moderated very well.
Lots of free info, and other stuff that can be purchased to support the site, just like this one does. The V bulletin format is there as well. I hope steve doesn't mind me mentioning it here, there are already a few of us there from here.

Hope this reply has been of some help in your quest for the pork butt experience!:)

[William H Bonney]

Very nice,,, thank's Spanky.

[Spanky]

Just a quick pic to show off today's smaller smoke. Just 4 butts today.

http://i241.photobucket.com/albums/ff55/Captspanky/quadbuttsmoke.jpg.

I did repost thate fatty tutorial on another thread too!;)

[dewman22]

Would it be possible to cook up a fattie on a regular gas grill set on low and cooked on the highest grill away from the flame? Can't swing a smoker right now.

[Spanky]

I would think it would work. Just do it on the oposite end of the grill as where the burner is.

[sweatyspartan]

I would think it would work. Just do it on the oposite end of the grill as where the burner is.

on your butts do you cross cut the fat cap?

Can you talk about the rub you use or is that a secret?

I'm going to try to Q a pig butt and want to get it right....any tips are appreciated. I'd probably do them in a barrell smoker I have that I make smoked fish and kielbasa in. I've also done ribs with some success

[Spanky]

I do cross cut them. Most folks don't. I like the way it renders the fat away, and lets more of the rub into the meat near the fat cap!
I like to cut through the top(false cap) layer, thru the middle thin layer of meat and into the lower cap. Its just a thing I do!;)

http://i241.photobucket.com/albums/ff55/Captspanky/scoredbutt.jpg


The rub I use most of the time these days is what I call the " Riva rub" cuz he was the one who shared it with us all first. Now where he got it from, I don't know, but at this time, It is"his" rub, and the credit goes to him. He also posted a thread about 8 -10 months ago about doing pork butts. I will see if I can find it, cuz he describes it pretty well.

here it is!
Join Date: Aug 2006
Location: a lonesome area that other Kansans call "out there."
Posts: 1,398
Photos: 2

Best pulled pork In the universe!

--------------------------------------------------------------------------------

Can’t believe I'm giving this stuff away!!

Pork Butt --2-bone in "Boston Butts” 6-10 lbs each
Dry Rub
1/2 cup Sugar
1/2 cup paprika
1/3 cup garlic salt 1/3 cup kosher salt, finely ground
1/4 cup brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons Worcestershire sauce. (I use Lea & Perrins)

Make the dry rub. Combine all ingredients in a small bowl. Transfer to a shaker. Store leftover rub in an airtight container. To better mix the rub ingredients, I mixed it in a covered container and shook the rub well. Then I ran the rub through a screen mesh that worked out all the lumps and blended the rub further.

Make the baste. Whisk together the apple juice, water, sugar, salt and Worcestershire sauce in a bowl. Keep mixing until all dry ingredients are dissolved. Fill a basting syringe and begin injecting the meat. You'll want to use about 1/2 oz per pound of shoulder. Coat the butt well with the dry rub and refrigerate overnight.

Cook on a pit or smoker for about 1 hour to 1 1/2 hour per pound or to an internal temperature of 195 degrees. Pull or chop the meat. Pole the meat onto buns for sandwiches. Leftovers can be frozen for up to one month.

This recipe works equally well on a backyard charcoal grill or gas grill. Simply put the coals to one side or leave only one gas burner lit. Cover grates with heavy-duty aluminum foil. Place butts on opposite side of fire/coals. Be patient: take 10 hours or so... MOST Important.... get a meat thermometer and do NOT take meat off grill until temp reaches 198F!

Then...take butts off cooker. Wrap each in aluminum foil. Then, wrap that in a bath towel. Place in an airtight, beer cooler (igloo/Coleman) and let rest for 2 hours (it will still be cooking). After two hours, unwrap and pull into 2" pieces.

Put pieces on Kaiser roll with dollop of sweet cole slaw and favorite bbq sauce (mustard base is good) and enjoy!!

Riva Ribs
__________________
____________________

“Controversial proposals, once accepted, soon become hallowed.” Dean Acheson

--------------------------------------------------------------------------------

hope it works for ya.:D

[sweatyspartan]

Thanks Spanky

I just spent the past two hours on the SMF website...:yikes:

[alex-v]

Another question,,, what am I looking for when buying "butts",, and "where" do you guys get 'em?? I saw some Boston Butts at Kroger and they just looked like a pile of fat..:(
Remember what Emeril (from the Food Channel) says; "Pork fat rules."

In my opinion if I pick a butt without enough fat then it will be dry when I roast it in the oven or over the grill or smoke it or it will create dry sausage. That pork fat is very useful.

[Spanky]

Thanks Spanky

I just spent the past two hours on the SMF website...:yikes:

hehehe, I bet ya got quite the education huh? Good stuff there, and you won't get to see any pics unless ya register. Its a trap, cuzz when ya see what them folks are cookin, you will be hooked, and hooked badly!;)

It outta be a crime I tell ya.

[Firemedic]

hehehe, I bet ya got quite the education huh? Good stuff there, and you won't get to see any pics unless ya register. Its a trap, cuzz when ya see what them folks are cookin, you will be hooked, and hooked badly!;)

It outta be a crime I tell ya.

I'm telling ya. I spend more time in that forum than I should. I get fat just looking at the pics over there.