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Dawgtx


Joined: 12 Mar 2007
Posts: 1860
Location: Clear Lake/Houston
PostPosted: Tue Jan 29, 2013 9:49 pm    Post subject: Reply with quote

Jacobys Homey wrote:
Anybody like to cook? I love cooking. I wish I was better at "man-cooking" My father has worked overseas for almost 6 years now, so i learned everything I know from my mom.


I'm not sure what you are asking? After my divorce in 2001, I was working a job that consisted of 4-10 hour days, so I was off on Fridays. I didn't have a whole lot of money due to child support and debt that accepted from my ex-wife. I subsribed to a couple of cooking magazines, and would spend most of the day/weekend cooking. Mostly for the next week, but would occasionally have plenty to freeze for another time, or for when my son was there.

It's amazing what you can learn.
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lumberjackchris


Joined: 14 Apr 2011
Posts: 4485
PostPosted: Tue Jan 29, 2013 9:50 pm    Post subject: Reply with quote

Here are the pics I promised.

Beginning: I like a heavy brown sugar based rub with some heat when im not cooking competition bbq because I like my crust crispy. I start with a lite coating of mustard to help the rub stick, then after a liberal coating of rub I plastic wrap it for 24 hours to let the rub penetrate the meat.




The next morning: It was rough, I closed friday night got home around 1am but still woke up at 5am to start the fire and put the meat on. I like to smoke my pork butts around 225-250, but my pit is rusting away on me and the air flow sometimes makes the temp jump to 300.




I prefer starting my meat, rather it be a butt or a brisket, fat side down, to basically self baste the meat with it's own fats. After about 3 hours I flip it fat side down, then every hour or so I spray it down with apple juice to keep it from drying out.




Meat only takes in a certain amount of smoke, and after that threshold the smoke is relatively redundant. so I wrap it in heavy duty aluminum foil and place in an aluminum pan to finish cooking. About 4 more hours. The guidelines when smoking a pork butt whether it be a boston or picnic it between an hour to an hour and a half per pound. This guy was about 8.5 and it stayed on for about 8 hours (it cooked a little quicker with the flare ups) The internal temp for a pork butt depends on the way it's being served. For sliced you pull the butt off at an internal temp of 190 and for pulled pork you pull between 195-205. Now any real pitmaster knows not to trust a thermometer, so I can tell by pressing around the butt whether the smoke has done it's thing to the muscles in the butt.

I meant to take a pic of me pulling out the bone (my favorite part, but I was busy serving ppl. And it was gone before I could take a pic of the smoke ring.

I have to give my respects to Carolina BBQ, because there is no better sauce to serve on pull pork than a vinegar based sauce, it was amazing.

Hope yall learned a little about smoking pork butts, maybe if any of us ever meet up at tailgate yall can try some!
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Jacobys Homey


Joined: 05 Mar 2008
Posts: 8697
Location: BU
PostPosted: Tue Jan 29, 2013 10:26 pm    Post subject: Reply with quote

Dawgtx wrote:
Jacobys Homey wrote:
Anybody like to cook? I love cooking. I wish I was better at "man-cooking" My father has worked overseas for almost 6 years now, so i learned everything I know from my mom.


I'm not sure what you are asking? After my divorce in 2001, I was working a job that consisted of 4-10 hour days, so I was off on Fridays. I didn't have a whole lot of money due to child support and debt that accepted from my ex-wife. I subsribed to a couple of cooking magazines, and would spend most of the day/weekend cooking. Mostly for the next week, but would occasionally have plenty to freeze for another time, or for when my son was there.

It's amazing what you can learn.


I wasn't asking anything haha I was just sparking conversation.
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Jacobys Homey


Joined: 05 Mar 2008
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Location: BU
PostPosted: Tue Jan 29, 2013 10:29 pm    Post subject: Reply with quote

Thanks, LBJ! I've never tried a complicated BBQ recipe, and I want to.
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Dawgtx


Joined: 12 Mar 2007
Posts: 1860
Location: Clear Lake/Houston
PostPosted: Tue Jan 29, 2013 10:37 pm    Post subject: Reply with quote

Buy/subscribe to a magazine that cooks the way that you want to. And don't be afraid to experiment a little.

There was a cooking light magazine that had a couple of recipes that are a mainstay for when my kids come over. There was a fettuccine with a white wine clam sauce that was wondeful....and super easy to make. I also made a fruit salsa made from strawberries, cantelope, mangos, cucumbers, red onions, and jalepenos that would go wonderfully with that bar-b-qued pork roast! It's a perfect blend of flavors, combined with sweet, and spicy!
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Grasspike


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Joined: 07 Jan 2007
Posts: 5148
Location: Davidson College
PostPosted: Wed Jan 30, 2013 10:56 am    Post subject: Reply with quote

I'm more of an old-timey cooking kind of guy. I like old fashioned Southern soul food and simple recipes. I can't cook much, but I'm planning on working on it this summer.
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EliteTexan80


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Joined: 30 Apr 2007
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Location: Three time Mr. fanTASTic!
PostPosted: Wed Jan 30, 2013 11:04 am    Post subject: Reply with quote

Grasspike wrote:
I'm more of an old-timey cooking kind of guy. I like old fashioned Southern soul food and simple recipes. I can't cook much, but I'm planning on working on it this summer.


I can make a mean bowl or Ramen noodles. Like, "change your life" good. Also, grilled cheeses. Two slices of Velveeta, a slice of Pepper Jack in between 'em, sprinkle some Tony Chacheere's seasoning on each slice and on the tops of the bread, and...two minutes later, perfection on toasted bread.

What can I say? My wife is the maestro in the kitchen. Very Happy
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biggio7


Joined: 18 Feb 2007
Posts: 9780
PostPosted: Thu Jan 31, 2013 3:47 pm    Post subject: Reply with quote

http://sports.yahoo.com/blogs/nfl-shutdown-corner/j-j-watt-marriage-proposal-six-old-fan-150358259--nfl.html


JJ making the news again and making people happy. Awesome guy.
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Pastor Dillon


Joined: 12 Jan 2007
Posts: 8785
Location: Mountain Home, Arkansas
PostPosted: Thu Jan 31, 2013 4:18 pm    Post subject: Reply with quote

we just found out today that we are having a baby girl in June
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Texansfan713


Joined: 24 Dec 2009
Posts: 29357
Location: Houston
PostPosted: Thu Jan 31, 2013 5:11 pm    Post subject: Reply with quote

Pastor Dillon wrote:
we just found out today that we are having a baby girl in June


Congrats PD! Very Happy
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Dawgtx


Joined: 12 Mar 2007
Posts: 1860
Location: Clear Lake/Houston
PostPosted: Fri Feb 01, 2013 8:21 am    Post subject: Reply with quote

Pastor Dillon wrote:
we just found out today that we are having a baby girl in June


Congrats!!!
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EliteTexan80


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Joined: 30 Apr 2007
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PostPosted: Fri Feb 01, 2013 11:23 am    Post subject: Reply with quote

Pastor Dillon wrote:
we just found out today that we are having a baby girl in June


Congrats Dillon! Very Happy
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houstonX


Joined: 16 Aug 2011
Posts: 366
PostPosted: Mon Feb 04, 2013 10:17 pm    Post subject: Reply with quote

To anyone who knows the answers.

Is it possible to change my username? Would there be an issue if I registered again?
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lumberjackchris


Joined: 14 Apr 2011
Posts: 4485
PostPosted: Mon Feb 04, 2013 10:19 pm    Post subject: Reply with quote

houstonX wrote:
To anyone who knows the answers.

Is it possible to change my username? Would there be an issue if I registered again?


Nope, you have to create a new one and then message Webby to de-activate your old account, because you can't have 2 accounts.
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amazingandre


Joined: 16 Dec 2007
Posts: 13945
Location: Elkhorn, WI
PostPosted: Tue Feb 05, 2013 7:54 am    Post subject: Reply with quote

Good luck Jargin and ET, hope you guys get the job you want.
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