On Mon, 1 Jun 2015 11:36:51 -0500, "Terry Coombs" <
snag...@msn.com>
wrote:
>Larry Jaques wrote:
>> On Sun, 31 May 2015 07:59:29 -0500, "Terry Coombs" <
snag...@msn.com>
>> wrote:
>>
>>> And the one on my smoker is a beaut . Around 9 pounds , nice pad of
>>> fat on the bottom , and nicely marbled . Caught a pair total weight
>>> around 16 pounds for a buck fifty-nine per and jumped on it . The
>>> other piece just barely fit in a gallon freezer bag , it's frozen for
>>> later - maybe 4th of July .
>>> Been on since around 10 last night at around 195° , looked really
>>> good when I rotated it a few minutes ago .
>>>
>>> BBQ and beers ... Shirley !
>>
>> Temple? Or You Jest?
>
> She's the virtual barmaid over at rec.motorcycles.harley , also known as
>The Virtual Bar&Grill . This was also posted there .
Oh, that explains why I haven't seen her. She doesn't hang out at
rec.motorcycles.rice.burner.
>> I Qed up and charred a pork loin last week. All that fat made quite a
>> fire, so the microwave finished cooking the inside. It was great.
>
> This isn't "Q'ed up and charred" my friend . This is a highly controlled
>and monitored application of smoke and heat to a well-seasoned piece of high
>quality Pork Butt .
Thain't no such thing as "bad butt", is there?
> I use a horizontal tube type of smoker that has a fire chamber on one end
>. The opposite end of the main chamber has a smokestack with a damper .
>Between the inlet control and the stack damper , I held the cooker at
>between 185° and 195° from 11PM until 4:00 the next afternoon .
> Small pieces of Seasoned Cherry Wood were strategically placed throughout
>the chunk charcoal charge to optimize the sweet smoke and it's enhancement
>of the flavors produced .
Yum, fer sher.
> Bottom line , nobody's ever turned down third helpings - and I've "turned"
>Texans to pork . There are 2 secrets - low heat for a long time , and a dry
>rub that forms a glaze to help retain moisture . I usually pull the meat
>from the bone with a plastic fork ...
<drool>
> I'd be happy to post my rub recipe if anyone wants it ...
Oh, if you must. ;) The word "rub" in this context is new to me, as
of about 5 years ago. It brings a smirk to my face every time I hear
it, thinking "There he goes, rubbing his meat again..." <vbg> Until
then, I'd only heard "sauce" or "seasoning recipe", and I'd never seen
rubs in grocery stores at all. But I live for spice, so bring it on!