Pork Butts

[tmorro never knows]

My pulled pork is somewhat bland.  They don't have a lot of fat to start with.  I heard they are breeding leaner hogs these days.  I rub 'em, inject 'em and smoke 'em and that sweet meat flavor still eludes me.

Anybody else have that same experience?

Paul

[Gerry Curry]

I have a local breeder who provides me with pork from heritage Berkshire pigs. Wow! What a difference! Not only is there a much higher fat content, but the flavours are far more pronounced too. Really great stuff. The Lean Police are killing our taste buds!

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[Big Krabba]

I use a finishing sauce.  Most folks seem to have no interest in it, but it adds a lot of flavor.  The one I use is mostly vinegar, brown sugar, and ketchup.  It's added when the pork is pulled and disappears, visually.  I add about 1/3 to 1/2 cup per butt.

When people start to eat, they then add their BBQ sauce (I really wish they would taste the food first) and get a lot of flavor layers.  I can add some heat if I want, but I cook for a lot of namby pambys.  I've got 6 big butts and a brisket cooking now for a church group, dominated by old people.  BTW I have nothing against old people, I am one.  I may be in the top 5 on this list.  I may be in the top 5 weight wise, also.  I have a combined score of 400.  LOL

Les

--

[Buzz Dean]

darn Les think our numbers about match<lol>

[James Stewart]

For my .02, I don't know what temp you are cooking, but try cooking at a temp that is closer to the 200 deg. It may take a little longer, but the fat and other stuff is disolving, but is not leaving the meat, and to me still retains the real meat taste. 

Pigman!

[Mike Chester]

Yes, modern pork has been bred to be much more lean, which means less flavor and moistness. Gerry’s solution of using heritage hogs works great but those tend to be much more expensive and I assume that you would prefer to actually make a profit. What I often do is I only smoke the butts to about 160°. They don’t absorb much smoke past that temperature anyway. I then put them into a covered pan and back into the cooker until tender and pullable. They sit in their own juices and I add back some of that juice to the finished product to add flavor and moistness. The downside of this method is that you don’t get that nice crisp bark that some people enjoy. Since you are cooking a high volume, maybe you could cook some butts as I described and some finished in the open to get bark. Then mix them together.

 

Mike

[tmorro never knows]

Wonder if I can find them out here.  Thanks for the tip.

Paul

---

From: Gerry Curry <ge...@currysystems.com>
To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 3:37 AM
Subject: Re: [BBQ] Pork Butts

[tmorro never knows]

I'm right behind you on those stats, les.  I use a finishing glaze on the ribs.  Maybe I'll start adding that to the butts.  Willing to share your recipe?  Sounds kinda like what I have, only different.  :D

paul

---

From: Big Krabba <big.k...@gmail.com>
To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 4:04 AM

Subject: Re: [BBQ] Pork Butts

[tmorro never knows]

That also sounds like a great idea.  Haven't used any pans in the smokers yet (except for beans- we had to devise a 'tie-down' to keep the beans from jerking off the shelves).  But I want to make the pulled pork an experience for the folks.

Thanks for the tips.

Paul

---

From: Mike Chester <mc...@charter.net>
To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 10:32 AM

Subject: Re: [BBQ] Pork Butts

[Big Krabba]

Today's 6 butts weighed 55 pounds, so I had to use 3/4 cup of sauce to each one.  My whole family also uses this sauce at the table.  Adding the sauce when the butts are pulled, it disappears and people who say they don't like vinegar, don't have to be offended.  :)  Here is the link http://whatscookingamerica.net/Pork/SecretSauce.htm.

The sauce is added after pulling.  It's also good on greens and boiled cabbage.  I hope you will try it.

Les

[Jack Waiboer]

I’ve been “rejuvenating” pulled pork butts for years.  Big Jim gave me this recipe probably 100 years ago.  1 part cider vinegar, 1 part cheap orange juice, 1 part Sonny’s BBQ Sauce.  IMHO the cheaper the OJ the better.  1 cup of “juice” per 1/2 pan.  Makes tender pork, juicy and flavorful, and there’s plenty of acid to cut the greasy feel that comes with the territory.  Good stuff Maynard!

 

Jack W.

Charleston, SC

 

www.gratetv.com

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[Drew]

You probably can, but your cost is gonna go WAY up if you do... but you are in Cali, so that might just sell!

Drew

[Buzz Dean]

have made this sauce(or slight variation) for years--will have to see if that 1/2t f cloves really makes a difference--hehe

[Gary Wiviott]

Porch,

Couple of tips and tricks I've picked up, some have been
mentioned/discussed on the Porch, some have not.

Pulling Pork, a few tips and tricks.

- Let the butt/shoulder rest clouds of visible steam mean you are
losing moisture.
- Pull in a bowl or rimed sheet pan, not a cutting board, so as not to
lose any liquid.
- Discard bone, cartilage, large chunks of solid fat.
- Incorporate fatty smoky bark, making sure there are no pieces larger
than the nail on your little finger.
- Add hot holding or reheating liquid to pulled pork. Never add cold
liquid to hot pork.
- Add hot liquid to pork as you pull, small stages incorporate better
than all at once
- 4/parts apple juice, 1/part cider vinegar.
- Add rub, the rub you used for the cook, to the pork in small stages
as you are pulling. This reinforces flavor.
- What liquid you use is less important than making sure the liquid is
hot, not boiling hot, but hot enough so it does not cool down the
pork. (Don't add hot liquid to cold pork)
- Target internal terminal meat temp on reheat with whole pork
butt/shoulder is 160° Smoker/oven temp of 250.
- Let cold pork butt/shoulder temper before reheating. An interim
between cold and hot allows more even reheat.
- More is not better, not smoker/oven temp, not internal terminal temp
of whole pork butt/shoulder or amount of warm liquid added as pulling
or reheating.

Regards,
Gary Wiviott
--
http://www.lowslowbbq.com/

[Shawn Townsend]

Thanks Gary.

From: Gary Wiviott <wivio...@gmail.com>
To: smoker...@googlegroups.com
Sent: Tuesday, November 6, 2012 9:29 AM
Subject: Re: [BBQ] Pork Butts

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[jqu...@comcast.net]

But I bet the shelves LOVE being jerked off by the beans!  :)

---

From: "tmorro never knows" <tmorro_ne...@yahoo.com>

To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 3:58:36 PM

[bbq....@gmail.com]

You can always take the pork out of pan before you are going to pull it and throw it back on the shelf to dry up the bark. 

Joe in Connecticut

Sent from my Verizon Wireless 4G LTE DROID

[tmorro never knows]

Thank you, Gents.  We're bringing them back ok.  Tender and moist, just bland.  Sprinkle a little rub on em too.  Holding in pan.  Yet bland.  I'ma try the juices see if it makes a diff.  

Thanks very much.

Paul

---

From: Gary Wiviott <wivio...@gmail.com>
To: smoker...@googlegroups.com

Sent: Tuesday, November 6, 2012 6:29 AM

Subject: Re: [BBQ] Pork Butts

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[Jon Stine]

+1

Jon

[Big Krabba]

On Tue, Nov 6, 2012 at 9:11 AM, Buzz Dean <2fa...@gmail.com> wrote:

have made this sauce(or slight variation) for years--will have to see if that 1/2t f cloves really makes a difference--hehe

I doubt it.  Mike Mills says cloves don't belong in BBQ sauce, IIRC.

[Kevin Cleek]

Cali???   WTF is "Cali?"

Kevin

[Kevin Cleek]

Something's wrong here...my send addy has been changed to "cait."  I know who that is, so it's no hacker, but will have to figure it out when I'm not exhausted.

Why didn't Garry's filter block that addy?

Kevin

[Kevin Cleek]

Can anyone give suggestions by which I can recover my name.  Using Firefox.

Kevin

[Kurt Lucas]

Hehe…one of Kevin’s pet peeves.  :)

 

Kurt

[Kurt Lucas]

I’m so confused!

 

Kurt

[Paul]

Huh?

Sent from my iPhone

[Robert King]

You can call me Ray, you can call me Jay but don't call me CALI!

I must live in So Cali then <G>

Robert King

[Sherman Watkins]

Living there does not have to be a permanent condition.  I lived, schooled, and worked there for most of 40 years (with brief forays to NorCal, IL, and PA) and have escaped unscathed.  Well, except for the twitch and the limp. 

Sherm
Smoking in Montana's Banana Belt

[T. Drew Childers]

Or you could be in Colombia ;-)

 

DrewC

From: Robert King <rob...@drsbbq.com>
To: smoker...@googlegroups.com
Sent: Thursday, November 8, 2012 9:14 AM
Subject: Re: [BBQ] Pork Butts

You can call me Ray, you can call me Jay but don't call me CALI!

I must live in So Cali then <G>

Robert King

On Nov 7, 2012, at 4:42 PM, Kevin Cleek <kjc...@earthlink.net> wrote:

Cali???   WTF is "Cali?"

Kevin

On 11/6/2012 4:36 AM, Drew wrote:

You probably can, but your cost is gonna go WAY up if you do... but you are in Cali, so that might just sell!

Drew

On Mon, Nov 5, 2012 at 4:52 PM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

Wonder if I can find them out here.  Thanks for the tip.

Paul

From: Gerry Curry <ge...@currysystems.com>
To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 3:37 AM
Subject: Re: [BBQ] Pork Butts

I have a local breeder who provides me with pork from heritage Berkshire pigs. Wow! What a difference! Not only is there a much higher fat content, but the flavours are far more pronounced too. Really great stuff. The Lean Police are killing our taste buds!

On 2012-11-05, at 3:46 AM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

My pulled pork is somewhat bland.  They don't have a lot of fat to start with.  I heard they are breeding leaner hogs these days.  I rub 'em, inject 'em and smoke 'em and that sweet meat flavor still eludes me.

Anybody else have that same experience?

Paul

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[tmorro never knows]

I would love to get out.  They just raised taxes yet again, city and state, and San Jose has just passes a $10 min wage law that is, get this, indexed to CPI, which is about to explode.   

---

From: Sherman Watkins <tankw...@gmail.com>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Thursday, November 8, 2012 8:11 AM

[allan]

And we’re moving Jan/Feb timeframe of ’13 from CA to FL.  Moving a biz that generates sales tax for CA.  When I told my clients, they thought ‘oh no’ until I told them my invoices would no longer include sales tax.

 

It’s going to get worse before better….well, it’s never going to get better. 

 

Allan Clair

 

 

 

 

 

[Gerry Curry]

Our minimum wage is $10.15 already and indexed. Federal/Provincial sales tax is 15%, applied to virtually everything except food. My Income tax rate is 22.3% The cheapest 750ml bottle of wine is about $10. Gas is $1.35/litre. . Don't bitch!

On 2012-11-08, at 2:58 PM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

I would love to get out.  They just raised taxes yet again, city and state, and San Jose has just passes a $10 min wage law that is, get this, indexed to CPI, which is about to explode. 

Gerry Curry

ge...@currysystems.com

[Lucy Baker]

Our min wage is $13.  Like being a bus boy or room maid is supposed to be a career opportunity.

[Chris H]

Where in the world do you people live?

Sent from my iPhone

[Lucy Baker]

I'm in SoCal.

Lucy

[Gerry Curry]

Nova Scotia.

Sent from my iPhone
with iOS version 6.0.1

Gerry Curry

[Jason Hartin]

Please remove me from group

[Big Jim]

  Where at in Florida, Allen?

BeeJay

[allan]

Fort Myers

 

Allan Clair

 

 

 

 

 

 

 

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Big Jim
Sent: Thursday, November 08, 2012 12:18 PM

[James Stewart]

That's an awful place to live. Sunshine, beaches, moderate climate. 

Pigman!

[James Stewart]

That's where I live.  Just East of town. So we'll get together when you are settled in!.

Pigman!

-----Original Message-----
From: allan <al...@aapromotions.com>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Thu, Nov 8, 2012 3:21 pm

[allan]

Yep, a long story of why we’re making the long move, but warmer waters than SoCal and great sunsets.  It’ll be before the end of Feb.  Lots of work to get this move done, but it too will pass.

[Drew]

Going Galt, eh?

Drew

[Big Jim]

  Then Y'all can follow Pigman and Myra up here when we do some cooking.

[Garry Howard]

Escaped to Montana??? LOL

Garry

On 11/8/2012 9:11 AM, Sherman Watkins wrote:

[allan]

CA to FL is about as Galt as you can get.

[Kurt Lucas]

California minimum wage is $8.00 an hour. Less for tipped workers, such as waitresses and waiters. It may be different in certain cities, like San Jose where they just raised it to $10 PH.

 

Kurt

[Robert King]

Well if your a hotel worker you just got a raise in Long Beach to $13 an hour. Still trying to figure out how that passed...

They are scaring away business left and right here.

Robert King

On Nov 8, 2012, at 7:04 PM, Kurt Lucas <lifes...@comcast.net> wrote:

California minimum wage is $8.00 an hour. Less for tipped workers, such as waitresses and waiters. It may be different in certain cities, like San Jose where they just raised it to $10 PH.

 

Kurt

 

[Lucy Baker]

The consensus is a bus boy or maid in a hotel is a career!  Therefore, $13/hour!!  With a college degree, I didn't start at that wage!

Lucy

On Nov 8, 2012, at 7:04 PM, Kurt Lucas <lifes...@comcast.net> wrote:

California minimum wage is $8.00 an hour. Less for tipped workers, such as waitresses and waiters. It may be different in certain cities, like San Jose where they just raised it to $10 PH.

 

Kurt

 

[Drew]

What is wrong with a living wage?  Also, we could have a more candid and involved conversation on the Backporch where this belongs...  speaking of... anyone seen Scot lately?

Drew

[Gerry Curry]

"See" him on Facebook several times a day. Oh, and I wasn't complaining. I'm happy to pay my taxes. It pays for all my fellow Canadian's health care and many other things. Could it be done better? Probably... but at least it's being done.

On 2012-11-09, at 6:58 AM, Drew <dr00...@gmail.com> wrote:

anyone seen Scot lately?

Gerry Curry

ge...@currysystems.com

[Drew]

I see that he posted a few days ago... I was just shocked that this thread didn't get a "BACKPORCH!" reply from him! :)

Drew

[Gerry Curry]

I think that's because it hasn't reached a significant "silliness" point yet.

On 2012-11-09, at 7:18 AM, Drew <dr00...@gmail.com> wrote:

 I was just shocked that this thread didn't get a "BACKPORCH!" reply from him! :)

Gerry Curry

ge...@currysystems.com

[Robert King]

Nothing at all but our city is telling one segment of business or companies what they have to pay their workers above minimum wage, how many days off etc. Why don't they tell McDonalds home of the McRib sandwich (see how I brought it home with real bbq talk?) to pay their workers the same rate in Long Beach too?

Robert King 

[Drew]

I agree and was not aware that it was for only one sector of industry.  I think everyone should make a living wage, this would improve everyone's financial condition... if the lowest income folks have some expendable income, that improves the whole economy.  This approach is far better for job creation and a thriving economy than giving big tax cuts to a small percentage of people who just sit on the money instead of spending it.

I like the real BBQ talk, but I can't stand a McRib! :)

Drew

[allan]

Kurt, talking to one of our chamber members in L.A. who owns a couple of sport bars/restaurants tells me that even tip workers start with a base minimum rate. 

 

Allan Clair

 

 

 

[Big Jim]

  In the 70' when I was workin for Days Inn we paid the waitresses $.0,75 a hour. Most of them were making around $7-8.00 a day in tips.

  One thing that has changed is that then the girls had to have health cards (green cards) from the county/state. Now they make the Managers get certified.

  When I had my BBQ Joint. (I had to retire in 2005) I was paying my cooks $10.00 bucks an hour. Well above the minimum wage.

 BTW I am making Joe Wells mustard today. Making enough for 3-½ pints. I am going to put horseradish in one of them.

Some pie punkins showed up with my hog produce the other day. I managed to salvage 4 of them. I cut them in half, scraped out the seeds and baked them. When they was done I put them in the KA mixer and pureed them. Measured out enough for a pie (3cups) bagged it and put in the freezer. Got enough for 3 pies.

BeeJay

----- Original Message -----

From: allan

To: smoker...@googlegroups.com

[jqu...@comcast.net]

I also use a finishing sauce, only mine is Danny's with mustard.  I like

that recipe because you can alter the taste by the amount of ingredients

used.  I also hit it with a little dry rub after the pork has been pulled and

mix it all up.

---

From: "Big Krabba" <big.k...@gmail.com>
To: smoker...@googlegroups.com
Sent: Monday, November 5, 2012 6:04:37 AM
Subject: Re: [BBQ] Pork Butts

I use a finishing sauce.  Most folks seem to have no interest in it, but it adds a lot of flavor.  The one I use is mostly vinegar, brown sugar, and ketchup.  It's added when the pork is pulled and disappears, visually.  I add about 1/3 to 1/2 cup per butt.

When people start to eat, they then add their BBQ sauce (I really wish they would taste the food first) and get a lot of flavor layers.  I can add some heat if I want, but I cook for a lot of namby pambys.  I've got 6 big butts and a brisket cooking now for a church group, dominated by old people.  BTW I have nothing against old people, I am one.  I may be in the top 5 on this list.  I may be in the top 5 weight wise, also.  I have a combined score of 400.  LOL

Les

On Mon, Nov 5, 2012 at 2:46 AM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

My pulled pork is somewhat bland.  They don't have a lot of fat to start with.  I heard they are breeding leaner hogs these days.  I rub 'em, inject 'em and smoke 'em and that sweet meat flavor still eludes me.

Anybody else have that same experience?

Paul

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[Scot Murphy]

On 11/9/12 5:58 AM, Drew wrote:
> What is wrong with a living wage? Also, we could have a more candid
> and involved conversation on the Backporch where this belongs...
> speaking of... anyone seen Scot lately?

Here I am. I've been swamped with stuff. Not even important stuff, just
stuff. More broke than usual lately to even get a brisket on!

Hey, since you called, I'll report a good success I had maybe a month
ago. My niece and her boyfriend are part of a medievalist revival group
called Amtgard, and they were having an end-of-season get-together. My
niece asked if I could BBQ a couple of pork butts for them. Luckily
there was plenty to go around, and everyone loved the pulled pork. I'm
apparently now the go-to guy for Amtgard when they need BBQ, which I'm
thinking is not exactly medieval but hey, it's roasted meat on bread.
Especially juicy roasted meat at that.

Also, my WSM is on its last legs, literally. The bolts have become
detached at the base, leaving large holes and an unstable base. I sure
got my $20 out of it, that's for sure. Thanks again to Merrill for
offering it at the exact moment I needed one! (Anyone got an extra
they're willing to let go for $20 again? :D )


Scot "nothing wrong with a living wage" Murphy

--
In times of darkness,
one must simply stop searching for the light,
and become the glow for others to follow.
- Christopher Seymour

[Scot Murphy]

On 11/9/12 6:18 AM, Drew wrote:
> I see that he posted a few days ago... I was just shocked that this
> thread didn't get a "BACKPORCH!" reply from him! :)

:D I haven't been able to pay as much attention to the BBQ list lately
because of my nemesis...FACEBOOK. Damned thing is addictive, and I don't
even play the games anymore!


Scot "politics, kittens, doggies, and hippie crap" Murphy

[Big Krabba]

I told you a long time ago, I have one you can have for the shipping.

Les

[Joey Loe]

man he didnt take you up on that? I would have,, ive been using a char-griller with an offset box that holds no heat!!

[tmorro never knows]

This is as good a time as any.  I apologize for taking this  OT.  I know it's a fine line.   Also, I realize I talk some restaurant issues here and apparently there's a restaurant thread somewhere but I've been too lazy to find it.  So for that I apologize too!

However, I do love you guys and gals and really love the BBQ talk here.  I'll try to do a better job of staying on cooking and technique subjects. 

Thanks!

Paul

---

From: Scot Murphy <deppi...@gmail.com>
To: smoker...@googlegroups.com
Sent: Friday, November 9, 2012 10:07 AM

Subject: Re: OT: Cali was Re: [BBQ] Pork Butts

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[Sherman Watkins]

We've all done it.

To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch

[Jon Stine]

Besides ... there are only crickets on the Backporch these days. 

Jon

[Kurt Lucas]

They must have changed that then. It used to be a lower wage for tipped workers. In Oregon minimum wage is $8.90 an hour, for all, including waitstaff.

 

Kurt

[Kurt Lucas]

Thanks for the apology. I was about to make a post asking to be removed from this list because of you, but now I won’t have to! Just kidding! I’ve contributed more off topic shit than most of ya’ll combined. It’s fun to stir the pot now and then.  :)

 

Kurt

To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

[Kevin Cleek]

With a college degree, I started at at about $5, but that was a while back.  Point is, this is what the backporch is for.

Kevin

[ni...@parkaq.com]

East bay north Cali.

Where we Park it!   Grill it!  Eat it!  and now #tweet it.


Voice DROID ... voice typos....

-----Original message-----

From: Chris H <chri...@suddenlink.net>
To: "smoker...@googlegroups.com" <smoker...@googlegroups.com>
Sent: Thu, Nov 8, 2012 19:44:15 GMT+00:00
Subject: Re: OT: Cali was Re: [BBQ] Pork Butts

Where in the world do you people live?

Sent from my iPhone

[Robert King]

It's not that big of a deal once in a while Paul. The huge flame wars haven't happened in a while. I dropped the backporch a long while ago as I know my mind can't be changed and others here also. No biggie that's the way it is.

I'll save my rants for yelling at the kids playing on my lawn.

FYI the restaurant stuff I'm sure people would enjoy here. Since we all are living vicariously through Paul <G>

Robert King

On Nov 9, 2012, at 4:04 PM, Kurt Lucas <lifes...@comcast.net> wrote:

Thanks for the apology. I was about to make a post asking to be removed from this list because of you, but now I won’t have to! Just kidding! I’ve contributed more off topic shit than most of ya’ll combined. It’s fun to stir the pot now and then.  :)

 

Kurt