Boston Butt Factoid

Compliments of WIKI

Boston Butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Smoked or barbecued Boston butt is found in the southern U.S.

History of the name and cut:

It is said that in pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.[2] The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". The name "Boston butt" is not used in Boston but is used in other parts of the U.S.

The Bullet Smoker Braves the Winter Chill

There's nothing like stepping into a Brisk morning air and catching the aroma of a Hickory Smoked Pork Butt.

This was my first over night cook in freezing weather. Temps were in the teens through the night. I put Mr. Pork Butt on at 7 p.m with a full ring of "K" using the minion method (20 Briquettes lit). In a short time it was obvious the Bullet was going to need more O2 than normal. With all 3 bottom vents open about 25%, temps were steady at 235 until I went to bed at 11 p.m. By 6 a.m, the smoker was loafing along at 190 with very little fuel to spare. Mr. Pork Butt was at 158.

I added the remainder of a 20LB bag (partially lit) to the mix, but by 10:30 a.m with the vents fully open, temps were dropping again! So, Charcoal bag #2 comes open and in goes another 3/4 chimney lit! Now, there's plenty of lit, but vents had to be fully open to drive and hold temps at about 238. This last bit of fuel was enough to get this 7LB Pork Butt up to 190 by 1230 p.m

A 17.5 hour smoke. I should have gotten my Butt out of bed around 3:00 a.m to check on the smoker.

Smokey's BBQ Grill & Steakhouse

They claim to use Certified Angus Beef exclusively and the steak was certainly in that category. The boneless Ribeye was cooked a perfect Med Rare, the salad was crisp, the sides were fresh, and the service was prompt and professional without being overbearing.

Just enough food on the plate for a good stuffing and the price was reasonable for the quality and quantity of food delivered.

Definitely worth a return visit for the Baby Backs or Prime Rib

682 SW Bay Street
Port Orchard, WA

Famous Dave's Brisket

I've had better brisket; however, this was good brisket.

Gripes: Zero bark or crust to speak of.

Pros: The slices were tender and had a nice smoke flavor. Great Atmosphere and prompt service.

Pot Roast a la Stogie

I decided to try something different and went with the Pot Roast a la Stogie Roast described at the Virtual Weber Bullet Cooking Topics Page. Instead of the 5-6 Lb roast called for, my wife brought home an 8LBer....Yikes...........I didn't want an overnighter!..The original recipe over at the TVWB, called for about 7 hours at 240 - 260 for a 6LBer.

So after doing some Fuzzy Math, I decided to go ahead with the cook as planned, but run the cooker on the high side of 275. The cook took about 7.5 hours and the roast turned out very tender and moist.

After 3 hours in the smoke uncovered at 275

In a nutshell, here's the recipe:

Using a 6 pound 7-bone chuck roast.
Combine pre-packaged brown gravy mix, Ranch dressing mix, and Italian seasoning mix.
Place the roast in a disposable foil pan, sprinkle both sides with the seasoning mix, then add 1 cup of beef broth or water. Cook uncovered at 240-260°F for 2 hours, then cover with foil and cook another 5-6 hours until fork tender. Add vegetables during the last two hours of cooking.
Let rest for 10 minutes before serving.

An 8 LB roast fed My wife and I plus our two hungry teenagers. Leftovers were placed in the fridge and provided lunches and quick meals for the next 3 days, and they tasted just as good as the night all that food came off the smoker.

Black and Whites - Busted!

So at about 1:00 a.m on a cool and damp Pacific Northwest October night, I ventured out back to make some adjustments to the smoker and to check on Mr. Pork Butt.

Not more than 10 feet away in the shadows, two very plump Raccoons were putting the raid on our plum tree. I snapped about 30 pictures while banging around with the smoker lid and getting tangled up with my Therm's. You would have thought I was in their yard. These guys could have cared less - No Fear.

As I went to bed the thought crossed my mind. Man! that butt smelled good on the smoker and would those guys be so bold to put the moves on the Weber Bullet?

No worries though, by morning the little 6LB Butt was all barked up and ready for foil.

BBQ Butt

Ted and his wife were working in their garden one day when Ted looks over at his wife and says: "Your butt is getting really big, I mean really big! I bet your butt is bigger than the barbecue."

With that he proceeded to get a measuring tape and measure the grill and then went over to where his wife was working and measured his wife's bottom.

"Yes, I was right, your butt is two inches wider than the barbecue!!!!"

The wife chooses to ignore her husband. Later that night in bed, Ted is feeling a little frisky. He makes some advances towards his wife who completely brushes him off.

"What's wrong?" he asks.

She answers: "Do you really think I'm going to fire up this big-ass grill for one little weenie?"

Compliments of http://mistupid.com/jokes/page021.htm

New Kettle by Weber

Rumor on the Street is that Weber is going to re-introduce the 26.5 inch Kettle in December.........this would make a great compromise between the 22.5 inch kettle and the Monster Kettle (AKA Ranch Kettle). Here's a pic from a European BBQ Show.

The below pic's were posted over at the Virtual Weber Bullet. These were taken at a show in the U.S. Also, depicted are the new 18 and 22 inch smokers. It's going to be a good year!

Smoking through the night!

Oh Yea Baby!






THAT is a Brisket. We're talking 13 pounds and the biggest piece of meat I've ever brought home.


The plan was to have smoked Brisket on the table by Mid-afternoon on a Saturday, which required an over-night cook. The Weber Bullet went to work at 9:30 p.m on a calm September Evening in Pacific Northwest. With the cook going anywhere from 13 to 18 hours, I filled up the Cooker with unlit Charcoal and dropped 15 lit briquets in the center, otherwise known as the "Minion Method"


This being my first "over-nighter", I was a little leary about maintaining temps while I slept. So I monitored the smoker diligently until about 4:00 a.m and with the smoker holding rock steady at 225, decided to lay down for awhile.

6 hours later I woke up fearing the worst. As I walked to the kitchen to check the Maverick monitor, I envisioned a dry water pan and hot running smoker with an overcooked Brisket. I began to ask myself, "Is it going to be Ribeyes tonight or New York Strip?"......

To my surprise the smoker was loafing along at 202 with plenty of water. Definitely could have been worse. At least the Temps didn't run away.

14 hours and 27 minutes into the cook I hit 170 degrees. With 4 hours to go until dinner, I was in good shape

At 18 hours I finally hit 190 and pulled the beast off, wrapped it in foil and dropped it into a cooler..................So we have about 2 hours of prep time, plus 18 hours on the smoker, plus and hour or so in Foil.............

The total process for one 13 LB Brisket was about 21 hours, but it was worth it.

Hey, That's not burnt, It's BARK.....................


Now, that's a Serious Smoke ring!

Unbelievable Pork Chops

This recipe produced some of the best pork chops I've ever had. My kids who have become stalwart "Pork Chop Haters" after years of dry overcooked pan-fryed chops; absolutely loved them!

The original recipe can be found at Weber. Com

__________________________________


For the brine:
3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon freshly ground black pepper
3 whole branches fresh rosemary
4 Thick pork chops (at least 1 inch thick)

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Season both side of Pork Chops with fresh ground pepper. Allow to stand at room temperature for about 20 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Pull them off the grill around 155 degrees.
Makes 4 servings.

Dancing Chicken

There's only one way to cook a whole Chicken.

Apply some Olive Oil and Seasoning. Prop her up on the grill for about an hour or so at 350 degrees with some Smoke wood and you'll have the bird running off grill to the serving platter.

Time to Carve it up!

Weber Bullet Baby Back Ribs

I thought I knew about BBQ until I discovered the world of smoking. It was then that I realized that in all those years of Grilling, I had never BBQ'd a day in my life.

Check out the Baby Back's fresh off the Weber Smokey Mountain Cooker after 5 hours of "Low & Slow" cooking.

AKA: Weber Bullet, WSM

Smoke'in ! !

20oz Ribeye Monster meets the Weber Kettle

Years ago you would find me in the backyard making jerky out of whatever was on my cheap SunBeam Gas Grill. Luckily for me, my kids were too young to know what good food off the grill should taste like. We couldn't get enough of those overcooked Baby Back ribs smothered in cheap sauce. I can remember tearing through the membrane with my teeth, thinking "..Man, some parts of these ribs are Tough, but they sure taste good..." I simply scorched those puppies over direct heat for about an hour with a squirt bottle in near constant use to control the flare-ups.....I loved grilling then as I do now but smile and sometimes cringe when looking back at the punishment I doled out to whatever piece of meat fell victim to my grill. If only we had video of my cooking performance,, it would be a family hit to be sure. I can remember sitting at the table while we sawed through steaks smothered with A1 sauce and my wife pointing out that a good steak should be pink in the middle......."Huh, that was news to me" All I can ever remember was eating steak as a kid with copius amounts of Steak Sauce. .....There were many of those little critiques in the early years that helped me along. I've since learned that the basic process for a good steak starts with the cut of meat, continues with a good sear on a hot grill and ends by removing it from the grill at just the right time.

All the marinades and cooking techniques in the world are not going to make a cheap and over-cooked steak taste good.

Good Beef, Kosher Salt, Pepper, and a hot grill is All you need. Forget about the fancy Gas Rigs and if your using A1 sauce, you've left the meat on the grill way too long.......

20oz Ribeye Monsters

No sides Required !