Boston Butt

[2LaneCruzer]

Whatever floats your boat but the egg's ceramics hold the heat allowing you to cook 24 hrs in subzero without lifting the lid. It also maintains high humidty levels eliminating the need for any water tray etc. I believe I was 48 years old before getting an egg although heard about how great they were for 5 years prior...I though, yea right. They are incredible cookers based on clay ovens used for thousands of years. I have told 10+ people to buy one and if they didn't like it I would buy it from them. I have never had to buy one from them... I have no affiliation with BGE but will tell you they are the best cooker out there, hands down.

I have no issue with what you are saying, but if price is a consideration...which it was for me...you can go with the Weber for about $200 bucks until you can break loose with the $700 or $800 it takes for the Egg. I also built a Cedar nesting table for mine, at a cost of about $250 just in materials; they run about $500 up for a commercially made table. FWIW, I just plunked down about $70 for a SS grate for my egg, and well worth it in my opinion...the Egg is not a small investment...

 

[sdkubota]

I have no issue with what you are saying, but if price is a consideration...which it was for me...you can go with the Weber for about $200 bucks until you can break loose with the $700 or $800 it takes for the Egg. I also built a Cedar nesting table for mine, at a cost of about $250 just in materials; they run about $500 up for a commercially made table. FWIW, I just plunked down about $70 for a SS grate for my egg, and well worth it in my opinion...the Egg is not a small investment...

I agree...it is a major investment. My cooking abilities have improved so much and my cooking results are nothing short of spectacular so we rarely go out to eat anymore. I can prepare a New York Strip dinner for wifey and I for under 10$, chicken under $5, Fillet around $10 and all are as good or better than any restaurant can produce. There are some savings associated that shouldn't be overlooked. Lifetime Warranty....

 

[dave1949]

Getting back to the Missouri pork steaks cut from butts, the Germans make what they call "schwenkbraten" (swinging roast) from butt sliced into steaks.

There are various regional recipes, but I like the steaks marinated 24 hours with some vegetable oil for coating, chopped onion, chopped garlic cloves, salt, pepper and ground nutmeg. The steaks are cooked over a medium heat wood fire that is mostly coals but add small pieces of wood as needed, on a tripod-hung swinging grill. Beech is good neutral-flavored grilling wood, it won't overpower the meat and spices. Grill the steaks gently until they stop "sweating" the fat out.

 

[2LaneCruzer]

I agree...it is a major investment. My cooking abilities have improved so much and my cooking results are nothing short of spectacular so we rarely go out to eat anymore. I can prepare a New York Strip dinner for wifey and I for under 10$, chicken under $5, Fillet around $10 and all are as good or better than any restaurant can produce. There are some savings associated that shouldn't be overlooked. Lifetime Warranty....

I don't know if you can get them up in your neck of the woods, but we buy what is labelled as "Smart Chicken". They are a bit more expensive (about $8 for a fryer), but they have never been frozen...and they cook up really well; and don't have the tell-tale bloody residue around the bones that you find in frozen chicken. With guests, leftovers are out of the question.

 

[brin]

I don't know if you can get them up in your neck of the woods, but we buy what is labelled as "Smart Chicken". They are a bit more expensive (about $8 for a fryer), but they have never been frozen...and they cook up really well; and don't have the tell-tale bloody residue around the bones that you find in frozen chicken. With guests, leftovers are out of the question.

That is one "' smart chicken " he fleeced you out of $8...gotta hand it to him...:laughing: Devil made me post it...could not stop myself...Sorry ...

 

[dmccarty]

That is one "' smart chicken " he fleeced you out of $8...gotta hand it to him...:laughing: Devil made me post it...could not stop myself...Sorry ...

Can't ...
Stop ...
Myself...

How much does a dumb chicken cost? :laughing::laughing::laughing:

Later,
Dan

 

[sdkubota]

Can't ...
Stop ...
Myself...

How much does a dumb chicken cost? :laughing::laughing::laughing:

Later,
Dan

Smart chicken is nothing more then a dumb chicken that can screw you out of another $3.

 

[2LaneCruzer]

Smart chicken is nothing more then a dumb chicken that can screw you out of another $3.

Jeeze, fellers, give me a break! :muttering:

 

[sdkubota]

The bloody looking bone marrow is a result of how fast chickens are grown nowdays. I have been buying my chickens from a local Menonite Colony and have to say they actually taste like chicken. The store bought stuff isn't bad just not as flavorful as "free range".

 

[2LaneCruzer]

The bloody looking bone marrow is a result of how fast chickens are grown nowdays. I have been buying my chickens from a local Menonite Colony and have to say they actually taste like chicken. The store bought stuff isn't bad just not as flavorful as "free range".

Not to disagree with you, but I have never seen the "bloody bone" syndrome in a chicken that has never been frozen, and to my knowledge it is always, or almost always, present in frozen chickens.

 

[retiredmgn]

This is all killing me. My attempts at smoking duck has resulted in bitter tasting meat.
I had a different smoker years back and would produce very flavorfull smoked Bass. But that cooker was a big friggin thing and took about quarter cord to cook something up.
I now have a Brinkman and just can't seem to get the same results.
Man, would I like to smoke up some ribs.

 

[Car Doc]

Just so you dont feel like the lone ranger I buy smart chicken and so do quite a few top BBQ teams thats where I found out about them. One reason we like it is the fat is generally white rather than yellow and the meat is usually moister it has to do with what they are fed like all meats it ends up in the fat.

People ought to see what a real good brisket costs this is absolutely nothing. fwtw

 

[sdkubota]

This is all killing me. My attempts at smoking duck has resulted in bitter tasting meat.
I had a different smoker years back and would produce very flavorfull smoked Bass. But that cooker was a big friggin thing and took about quarter cord to cook something up.
I now have a Brinkman and just can't seem to get the same results.
Man, would I like to smoke up some ribs.

Here is my surefire rib method that is sacreligous but it works fantastically:

Place rack of ribs, tied in coil, into pressure cooker. Bring up to 15 psi pressure and cook 20 minutes. Run water over pressure cooker to rapidly release pressure and remove ribs. The will now resemble ET but will be nearly falling apart. Place ribs on waiting grill at around 350 degrees and throw a couple chunks of hardwood and a handful of apple chips on coals right before placing ribs. You are looking for heavy smoke. Cook ribs 10 minutes per side and remove. The will be the best ribs you ever had...forgive me BBQ God!

 

[lockhaven]

you are not forgivenView attachment 283020

 

[Car Doc]

Blasphemy!

 

[sdkubota]

I knew I would be chastized and if you would rather cook for 6 hours instead of 1 be my guest. I will gaurantee my ribs would win any contest though. Turns out pressure cooking is fantastic at breaking down tough meat. Try my method then criticize.

 

[2LaneCruzer]

This is all killing me. My attempts at smoking duck has resulted in bitter tasting meat.
I had a different smoker years back and would produce very flavorfull smoked Bass. But that cooker was a big friggin thing and took about quarter cord to cook something up.
I now have a Brinkman and just can't seem to get the same results.
Man, would I like to smoke up some ribs.

If you have the upright Brinkman with 2 grates and a water pan, you should be able to get a good slab of ribs; just make sure that you can maintain a temperature of about 250 degrees. If you maintain the water pan, it will mitigate the heat so it doesn't get too hot. My concern with the Brinkman I had was keeping the temperature up.

I take my ribs (baby backs usually) and rub them down with my special rub blend; Cains makes a good rub, and Bad Byron's Butt Rubb is good also, just a tad hot. I first spray them down with some olive oil, and apply a generous amount of rub and them I put them in an oven bag over night. Set them out an hour or so early to let them warm up a bit before putting them on the grill.

I use a mixture of well seasoned Mesquite wood, Pecan and blackjack oak. I put on enough to make a lot of smoke early, and don't add any more. Mesquite is pretty strong, and it will make your meat bitter if you use too much, as will green wood. I do not soak my wood.

It's up to you to decide when they are done; usually always less than 3 hours in the egg. Full slabs of spare ribs usually take about 4 hours or less.

Good luck.

 

[2LaneCruzer]

Just so you dont feel like the lone ranger I buy smart chicken and so do quite a few top BBQ teams thats where I found out about them. One reason we like it is the fat is generally white rather than yellow and the meat is usually moister it has to do with what they are fed like all meats it ends up in the fat.

People ought to see what a real good brisket costs this is absolutely nothing. fwtw

The difference in taste is quite apparent; and they cook up on the smoker exceptionally well. Briskit...well...that's another story. I have had outstanding successes and dismal failures with briskit. At $30 a pop, I don't like failure.

 

[brin]

Now 2 lane and Car Doc.....Just how smart can the Chicken be if he ended up on your grill....

 

[2LaneCruzer]

Now 2 lane and Car Doc.....Just how smart can the Chicken be if he ended up on your grill....

Come to think of it, there is a certain amount of irony involved in purchasing a chicken that is dressed, wrapped and bearing the label "Smart Chicken"...