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littlebluedog
littlebluedog
Tim
Saturday, April 11th, 2009 12:33 pm
le butt


... less about a half-pound of test pieces (spritzed with bourbon and apple juice).

Tags:

9CommentReplyShare

dryad271
dryad271
nitemare hippie girl
Saturday, April 11th, 2009 08:30 pm (UTC)

mmmm
bourbon butt!!!!!!!


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thatsassylassie
thatsassylassie
thatsassylassie
Saturday, April 11th, 2009 09:26 pm (UTC)

OMG!!! I love coming home to a house that smells of pork. :D deelishus


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littlebluedog
littlebluedog
Tim
Sunday, April 12th, 2009 04:36 pm (UTC)

I bet you stepped in, took a big breath, and thought "MMMM, smells like BUTT!"


ReplyThread Parent
obsqurity
obsqurity
owner of this corner, and not much more
Saturday, April 11th, 2009 09:41 pm (UTC)

I have vegetarian house guests. I may lock them in a closet and then show up on your front porch.


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(Anonymous)
Sunday, April 12th, 2009 01:30 am (UTC)
***

Well done, sir.

-PA


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circumambulate
circumambulate
Circumambulate
Sunday, April 12th, 2009 05:29 am (UTC)

mmmmmmmmmmmmmmmmmeat...


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plumeriastar
plumeriastar
plumeriastar
Sunday, April 12th, 2009 07:00 am (UTC)

omg omg omg

that looks soooo divine

is there a recipe out there for this that you'd share? my husband would wet himself for it once I show him this pic, I'm sure.


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littlebluedog
littlebluedog
Tim
Sunday, April 12th, 2009 05:26 pm (UTC)

Sure, no prob!

TIM'S BUTT:

Obtain yourself a 7-9 lb pork butt. Don't spend a bunch on it; Costco usually sells 2-packs for about $1.50 per lb. I generally don't trim anything off beforehand. About 12-24 hours before you want to smoke, find a good rub and pack it onto the exposed meat areas, wrap the thing in plastic, and refrigerate it. Here's a rub recipe I use:

1/2 c salt
1/2 c turbinado sugar
1/4 c granulated brown sugar
1 T granulated or powdered garlic
1 T granulated or powdered onion
2 T paprika
2 T chili powder
2 T course black pepper
2 t cayenne pepper
1 t dried thyme
1 t ground cumin
1 t ground nutmeg

(Excess rub can be stored for several months in an airtight container.)

About 45 minutes prior to smoking, unwrap the butt and let it reach room temp. Prep your smoker for cooking at 235. I usually use hickory wood, but apple, cherry, and/or maple also work pretty well for pork. Put the butt in fat side up, and cook for about 10 hours. Don't peek.

After that, if the internal temp hasn't reached 190, keep cooking, checking temp about once an hour. Spritz the meat surface (bark), if you like -- I use a mixture of bourbon, apple juice, and a little soy sauce. Probably best not to let the internal temp get above 200, or you risk driving too much moisture out of the meat.

Remove from cooker and let it sit for about 30 minutes. To prep, slide the fat cap off and discard, then just shred the rest of it, discarding any fat. It should look more or less like the photo above. The bark will be the toughest part, but also the tastiest.

It's ready for serving at this point. You can toss the meat with a little more rub or spritz for flavor, and/or mix in a little sauce. However, you could instead refrigerate the meat overnight and reheat before serving; many believe this enhances the smoky flavor.

For sauce, use anything you like in the market, or make your own. Here is a recipe I like: it's tangy, sweet, and complex, with some bite:

2 c ketchup
1/3 c mustard
1/2 c Wort. sauce
1/2 c cider vinegar
1-1/2 c bourbon whiskey
1/2 c molasses
1 T liquid smoke
1 T powdered garlic
1 T powdered onion
1 T course black pepper
1 T salt
1/2 T dried thyme
1 t chili powder
1 t cayenne pepper
1/2 t cumin
1/4 t nutmeg
honey and brown sugar to taste

Prep: slowly heat the first 7 ingredients; while heating, add the dry ingredients except the brown sugar (I like to mix the dry ingredients together). Simmer for an hour or two to let the alcohol evaporate, and sweeten using honey and/or brown sugar to taste. Serve the sauce slightly warm or room temp. Refrigerating the sauce overnight (and reheating before serving) lets the flavors deepen. Makes about 4 cups.

Have fun!


ReplyThread Parent
plumeriastar
plumeriastar
plumeriastar
Sunday, April 12th, 2009 06:20 pm (UTC)

OMG, THANK YOU!!!!


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