On 20-Mar-2009, "Nunya Bidnits" > wrote:

> n ster.com,
> Brick > typed:
> > On 20-Mar-2009, Janet Wilder > wrote:
> >
> >> HEB had pork butts for $1 a pound so I bought a 7.5 pound one.
> >>
> >> According to the directions on the AFB FAQ, I'd need 11.25 hours for
> >> a
> >> 7.5 butt, which is way, way too much food for 2 people, so I'm
> >> halving it and freezing half. Half should take about 5 hours.
> >>
> >> I am going to rub it with my own rub (very similar to some of the
> >> ones on the AFB FAQ site) and stick it in the fridge overnight. I
> >> might decrease the sugar content of my rub so it doesn't get the
> >> meat too dark. I'll put it on the Brinkmann Gourmet tomorrow.
> >>
> >> This time I will be using the remote thermometer, probably with a
> >> chunk of wood or cork on the end to tell me how hot it is at the
> >> grate, then, around the last 90 minutes, stick it into the meat.
> >>
> >> Royal oak lump charcoal, hickory chunks wrapped in foil.
> >>
> >> Wish me luck!
> >> --
> >> Janet Wilder
> >
> > Just my 2" Janet, but I usually cook two butts at a time plus some
> > ribs to fill up my cooker (~400 sq/in cooking area). There's just
> > the two of us, but I slice it about 1/2" thick and vac pak it for the
> > freezer. I usually cook at about 2700F and butts take about 7 hours,
> > ribs about 4. I cook butts to 1850 to 1950F.
>
> You running a smelter when you're not cooking?

LMAO. I guess I just like a little more bark on my 'Q' then most
do. (I swear that when I wrote that, the last zeros were all 'deg'
signs. That's my story and I'm sticking to it.)

>
> >If you have the energy,
> > pulling all of the pork and mixing the bark in with the meat is a good
> > way to go. I don't have the energy for that anymore, so I slice it
> > and treat it batch for batch as I use it.
> >
> > I separate the finished ribs into servings for two and vac-pak them
> > as well. Most of my 'Q' is reheated by boiling in the vac-bag before
> > openint. I separate the ribtips and use them in beans and for token
> > meat on the table when I don't want a full blown meat entree.
> > I won't try to con anyone into believing my reheated 'Q' is as good as
> > fresh out of the pit, but it's pretty damn good nontheless. And it
> > allows us to serve up decent 'Q' pretty much on the spur of the
> > moment.
>
> What he said about vacpacking. If you want to save half the pork by
> freezing, you should still vacpack it unless you're going to use it very
> soon. So as long as you're going to the trouble, you may as well just cook
> it all and only vacpack it once. If you don't have a vacpack, that should
> be
> your next investment.
>
> Boiling the vacpacked meat works well, although sometimes I gently reheat
> in
> loose foil in a very slow oven. Never nuke it.
>
> MartyB in KC

I finally broke myself of trying to thaw meat in the microwave, but I still
backslide sometimes and reheat in the nuker. Definitely not a good way
to go for meat. My ranch beans and chile don't much care.

Brick(Youth is wasted on young people)