tekobo Posted September 19, 2019 Report Posted September 19, 2019 4 hours ago, MacKenzie said: I have another butt in the freezer and I am going to cook it exactly the same way. Your butt looks good Mac but why will you use the double drip pan again and not, say, a foil covered tray?
MacKenzie Posted September 19, 2019 Report Posted September 19, 2019 You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often. 1 1
tekobo Posted September 19, 2019 Report Posted September 19, 2019 Thanks Mac. I have had challenges with moving shallow drip pans with liquid before so I can see how this pan, deep and with handles, is an improvement. 1
MacKenzie Posted September 19, 2019 Report Posted September 19, 2019 @El Pescador, I used equal parts freshly ground black pepper, granulated garlic and chili pepper but first rubbed the butt with Lea & Persians Worcestershire sauce. 1
Kevin H Posted September 20, 2019 Report Posted September 20, 2019 Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... 8
Aussie Ora Posted September 20, 2019 Report Posted September 20, 2019 Looks terrific. The Irish butter steps seems interesting Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... Sent from my SM-T835 using Tapatalk 1
Jon B. Posted September 20, 2019 Report Posted September 20, 2019 8 hours ago, Kevin H said: After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F @Kevin H Question.....you wrapped in "plastic" and foil. Never heard of using plastic wrap?? Would have thought it might melt. Any issue with the plastic wrap? 1
Aussie Ora Posted September 20, 2019 Report Posted September 20, 2019 I was thinking the same .plus any odd flavour the plastic might make. But I'm open to try new ways [mention=2891]Kevin H[/mention] Question.....you wrapped in "plastic" and foil. Never heard of using plastic wrap?? Would have thought it might melt. Any issue with the plastic wrap? Sent from my SM-T835 using Tapatalk
Pequod Posted September 20, 2019 Report Posted September 20, 2019 4 hours ago, Aussie Ora said: Looks terrific. The Irish butter steps seems interesting Sent from my SM-T835 using Tapatalk In the US, "domestic" butter (believe or not there is such a thing) has less butterfat than European butter and is typically uncultured (just like many Americans...but I digress...). European butters have higher butterfat, are often cultured, and loads o' flavour. This is what I try to buy. Wegman's also sells a 2 lb. brick of something labeled "Amish butter", suggesting it is made by the Amish. I have no idea what the difference is with this butter, but it seems to be a bit more flavourful than commercial American butter. And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia... 1
Jon B. Posted September 20, 2019 Report Posted September 20, 2019 12 minutes ago, Pequod said: And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from MO We love our Kerrygold Irish butter!!!! 1
MacKenzie Posted September 20, 2019 Report Posted September 20, 2019 (edited) 17 minutes ago, Pequod said: And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia... Before the gentleman from Georgia uses up the balance of the time I'm going to chime in. I buy butter from a farmer at the local market. He makes his own and it has a wonderful flavour, no colour nor additives are added , just a hint of salt. This butter softens quicker to a spreadable texture faster than supermarket butter, a bonus. It does cost about 3 times the supermarket price but still worth every penny. I usually stock up and freeze it so I don't run out. Edited September 20, 2019 by MacKenzie 2
Pequod Posted September 20, 2019 Report Posted September 20, 2019 Love Kerrygold! My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc. I think the difference between Irish and other European butters is the whiskey content... 1 3
MacKenzie Posted September 20, 2019 Report Posted September 20, 2019 1 minute ago, Pequod said: I think the difference between Irish and other European butters is the whiskey content... Of the cow or the consumer? 4
MacKenzie Posted September 20, 2019 Report Posted September 20, 2019 Leftover pulled pork dinner from my pork butt cook and the drippings made a nice dipping sauce. Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo. 4
Pequod Posted September 20, 2019 Report Posted September 20, 2019 Dang. Even your mayo dip looks uncommonly good. 1
MacKenzie Posted September 20, 2019 Report Posted September 20, 2019 Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup. Winner winner. 7
DennisLinkletter Posted September 21, 2019 Author Report Posted September 21, 2019 23 hours ago, MacKenzie said: Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup. Winner winner. That's dedication to good food that I respect.. My wife used to discover roadside stalls that served something special and then get a craving for what they have. I'd be driving 45 min each way to go eat something special. But we would always get another 5-6 portions bagged up to take home also. 1 1
tony b Posted September 22, 2019 Report Posted September 22, 2019 On 9/20/2019 at 2:46 PM, MacKenzie said: Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo. There you go, MacKenzie. Now you've got it! 1
ckreef Posted September 22, 2019 Report Posted September 22, 2019 That is a delicious looking scoop of ice cream. Will definitely try that out soon.
MacKenzie Posted September 22, 2019 Report Posted September 22, 2019 That is a delicious looking scoop of ice cream. Will definitely try that out soon. Try vanilla yogurt, even better. 1
