BP and BBQ???

**Big Poppa** · 04-07-2009, 08:12 PM

I have bought everything via mail including brisket sausage and ribs...I sometimes buy these as gifts

**Dargin** · 04-09-2009, 09:41 AM

Try and get your butcher to cut you some Baja Fillets. It is some kind of relative of tri tip. They are the best!!

**fsmith** · 04-10-2009, 04:38 AM

I'll ask but I know I'll get a weird look... Like the first time I asked for a tri-tip... I forget what he called it out here.

I was hoping for a mess of rainbow and brown trout last weekend but the rain screwed up that idea, I should have set up a net where the river dumps into the bay.

I wound up doing a turkey with the holder that goes up the butt and that thing turned out great. I've never had white meat so tender. Smoked it with cherry wood.

Ham on tap for Easter, brisket next weekend...

**Big Poppa** · 04-10-2009, 07:14 AM

Fred what is your set up again?

I am alternating between playing with the Primo XL and the Traeger. I bought the BBQ Guru and it is cheating. I cant seem to get the ramp funtion to work as advertised.

The really cool thing about the Traeger is that is so even and easy. Last night was orange teriaki boneless chicken breasts that came out super tender and I would neve cook boneless chicken on the Viking grill in the past.

WEd I tried Pizza on the Primo and then followed it with some 600 degree super sear Prime New Yorks. Our costco is loaded with prime steak and roasts for 9.98 a pound.

May do a ham for Easter.

Next weekend Dargie will be down and so will a lot of the boys friends for Coachella Fest that is about two miles from my house. I plan on having both systems going non stop. I have yet to do a full brisket. I did just the flat and was not really happy with it.

my friends say that you guys are crazy for Brisket because you dont get tri tip.

Also tips or recipes on the differences between pork shoulder and pork putt?

Have any of you read Mike Mills Peace Love and BBQ? Fabulous

**dmullen** · 04-10-2009, 07:59 AM

Hey BP...just wanted to throw in a little info as I have smoked a lot of "butts" in the past few weekends. The butt is a part of the shoulder and IMO it has a slightly better taste and texture. I always use a butt for my pulled pork. When I smoke an entire shoulder it tastes slightly closer to ham to me and doesn't cook as evenly as a butt. You will need to let the shoulder cook longer to allow for the extra fat to dissolve into the meat. Don't get me wrong...a full shoulder can be fine eating too if it is done correctly but to me you can't beat a Boston butt. I also prefer to leave the shoulder bone in which makes it easier to handle on the smoker.

As far as a recipe...I coat the butt with Dijon mustard and use Fred's fantastic rub....doesn't get much better.

**fsmith** · 04-10-2009, 12:43 PM

I have the large Big Green Egg... I think I might buy another one either medium or small, and I still have my Weber of 10 years that I use every now and then for something quick.

I love the BBQ Guru but I've never had a reason to use the ramp function. I tried it once but it just extended the cook when it wasn't necessary. I wouldn't attempt to do my pork shoulder without the Guru ever again. I've had too many sleepless nights watching the fire either rage out of control of die. I always set those up to start around 9 or 10 the night before and it finishes up anywhere from 10 - 1 the next day. An hour or so rest wrapped in foil in a cooler and it's pulling time.

I buy all of my meats at our Costco too... Great prices and great quality.

I do all of my thick cut steaks by the "T-REX" Method now, pretty foolproof and they taste great. TRex Method For New York Strip Steaks -- The Naked Whiz's Ceramic Charcoal Cooker Web Site

I haven't tried Pizza yet, it seems like a lot of trouble to mess with the dough etc...

How long did you cook the flat and at what temp? Did you let it rest for an hour or so wrapped in foil? That can make a big difference.

Don's right about the butt being part of the shoulder. All I use anymore is the boneless shoulder from Costco. I can get anywhere from 16-21 lbs in one cryovac bag. It's 2 pieces that cook up with very little waste. I make all my own rubs now. I've experimented with many that I've found in books and online and have modified them to suit our tastes.

I'll have to track down Peace Love and BBQ... Sounds like a good read.

**Big Poppa** · 04-13-2009, 10:29 PM

Fred what BBQ forums other than Naked Whiz do you hang out in...I signed up in the bretheren and primo and have been lurking in the smoke ring...seems friendly there.

My handle is Biffalo there

**fsmith** · 04-15-2009, 08:38 AM

BP,
Other than lurking around the smoke ring I'm registered at the egghead forum, eggheadforum.com. I've gotten a lot of good advice hanging around there. Pretty nice people and very knowledgeable.

**Big Poppa** · 04-15-2009, 09:41 AM

Yeah Im on the smoke ring now, primo, bretheren, pelletheads (weak), and my new favorite BDS....I bought a magnum bds

Having a lot of fun

**Grand Wazoo** · 04-22-2009, 01:43 AM

beware...

Charred meat linked to pancreatic cancer risk - Yahoo! News UK

**Big Poppa** · 04-22-2009, 06:55 AM

Why are you raining on my bbq parade.....??????

**PeteDuBaldo** · 04-22-2009, 10:27 AM

Don't worry, the last few lines say it all!

"We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat," said Anderson.

"However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished; cook meat sufficiently to kill bacteria without excess charring," Anderson said.

Don't burn my BBQ!