Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old October 20, 2018   #31
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

I saw pork butts on sale and thought of pulled pork sandwiches so I had to pick one up.



I used the hot sauce for a binder then caoted it with garlic powder and my rub. I'll be using Pig Stand basting sauce today. It's basically a seasoned oil with an onion flavor.

I use the snake method on the charcoal and should get 8 hours or more out of this basket of charcoal, no wood today just natural fat dripping on coals for flavor.

I'm late getting it started, it went in at 11:00.


Two hours in and I'm cooking this hot at 290 trying to finish before 10pm. It's smelling awesome right now!!!
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old October 20, 2018   #32
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

It's a good thing I have a thermometer with an alarm. This is the fastest butt I've ever cooked.

I'm letting it cool before I chop it up and I dumped the jus in a measuring cup to separate the fat. Easy pull out bone and awesome smoke ring without wood. The basting sauce gave it a good flavor, it's a local sauce I grew up on so it might not be for everybody since it's different than normal bbq flavor.
Attached Images
File Type: jpg 100_3092.JPG (426.4 KB, 98 views)
File Type: jpg 100_3093.JPG (429.4 KB, 97 views)
File Type: jpg 100_3094.JPG (358.3 KB, 97 views)
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old October 20, 2018   #33
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

I've seen the Pig stand basing sauce some place before.
Might have been a friend or something.
Worth1 is offline   Reply With Quote
Old October 20, 2018   #34
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

Pig Stand and Jack Miller's are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old October 20, 2018   #35
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by Rajun Gardener View Post
Pig Stand and Jack Miller's are an onion based bbq sauce made right up the road. It's different than the heavy cooked sauces you're used to eating.

Growing up I used to make sandwiches with just the sauce, it's that good. Most of the sausage poboys here are served with either of those and it makes a big difference in flavor.

I think I posted that info before.
You're as in me?
Heavy cooked sauces?
Not hardly.
Worth1 is offline   Reply With Quote
Old October 20, 2018   #36
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Wasnt there a Pig Stand restaurant in Houston, Rajun?
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old October 21, 2018   #37
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

Quote:
Originally Posted by imp View Post
Wasnt there a Pig Stand restaurant in Houston, Rajun?
Yes there was but it's unrelated.

https://www.texasmonthly.com/bbq/the-pig-stands/
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old October 21, 2018   #38
wildcat62
Tomatovillian™
 
wildcat62's Avatar
 
Join Date: May 2014
Location: Zone 6 Northern Kentucky
Posts: 1,094
Default

Wow that looks good.
__________________
Mark
wildcat62 is offline   Reply With Quote
Old October 21, 2018   #39
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

I thought I recalled eating at a Pig Stand in Houston long ago Darned good sandwiches there. They had truck parking, too, which was handy.
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old October 21, 2018   #40
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

Finally, tonight I was able to eat sandwiches from that butt.

Company showed up last night with food so I didn't eat it besides tasting pieces here and there.

The plan was to do them for lunch then my sister showed up with 3 tickets to a benefit BBQ so once again I didn't eat any. The bbq wasn't bad but the sides were terrible, The rice dressing wasn't more than a little seasoned ground meat and Kitchen Bouquet. That's the tell tale sign of someone who can't make a real gravy. Then the coleslaw was just as bad.



I made a German potato salad and chopped pork sammies, they hit the spot! Next time I do pulled pork sandwiches I'm using poboy buns, this was a good sloppy mess.
Attached Images
File Type: jpg 100_3119.JPG (324.2 KB, 77 views)
File Type: jpg 100_3120.JPG (273.2 KB, 77 views)
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old October 21, 2018   #41
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

Have to use a bread that can sop up the juce some! That looks good and juicy, too.
__________________
I'm not a complete idiot, some parts are missing.
imp is offline   Reply With Quote
Old January 5, 2019   #42
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

I'm smoking a 13# Prime brisket Texas style using the hot and fast method, this is from an hour or so ago.
__________________
Rob

Last edited by Rajun Gardener; January 5, 2019 at 06:10 PM.
Rajun Gardener is offline   Reply With Quote
Old January 6, 2019   #43
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
Default

The brisket came out great!! Sliced both the flat and point and made burnt ends.
Attached Images
File Type: jpg 100_3799.JPG (361.7 KB, 44 views)
File Type: jpg 100_3800.JPG (470.5 KB, 44 views)
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old January 6, 2019   #44
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
Default

WAAAAANT SOME! Looks great. I could eat barbecued anything every day.
GoDawgs is offline   Reply With Quote
Old January 6, 2019   #45
Nan_PA_6b
Tomatovillian™
 
Nan_PA_6b's Avatar
 
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
Default

Burnt ends are the best part.
Nan_PA_6b is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 02:58 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★