Just a couple small butts: tacos and a friendly treat (con pr0n)

[Happy Hapgood]

Great pic's of Family and food.

PS: I can help you with that orange growth on your BBQ pit. It's Purple and Gold and says LSU. ;D

 

[peeps]

Great pic's of Family and food.

PS: I can help you with that orange growth on your BBQ pit. It's Purple and Gold and says LSU. ;D

Nah, I'm good! :wink: I do have an LSU koozie I use on non-UT-gamedays or when in LA.

The mexican pork for tacos. Tacos were topped with cheese, cilantro, pico de gallo, avocado and Tapatio sauce. No pics as I was starving and scarfed down some tasty-ass tacos!

The Oakridge pork.

Bundled up for the girls!

 

[Wickedcajun]

Any samples??? Looks dam good

 

[peeps]

This was some of my best pulled pork I have done. I had gotten away from foiling or panning and had been going naked for the duration of the cook and adding a finishing sauce (non-BBQ sauce) to give it the moisture I wanted. Tasha and I had been happy with it done that way (and anyone that tasted it), but panning it and covering with foil once they reached the color I wanted made it dead simple to just mix in the drippings and allows the flavor of the rub used to come through instead of the finishing sauce giving the flavor.

This was also the first pulled pork I separated by hand vs using tongs or bear claws and I'm pretty sure I will only be pulling by hand now. So much easier!!!

I think I need to get me a fat separator now...

 

[Grimm5577]

looks great peeps. I actually just got a fat separator to ease the use of the drippings from panning my pork shoulders. granted the last couple shoulders I did, i cooked the day prior then pulled them when cold and reheated with the au-jus and some apple cider vinegar.

i think tacos are on the menu for tonight

 

[deguerre]

My fingers and teeth are my fat separators...
Did I say that out loud?
Wait. You're talking about the liquid. Straw, then.
Nice day you had Peeps!

 

[peeps]

My fingers and teeth are my fat separators...
Did I say that out loud?
Nice day you had Peeps!

So you just let the liquid fat stay in? :becky:

I don't mind it myself, but I know a lot of people aren't too keen about just mixing the liquid fat back in....

Tasha didn't say anything about it this time, but she has in the past. I figure if I have a fat separator, then I'm prepared for the next, inevitable time....

 

[deguerre]

So you just let the liquid fat stay in? :becky:

I don't mind it myself, but I know a lot of people aren't too keen about just mixing the liquid fat back in....

Tasha didn't say anything about it this time, but she has in the past. I figure if I have a fat separator, then I'm prepared for the next, inevitable time....

Nah. Didn't realize you were talking about liquid fats. I edited before your post. Usually I don't need to though as I don't pain or foil my butts and have no problems with their moisture.

 

[Cajun Ty]

Looked like a great day Peeps :thumb: and the pork looked awesome :thumb:

 

[peeps]

Nah. Didn't realize you were talking about liquid fats. I edited before your post. Usually I don't need to though as I don't pain or foil my butts and have no problems with their moisture.

Freshly pulled/served, it is moist as all get out usually....typically I make pulled pork for football parties for all game snacking and tends to dry out once it has been pulled for a bit so I had been using the finishing sauce (thin apple juice/ACV/spices sauce) to keep it moist for longer periods. I don't think that would be needed when reserving the drippings.

 

[psdexcursion]

I now know what to cook this weekend! That looks awesome. I love pulled pork tacos, nachos, pizza.. what isnt it good in?

 

[peeps]

I now know what to cook this weekend! That looks awesome. I love pulled pork tacos, nachos, pizza.. what isnt it good in?

Thanks! Pulled pork is great in all sorts of ways!

The Mojo Criollo injection and fajita rub idea came from this thread/post...

http://www.bbq-brethren.com/forum/showpost.php?p=3002666&postcount=9

It was a PERFECT flavor for tacos, IMO! Will be doing again soon!!!!

 

[Shagdog]

Man, that looks great!


Peeps, here's what I do, it may help ya with the fat etc.

I cook butts uncovered. Never wrap em. I keep a foil pan on the rack underneath to catch drippings. Keep some water in it so the drippings don't burn. When the butt is done, pour the drippings into a bowl or glass and put it in the fridge while the butt is resting (or freezer if you're in a hurry) fat will all rise to the top and solidify. Just scoop it off with a spoon, reheat drippings in micro or on the stove, and add some back in as you pull. Beats the hell out of any finishing sauce in my book.

 

[deguerre]

Freshly pulled/served, it is moist as all get out usually....typically I make pulled pork for football parties for all game snacking and tends to dry out once it has been pulled for a bit so I had been using the finishing sauce (thin apple juice/ACV/spices sauce) to keep it moist for longer periods. I don't think that would be needed when reserving the drippings.

I'll have to give it a try as the drippings just go to waste on my cooks. I freely admit I'm a bark fanatic though. Still, you make a good point about the leftovers which I hadn't really thought about. But, I also always put slaw on my sammiches too...

 

[Fwismoker]

Looks great peeps! I want to thank you for giving me an idea for some PP i gotta pull out of the freezer and use up. Think it's time to fry up some taco shells!

 

[peeps]

Man, that looks great!


Peeps, here's what I do, it may help ya with the fat etc.

I cook butts uncovered. Never wrap em. I keep a foil pan on the rack underneath to catch drippings. Keep some water in it so the drippings don't burn. When the butt is done, pour the drippings into a bowl or glass and put it in the fridge while the butt is resting (or freezer if you're in a hurry) fat will all rise to the top and solidify. Just scoop it off with a spoon, reheat drippings in micro or on the stove, and add some back in as you pull. Beats the hell out of any finishing sauce in my book.

Great idea!

 

[kcmike]

Butts looked GREAT, Peeps!

You still have some of that prototype rub left?? Just wait until you try the production version (Dominator Sweet Rib Rub)... It's actually way better.

Also, just to throw my two cents in, any time I cook butts, I wrap when I get the color I'm looking for then I just incorporate all the juices collected back into the pulled, liquid fat an all. Typically, I'm cooking ahead of time and the butts once pulled get refrigerated (or frozen), so I just remove the solid fat from the pans before I reheat them. It's much easier than waiting for a fat separator, especially when you're cooking three or more cases of butts at once... :shock: :shock:

 

[peeps]

Butts looked GREAT, Peeps!

You still have some of that prototype rub left?? Just wait until you try the production version (Dominator Sweet Rib Rub)... It's actually way better.

Also, just to throw my two cents in, any time I cook butts, I wrap when I get the color I'm looking for then I just incorporate all the juices collected back into the pulled, liquid fat an all. Typically, I'm cooking ahead of time and the butts once pulled get refrigerated (or frozen), so I just remove the solid fat from the pans before I reheat them. It's much easier than waiting for a fat separator, especially when you're cooking three or more cases of butts at once... :shock: :shock:

Thanks, Mike! Yeah, I had a small amount of that prototype left, so i mixed it with about the same amount of the comp beef/pork to finish off the 2 and it made a great combo! I have too many damn rubs I think! :wink: I will be checking out the production version soon...once I finish off another rub or 2.

Yeah, I don't think I'll be cooking 3 or more cases of butts at once! :wink: I'll experiment with separating the fat for the next cook and see which way we like best...