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
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.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
So you just let the liquid fat stay in? :becky: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....
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.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.
Thanks! Pulled pork is great in all sorts of ways!I now know what to cook this weekend! That looks awesome. I love pulled pork tacos, nachos, pizza.. what isnt it good in?
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.
Great idea!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.
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.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: