joebabyny Posted January 22, 2015 Share Posted January 22, 2015 Got some new photo gear and wanted to get some new shots of some of the food I make, so it was a good excuse to fire up the smoker and get some practice in. This was a boneless pork butt, with 2 competition sauces I make and my slaw. Link to comment Share on other sites More sharing options...
BP Posted January 22, 2015 Share Posted January 22, 2015 I'm hungry Looks great Joe! Link to comment Share on other sites More sharing options...
Jetworks Posted January 22, 2015 Share Posted January 22, 2015 I'll pass up the low-hanging fruit like "pulling pork" and "pork butt" and instead say nice job on the photography and the eats. Link to comment Share on other sites More sharing options...
Thor99 Posted January 22, 2015 Share Posted January 22, 2015 Looks good. What new camera gear did you get? Link to comment Share on other sites More sharing options...
peebag Posted January 22, 2015 Share Posted January 22, 2015 Damn you to hell by posting that - that's nothing but torture and you know it! Link to comment Share on other sites More sharing options...
The Big Ragu Posted January 22, 2015 Share Posted January 22, 2015 Delicious Link to comment Share on other sites More sharing options...
joebabyny Posted January 22, 2015 Author Share Posted January 22, 2015 Looks good. What new camera gear did you get? Canon T5i Canon EF 50mm f/2.5 Compact Macro Lens Lowel EGO tabletop light x2 I have always used a high quality point and shoot, so this is my first time using a DSLR and I am trying to figure it all out. Link to comment Share on other sites More sharing options...
joebabyny Posted January 22, 2015 Author Share Posted January 22, 2015 Thanks for the compliments guys. I am trying to find somewhere to vend and share my food and get the TailgateJoe name out there more. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 22, 2015 Share Posted January 22, 2015 Jesus that is some ******* textbook caramelizing. What temp do you do your pork butts to? I've never done boneless, I always get berkshire and just smoke them until I can pull the bone out. Link to comment Share on other sites More sharing options...
joebabyny Posted January 22, 2015 Author Share Posted January 22, 2015 Jesus that is some ******* textbook caramelizing. What temp do you do your pork butts to? I've never done boneless, I always get berkshire and just smoke them until I can pull the bone out. I usually go with bone-in too, but boneless was all they had at Restaurant Depot that day. I use berkshire, heritage and other fancy pork butts, but I seem to like IBP the best, go figure. With the low per lb price RD had with these boneless, i think my yield turned out better. I go to 205 internal temp, takes about 12 hours at 250. These were not wrapped at any point, just cooked straight through. Also, with boneless you end up with more bark as you have more surface area. I bundle it up like a bone-in when it goes in, but the meat opens up a little while cooking, exposing more surface. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 22, 2015 Share Posted January 22, 2015 I usually go with bone-in too, but boneless was all they had at Restaurant Depot that day. I use berkshire, heritage and other fancy pork butts, but I seem to like IBP the best, go figure. With the low per lb price RD had with these boneless, i think my yield turned out better. I go to 205 internal temp, takes about 12 hours at 250. These were not wrapped at any point, just cooked straight through. Also, with boneless you end up with more bark as you have more surface area. I bundle it up like a bone-in when it goes in, but the meat opens up a little while cooking, exposing more surface. That's awesome, maybe I'll switch since I think the bark is the best part. Oddly enough I've had much more trouble with butts than I have briskets since I started smoking. They always seem to stall around 170-180 for forever when I've done them, even with wrapping. Have you done any lamb lately? No idea what's going on these past couple months but the price has shot through the roof. I did a shoulder a few weeks back and I paid almost double what I was paying over the summer. Link to comment Share on other sites More sharing options...
joebabyny Posted January 22, 2015 Author Share Posted January 22, 2015 That's awesome, maybe I'll switch since I think the bark is the best part. Oddly enough I've had much more trouble with butts than I have briskets since I started smoking. They always seem to stall around 170-180 for forever when I've done them, even with wrapping. Have you done any lamb lately? No idea what's going on these past couple months but the price has shot through the roof. I did a shoulder a few weeks back and I paid almost double what I was paying over the summer. That is very odd, the vast majority of people would say brisket is the tougher of the 2, to do well. I find the stall with brisket is a bigger pain in the @ss. I don't do much with lamb, nobody in my family is much of a fan of it. What are you smoking on these days? Remind me, are you forced to use electric due to where you live? Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 23, 2015 Share Posted January 23, 2015 That is very odd, the vast majority of people would say brisket is the tougher of the 2, to do well. I find the stall with brisket is a bigger pain in the @ss. I don't do much with lamb, nobody in my family is much of a fan of it. What are you smoking on these days? Remind me, are you forced to use electric due to where you live? I know. So odd. I attribute it to the fact that I'm Jewish and cooking brisket is in the blood I guess. And yup. Still electric. I've found a good balance with it, the smoker runs at 220-230 depending on the weather, which is fine for most meats, and I can still bring out some fantastic flavors so long as I keep up with the maintenance (lava rocks...etc). I can bring that temp up if I pile more wood on, but lower is not an option. The only thing I can't make on it that sucks for me is salmon, which sucks because I'd make that in bulk if I were able to. I tried one time and it came out like jerky, that is just way too high of a temp to smoke salmon at. Truth be told I think electric gets a bad rap. There are some decent bbq places here in Chicago and I think my stuff holds up with most of them. I do not think you lose any flavor so long as you know how to select a good quality cut, take the time to learn how to prep (brining, curing...etc), and learn what woods work best with the different meats. At least in my opinion, the drawback to electric is not in the quality of the food you produce, it's not being able to manipulate temps to cook a wider variety. But it's a balance, at the end of the day I all I have to do is plug it in to start smoking, which is a nice little trade-off, especially if I have to start cooking early in the morning. For that reason alone I can definitely see myself keeping the electric around even when we move and I get a proper Weber. Link to comment Share on other sites More sharing options...
joebabyny Posted January 23, 2015 Author Share Posted January 23, 2015 electric is very different in that it is a hugely moist environment. If I were going to go electric, I'd go with a Cookshack model. A little pricey, but you will get that to any temp up to 300 regardless of outside weather. I spent a weekend out in Oklahoma this summer with the cookshack people, did plenty of comparisons of their pellet fired pits, which I own 2 of, and their electrics. Any restaurant using an electric is using their commercial line. And the guy killing it in bbq in Chicago, Shapiro over at Real Urban BBQ, is using cookshack pellet smokers. I think I remember them telling me a guy has a huge salmon business with a bunch of cookshacks handling production. Check out the cookshack residential line. If you have an interest, I may have a guy who can get you a decent discount on one, 10-20% maybe. Check out their forum, lots of good info and advice there, http://forum.cookshack.com/eve/forums Link to comment Share on other sites More sharing options...
Integrity28 Posted January 23, 2015 Share Posted January 23, 2015 Canon T5i Canon EF 50mm f/2.5 Compact Macro Lens Lowel EGO tabletop light x2 I have always used a high quality point and shoot, so this is my first time using a DSLR and I am trying to figure it all out. Good stuff. I'm a Canon fan. You seem to have a good handle on it already, the photos look great. Link to comment Share on other sites More sharing options...
JoeC36 Posted January 23, 2015 Share Posted January 23, 2015 Good stuff. I'm a Canon fan. You seem to have a good handle on it already, the photos look great. You suck, Nikon Rules Link to comment Share on other sites More sharing options...
RutgersJetFan Posted January 23, 2015 Share Posted January 23, 2015 electric is very different in that it is a hugely moist environment. If I were going to go electric, I'd go with a Cookshack model. A little pricey, but you will get that to any temp up to 300 regardless of outside weather. I spent a weekend out in Oklahoma this summer with the cookshack people, did plenty of comparisons of their pellet fired pits, which I own 2 of, and their electrics. Any restaurant using an electric is using their commercial line. And the guy killing it in bbq in Chicago, Shapiro over at Real Urban BBQ, is using cookshack pellet smokers. I think I remember them telling me a guy has a huge salmon business with a bunch of cookshacks handling production. Check out the cookshack residential line. If you have an interest, I may have a guy who can get you a decent discount on one, 10-20% maybe. Check out their forum, lots of good info and advice there, http://forum.cookshack.com/eve/forums Oh wow definitely. Thank you. May take you up on this once Spring hits. Link to comment Share on other sites More sharing options...
Integrity28 Posted January 23, 2015 Share Posted January 23, 2015 You suck, Nikon Rules Nikon make great DSLR cameras. I'm a Canon fan because it's what I own, and what've I've used to take photos of the most important parts of my life. Not every product category needs polarized fanboys. Besides, truly great photography is in the eye of the artist, not the make and model of the camera. Link to comment Share on other sites More sharing options...
JoeC36 Posted January 23, 2015 Share Posted January 23, 2015 Nikon make great DSLR cameras. I'm a Canon fan because it's what I own, and what've I've used to take photos of the most important parts of my life. Not every product category needs polarized fanboys. Besides, truly great photography is in the eye of the artist, not the make and model of the camera. I know nothing about cameras I'm just being a dick. I bought a Nikon because it came in a nice bundle pack after our point and shoot cameras were stolen from the paper. Link to comment Share on other sites More sharing options...
Integrity28 Posted January 23, 2015 Share Posted January 23, 2015 I know nothing about cameras I'm just being a dick. I bought a Nikon because it came in a nice bundle pack after our point and shoot cameras were stolen from the paper. If you read my response really closely, you'll see that I'm acknowledging that. Link to comment Share on other sites More sharing options...
JoeC36 Posted January 23, 2015 Share Posted January 23, 2015 If you read my response really closely, you'll see that I'm acknowledging that. I saw it, but my therapist said I need to acknowledge it as well Link to comment Share on other sites More sharing options...
joebabyny Posted January 23, 2015 Author Share Posted January 23, 2015 Good stuff. I'm a Canon fan. You seem to have a good handle on it already, the photos look great. Thanks. Link to comment Share on other sites More sharing options...
joebabyny Posted January 23, 2015 Author Share Posted January 23, 2015 Oh wow definitely. Thank you. May take you up on this once Spring hits. No worries. Spend some time on that forum, this way when you want to make the purchase you have a good handle on what you want. Lots of great recipes and advice too. Link to comment Share on other sites More sharing options...
The Crusher Posted January 24, 2015 Share Posted January 24, 2015 Good stuff. I'm a Canon fan. You seem to have a good handle on it already, the photos look great. Yeah he does. Those pictures belong in the 100,000 post thread. Link to comment Share on other sites More sharing options...
CTM Posted January 24, 2015 Share Posted January 24, 2015 good god that looks amazing.. I have to get to one of your tailgates this year.. Do you make these at all of them? Link to comment Share on other sites More sharing options...
joebabyny Posted January 24, 2015 Author Share Posted January 24, 2015 good god that looks amazing.. I have to get to one of your tailgates this year.. Do you make these at all of them? The menu rotates so no, but we have something special at each tailgate. Link to comment Share on other sites More sharing options...
joebabyny Posted January 24, 2015 Author Share Posted January 24, 2015 Yeah he does. Those pictures belong in the 100,000 post thread. Thanks Crush Link to comment Share on other sites More sharing options...
CTM Posted January 24, 2015 Share Posted January 24, 2015 The menu rotates so no, but we have something special at each tailgate. please send me a schedule when you have these ! Link to comment Share on other sites More sharing options...
Integrity28 Posted January 24, 2015 Share Posted January 24, 2015 please send me a schedule when you have these ! Please send schedule to all of us. Link to comment Share on other sites More sharing options...
CrazyCarl40 Posted January 25, 2015 Share Posted January 25, 2015 Putting cole slaw on the sandwich should be a crime. Link to comment Share on other sites More sharing options...
Integrity28 Posted January 26, 2015 Share Posted January 26, 2015 Putting cole slaw on the sandwich should be a crime. I think acting like there's only one way to eat pulled pork properly, thus limiting the amount of pulled pork you can pack into your colon, should be a crime. Link to comment Share on other sites More sharing options...
CrazyCarl40 Posted January 26, 2015 Share Posted January 26, 2015 I think acting like there's only one way to eat pulled pork properly, thus limiting the amount of pulled pork you can pack into your colon, should be a crime. That's just like, your opinion man. Link to comment Share on other sites More sharing options...
Fishooked Posted February 2, 2015 Share Posted February 2, 2015 Putting cole slaw on the sandwich should be a crime. Gotta brush your colon out with something. Link to comment Share on other sites More sharing options...
The Crusher Posted February 2, 2015 Share Posted February 2, 2015 I think acting like there's only one way to eat pulled pork properly, thus limiting the amount of pulled pork you can pack into your colon, should be a crime. Im willing to risk it. Link to comment Share on other sites More sharing options...
Fishooked Posted February 3, 2015 Share Posted February 3, 2015 While on the subject, can anyone recommend a method to making this in a slow cooker? Does it matter if I use a less expensive cut like shoulder or butt (lol yeah pork butt) Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.