Smoked Butt Foamheart

Discussion in 'Pork' started by foamheart, Jul 10, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pulled pork sounded good for the weekend, maybe if I am frugal I'll have enough left over to make enchiladas Mmmmm...................

    So I start my tale, well no not the tail the butt. First I thaw it out, it didn't do anything exciting during the thawing part so I didn't take any pictures.

    Next I rinse and pat it dry, then I rub some Cayenne, Garlic, Paprika  and onion powder. Wrapped it in plastic wrap, and in the reefer for 36 hours.  Its boring but I did take a picture.


    Now I today, I go out, turn on the MES30, set it at 220, pull and fill the AMP's with hickory and apple. I just like hickory and apple with butts some days, today is obviously one of those days.

    I come back in and remove and unwrap the butt which btw smelled magnificent! I re-rub the butt and then add a rub of kosher salt and brown sugar.


    BTW in the above picture the white rectangular object on top the butter dish is a butter dispenser for corn on the corn. I figured just another gadget, but if you eat corn like folks around here (present company excluded), its a great device!

    Ok, commercial over, back to the butt.

    The butt being well thawed, the meat was pretty loose so I did a quick easy tie to hold it all together.


    I checked the smoker and the temp was up, it was smoking like a chimney. So I regulated the vent and tossed in the butt! I came back an hour later to make one more check on the butt


    I found this in the barn, I asked Woodcutter about it because I know he has some Cast Iron knowledge, let me share. Its quick and that butt ain't going anywhere for 20+ hours, humor me......

    This a Cast Iron pot, made to be used on the end of a long handle like a shovel or rake or hoe. The inside bottom of the pan is the smoothest Cast I have ever seen, its like a Teflon coating almost but its just smooth iron.



    The only print on the bottom


    Pop said he thought he had used it to ladle out lard when cooking cracklin's. <shrugs> At 90 years old any explanation is a good one...LOL

    I am thinking I need some buns....... Ok, Be back later......
     
    Last edited: Jul 10, 2014
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  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, Moving right along to the buns..........


    But I am no professional, so I can use Fleishmann's "rapid rise" if I want, you're not the boss of me!

    I always proof my yeast, learned the hard way. This stuff today is like super excited yeast!


    I broke my Momma's rolling pin last year and coulda cried! Well it made me mad anyway.


    After Kneeding it and beating it I let it rest in a nice warm bowl. Just like first class it got a warm towel around it. Its cool today, I think its only 79, its a cool front......LOL

    I let it rise, punched it down, made buns and was feeling special so I put some seeds on top. Let 'em rest again in the oven. Low draft and off the counter space!


    After that second raise which is really where the above photo is, I threw the switch and put some heat to the oven. BTW It's odd about the MES30, cause I only so gas in my house.


    We have buns for the pulled piggy tomorrow!!

    OK, The Butt......... 4 hours in and...........


     Since the bone was in it, I went ahead and probed it which took a bit a persuasion cause it wasn't too happy about being probed! BUT safety prevailed!

    It was 145 4 hours into the smoke.

    Going to fix supper, be back in a bit.
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Had chili cheese dogs for supper, That's homemade chili and it'll stick to your ribs!

    So bored before the dogs, I decided to make something that might last and be good with coffee in the morning.

    Hmmmmmm............ making French bread for bread pudding..... Naaaa....... Pie sounds good and fast.

    So here we go............ Da Pie Dough! About to be wrapped up in the plastic for a brief rest in the reefer to share all that lovely moisture amongst its self.


    After resting I got out the rolling pin, and with a wave of pin, presto change, **POOF** its a pie crust.


    Now I have a raw pie crust, what shall I put into it, Chocolate? Coconut Cream? Pineapple Cream? Peach? Strawberry glazed?

    I am a man with no imagination........ <sighs>

    I know, while I am thinking, how many of your Mom's made something like this when they did a pie crust?


    I don't know if it was to slow the enviable dive head first for the pie or a chance to see how the crust would turn out before the pie was cut. Either way we always got the scraps.

    As son as they were baked and set out to cool, this was all that was left before I could get the camera out my pocket


    Oh the choice of pies...... Its the old standby.


    Boy that's so good lookin I took another picture!


    I think its cooled long enough........ So when is that butt gonna get done? Its been 7 hours? <Chuckles>

    Be back later!
     
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  4. dandl93

    dandl93 Smoking Fanatic

    Foam looking great like always.

    As for your 90 yr old cast iron pot.Many uses back then Cooking Lard, Chittlings even Sugar Cane.


    This was not 90 yrs ago, just last month.


    That is a oven hahahahah

    Foam I told you I would send these to you awhile back

    Dan
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good Foam. We used to put a stick of butter on a saucer and roll our corn on to butter it. When I met my wife, the first time I did that she bout had a heart attack. She is from the city. Lol.

    To this day I roll my corn on the cob and she uses on of those things.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking Pots! Should I ask? Whats cooking in them? Syrup? Lard? Just doing the laundry?

    You can get all the horns and whistles ya want, but basic heat is easy to control and you don't have to wait for it to slowly climb up to temp!

    That really is pretty cool.
     
    Last edited: Jul 10, 2014
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ya know my Mom had these little things looked like the old drug store fountain banana split boats. They were made for corn so when the butter rested in them and the butter dripped down you could just give it a quick twist before picking it up next to get all that butter in the dish back on the cob. Same thing as using a dish.

    I hadn't seen this thing before, I am still all amused with it. Same this store bought teeth can't do corn anymore.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup, We only brought out the boats when we had company over for dinner.
     
  9. venture

    venture Smoking Guru OTBS Member

    Where I grew up we had certain ways bout that there corn.

    To this day, with store bought butter?  I take a stick out.  Cut it in half with the wrapper still on.  Put it on a couple of saucers and into the fridge.

    But the corn is the important part.

    Before that Foam?  You are spending waaay too much time in the kitchen. And all that stuff looks sooo good?

    First get the water boilin.  Then you go out and pick the corn.

    You know the rest of the drill.

    Gotta love that old cast iron.

    Every time I touch and old piece of cast iron I feel somebody else's loving hands on it?

    Good luck and good smoking.
     
    Last edited: Jul 10, 2014
  10. dandl93

    dandl93 Smoking Fanatic

    Remind you of anything ? I pulled these out from under the cupboard my wife got a deal on buying 3  dozen of them last year.


    Dan
     
  11. Foamheart, my dad had a bunch of old cast iron stuff in the shed and a pot similar to what you're showing. To my shame I never asked him what it was used for. He and Mom were married in 1927 so they accumulated a ton of stuff like thru the years.

    Michael
     
  12. dandl93

    dandl93 Smoking Fanatic

    They are cooking sugar cane and making Panella it is  1lb blocks of cane sugar. 
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL.... Mom got 'em AFTER I grew up and left home...... Pop swore I could break and anvil with a rubber mallet...... I had to try, it was a challenge! The rubber broke away first.
    I  always wondered why every school kid was taught that wheat was US's cash crop. You ever know a framer or rancher that didn't plant corn? Feed the people, feed the critters, easily storable. MY Mom's favorite was cornbread, Pop's is either eggs or corn on the cob. Its doesn't matter its feed corn, or the end of the season, or the kernels are hard as rocks, he'll leave the steak and eat the corn.

    Thank you, but really not much time in the kitchen. bread and pies take time but very little effort, most is standing around.
    Exactly!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wow! the midnite IT on the butt is 198. Its only been in the box since noon! Its messing with me, I never had a butt cooks so fast! Now I am considering just staying up and pulling it. I was expecting at least 8 more hours of smoke on it. Its a 9 or 10 pound butt easy, I normally figure at 220 cooking temp about 2.5 hours per pound.

    I just can believe this sucker! Its trying to make me go out and brave the mosquitos to check it! Bah!!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have garages and a barn full of junk. I swear it wasn't junk when put in there!  LOL... Heck I have a exterior hydraulic floor lift I found. Its so people can get from the drive way to the door, it raises the floor up so you don't need steps. I didn't need it, I installed an elevator instead. Its just more junk that needs hauling off.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Is that basically the same as what the Mexicans call "Piloncillo"? Its a cone of mostly clean cane sugar. Like brown sugar without the molasses, but some of that taste.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I don't know what to say, 13 hours into my expected 18 hour smoke and its done.


    Happy with it,


    Some of the bark is a little hard. Oh heck ya know it needs a little broken off an sampled right?


    Nice!  I turned my back and it started floating up........ Light as a feather!

    Now something to put between those two pieces of bread, so I don't have a wish sandwich Bow, bow, bow...... Sorry a bit of the Jake and Elwood.


     That's it, she can rest tonight and I'll pull tomorrow.

    Night all and thanks for keeping me company.

    Oh BTW I have a mouse...... and he appears to like pecan pie!


     I give the pie an 8, the crust a 7.

    Last time I swear, nite all!
     
    Last edited: Jul 11, 2014
  18. Foamheart, you're amazing!!!

    Not only are your posts filled with epic grand culinary splendor, fantastic food fodder to read and great photos - step by step even - indeed; but your stuff does even SMELL incredibly, and right through the screen!!!

    I can really imagine the wafting aromas, due to your pics and descriptions of each.

    Terrific stuff!!!

    Cheers! - Leah
     
  19. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Awesome looking grub Foam................[​IMG]
     
  20. dandl93

    dandl93 Smoking Fanatic

    More or less the same thing.Not quit as dark as the Mexicans cooks theirs. 
     

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