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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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7211299 No.7211299 [Reply] [Original]

Mod are asleep
Post pictures of steaming hot butts

>> No.7211373

>>7211299
I just begun smoking last year and I have yet to build any bark like that on my butts. They come out delicious and very tender but not quite as beautiful as your picture

>> No.7211388

>>7211373
Unsolicited advice, but if I were to guess I'd say you're almost certainly not cooking them long enough. Lower the temperature of your smoker. We're talking 16-20 hours.

I'm very serious about barbecue, and set my alarm so I can wake up in the dead of night and check on the fire. Most people want to get the cooking time below 8 hours so they can start it in the morning and have it ready by dinner, and it just isn't the same. I refuse to finish it in the oven.

>> No.7211449

>>7211388
That is exactly what I do. I get in the mind set of waking up at 3am to throw it on the smoker by 4 but never actually go through with it so I shoot for 6 hours smoke time and 2 hour wrapped in foil.

>> No.7211905
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7211905

How about some oven roasted butts?

>> No.7211909
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7211909

>>7211905

And another just because I have it.

>> No.7212005

>>7211299
>>7211905
>>7211909
see more butts, please.

>> No.7212056
File: 2.72 MB, 2592x1944, 20151205080825_1.jpg [View same] [iqdb] [saucenao] [google]
7212056

>>7212005

Anyone interested in a glazed butt?

Before.jpg

>> No.7212061
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7212061

>>7212056

During.jpg

>> No.7212065
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7212065

>>7212061

And finally...

Done.jpg

>> No.7212109

>>7211299
more like burned ass

>> No.7212743

I have a brisket point defrosting in the fridge. I plan to smoke it lower than I normally do for butts. Its about 5-6 lbs so how much smoke time should I shoot for?

>> No.7212749

this gets me more excited than actual sex

post more please

>>7212061
recipe?

>> No.7213046
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7213046

>>7212749

I don't recall exactly. It was a one off for one of the very few days of fall feeling weather we've had in Florida this year. I believe I just trimmed the fat cap off, salt and peppered it, tied it and roasted at 275 for five hours or so. The glaze was just tarragon in apple juice with orange slices, preserved lemon, anise seed and fig preserves.

How about ground butts?

>> No.7213052
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7213052

>>7212743

I wouldn't go for less than ten. I did this brisket for one of the other fall feeling days this year. It's rubbed and roasted and the drippings were made into an apple cider jus.

>> No.7213060
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7213060

>>7213046

More ground butts. Christmas edition.

>> No.7213208
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7213208

How about this?

>> No.7213478

ITT: Literal food porn.

>> No.7213484

>>7213208
Tang Bao are my favorite

>> No.7214015
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7214015

>>7211299

here's one for you

>> No.7214037

>>7214015

Oh... oh god.. I'm gonna-gonna OHHHHAWOHOH

>> No.7214043
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7214043

>>7214015

>> No.7214045
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7214045

>>7214015


Holy shit...I need it...

>> No.7214048

>>7214015

https://www.youtube.com/watch?v=3MD48_-NUBE

This is my genuine reaction to the GIF

>> No.7214071
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7214071

here's a couple I did this summer, about 75% done.

>> No.7214099
File: 362 KB, 800x532, thirsty barbecue.jpg [View same] [iqdb] [saucenao] [google]
7214099

>>7214037
>>7214045
>>7214048


it's even better with sound https://www.youtube.com/watch?v=_zlr6uX4gmc&t=1m30s

I went there last summer. The pork melted in my mouth like cotton candy.

>> No.7214135

>>7211905
how do you get that bark in the oven?

>> No.7214184

I can't believe every single one of you is burning your meat to charred black. Do you like eating charcoal?

I guess I shouldn't expect /ck/ to know how to cook but this is just too much

>> No.7214187

>>7214135
Stick a dog under the broiler.

>> No.7214188

>>7214184
nice bait senpai
2/10 best I can do

>> No.7214190
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7214190

>>7214184

Would hope no one falls for that one.

>> No.7214192

>>7214184
>never heard of burnt ends

Perhaps you should learn how to BBQ.

>> No.7214205
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7214205

>>7214099

>> No.7214217
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7214217

Taking the last butts off of our smoker

>> No.7214221
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7214221

>>7214217
All of them in a row

>> No.7214313

>>7214217

do you own a restaurant or something? they look really nice.

what kind of wood you use?

>> No.7214393

>>7214043
did he only cook for like 10 minutes? what the fuck

>> No.7214400
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7214400

>>7214393
Well, it is Jack, after all.

>> No.7214736
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7214736

>>7214135

After being pulled from the brine I let the meat dry on a sheet tray for fifteen minutes. Then throw on the rub and let it sit uncovered in the walk in for an hour or so. Then just put the butts in roasting pans uncovered in the oven for five hours at 300.

Mojo pork butts?

>> No.7214742

>>7214043
God I remember this video. How fucking embarrassing. Why didn't he just redo this entire goddamn thing?

>> No.7214744

>>7214043
How is Jack so terrible at everything?

>> No.7214748

This thread is turning me on

>> No.7214949
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7214949

>>7214187

>> No.7215142

>>7213046
god bless dat phatty butt

>> No.7215651

>>7214313
Nah, my dad's hobby is basically professional BBQ competitions so he has a few smokers. These were just for a charity event.

I think we get the coals going with oak, which we just take a flamethrower to. After that it's usually a combination of pecan and black cherry I believe. Sometimes apple, peach, or orange if we have some.

>> No.7215672

>>7213484
thats baozi you dolt

>> No.7215700

>>7214043
Jack reminds me of that cuck of a step dad who watched a few evenings of Food Network and thinks he's mastered cooking because of "how simple it looks". He's the guy who doesn't measure ANYTHING and just adds a "bit of this, little of that".

I hope he dies a miserable death.