Sunday BBQ and Booze

[ThorneStockton]

We've got about a 6.5 pound pork butt, SPG, then a dusting of Honey Bacon BBQ rub from Meat Church going on my balcony pellet smoker. We also have a strong, 3 parts tequila, 1 part Grand Marnier, 1 part fresh squeezed lime juice with some jalapeno pieces and a tajin rim as a smoking companion. The bitch wife will be making pretzel rolls that we will be loading up with pulled apart butt for dinner.

4 hours in, pig at 148 degrees.

 

[The Tradition]

Doing this today:

Smoked and Seared Pork Belly Slices - Learn to Smoke Meat with Jeff Phillips

I'm on my third batch of these smoked pork belly slices, otherwise known as "pure deliciousness", in order to get the recipe and instructions absolutely

www.smoking-meat.com

Plus some riblet rib meat and grilled chicken breast.

Oh, and a smoked onion.

 

[Kinnick.At.Night]

What tequila did you mix with?

 

[JWolf74]

I love a good spicy margarita. Even better with a smoky mezcal.

 

[ThorneStockton]

What tequila did you mix with?

Espolon - decent ~$30 bottle. Although to be honest, mixed in cocktail, I'm not too picky about the 'quality' of the tequila.

 

[ThorneStockton]

I love a good spicy margarita. Even better with a smoky mezcal.

Yeah, sometimes I'll do half tequila half mezcal or a mix in between. The mezcal definitely pairs well with a little kick. As an alternative to jalapenos I'll sometimes use the jalapeno tobasco sauce or make a habanero tincture, soak some habaneros in some vodka for a day or two. Basically highly concentrated spicy booze. Then I'll spike a marg with a splash.

 

[ThorneStockton]

Doing this today:

Smoked and Seared Pork Belly Slices - Learn to Smoke Meat with Jeff Phillips

I'm on my third batch of these smoked pork belly slices, otherwise known as "pure deliciousness", in order to get the recipe and instructions absolutely

www.smoking-meat.com

Plus some riblet rib meat and grilled chicken breast.

Oh, and a smoked onion.

Yeah, that's going to be tasty. I actually had something similar at a beer festival yesterday. The stand advertised it as a bacon steak, and served on a stick. Only slightly thinner than the ones from your link.

 

[ThorneStockton]

Six hours in, 169 internal.

 

[The Tradition]

Six hours in, 169 internal.

You have a loooooooong way to go, my brother.

 

[OrlandNole]

I'm in Florida with my parents. Having dinner at Applebee's. Eatin' good in the neighborhood!

 

[ThorneStockton]

You have a loooooooong way to go, my brother.

Just hoping it's done within 4 hours. I never start early enough..

 

[Kelsers]

Doing this today:

Smoked and Seared Pork Belly Slices - Learn to Smoke Meat with Jeff Phillips

I'm on my third batch of these smoked pork belly slices, otherwise known as "pure deliciousness", in order to get the recipe and instructions absolutely

www.smoking-meat.com

Plus some riblet rib meat and grilled chicken breast.

Oh, and a smoked onion.

That's an interesting perspective!

 

[joelbc1]

Joe and Jill are stopping over tonight for Iowa Chops and booze….Joe likes to slam down those Busch Lites…..and Jill like to start dancing topless after a couple of vodka and tonics…..A fun couple…….Plus the Biden’s always have some good stories to tell.

 

[OutbackBowl2017]

Joe and Jill are stopping over tonight for Iowa Chops and booze….Joe likes to slam down those Busch Lites…..and Jill like to start dancing topless after a couple of vodka and tonics…..A fun couple…….Plus the Biden’s always have some good stories to tell.

Oh, and Des Moines Pork Company baby back ribs for the win.

 

[ThorneStockton]

Buns are done, just waiting on the pig.

 

[Tenacious E]

Just hoping it's done within 4 hours. I never start early enough..

Yeah you have to start early and then if necessary, throw it in an un-iced quality cooler until ready. I’m doing burgers on the pellet grill. So easy and convenient.

 

[The Tradition]

Buns are done, just waiting on the pig.

Those buns are gonna fill you up and you won't be able to eat much of your wonderful pork.

 

[ThorneStockton]

10.5 hour mark and we're at 190... looking like more of a 9:00 dinner rather than 8:00

 

[swagsurfer02]

 

[The Tradition]

10.5 hour mark and we're at 190... looking like more of a 9:00 dinner rather than 8:00

Dude. You're not even into the resting stage.

Have this for dinner tomorrow.

 

[ThorneStockton]

Dude. You're not even into the resting stage.

Have this for dinner tomorrow.

Yeah.... That had occurred to me. Probably shouldn't skip the rest..

 

[ConvenientParking]

Yeah.... That had occurred to me. Probably shouldn't skip the rest..

 

[Tenacious E]

10.5 hour mark and we're at 190... looking like more of a 9:00 dinner rather than 8:00

Can’t you just finish it the oven at a high temp?

 

[ThorneStockton]

Can’t you just finish it the oven at a high temp?

Yeah, that may have been an option earlier, but the real story is I underestimated the time it took.

Going to finish it off properly, let it rest, and then pull it, and have it for lunch tomorrow

 

[ThorneStockton]

Resting now, pulled after 12ish hours at 203 degrees. The early afternoon buzz is long gone, but still a great cook.

 

[lucas80]

Resting now, pulled after 12ish hours at 203 degrees. The early afternoon buzz is long gone, but still a great cook.

So, basically you got drunk, slandered your poor wife on HBOT after she worked her fingers to the bones making you pretzel rolls, and all you have to show for it is lunch tomorrow?

 

[ConvenientParking]

So, basically you got drunk, slandered your poor wife on HBOT after she worked her fingers to the bones making you pretzel rolls, and all you have to show for it is lunch tomorrow?

Looks like lunch for a couple days. Can't wait to see review tomorrow to see if worth it

 

[ThorneStockton]

So, basically you got drunk, slandered your poor wife on HBOT after she worked her fingers to the bones making you pretzel rolls, and all you have to show for it is lunch tomorrow?

C'mon, we're talking a buzz here. And we both had proper Vienna beef dogs for dinner instead. Lunch will be excellent.