BajaNomad

BBQ Pork Butt

Bob H - 7-22-2012 at 07:07 AM

OK, I set up my Weber kettle grill with the Smokenator 1000 and made this Pork Butt. Smoked it with chunks of apple wood!
Wow, it was soooooo good!

http://www.pbase.com/bajabob/pork_butt_bbq

BajaSerg - 7-22-2012 at 07:24 AM

Nice little set up:cool:

Bob H - 7-22-2012 at 10:14 AM

Did these ribs on the Weber Smokenator 1000 last week. Awsome!

Mexitron - 7-22-2012 at 10:55 AM

Woo-hoo! Nice! Smoked-cooked a duck for the first time Friday night---damn good but no pics.

Bob H - 7-22-2012 at 11:14 AM

Quote:
Originally posted by Mexitron
Woo-hoo! Nice! Smoked-cooked a duck for the first time Friday night---damn good but no pics.


On a Weber? How did you do it? More details please.

And, always take photos of your cook'n

Mexitron - 7-22-2012 at 11:48 AM

Quote:
Originally posted by Bob H
Quote:
Originally posted by Mexitron
Woo-hoo! Nice! Smoked-cooked a duck for the first time Friday night---damn good but no pics.


On a Weber? How did you do it? More details please.

And, always take photos of your cook'n


On a Weber----charcoals on one side, drip pan on the other---did a basic dry BBQ rub but there are tons of recipes on the net (aka you could cook it Peking style)....cooked it for about 3 hours at I suppose 275 degs, that was it! My wife had the camera at work, so didn't take a pic. Yesterday made duck broth with the carcass---intensely flavorful---will try to make some pho with it tonight or tomorrow.....

Hook - 7-22-2012 at 11:48 AM

Bob, how many times did you have to add coals in the four hours?

Oh, and where can I get a Smokenator for my Weber Smokey Joe?????!!!!!!!!!

Cypress - 7-22-2012 at 11:59 AM

Have converted one of those old all-metal refrigerators into a smoker. The heat source? Two electric hot plates. Added an extra grill or two and a thermometer. Can smoke a large turkey in 10 hrs. Load it up with fish, chicken, ribs, roasts, gets the job done. Apply a good "rub", kick back and enjoy.:biggrin:

Bob H - 7-22-2012 at 12:00 PM

Quote:
Originally posted by Hook
Bob, how many times did you have to add coals in the four hours?

Oh, and where can I get a Smokenator for my Weber Smokey Joe?????!!!!!!!!!


The first time I used it, when I made the ribs... I added 48 unheated coals inside the bin, added 4 ounces of applewood, then added 12 hot coals (Kingsford coals). Put the water container in there, and added apple cider vinigar to the water container. I did not have to add any more coals for 4 hours. Just had to tend to the water every hour, and poke the coals and wood around with the poker every now and then. I did add a little more wood chunks after two hours. Note: Use wood chunks, not chips, and don't soak them. Soaking them creates soot! You don't want that. And, you must keep the tempreature down below 250. That's why I use an old candy themometer through the vent hole (1-3/4" inches into the hole). It's a science you know.

Now, this is for a 22-1/2 inch Weber, don't know about the smaller ones. Look on Amazon.com and google Smokenator.

When I made the pork butt, I only used 40 dry coals and added wood chunks and 12 hot coals. Had to add 8 coals after about three hours and a little more wood chunks. Always addiing fluid to the water bin.

This setup is KILLER!

Also, google Smokenator 1000 on Youtube.com


[Edited on 7-22-2012 by Bob H]

Hook - 7-22-2012 at 01:00 PM

Looks like Smokenator site is down. :(

Bob H - 7-22-2012 at 01:30 PM

Quote:
Originally posted by Hook
Looks like Smokenator site is down. :(


Hook, see what you can find here...

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dap...

Bob H - 7-22-2012 at 01:34 PM

The Smokey Joe may be too small for a smokenator. You need to get a bigger one Hook!!

Hook - 7-22-2012 at 01:40 PM

Was hoping to have a smoking option on the road. Dont want to bring a huge kettle. Thanks anyway, Bob.

Bob H - 7-22-2012 at 01:46 PM

Quote:
Originally posted by Hook
Was hoping to have a smoking option on the road. Dont want to bring a huge kettle. Thanks anyway, Bob.


Looks like you can get one for the 18" Weber though.

Cypress - 7-22-2012 at 01:49 PM

It's no bigee! Get yourself an old refrig and see my last post. Load that baby up with all you want to smoke and let the cooking/smoking begin.

Mexitron - 7-22-2012 at 01:59 PM

Quote:
Originally posted by Hook
Was hoping to have a smoking option on the road. Dont want to bring a huge kettle. Thanks anyway, Bob.


I've heard of fishermen in the old days using a large cardboard box lined with foil for lower temp smoking....could fold it flat for travelling.

bajajurel - 7-22-2012 at 08:50 PM

Sweet Baby Ray's is the best!

Mexitron - 7-23-2012 at 06:12 AM

Quote:
Originally posted by bajajurel
Sweet Baby Ray's is the best!


Try Sweet Mama Janisse's Soul Q Barbecue Sauce, made in Humboldt---woo baby its good!

Skipjack Joe - 7-23-2012 at 06:59 AM

Quote:
Originally posted by Bob H

This setup is KILLER!



You're right. But it will take a few years.

Bob H - 7-23-2012 at 09:50 AM

Quote:
Originally posted by Skipjack Joe
Quote:
Originally posted by Bob H

This setup is KILLER!



You're right. But it will take a few years.


That's hilarious!

capt. mike - 7-23-2012 at 10:34 AM

2 best sauces on the planet:

Robbs Ribbs sauce from albuquerque NM

Smokin' Joe Jones from San Diego.

both avail mail order

Lobsterman - 7-23-2012 at 05:35 PM

Bob H

Thanks for the idea, the cooking method and procedures and the final product of your new Smokenator. The 22" Weber kettle IMO is one of the great inventions for the Bar B Queing world. The Smokenator is another genius idea on how to turn your versatile 22" Weber into a slow smoker. I've being experimenting using my two 22" Webers as a smoker ever since I read an article in Sunset Magazine on "How To Do A Texas BBQ using Your Weber Grill (1990)". The Smokenator will simplify the smoking process along with allowing for experimenting with different liquids, woods and charcoal.

I just saw your post this morning after I had already put my 8lb pork butt (shoulder) on my 18" Weber Smokey Mountain. I used a new temperature controller for the 1st time I saw on one of Alton Brown's shows from the Food Channel. It is made by Pitmasters, model IQ110 (http://store.pitmasteriq.com/iq110.html). It fits either a WSM or most kettle-type grills encluding the 22" Weber. You set the temperature and then just leave it alone. I put this butt on at 1600 sunday and took it off on 1000 monday. I did not check it from 8pm until 0700 the next morning. I pulled it after sealing it in foil with BBQ and some stock and oven warming it for an hour at 225 degrees.

Your pork and ribs look delectable. The Smokenator is a must for my 22" webers.








[Edited on 7-24-2012 by Lobsterman]

smokey

captkw - 7-23-2012 at 05:43 PM

Hola, my grand pa has been smokeing on a round weber for many,many years with a square pan under the meat and puttin the charcol off to the sides with nothen else and talk about simple !! he does watch the temp closely and uses a peircing thermoter for doneness..you might say he has it down...I have too practice for a few more years till I get get masterd..but sure is fun trying !!! K & T:cool:

[Edited on 7-24-2012 by captkw]

Mexitron - 7-23-2012 at 06:05 PM

Quote:
Originally posted by captkw
Hola, my grand pa has been smokeing on a round weber for many,many years with a square pan under the meat and puttin the charcol off to the sides with nothen else and talk about simple !! he does watch the temp closely and uses a peircing thermoter for doneness..you might say he has it down...I have too practice for a few more years till I get get masterd..but sure is fun trying !!! K & T:cool:

[Edited on 7-24-2012 by captkw]


Me too. I've got a smoker but I don't really like the way it cooks so I usually end up using the Weber.

Mexitron - 7-23-2012 at 06:10 PM

mmmm.....ribs!

Bob H - 7-23-2012 at 07:29 PM

Wow, good stuff there Lobsterman and Mexitron... love the photos, etc.

The big deal for me with the Smokenator is temperature control. Every time I use the Smokenator I learn new tricks. Every meal gets better and better.

I have three Webers (Joe, 18" and 22") and a Texas smoker, with the side thing and smoke stack. I made three turkeys at one time in that Texas setup, and they were great. Just need to rotate them around during cook time.

But, back and St Louis style pork ribs are what I love making the most.

Every time I fire up the Webers, etc. the neighbors start sniffing around my front door... lol

RAD AVATAR DUDE!!!

captkw - 7-23-2012 at 07:50 PM

Was that your pooch at San Quintin

thebajarunner - 7-23-2012 at 08:07 PM

Quote:
Originally posted by captkw


Dog with aviators, just like your avatar,
waiting in a vehicle outside the Santa Maria Rest. in March.

Was that yours??

uuhhh !

captkw - 7-23-2012 at 08:16 PM

hola, I DONT GET CAUGHT WITH MY PANTS DOWN OFTEN !! I was in a gold volva !! catch that ? I would have say at this time,, a good chance it was !! I'm fading off to sleep with selena gomez.. but I willl have to check the little brain cell's that are left in the morn ..out..K & T

too funny

thebajarunner - 7-23-2012 at 09:56 PM

Quote:
Originally posted by captkw
hola, I DONT GET CAUGHT WITH MY PANTS DOWN OFTEN !! I was in a gold volva !! catch that ? I would have say at this time,, a good chance it was !! I'm fading off to sleep with selena gomez.. but I willl have to check the little brain cell's that are left in the morn ..out..K & T


Yep,
same pooch
I will U2U you and we can compare notes....

Bob H - 7-23-2012 at 10:29 PM

Quote:
Originally posted by capt. mike
2 best sauces on the planet:

Robbs Ribbs sauce from albuquerque NM

Smokin' Joe Jones from San Diego.

both avail mail order


Mike, I have to try out your sauces recommendation, for sure.

What happend to your avitar?

Which Smokin Joes would you recommend?

http://www.smokinjoesbarbecue.com/


[Edited on 7-24-2012 by Bob H]

Lobsterman - 7-24-2012 at 06:35 AM

Here's the recipe for a Texas BBQ Sauce from that Sunset magazine article from the 90s. I lost it years ago but here's what I've made for years with my recollection of it.

1.5 cups catsup
3/4 cup Leo Perrins worchestershire sauce
1/4 cup finely diced sweet onion
1/4 to 1/2 cup brown sugar
3/4 cup beef stock or juice from meats
juice from one juicy lemon
salt & pepper & hot sauce to taste

Put all ingedients in a sauce pan and bring to a boil. Lower heat to a fast simmer. Cook for 30 minutes uncovered or until the BBQ sauce has thickened to your likeness.

the hot and spicy one

capt. mike - 7-24-2012 at 07:45 AM

Quote:
Originally posted by Bob H
Quote:
Originally posted by capt. mike
2 best sauces on the planet:

Robbs Ribbs sauce from albuquerque NM

Smokin' Joe Jones from San Diego.

both avail mail order


Mike, I have to try out your sauces recommendation, for sure.

What happend to your avitar?

Which Smokin Joes would you recommend?

http://www.smokinjoesbarbecue.com/


[Edited on 7-24-2012 by Bob H]


i used to go to his warehouse by our civil engineer's office when i was working in Bonita 2001-2004 and buy a case at a time and fly it home.

my old web hoster officelive decided to shut down and not tell anyone, you have to have an addressable avatar and i think i had it there, so now it is gone. i just rebuilt my website on office 365, no longer free, and i can't get it to size right to fit in Doug's settings.

tripledigitken - 7-24-2012 at 08:06 AM

Another vote for Smokin' Joe Jones................






I do a dry rub, both on Pork butt and Tri Tips, then sauce it the last 10 minutes on the grill. Pull it off before the sauce burns.

Good looking set-up Bob.

CortezBlue - 7-24-2012 at 08:14 AM

Quote:
Originally posted by Bob H
OK, I set up my Weber kettle grill with the Smokenator 1000 and made this Pork Butt. Smoked it with chunks of apple wood!
Wow, it was soooooo good!

http://www.pbase.com/bajabob/pork_butt_bbq




Looks great, but I am an anti sauce , while you are smokin, guy. I also, don't like to boil the meat with water or apple juice.

I have found that cooking the meat without "colorizing" it with sauce, gives the true flavor and then I like to serve it with Baby Rays and let the guest use as much or little as possible.

I have found in my age group, including me, that blood sugar is becoming an issue. Love the sauce, but not the sugar. I have been messing around trying to come up with a home made sauce that uses some Stevia sweetner and some natural juices from fruits to sweeten up the sauce. So far, nothing worth writing home about.
Keep on smokin'

[Edited on 7-24-2012 by CortezBlue]

Bob H - 7-24-2012 at 09:31 AM

OK, I just ordered Smokin' Joe Jones spicy sauce... can't wait to try it out
THANKS Mike!
Quote:
Originally posted by capt. mike
Quote:
Originally posted by Bob H
Quote:
Originally posted by capt. mike
2 best sauces on the planet:

Robbs Ribbs sauce from albuquerque NM

Smokin' Joe Jones from San Diego.

both avail mail order


Mike, I have to try out your sauces recommendation, for sure.

What happend to your avitar?

Which Smokin Joes would you recommend?

http://www.smokinjoesbarbecue.com/


[Edited on 7-24-2012 by Bob H]


i used to go to his warehouse by our civil engineer's office when i was working in Bonita 2001-2004 and buy a case at a time and fly it home.

my old web hoster officelive decided to shut down and not tell anyone, you have to have an addressable avatar and i think i had it there, so now it is gone. i just rebuilt my website on office 365, no longer free, and i can't get it to size right to fit in Doug's settings.

capt. mike - 7-24-2012 at 12:01 PM

you'll like it.
the store warehouse is open to the public so you can pick up but maybe gas is more thaqn UPS? i think you live in SD county?

you should give Robb's a try too bob. it is different and actually more heat than Joes hottest if you like that. NM green chili is his secret plus some higher skovil peppers here and there. Worth the shipping from ABQ.

i 1st met Joe Jones when he was demonstrating at a PHX Costco many years ago. guy has tremendous personality. and his background is KC and Carolina too.

Mexitron - 7-24-2012 at 01:44 PM

Quote:
Originally posted by Lobsterman
Here's the recipe for a Texas BBQ Sauce from that Sunset magazine article from the 90s. I lost it years ago but here's what I've made for years with my recollection of it.

1.5 cups catsup
3/4 cup Leo Perrins worchestershire sauce
1/4 cup finely diced sweet onion
1/4 to 1/2 cup brown sugar
3/4 cup beef stock or juice from meats
juice from one juicy lemon
salt & pepper & hot sauce to taste

Put all ingedients in a sauce pan and bring to a boil. Lower heat to a fast simmer. Cook for 30 minutes uncovered or until the BBQ sauce has thickened to your likeness.


Sonny Bryan's BBQ in Texas has an amazing sauce----just checked for the recipe on the net...here it is:

* Exported from MasterCook *

Sonny Bryan’s Barbecue Sauce

Recipe By:
Serving Size : 64 Preparation Time :0:00
Categories : Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons oil (bacon drippings)
1 Medium onion -- slivered
4 Cloves garlic -- chopped
28 Fluid Ounces crushed tomatoes
1 1/2 Cups ketchup
1 Cup fresh orange juice
6 Tablespoons fresh lemon juice
6 Tablespoons red wine vinegar
1/2 Cup water
2 Tablespoons liquid smoke flavoring
1/4 Cup honey
1/2 Cup brown sugar -- packed
3 Tablespoons crystallized ginger -- finely chopped
2 Tablespoons dark molasses
1 Tablespoon Worcestershire sauce
1/4 Teaspoon tobasco
2 Tablespoons chili powder
1 Tablespoon coriander -- ground
1 Tablespoon dry mustard
1 Teaspoon salt

Saute onion until golden brown. Add garlic for one minute. Add remaining
ingredients. Bring to boil. Reduce heat and simmer 45 minutes, stirring
frequently.





I figured there was honey in it but didn't know the rest was so complex---damn good sauce though!

Bob H - 7-30-2012 at 09:46 PM

Quote:
Originally posted by capt. mike
you'll like it.
the store warehouse is open to the public so you can pick up but maybe gas is more thaqn UPS? i think you live in SD county?

you should give Robb's a try too bob. it is different and actually more heat than Joes hottest if you like that. NM green chili is his secret plus some higher skovil peppers here and there. Worth the shipping from ABQ.

i 1st met Joe Jones when he was demonstrating at a PHX Costco many years ago. guy has tremendous personality. and his background is KC and Carolina too.


I have a jar of Smoken Joes 'spicy' jar of sauce. WOW! It is incredible. I can't find Robb's anywhere, seems like the website it not working. But Joes is fabulous! Thanks.

durrelllrobert - 7-31-2012 at 09:45 AM

Quote:
Originally posted by Cypress
Have converted one of those old all-metal refrigerators into a smoker. The heat source? Two electric hot plates. Added an extra grill or two and a thermometer. Can smoke a large turkey in 10 hrs. Load it up with fish, chicken, ribs, roasts, gets the job done. Apply a good "rub", kick back and enjoy.:biggrin:

When I lived at Half Moon Bay I had so much salmon to smoke that I built a smoker using an old all metal fridge except my heat sorce was a 55gal drum split lengthwise and hinged to contain a good amount of firewood + fresh apple wood branches. It sat 6 feet away from the fridge and was connected with 6 inch pipe and the frig had an adjustable vent on top to control the temp at 200 +/-

Sometimes you just gotta marinade

durrelllrobert - 7-31-2012 at 10:05 AM

Quote:
Originally posted by capt. mike
2 best sauces on the planet:

Robbs Ribbs sauce from albuquerque NM

Smokin' Joe Jones from San Diego.

both avail mail order

IMHO this mesquite bbq marinade is the best for beef, pork or chicken:

Available by maill from http://www.claudessauces.com/
in El Paso, TX

J.P. - 7-31-2012 at 12:56 PM

If you are out around Kiazer off Misson Gourge there is a place called Iowa Beef. they have a section where I have never seen so many different meat Sauces. They have good Meat there also it's a little on the expensive side

[Edited on 7-31-2012 by J.P.]

Bob - told ya!

capt. mike - 8-1-2012 at 11:47 AM

Quote:
Originally posted by Bob H
Quote:
Originally posted by capt. mike
you'll like it.
the store warehouse is open to the public so you can pick up but maybe gas is more thaqn UPS? i think you live in SD county?

you should give Robb's a try too bob. it is different and actually more heat than Joes hottest if you like that. NM green chili is his secret plus some higher skovil peppers here and there. Worth the shipping from ABQ.

i 1st met Joe Jones when he was demonstrating at a PHX Costco many years ago. guy has tremendous personality. and his background is KC and Carolina too.


I have a jar of Smoken Joes 'spicy' jar of sauce. WOW! It is incredible. I can't find Robb's anywhere, seems like the website it not working. But Joes is fabulous! Thanks.


i got a friend in ABQ where Robbs Ribbs restaurants are, he's the one who turned me on to it long before i knew about Smokin' Joes. I'll find out what's up. Robbs is very much worth having - hot but with a diff flavor.

i too do not sauce my 'Q - it is a side item. but i do mop my goods while smokin and the mop has a touch of sauce in it but mainly thin liquid - very secret mop mix.

Bob H - 8-1-2012 at 10:03 PM

Yes, Mike, agree with you, I mop any sauce on THIN while in the final smoke stage! I have MY secret also, it's from a buddy of mine in Tennessee!

[Edited on 8-2-2012 by Bob H]

capt. mike - 8-2-2012 at 09:00 AM

Bob - here's the deal on Robbs sauce - he moved to WI and isn't selling and closed his ABQ ribbs shack. I have asked if i can get his formula - we'll see.

but i got turned on to another killer sauce mail order from OK.
go to www.headcountry.com
out of ponca city. Have friends that rave over it plus it is cheap by the case.

wessongroup - 8-2-2012 at 10:02 AM

As always ... thanks for the pic's and other information on the topic ... :):)