[ARCHIVED THREAD] - Hey BBQ Experts... (Page 1 of 4)
Posted: 5/1/2013 6:42:55 PM EDT
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How long does it take you to debone a Boston Butt / Shoulder roast.
I normally cook with it in but this weekend im cooking them sous-vide, and it took me at least 10-15 minutes (for 2 8 lb'ers) to remove the blades. I felt like I was struggling, any tips besides a sharper knife? |
| Im cutting them into 5-6 pieces, then water-bath them for a day before putting them in the grill, smaller pieces are easier to work with (and come to temp quicker). Also the smaller pieces leaves much more surface area for when I give them a quick smoke, and then hi-temp sear. Sous vide is extremely flavorful and moist, while exceedingly easy. |
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WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself?  Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. |
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WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. Yous guys 
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WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? You mad bro? |
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I can usually find boneless ones at the store. And yes, what you're talking about has nothing to do with BBQ. Even the Chef, who was wired too tight for Vietnam, knew better than that. I looked for boneless at my normal spots, none to be had unfortunately. Sorry, I figured since Boston Butt was a choice cut for bbq, and im going to cook it on a bbq, and make bbq out of it that .... nevermind. Apologies for offending your vernacular sensibilities. |
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Um...No. You are water bath cooking it then placing it on your GRILL. You are not BBQ'ing it. BIG difference between the two.
Having lived in NC I'm surprised you can say that without having your man card revoked by your neighbors... 
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Sous-vide.....you should ask baking experts because that sure in the hell isn't going to be BBQ. You might as well use a crock pot Its going on my BBQ? I dont get it |
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Um...No. You are water bath cooking it then placing it on your GRILL. You are not BBQ'ing it. BIG difference between the two. Having lived in NC I'm surprised you can say that without having your man card revoked by your neighbors...
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Sous-vide.....you should ask baking experts because that sure in the hell isn't going to be BBQ. You might as well use a crock pot Its going on my BBQ? I dont get it Call it whatever you want - cool with me, its loved by any and all who eat it.1 |
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Quoted: Quoted: OP, what is the final presentation of this meat going to be? Is it going to be like pulled pork or grilled chunks or what? It comes of the BBQ :P looking like this: https://lh6.googleusercontent.com/-_BhSr6da7lE/UYBPUHQRkxI/AAAAAAAAGO4/sOHfGcXWuU0/w659-h494/20130430_185807.jpg That was the last butt. But its final presentation is pulled. Do you have Costco near you? They have boneless shoulder for $1.69/lb. My other suggestion would be to hack off some chunks and not worry about what you leave on the bone, then grill/smoke everything including the bone with the remaining meat on it. Finally, put everything in a pressure cooker at 15 PSI for 60-90 minutes and all of it will be super tender and you can just pick the bone out then. Pressure cookers work great for pulled pork, I have vegans asking for the recipe. |
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It looks tasty, but you're still going to hell for cooking a butt that way. At least my hell will be juicier than yours! :P Im not a purist or stickler on grilling - I do low and slow over lump when I can, but this method is easier and produces moister meat of better consistency. To me the ends justify the means... its the taste that matters; not how cool your are because you 'have a pit burning apple hardwood' etc. |
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OP, what is the final presentation of this meat going to be? Is it going to be like pulled pork or grilled chunks or what? It comes of the BBQ :P looking like this: https://lh6.googleusercontent.com/-_BhSr6da7lE/UYBPUHQRkxI/AAAAAAAAGO4/sOHfGcXWuU0/w659-h494/20130430_185807.jpg That was the last butt. But its final presentation is pulled. Do you have Costco near you? They have boneless shoulder for $1.69/lb. My other suggestion would be to hack off some chunks and not worry about what you leave on the bone, then grill/smoke everything including the bone with the remaining meat on it. Finally, put everything in a pressure cooker at 15 PSI for 60-90 minutes and all of it will be super tender and you can just pick the bone out then. Pressure cookers work great for pulled pork, I have vegans asking for the recipe.
No Costco's in my neighborhood, but thanks for the tip - will have to try that if I ever get a pressure cooker. |
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Quoted: Don't worry about it. That aint BBQ but you gotta do what you gotta do. You'll get to BBQn eventually. Lemme know how it turns out. If its quick and has good results I might give it a try. Oh and someone earlier suggested a book on charcuterie. Thats damn good advice. The older ones seem to be more specific in instruction, the newer ones seem to be more photo books, but they are all good. Quoted: WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. |
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Quoted: sharp filet knife. start in the middle of the bone and filet out. takes about 30 seconds. i usually do this for buckboard bacon to lay the roast out flat and get a consistent cross section for curing When you do buckboard, do you just bone it, or do you remove that top muscle group altogether? I wanna make me some of that. |
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Don't worry about it. That aint BBQ but you gotta do what you gotta do. You'll get to BBQn eventually. Lemme know how it turns out. If its quick and has good results I might give it a try. Oh and someone earlier suggested a book on charcuterie. Thats damn good advice. The older ones seem to be more specific in instruction, the newer ones seem to be more photo books, but they are all good.
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WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. Its not quick, it actually takes longer because your cooking it slower than in a smoker, and THEN putting it on the grill. The meat is much juicier but it does require a little while on the smoker to infuse more flavor. |
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Quoted: OOOOOH, I believe I'd take that challenge. My pulled pork is straight up out fuckin standing. NEVER dry, and always delicious.Quoted: It looks tasty, but you're still going to hell for cooking a butt that way. At least my hell will be juicier than yours! :P Im not a purist or stickler on grilling - I do low and slow over lump when I can, but this method is easier and produces moister meat of better consistency. To me the ends justify the means... its the taste that matters; not how cool your are because you 'have a pit burning apple hardwood' etc. |
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BBQ aint a tool son, its a result.
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Sous-vide.....you should ask baking experts because that sure in the hell isn't going to be BBQ. You might as well use a crock pot Its going on my BBQ? I dont get it I dont even know if BBQ is even a word?!? :P But yes, barbeque is absolute a tool, and a technique and a food. But it was a TOOL first; so Alton Brown tells me anyway. It might have been bastardized to mean other things but it started out referring to a grill. |
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Quoted: Wait, so you do it that way because you want to? I thought time was an issue. Get an old fridge, build a smoker. Mine is all but set it and forget it. alb. butt+9or 10 hours at 220+ dry rub= Pure Fuckin Win. I don't give a damn where you live.Quoted: Quoted: Don't worry about it. That aint BBQ but you gotta do what you gotta do. You'll get to BBQn eventually. Lemme know how it turns out. If its quick and has good results I might give it a try. Oh and someone earlier suggested a book on charcuterie. Thats damn good advice. The older ones seem to be more specific in instruction, the newer ones seem to be more photo books, but they are all good. Quoted: WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. Its not quick, it actually takes longer because your cooking it slower than in a smoker, and THEN putting it on the grill. The meat is much juicier but it does require a little while on the smoker to infuse more flavor. |
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OOOOOH, I believe I'd take that challenge. My pulled pork is straight up out fuckin standing. NEVER dry, and always delicious.
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It looks tasty, but you're still going to hell for cooking a butt that way. At least my hell will be juicier than yours! :P Im not a purist or stickler on grilling - I do low and slow over lump when I can, but this method is easier and produces moister meat of better consistency. To me the ends justify the means... its the taste that matters; not how cool your are because you 'have a pit burning apple hardwood' etc. You would lose. My 100% smoked butts are never as juicy as sous vide. Its inherently a juicier due to the cooking process. |
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Wait, so you do it that way because you want to? I thought time was an issue. Get an old fridge, build a smoker. Mine is all but set it and forget it. alb. butt+9or 10 hours at 220+ dry rub= Pure Fuckin Win. I don't give a damn where you live.
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Don't worry about it. That aint BBQ but you gotta do what you gotta do. You'll get to BBQn eventually. Lemme know how it turns out. If its quick and has good results I might give it a try. Oh and someone earlier suggested a book on charcuterie. Thats damn good advice. The older ones seem to be more specific in instruction, the newer ones seem to be more photo books, but they are all good.
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WHAT DOES THIS HAVE TO DO WITH BBQ? I have a fucking BBQ pit in my back yard and you lure me in here to discuss boil in a bag? Oh it's easy is it? Easier than cookin a brisket for 6-7 hours over hardwood charcoal and apple wood? Are you proud of youself? Easy as in it has to be ready by 11am on saturday, and I cant be available to monitor it for 16+ hours before hand. Sorry to inconvenience your last 20 seconds. Dick. BTW it will be above wood for the last 2 hours of its life - when I can actually attend to it. Its not quick, it actually takes longer because your cooking it slower than in a smoker, and THEN putting it on the grill. The meat is much juicier but it does require a little while on the smoker to infuse more flavor. No I actually wont be around to tend to it; but yes I have no qualms using this process. |
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With my WSM, I can hold 225-235 for 12+ hours on one load of lump charcoal. I usually set it and forget it, go to bed, get up and enjoy delicious smokey pork goodness. |