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50 lbs of butts with crabapple butter

 
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thevinoman
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Joined: 17 Jun 2009
Posts: 38

PostPosted: Tue Aug 28 12 1:50 am    Post subject: 50 lbs of butts with crabapple butter Reply with quote

Bought about 50 lbs of butts (6 pieces) at my local Safeway for $1.29 per pound, for a friends birthday party. Took notes and pictures all the way through, and thought I'd share them with you kind folks here. We have a couple of edible crabapple trees on our property, and my wife makes a dynamite crabapple butter out of those we harvest every year. The flavor is tangy, not bitter and a touch sweet. Makes an awesome bark! Check it out.

3 packages pork shoulder – Safeway (6 pieces)
15.7 lbs, 17.1 lbs, 16.8 lbs Total 49.5 lbs
Score the fat cap, diamond pattern

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4615Large.jpg


Light rub night before
Out of fridge 3 hours before cook to warm up

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4611Large.jpg

Coat with crabapple butter

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4613Large.jpg


Heavier coat rub
Used approximately 2 quart jars of rub for all butts.

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4614Large.jpg

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4616Large.jpg

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4620Large.jpg

Put on at 8:28am (Approx. 60 degrees outside temp, top temp was approx. 72 degrees)

White top smoker running about 20 degrees cooler most of the day

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4627Large.jpg


Put on a dozen stuffed jalapenos at 3:18pm
Stuffed with Tillamook Cheddar Cheese, wrapped with Smithfield thick cut bacon


http://i115.photobucket.com/albums/n286/jimjambo/IMG_4625Large.jpg

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4629Large.jpg

Pulled all off smokers at 6:00 pm All pieces were at approx. 170 degrees.
Placed in foil pans and covered with foil

Put in ovens at 235 degrees
Turned ovens off at 9:30 pm
Covered pans with towels and left in ovens overnight

8am Sunday morning – removed from ovens, still slightly warm.
Removed most of fat from pieces (approx. 2lbs)
Poured juices into fat separator
Total yield = 27.2 lbs

Beginning weight 49.5 minus end weight of 27.2 = loss of 22.3 lbs or 45%.

http://i115.photobucket.com/albums/n286/jimjambo/IMG_4632Large.jpg
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Manana
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Joined: 23 May 2012
Posts: 1279
Location: Greenville SC

PostPosted: Tue Aug 28 12 2:03 am    Post subject: Reply with quote

Looks good.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Aug 28 12 2:17 am    Post subject: Reply with quote

Please read PMPNLT650pxOTLS!

Try the NOTSOLARGE.jpg's Wink Laughing Wink
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thevinoman
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Joined: 17 Jun 2009
Posts: 38

PostPosted: Tue Aug 28 12 2:36 am    Post subject: Reply with quote

Were the pics taking too long to load? I did reduce the size of them quite significantly from the originals.

Ah, never mind. Just read the guidelines. Are they ok as is, or do I need to change them?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Tue Aug 28 12 3:35 am    Post subject: Reply with quote

You can leave them as links if you want, or you can reduce the size further, that's your choice.

Thanks for your understanding, if you load more please ensure they are sized, or they'll be turned to links too!
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