| View previous topic :: View next topic |
| Author |
Message |
skybob
BBQ Super Pro
Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS
|
 Posted: Mar 01 2007 Post subject: |
 |
|
Hey BBQMAN, I sure hope your market today is much better than the stock market  was yesterday! |
|
| Back to top |
|
 |
edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
|
| Posted: Mar 01 2007 Post subject: |
|
|
OK, I have always put the butts fat cap up. I can only get two butts comfortably on my SnP on the top rack if I put them that way. I just ordered a case of butts (5 butts to a case @ $1.55 per lb.) I am picking them up Friday (freshley hacked of the pigs)  . So I am planning a smoke for sat night (while I am sleeping). Do you guys think I can stand them up on their side so I could get more butts in my small cooker? I am just wondering if anyone has done them this way. If fat side up or down doesn't matter why would it matter if they stood up on the side?
_________________
Them Bones BBQ
Lang Model 60 with Deluxe Warming rack
www.thembonesbbq.com |
|
| Back to top |
|
|
marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
|
| Posted: Mar 01 2007 Post subject: |
|
|
If you orderd a CASE of butts.........I have never seen just 5 butts to a case...usually packed 2 to a package with 4-5 packages to a case...
That being said......from what all say here, it really does not matter in what postion you put them on your smoker just as long as they cook to an internal temp of 190*. Make sure you seperate them on the smoker so they don't touch each other too.
_________________
Often imitated but never duplicated |
|
| Back to top |
|
|
Bedlam BBQ
BBQ Super Pro
Joined: 31 Aug 2006
Posts: 1610
Location: Broken Arrow, OK
|
| Posted: Mar 01 2007 Post subject: |
|
|
| edskull69 wrote: | | OK, I have always put the butts fat cap up. I can only get two butts comfortably on my SnP on the top rack if I put them that way. I just ordered a case of butts (5 butts to a case @ $1.55 per lb.) I am picking them up Friday (freshley hacked of the pigs) . So I am planning a smoke for sat night (while I am sleeping). Do you guys think I can stand them up on their side so I could get more butts in my small cooker? I am just wondering if anyone has done them this way. If fat side up or down doesn't matter why would it matter if they stood up on the side? |
A bamboo skewer through them might help them stand as well -- a long skewer that can go through as many butts as you have lined up in a row.
_________________
Steve
Stumper clone with Stoker
Bedlam BBQ
Competition Team |
|
| Back to top |
|
|
Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
|
| Posted: Mar 01 2007 Post subject: |
|
|
SStory...
Good Tip on the Skewer Advice! 
Of course You intended that to mean Horizontally,Correct  
 Best Regards, Tony |
|
| Back to top |
|
|
Bedlam BBQ
BBQ Super Pro
Joined: 31 Aug 2006
Posts: 1610
Location: Broken Arrow, OK
|
| Posted: Mar 01 2007 Post subject: |
|
|
Tony, yes I did. Thanks for the catch. I could see it in my mind, but I just didn't communicate it clearly.
_________________
Steve
Stumper clone with Stoker
Bedlam BBQ
Competition Team |
|
| Back to top |
|
|
Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
|
| Posted: Mar 01 2007 Post subject: |
|
|
Steve...
That's Cool, Dude! 
Best Regards, Tony |
|
| Back to top |
|
|
BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
|
| Posted: Mar 01 2007 Post subject: |
|
|
The markey went real well today! I will post some pics under the catering section. I headed to a pig roast in north county directly after, that's why the report came in late!
We Sold 60 greasy chopped pork sammies, and a bunch of other stuff!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
|
| Back to top |
|
|
Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
|
| Posted: Mar 01 2007 Post subject: |
|
|
| jminion wrote: | The science is out there and I can see three going on here;
1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.
2 smoke is not asborbed it is layed on meat, smokering does not prove that smoke is absorbed.
3. If smoke collects in the liquid on top of the peice of meat when it is flipped that lquid is then absorbed along with smoke is the theory I'm assuming. Unless that smoke is salty how is it absorbed? Simply placing meat in water osmosis doesn't occur, salt is needed. Based on Alien's observation with smoke and water somehow osmosis happens. This is bad science.
There are number of books on the subject, they will help you understand what is taking place. BBQ has it's lore but the science is bad in many cases.
Jim |
Thanks jim |
|
| Back to top |
|
|
Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
|
| Posted: Mar 01 2007 Post subject: |
|
|
I'm with Jeff on this one!
Best Regards, Tony
p.s. Jim...Where Ya'll been?
Bounce back and let us know what 'Yer up to! |
|
| Back to top |
|
|
edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
|
| Posted: Mar 01 2007 Post subject: |
|
|
| marvsbbq wrote: | If you orderd a CASE of butts.........I have never seen just 5 butts to a case...usually packed 2 to a package with 4-5 packages to a case...
That being said......from what all say here, it really does not matter in what postion you put them on your smoker just as long as they cook to an internal temp of 190*. Make sure you seperate them on the smoker so they don't touch each other too. |
Well this place is a fresh bucher and he sells his "case price" they are wrapped in butcher paper and you get five of them to one of his "cases". Not cryo packed like sam's club with the two to a pack deal. While I am there I am picking up a crown roast and some ground sausage to make a "Fattie"
_________________
Them Bones BBQ
Lang Model 60 with Deluxe Warming rack
www.thembonesbbq.com |
|
| Back to top |
|
|
Ranucci's Big Butt BBQ
BBQ Fan
Joined: 27 May 2006
Posts: 288
Location: Endwell, NY
|
| Posted: Mar 01 2007 Post subject: |
|
|
You gotta love butcher paper.
When I order whole pork shoulders from my butcher they come 2 to a case and they are wrapped in butcher paper. They are not wet and sweaty like their kryovac'd brothers.
_________________
Ed
Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster |
|
| Back to top |
|
|
Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
|
| Posted: Mar 02 2007 Post subject: |
|
|
| jminion wrote: | The science is out there and I can see three going on here;
1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.
2 smoke is not asborbed it is layed on meat, smokering does not prove that smoke is absorbed.
3. If smoke collects in the liquid on top of the peice of meat when it is flipped that lquid is then absorbed along with smoke is the theory I'm assuming. Unless that smoke is salty how is it absorbed? Simply placing meat in water osmosis doesn't occur, salt is needed. Based on Alien's observation with smoke and water somehow osmosis happens. This is bad science.
There are number of books on the subject, they will help you understand what is taking place. BBQ has it's lore but the science is bad in many cases.
Jim |
Jim,
I am not sure if you are making a comment or paraphrasing what I wrote so I will address your comments.
#”1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.”
I agree, all the external fat does is baste the meat on the outside.
#2 “smoke is not absorbed it is layered on meat, smokering does not prove that smoke is absorbed.”
I agree, The smokering is a chemical reaction formed from a mixture of contact with the smoke & fire, the smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.
#3” If smoke collects in the liquid on top of the piece of meat when it is flipped that liquid is then absorbed along with smoke is the theory I'm assuming. Unless that smoke is salty how is it absorbed? Simply placing meat in water osmosis doesn't occur, salt is needed. Based on Alien's observation with smoke and water somehow osmosis happens. This is bad science.”
I think statement #2 answers that one. The observation I made is that the liquid on top of the meat prevented contact of the particles with the meat. Those partials ran off the side of the meat with the liquid. Once the liquid evaporated or left the meat exposed, the partials were allowed land on the meat and react. I don't think I said anything about absorbtion or osmosis but I could be wrong.
Hope this clears up my understanding of the process. Thanks for putting it a different way.
_________________
https://www.linkedin.com/in/michaeloberry |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Mar 02 2007 Post subject: |
|
|
| Ranucci's Big Butt BBQ wrote: | You gotta love butcher paper.
When I order whole pork shoulders from my butcher they come 2 to a case and they are wrapped in butcher paper. They are not wet and sweaty like their kryovac'd brothers. |
So Ed....your saying wet and sweaty butts are bad??
I find that very....irritating!
_________________
Mike
Team Enoserv |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Mar 02 2007 Post subject: |
|
|
Wow....you just can't leave it alone. Sometimes it helps to stop diggin'.
_________________
Mike
Team Enoserv |
|
| Back to top |
|
|
allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
|
| Posted: Mar 02 2007 Post subject: |
|
|
| Alien BBQ wrote: | | jminion wrote: | The science is out there and I can see three going on here;
1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.
2 smoke is not asborbed it is layed on meat, smokering does not prove that smoke is absorbed.
3. If smoke collects in the liquid on top of the peice of meat when it is flipped that lquid is then absorbed along with smoke is the theory I'm assuming. Unless that smoke is salty how is it absorbed? Simply placing meat in water osmosis doesn't occur, salt is needed. Based on Alien's observation with smoke and water somehow osmosis happens. This is bad science.
There are number of books on the subject, they will help you understand what is taking place. BBQ has it's lore but the science is bad in many cases.
Jim |
Jim,
I am not sure if you are making a comment or paraphrasing what I wrote so I will address your comments.
#”1 fat cap as it melts does not pass through meat keeping it moist. Meat's internal moisture comes from the moisture released by internal fat and connective tissue as it breaks down, that is the science.”
I agree, all the external fat does is baste the meat on the outside.
|
LOL....how soon we forget.
| Alien BBQ wrote: | | It is known that the smoke ring process stops at approximately 145 degrees and fat renders back into the meat starting at approximately 165 degrees. Many seasoned chefs do not flip their briskets during the cooking process in order to allow the fat to render back into the meat. |
Here's the whole thread to refresh your memory.
http://www.thesmokering.com/forum/viewtopic.php?t=4016&highlight=brisket+research
_________________
Mike
Team Enoserv |
|
| Back to top |
|
|
roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
|
| Posted: Mar 02 2007 Post subject: |
|
|
There is no shame in admitting that you simply dreamed something up and threw it into the conversation just to see if folks were awake or sleeping, but to keep on insisting that you have been misunderstood when it is obvious that you haven't been...
Come on,
It takes a big person to admit when they are wrong, show us what you are made of Alien.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
|
| Back to top |
|
|
Ranucci's Big Butt BBQ
BBQ Fan
Joined: 27 May 2006
Posts: 288
Location: Endwell, NY
|
| Posted: Mar 02 2007 Post subject: |
|
|
Actually a dry butt may be more irritating. Depends on what you are going to do with it.
_________________
Ed
Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster |
|
| Back to top |
|
|
edskull69
BBQ Pro
Joined: 17 Sep 2005
Posts: 510
Location: New Jersey
|
| Posted: Mar 02 2007 Post subject: |
|
|
| allsmokenofire wrote: | | Ranucci's Big Butt BBQ wrote: | You gotta love butcher paper.
When I order whole pork shoulders from my butcher they come 2 to a case and they are wrapped in butcher paper. They are not wet and sweaty like their kryovac'd brothers. |
So Ed....your saying wet and sweaty butts are bad??
I find that very....irritating!
|
"Actually a dry butt may be more irritating. Depends on what you are going to do with it."
I am not replying to either of these posts!!! 
There is something not right on this thread.
_________________
Them Bones BBQ
Lang Model 60 with Deluxe Warming rack
www.thembonesbbq.com |
|
| Back to top |
|
|
marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
|
| Posted: Mar 02 2007 Post subject: |
|
|
| Ranucci's Big Butt BBQ wrote: | You gotta love butcher paper.
When I order whole pork shoulders from my butcher they come 2 to a case and they are wrapped in butcher paper. They are not wet and sweaty like their kryovac'd brothers. |
Actually, you are correct more or less........
I just found this on a site when looking for 'butcher shops'....
Pork Storgage
Fresh pork that will be used within 6 hours of purchase may be refrigerated in its store packaging. Otherwise, remove the packaging and store loosely wrapped with waxed paper in the coldest part of the refrigerator for up to 2 days. Wrapped airtight, pork can be frozen from 3 to 6 months, with the larger cuts having longer storage capabilities than chops or ground meat.
_________________
Often imitated but never duplicated |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
