Dale Groetsema
TVWBB Super Fan
Folks,
At the Katy Days Cookoff this past weekend, I saw some interesting procedures for cooking pork butts.
Several competitors, using boneless butts, butterflied the pork butt (several 1-2 inch wide cuts) and applied their rub over all exposed pieces. I spoke with Buddee, from Pittsburg, KS, who made a delicious Porkchetto style, that I thought was great, not sure how the judges liked it. After applying the rub, tie up the roast with string and cook as usual.
i tried it with good results--although I was not prepared for the quicker cooking time that resulted. Still happy with the outcome.
I also saw folks using foil very early in their cooking process, at least one of whom wrapped the raw meat in foil before cooking that way. Never was able to find out the entire process, as I was busy with my own cookers. Don't know if and when he took them out of the foil, etc.
So, any experiences to share with either process--butterflying and early foil.
Oh, for those that will ask, we placed fairly consistently across all meat categories around 15th of 23 teams. Pretty impressive competition. Includes Grand Champion from 2001 Jack Daniels, Twin Oaks Cooking Team, Paul Kirk, aka Baron of BBQ, and several others with credentials from major cookoffs around midwest.
A great event, with wonderful small-town activities, parades, train rides, and beautiful weather for smoking--mid 70's and a light breeze on Sunday.
Except for the 615 mile drive, it was an enjoyable experience. Might be inclined to do it again next year.
Also, it appears that wood fires predominates at these midwest cookoffs. Saw some lump, even lesss charcoal, and only one other team with a WSM.
Still learning about smoking here in the Midwest
Dale
At the Katy Days Cookoff this past weekend, I saw some interesting procedures for cooking pork butts.
Several competitors, using boneless butts, butterflied the pork butt (several 1-2 inch wide cuts) and applied their rub over all exposed pieces. I spoke with Buddee, from Pittsburg, KS, who made a delicious Porkchetto style, that I thought was great, not sure how the judges liked it. After applying the rub, tie up the roast with string and cook as usual.
i tried it with good results--although I was not prepared for the quicker cooking time that resulted. Still happy with the outcome.
I also saw folks using foil very early in their cooking process, at least one of whom wrapped the raw meat in foil before cooking that way. Never was able to find out the entire process, as I was busy with my own cookers. Don't know if and when he took them out of the foil, etc.
So, any experiences to share with either process--butterflying and early foil.
Oh, for those that will ask, we placed fairly consistently across all meat categories around 15th of 23 teams. Pretty impressive competition. Includes Grand Champion from 2001 Jack Daniels, Twin Oaks Cooking Team, Paul Kirk, aka Baron of BBQ, and several others with credentials from major cookoffs around midwest.
A great event, with wonderful small-town activities, parades, train rides, and beautiful weather for smoking--mid 70's and a light breeze on Sunday.
Except for the 615 mile drive, it was an enjoyable experience. Might be inclined to do it again next year.
Also, it appears that wood fires predominates at these midwest cookoffs. Saw some lump, even lesss charcoal, and only one other team with a WSM.
Still learning about smoking here in the Midwest
Dale