A Little Outdoor Cooking

[Zammy]

That looks great Sully, fish on the grill is always a go to.

[paws]

[QUOTE=Sully;688852]I Like Big Fatty Ribs.........

Who Don't ... I'm guessing doctors ...

Wrong! Doctors love those fatty ribs...keeps them in business!

[desertclassic]

When we bought the RV we decided on an outdoor kitchen. Some things we just don’t cook in the inside. Well this has turned out to be my little man cave kitchen. Breakfast every morning outside and at least one other meal each day. This is good.

[jjvw]

When we bought the RV we decided on an outdoor kitchen. Some things we just don’t cook in the inside. Well this has turned out to be my little man cave kitchen. Breakfast every morning outside and at least one other meal each day. This is good.

When we camped in our converted cargo trailer, our kitchen was outside as was our living room.

But last month we got a real toy hauler so my cooking will be inside unless I'm grilling.

[paws]

When we bought the RV we decided on an outdoor kitchen. Some things we just don’t cook in the inside. Well this has turned out to be my little man cave kitchen. Breakfast every morning outside and at least one other meal each day. This is good.

I LIKE it!

You have QUITE the setup here!



We did the same thing with the motorhome... cooked odorous food (like bacon) outside and anything that would “splatter”. Til the day I sold it that unit had no funky smells in it that you commonly get a whiff of when you first step in. Bought it new and had it 18 years.

[FuzzyWuzHe]

Never done a half b$tt before. With just mom and I, well and the dogs, we end up with left overs for many days. I'd like to eat it for dinner, maybe a pulled pork samich the next day and have a bone for some beans ... this half b$tt I bought is like just under 7# ... should be perfect size, but, not sure how well it will cook.

I am throwing the kitchen sink at this in the hopes it doesn't dry out before the connective tissue breaks down. I brined it for 24 hours, injected it with apple juice, patted it dry and put just garlic salt and pepper on it ... we'll see how it ends up.

I put it on the smoker at 1900 last night (7pm for the land lubbers) and here is what it looked like:



Normally I would of scored the fat cap, but, I'm hoping it will hold the meat together when it cooks and I won't end up with a pile of pulled pork.

At 0600 (6 am) it was at 142* internal temp and looked like this:



I'll update this as I go ... I'm guessing we should eat around 1600 (4 pm) ... so about 21 hours in the smoke. Might be earlier.

[1dn5up]

It’s 1535 , do you know ware your butt is !

[paws]

Gee Fuzzy..... that looks a little half-ass....butt I hope its good!

[FuzzyWuzHe]

Gee Fuzzy..... that looks a little half-ass....butt I hope its good!

Me to ... it's an experiment. so we'll see.

[FuzzyWuzHe]

It's now 14:25 (2:25 pm), internal temp 163* ... turned the smoker up to 250*, less smoke, more cooking ...

Here's how it looks:

[Zammy]

Looking good Fuzzy, I'm getting hungry.

[FuzzyWuzHe]

Me too ...

[1dn5up]

Forgot , your 2hrs behind in time ! So chow time to be around 8 my time . I might be a little late , you still got time to make your pulled pork sauce.

[ol' school]

Looking good so far Fuzzy! Got a little ways to go temp-wise... you could foil wrap it to get it up to temp faster. It is done absorbing smoke anyways.

[FuzzyWuzHe]

Well .. it was done, 205* internal temp at 1600 (4 pm).





Nice smoke ring and the bark was awesome:



The thinner section of the butt was just a tad dry, but the big section cut like butter and was juicy and delicious. The thin section will make some great Navy beans cooked with the fat cap and the bone ... yummy.

I picked up some Olathe corn (little town about 50-55 miles south of here) at a little stand down the road, 6 for $1 and cooked it on the cob. Olathe corn is the best around here because Olathe is high desert, hot during the day (100+) and cools down at night (high 50's-low 60's). The night cooling causes the corn to turn starch into sugar and that makes the corn sweet (at least that's what they tell me). I cook it by bringing a gallon of unsalted water to a rolling boil, turning the heat off and putting the husked corn in it for 10 minutes, off the heat covered. They can stay in there up to 30 minutes if dinner isn't quite ready.

I was so busy eating the pork, I forgot to get pics of the corn. Forgive me.

[Zammy]

Awesome looking PP Fuzzy

[ol' school]

Really looks good Fuzzy! And that corn sounds delicious too! Makin' me hungry looking at it!

[FuzzyWuzHe]

Really looks good Fuzzy! And that corn sounds delicious too! Makin' me hungry looking at it!

Try cooking corn on the cob like that ... I got that from America's Test Kitchen .. the corn tastes like it just came off the stalk.

[Zammy]

Our son-in-law did chicken in his smoker for supper a couple of nights ago and put the corn in the smoker for about an hour, it was delicious. I'm going to try that when we get home next month.

[Zammy]

I scored some Hatch Chiles today, the first batch of the year for our local store that gets them.