Punk Rock Life

Sunday Grill

Jul
28

Cooked the pork butt today. Put it on a cold smoke around 150-180 for an hour. Next time I will smoke another hour. Put the butt into a foil pan with holes in the bottom. That pan went into a larger foil pan with some water and pork rub. Covered it all with foil tight and put back in on indirect heat (used divider for first time today). Brought temp to 300 – 325 for about 2 hours maybe a little more ( i still refuse timers even though I bought a thermeter today that I only used at the end of the cook to justify my mental ability to know when something is done). Pulled butt and rested for 15 minutes. Bone came right out and I knew it was money. Pulled perfectly into juicy tender pork. Added Budwieser sauce to half and re-covered for later consumption.

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Weekend 7/25/2005 (but not really cause it was 2008 :)

Jul
26

FOOD INVENTORY:

PORK BUTT

CHUCK ROAST

TURKEY BREASTS

RIB EYE STEAKS (2)

ASPARAGUS

BAKERS

PEACH

APPLE

BUDWEISER BBQ

STICKY FINGERS MEMPHIS BBQ

MISC ON HAND

1/2 BAG OF FIRE STARTER

MATCHES (FULL BOX)

1/4 BAG OF LUMP

1/4 BOX OF LUMP

DRIP PANS (3 ALUMINUM)

NEED:

WOOD CHIPS

LUMP

FIRE STARTER

DIFFERENT TYPE OF FIRE STARTER

7/26/2008, 3:00 PM

COOKING CHUCK ROAST TODAY. SEARED ON STOVE (NOT SURE WHY) (OH YEAH , I DID THAT BECAUSE THE PRIMO IS EASY TO GET HOT FROM LOW HEAT BUT NOT THE OTHER WAY AROUND. IN FACT, VERY SLOW TO DO) – ANYWAYS, I SEARED THE MEAT IN A PAN WITH OIL, SALT AND PEPPER. REMOVED THE MEAT INTO PAN FOR GRILL. CUT ONE ONION UP IN BIG CHUCKS AND COOKED WITH 1/4 STICK OF BUTTER COVERED TO STEAM/FRY TILL TENDER. ADDED ANOTHER 1/4 STICK OF BUTTER AND MELTED. ADDED SOME FLOUR FOR MEDIUM CONSISTENT RUE. ADDED SOME BEEF STOCK TILL NICE GRAVY. POURED OVER MEAT AND ADDED ANOTHER ROUGH CUT ONION RAW TO PAN.

PUT IN GRILL AT AROUND 170. BROUGHT UP TO 300 GOING OVER TO 350 ONCE FOR NOT LONG.

SEEMS TO HAVE STABILIZED AT 300-310 AFTER 15 MINUTES FROM FIRE START. SEEMS LONGER.

3:17 PM – STABLE AT 310-320 WHICH IS FINE IF IT STAYS THERE.

3:48 PM

THE FONTS IN THIS POST WILL BE FUCKED. COPY/PASTE FROM ONENOTE.

TEMP RIGHT AT 300 NOW. I HOPE IT ISN’T GONNA FALL NOW. THIS IS VENTING:

4:00 – TEMP FELL BELOW 300. OPENED BOTH VENTS SLIGHTLY. MY ONLY CONCERN IS THE LUMP BURNED OUT. IT WAS LOW TO START WITH. MAY NEED TO PUSH SOME OVER ONTO COALS.

4:30 – PUSHED OVER SOME LUMP ONTO COALS. NEARLY CLOSED BOTH VENTS TO NOT LET IT GET TOO HOT. RAISED A BIT BUT CAME DOWN TO 325. OPENED BOTH VENTS BACK TO HOW THEY ARE ABOVE AND IT IS HOLDING AT 310 RIGHT NOW. ALSO ADDED PAN OF THIN SLICED RED POTS WITH OIL, SALT AND PEPPER

5:30 – ROAST CAME OFF AT 5 WITH POTATOES. ROAST COOKED PERFECTLY. SUPER TENDER. ALL FAT RENDERED AND MELTED AWAY PERFECTLY INTO THE MEAT. MEAT AND GRAVY HAD UNIQUE GRILLED TASTE.

THIS COULD BE MY NEW FAVORITE OVER THE WINGS.

8:30 – I HATE TO QUIT COOKING THINGS ON THE PRIMO. WHEN THE ROAST WAS DONE I REMEMBERED I HAD BOUGHT A TURKEY BREAST TENDERLOIN TODAY ALSO, SO I PUT THAT ON AT 300 FOR ABOUT 45 MINUTES. WOULD HAVE BEEN BETTER HAD I HAD SOME SMOKING WOOD OF SOME SORT.

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Pork Roast from Punk Rock Hell

Oct
01

I bought a pork roast here while back while I was floating around Ingles that looked so damn good I even called my SB to tell her just how nice and lean and fresh it was. She told me to go for it. I stuck it in the freezer and one week later I found myself wondering what I was gonna make for us on Sunday. I pulled it out and rubbed it down with the following:

  • 1/4 Cup Sugar
  • 1/4 Cup “Paula Deens butt rub”
  • 1 T Chili Powder
  • 1 T Cumin
  • 1 T Ground “Italian Seasonings”
  • 1 T Black Pepper
  • 1 t Kosher Salt

I rubbed the roast down thick with dry rub and set in the fridge overnight to thaw. The next day I got up and searched the internet for various takes on roasting a pork roast.

The best one I found was from Emeril himself…a ‘bacon ,onion and mushroom gravied pork roast” that was actually cooked competely on the stovetop. I tweaked it a bit and came up with this recipe:

  • 1 lb bacon / diced
  • 2 yellow onions sliced with grain
  • 1 Cup beef broth
  • 1 Cup Veggie broth

So here is how it call came together:

First thing is first: A HOT PAN …then…

I browned the bacon in a non stick skillet (thanks C&M) on all sides (about 6 minutes on each side) over medium heat.  I removed the bacon with a slotted spoon. In the hot bacon grease I browned the pork roast on all sides till nice and crispy all over. I removed the roast and let it set on a plate. Then add the onions to the bacon grease and cook till just tender. Then add about 6 T flour to the grease and cook while stirring often till the roux looks like milk chocolate. The darker the richer in this dish. Next add the broth a little at a time stirring constantly till it makes a nice gravy thickness. Add veggie broth as needed to make right.

Put the roast in the pan and cover it tightly. Cook for 30 minutes at a slow simmer. Turn the roast and cook another 30 minutes. Then pull the roast and scrape the bottom of the pan with a spatula. Put the roast back in and cook on LOW for another 30 minutes to an hour. At this point remove the roast and make sure it is done. Put it a pan covered with foil to rest.

Meanwhile boil 5 lbs of taters till just done and drain. Let dry completly.

Put the dry potatoes in the sauce and coat with the sauce.

Chop or slice the roast very thin and serve it up.

Next is one my top 5 sauces of all time.

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