To rub or not to rub - that is the question...
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Cover that butt with yellow mustard, rub, refridgerate overnight,cook @ 225 degrees to 195 internal = delicious !
Good to hear from you Rude Pete.
You have made some fine contributions.
I like to build bark with a strong rub,as bombero says.
I'm not much of a fan of using the mustard ,as most rubs seem to stick fine.
That's just my personal choice.
I like to let a heavy rub set for at least a few hrs, before going in the pit.
I coat mine again ,just before I put it in the pit.
You have made some fine contributions.
I like to build bark with a strong rub,as bombero says.
I'm not much of a fan of using the mustard ,as most rubs seem to stick fine.
That's just my personal choice.
I like to let a heavy rub set for at least a few hrs, before going in the pit.
I coat mine again ,just before I put it in the pit.
Thanks for the kind words, amigo.
There seem to be several schools of thought - like Texas brisket some purists only use salt and pepper, others reach for the rubs automatically. Since pulled pork is usually sauced for service I was leaning in the pure pork direction.
I'm having about 50 people over to Rude Manor Saturday for Fleischfest 2004. For the pork portion of the program the plan is to smoke 2 Butts Thursday - Friday, pull them, and then reheat Saturday with Smokin's Baste and Serve applied liberally. Place on bun with cole slaw and Virgin mustard sauce, eat, and repeat as necessary...
There seem to be several schools of thought - like Texas brisket some purists only use salt and pepper, others reach for the rubs automatically. Since pulled pork is usually sauced for service I was leaning in the pure pork direction.
I'm having about 50 people over to Rude Manor Saturday for Fleischfest 2004. For the pork portion of the program the plan is to smoke 2 Butts Thursday - Friday, pull them, and then reheat Saturday with Smokin's Baste and Serve applied liberally. Place on bun with cole slaw and Virgin mustard sauce, eat, and repeat as necessary...
Sounds like a plan to me.
Wish I was there.
Wish I was there.
hi pete...i use to use the rub but now i just pull the butt and use the rub as seasoning...i think you get more flavor if the rub is spread throughout the pulled end product...JMO...good luck with the party
agree with the Pirate, sprinkle the rub on liberally after pulling, along with the baste sauce....
I do it all, inject with smokin's basting sauce and then rub just before smoking. Take it out at 200 degrees internal, foil and into cooler for a couple of hours. Sprinkle with rub and some more basting sauce while pulling, works every time.
Thanks for jumping in, guys.
Hmmm, this may call for a taste-off, seeing as there will be two butts, one with no rub and one with rub applied while pulling...
Hey, Pirate, here's an excuse to have a party...
http://www.talklikeapirate.com/piratehome.html
Hmmm, this may call for a taste-off, seeing as there will be two butts, one with no rub and one with rub applied while pulling...
Hey, Pirate, here's an excuse to have a party...
http://www.talklikeapirate.com/piratehome.html
Pete... What else is cookin? 2 butts for 50 Pirates? May not be enough...
Ayyyyy Matey....
Ayyyyy Matey....
Sorry to not reply sooner, but I was kinda buried with prep.
Ok, menu...we started with fresh homemade Tomini cheese (made here at Rude Manor) marinated in olive oil and hot pepper. This is a spreadable cheese that we had at a restaurant in the Piemonte district of Italy this summer as an antipasto. When we got home I did some experimenting and came up with a fair approximation.
We had an amazing cherry pepper crop this year so I made a bunch of pepper shooters (hot red cherry peppers stuffed with sharp provolone and prociutto ham) to eat with the cocktail portion of the program.
Dinner was pulled pork sandwiches with cole slaw, virgin mustard sauce and/or Bone Sucking sauce for the less adventurous guests. Those who braved the mustard sauce once again sang the praises of Smokin Okie. That sauce is a winner, dude...
Four tri-tips were slathered with a dry rub (generous amounts of kosher salt, cumin, cayenne and black pepper) and charred to crusty goodness over mesquite. Sauces for the tri-tip were a salsa fresca (tomatoes, onion, hot peppers, cilantro and lime juice) and a roasted tomatillo sauce (tomatillos from our garden, onion, garlic and jalapenos, charred under the broiler and pureed in a blender chunky style).
Grilled sausages included sweet Italian, weisswurst, and a fresh beef sausage made with cilantro and hot pepper. These were served with sauteed red bell peppers and sweet onions.
Sides included Tuscan white beans, potato salad, and a mixed green salad. Vegetarians were cheerfully tolerated.
We ended up with around 40 table sharks. There was one tri-tip left over...
Ok, menu...we started with fresh homemade Tomini cheese (made here at Rude Manor) marinated in olive oil and hot pepper. This is a spreadable cheese that we had at a restaurant in the Piemonte district of Italy this summer as an antipasto. When we got home I did some experimenting and came up with a fair approximation.
We had an amazing cherry pepper crop this year so I made a bunch of pepper shooters (hot red cherry peppers stuffed with sharp provolone and prociutto ham) to eat with the cocktail portion of the program.
Dinner was pulled pork sandwiches with cole slaw, virgin mustard sauce and/or Bone Sucking sauce for the less adventurous guests. Those who braved the mustard sauce once again sang the praises of Smokin Okie. That sauce is a winner, dude...
Four tri-tips were slathered with a dry rub (generous amounts of kosher salt, cumin, cayenne and black pepper) and charred to crusty goodness over mesquite. Sauces for the tri-tip were a salsa fresca (tomatoes, onion, hot peppers, cilantro and lime juice) and a roasted tomatillo sauce (tomatillos from our garden, onion, garlic and jalapenos, charred under the broiler and pureed in a blender chunky style).
Grilled sausages included sweet Italian, weisswurst, and a fresh beef sausage made with cilantro and hot pepper. These were served with sauteed red bell peppers and sweet onions.
Sides included Tuscan white beans, potato salad, and a mixed green salad. Vegetarians were cheerfully tolerated.
We ended up with around 40 table sharks. There was one tri-tip left over...
Rude sounds great. You have to take pictures for that nice a spread.
Glad it was a success!
Smokin'
Glad it was a success!
Smokin'
Damn Rude, (may I call you Rude?)that sounds like an awesome fleischfest. Weisswurst no less, only my favorite wurst. I got hooked on them when I lived in Munich. Who do you have to kill to get an invite to such a fest? Really sounds great. Hope all had a great time!
Poppa -
Miz Elyse, Mistress of the Garden, hates coarse-ground sausages (the kind I love, of course, like smokey beef links) so when sausage is on the menu there's always a fine-grind style for the lady of the house. Strictly self-interest on my part...
The guest list was heavy on bikers (my friends) and college professors (Miz E's co-workers). It always amazes me how well the two groups get along...
Miz Elyse, Mistress of the Garden, hates coarse-ground sausages (the kind I love, of course, like smokey beef links) so when sausage is on the menu there's always a fine-grind style for the lady of the house. Strictly self-interest on my part...
The guest list was heavy on bikers (my friends) and college professors (Miz E's co-workers). It always amazes me how well the two groups get along...