Declared today as butt n brat day at Triple C's place

dogghr said:
I was watching Womens beach volleyball ( yep its raining here again) when I saw your Butt title, if you know the connection. For a minute I was wondering about my buddy Triple.:cool:
I'll be there in 5 hours, keep it warm.
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Flipping through channels the other day and ran across the college beach volleyball championship between USC and UCLA, that channel stayed on for a while....

I smoked up some ribs this weekend as some others but Triple that pork looks fantastic. No sauce?
 
Gator said:
I smoked up some ribs this weekend as some others but Triple that pork looks fantastic. No sauce?
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Good eye Gator. Didn't want to cover the pork up in the pic with sauce. Used Stubb's Spicy cut with apple cider vinegar n yellow mustard.
 
Triple C said:
You done created another southern favorite! Ain't much better than fried whole catfish. Being down south...just assuming that's catfish.
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Those were some monster bluegills (kept a few males for the fryer) since they’re still spawning up here with our delayed spring. I love me some catfish too though!


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catscratch said:
I seldom let a butt rest for more than a few minutes before I shred it like you did today (the wife doesn't leave them alone once brought in). It looks perfect! Sometimes I cook 2 of them and save one for the next day. They cut real well into sandwich size slabs when cold.

The fried catfish looks great too! Always left the tail fin on and ate it like a potato chip. Great stuff guys!

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That’s exactly why that tail is missing in the pic Catscratch! Best potato chip around! I usually filet everything but decided to do some fish like Grandma used to make them.


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Hoosierhunting said:
That’s exactly why that tail is missing in the pic Catscratch! Best potato chip around! I usually filet everything but decided to do some fish like Grandma used to make them.


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Thought the same thing on the tail. Somebody done took a bit of the fish chip! Growing up, we ate a lot of crappie, bream n catfish. Mom always fried them whole and the tail was a delicacy.
 
This thread makes me look forward to the weekend.

I smoke the shoulders almost exactly the same way, but let them rest in a cooler wrapped in a towel for about an hour after pulling them off.

Smoke @ 225 until internal temp is 165, pull/wrap and put back on until internal temp is 203. Wrap in towel and let rest in cooler for an hour.
 
HB_Hunter said:
This thread makes me look forward to the weekend.

I smoke the shoulders almost exactly the same way, but let them rest in a cooler wrapped in a towel for about an hour after pulling them off.

Smoke @ 225 until internal temp is 165, pull/wrap and put back on until internal temp is 203. Wrap in towel and let rest in cooler for an hour.
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Doing another butt on Sunday.
 
All that talk about pork gave me a hankering. These little fellas are gonna smoke all night with some pecan and hickory.
c5019a64c7af870f30df6ecbbb507858.jpg


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Triple C said:
Butt's been rolling along at 225 for 4 hrs now. Gonna let it go for bout another hour then wrap. Got the oldest son and his crew coming in later this afternoon. Gonna throw some jalapeno poppers on for appetizers early afternoon.
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Take some pics of your outdoor kitchen setup. I'm considering building my own but unsure of what I really want. I remember yours being pretty awesome.

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catscratch said:
Take some pics of your outdoor kitchen setup. I'm considering building my own but unsure of what I really want. I remember yours being pretty awesome.

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I'll go through my pics and post some of of the cooking setup at the farm. I'm slumming at home in the NW burbs of ATL this weekend. We just did a makeover of our small courtyard here at home amongst all the retirees in this lil neighborhood. Added a pellet grill here at the house and been wearing that thing out since the re-do of the patio. Here's my setup at home.
grill.jpg Patio I.jpg
 
catscratch - Pavilion started out as a 18x22 shed in 2012. We ran electric and water to it for future use. Added a 12 ft lean-to in 2015 to block the afternoon sun, giving me a footprint of 32x22. Poured the slab in 2016 and wish I'd done it sooner. Sink area is an old porcelain repurposed sink that Brooks picked up a few years ago. When we poured the pad, we poured a section in grilling area to roll the grill out on to and also have a skinning rack over this section.

Q Shed IV.jpg Q Shed II.JPG
 
Triple C said:
catscratch - Pavilion started out as a 18x22 shed in 2012. We ran electric and water to it for future use. Added a 12 ft lean-to in 2015 to block the afternoon sun, giving me a footprint of 32x22. Poured the slab in 2016 and wish I'd done it sooner. Sink area is an old porcelain repurposed sink that Brooks picked up a few years ago. When we poured the pad, we poured a section in grilling area to roll the grill out on to and also have a skinning rack over this section.

View attachment 16124 View attachment 16123
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Both places are very nice!

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