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Bluesin

Vindii

Couple Butts

7 posts in this topic

I made a couple butts for my Aunt to take to a party. Butts were 10-11lb each. Cooked them at 250. Took 16 hours. Got them done just in time to get them there.

 

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Through these on the other keg for lunch. Bell peppers stuff with homemade chorizo sausage and wrapped in bacon. Hit them with some peach wood.

 

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I also trimmed the brisket for the pastrami and made the brine. No pics of that but the house sure smells nice when making a corned beef brine.

 

I took the butts to the bar that the party was at and pulled them right before they ate. Made coleslaw for them too. Got lot of compliments and had a couple people ask if I would make pulled pork for parties this summer. Took a little home for dinner.

 

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After I got home I trimmed up the eye of round, reloaded bubba with lump and put the roast on. I’m kind of following this post and it say to use a water pan with broth. Not sure if its needed in bubba but I put it in anyways. I’ll pull it tonight at 130 and slice it for Italian beef sammies tomorrow.

 

http://www.amazingribs.com/recipes/beef/italian_beef.html

 

Just put on

 

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It was a fun day of cooking.

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Here's the beef

 

Pulled it at 135

 

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Sliced up

 

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Warmed some up in a pan with some peppers and broth

 

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Topped with some giardiniera.

 

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So good.

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Splendid Vindii, don't you just love your slicer, it wouldn't be the same without it ;)

 

As usual great job, I'll bet it was killer, sure looks good :D

 

The Pepperoncini's makes it extra good, great in a meatball sammie too

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My stomach just growled so hard it hurt.

 

Damn! :blink:

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Splendid Vindii, don't you just love your slicer, it wouldn't be the same without it ;)

 

As usual great job, I'll bet it was killer, sure looks good :D

 

The Pepperoncini's makes it extra good, great in a meatball sammie too

 

Thanks guys.

 

The slicer is the ticket. I'm not sure the eye of round would be a very good cut for this if I had to slice it by hand. With the slicer I could cut cardboard thin enough to be tender. :D

 

I took the rest of that beef to work today for the guys. They hammered it! Gone.

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Thanks guys.

 

With the slicer I could cut cardboard thin enough to be tender. :D

 

 

Amen to that it doesn't even have to be an expensive large slicer, they start at around 50 bucks as long as the blade is fairly thick a cheapo works fine, out of all the kitchen gadgets I would take the slicer hands down, I can semi freeze a uncooked chuck roast and slice it so thin you can see through it making a cheap tuff cut fantastic.

 

 

Love the fact you heated in the broth, those had to be some lip smackin sammies :)

 

 

jim

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You sure had a busy time, Vindii. And some GREAT results! Now I'M hungry too! Later today I'm going to get a 15 lb brisket prepped for my wife's birthday on Sat. Doncha just hate it when they seem to get dependent on you for the goodies -- NOT! :P

 

Rich

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