Barbeque season and a JKM

Yes, pointy objects and bare feet (or in my case open toed shoes) can be a dangerous combination. Keep them knives sharp, and off the toes and a fine BBQ will not be ruined! Now all this talk of BBQ and Pizza making me hungry. Time to go find something tasty for lunch :)
 
Yes, pointy objects and bare feet (or in my case open toed shoes) can be a dangerous combination. Keep them knives sharp, and off the toes and a fine BBQ will not be ruined! Now all this talk of BBQ and Pizza making me hungry. Time to go find something tasty for lunch :)
 
blue lander said:
View attachment 445428

So I did my first barbeque of season this Saturday, a 9 pound pork butt. Smoked it for a good 11 hours and it came out pretty good. A little dry though.

Anyways I usually remove the skin from the pork butt, clean most of the fat off, apply some dry rub and then put the skin back on since it adds a little insulation from the fire. I used my little HI JKM for skinning since it's a small super sharp blade with a fat belly and no pointy tip. It did the job much faster than the Old Hickory skinner I usually use. Partially because it's so sharp but also because it's so compact and well balanced which made it very maneuverable. The fat tiny handle made the grip very comfortable too.

After the meat was done cooking we decided to slice it up rather than shred it. Rather than whipping out a carving knife I decided to stick with JKM even though it's waaaaaay too short for the job. But since the tip ofthe knife is basically a flat edge, I was able to stick the blade in tip first and saw/slice through the meat like butter.

Overall I'm very impressed with this tiny little knife. At first I didn't like it because I thought it was too heavy for a small knife and too short for a heavy duty knife. But it's heft and thickness and fat belly make it much more useable than a thin pointy mora of the same length.

One last impressive feature: after carving the pork butt I forgot to clean it when I was done. The fat and meat dried and stuck to the blade and I had to scrub it off with a scotch pad. When I was done the body of the blade was covered with swirly scratch marks but the edge was still as shiny as a mirror. I take that to mean the edge was harder steel than the body. I can't believe they bothered to put a differential temper on this little thing, but I guess they did!
Click to expand...

looks tasty, i do my pork butts in the oven. 6 hrs at 225 for a 9.5 lb bone in pork butt. magic every time, bone can be pulled out with 2 fingers. I leave all the fat on and put it in fat cap side up so it self bastes. salt, pepper, onion powder, garlic, brown sugar, liquid smoke.= magic pork butt.
 
I'm going to try finishing a pork butt in the oven one of these days. Meat only absorbs flavor from the smoke when it's still wet, so once it's tried out past the 2 or 3 hour mark you aren't getting any benefit from leaving it on the smoker. Some people just wrap it in aluminum foil at that point and cook it in the oven for the rest of the way.

I usually use one of Dizzy Pig's dry rubs, either Dizzy Dust or Swamp Venom for pork.
View attachment 445981View attachment 445982

For brisket I do either Dizzy Dust or Red Eye Express which has coffee in it.

View attachment 445983

I only use apple vinegar for basting. I need to try it with some brown sugar and onion powder one of these days.
 
Hey Blue! I think it was here you were talking about flooring companies as a source for exotic woods etc. Yesterday i noticed a bunch of wood flooring in the dumpster down a few doors from where I work. They are in about three foot sections and I got about a dozen of them. They are t&g about 3/8" thick. Do you or anyone have any idea what this stuff is? I searched exotics but could not find anything like it. There is a black and white ebony thats close but not sure. It aint Zebra wood either? This stuff would make a great sheath although it is pretty dense.

b7c34e98679694dd8a7247481c80814d
 
Is that real wood or imitation stuff? That might be black and white, I'm not sure what that is but it's definitely not zebra wood. I have quite a bit of that.
Your a lucky dog, I'd be in that dumpster every night. A lot of places anything shorter than 3' is scrap. 3" can be a treasure to a grip/handle maker.
 
Its nicer than this pic shows. It is real front to back solid and not laminate. Wife had the camera off elsewhere so I threw it on the scanner but it is really beautiful stuff whatever it is? Needless to say i went back to the dumpster today on break and they emptied it out last night. Got a bunch of European Oak and other unknown samples. Just a sample is about 18" square! They do flooring, walls etc for high end places like Circuit of the Americas F1 racetrack lobby etc so they aint worried about throwing away a few hundred dollars worth of pieces i guess. I think I scored:thumbup:
 
Wow! They'd probably set some of that stuff aside for ya if you asked em nice. That's a gold mine for ya right there.

You suppose the haul that dumpster to a land fill and just toss it? Dang that sounds wasteful.
 
Yep im sure they do. it went with everyone elses trash on the block. OOps i realize im in the wrong thread. Think Blue was talking about all this in the "its no much" thread. Not so far off topic tho. Black and white ebony BBQ?
 
I don't recall talking about wood but with the way I ramble, who knows. I don't even pay attention to myself anymore.

Mmm, barbeque with treated wood. Deeeeeelicious chemical fumes!
 
Oh man your right! It was Phillllls thread! He was making a wooden sheath.. Sorry Blue...Im leavin;)
blue lander said:
I don't recall talking about wood but with the way I ramble, who knows. I don't even pay attention to myself anymore.

Mmm, barbeque with treated wood. Deeeeeelicious chemical fumes!
Click to expand...
 
So where are we now. I synced my watch but it's still broken. Still spot on twice a day though.

We now return you to our regularly scheduled Blues Pig Butt extravaganza. Sponsored in part by Big Green Egg.
 
Big Green Egg and Dizzy pig dry rub are the sponsors. They make Dizzy Pig in manassas which is right down the road from me. Manassas is also a great Steven Stills band. So if you like CSN&Y you should buy Dizzy Pig.
 
You must log in or register to reply here.
Back
Top