Papa Deuce's BBQ Joint.... Come on in! We really talk about BBQ!

[Papa Deuce]

BTW, I'm getting asked to do pig roasts a lot more, so I plan on getting one of these:

http://www.crawfishguy.com/cajunmicrowave1.html

 

[FroggyinArk]

also sposed to bbq about 100 lbs of chicken today for a bbq cook off and plate sale coming in sept

 

[FroggyinArk]

those are nice arent they

 

[Papa Deuce]

those are nice arent they

Yep, they are nice but I'm not getting one. It is $395, which is fine..... but almost an additional $300 to ship it!

Instead, I will be getting on of these.

http://www.lacajachina.com/images/Caja2_pict.jpg

 

[Papa Deuce]

Just curious.... has anybody here beside me, and I guess Froggy, ever cooked a whole hog?

 

[brerrabbit]

Cooked a whole pig with a Cuban friend of mine. We took the whole pig, seasoned it with spices inside the boby cavity and all over. Stuffed garlic, onions, celery and apples inside, wrapped the whole thing in foil. We had a whole dug in the back yard that we lined with coals. Put the pig in the hole, shovel more hot coals on top and let it cook. You continue adding coals as needed to the top. After about 5 to six hours we dug it up and laid it out on a large table. Opened up the foil and man was that good. He had his whole family over as this is a traditional way of cooking pork in Cuba. The meat was moist and had a great flavor.

 

[Papa Deuce]

Cooked a whole pig with a Cuban friend of mine. We took the whole pig, seasoned it with spices inside the boby cavity and all over. Stuffed garlic, onions, celery and apples inside, wrapped the whole thing in foil. We had a whole dug in the back yard that we lined with coals. Put the pig in the hole, shovel more hot coals on top and let it cook. You continue adding coals as needed to the top. After about 5 to six hours we dug it up and laid it out on a large table. Opened up the foil and man was that good. He had his whole family over as this is a traditional way of cooking pork in Cuba. The meat was moist and had a great flavor.

Well, it really is more of a Hawaiian way than a Cuban way, but still awesome.

Check this link.

www.cuban-christmas.com

 

[brerrabbit]

For Bar b queing I use a New Braunfels Smoker. It's basically a grill with an offset firebox. The smoke rises from the firebox across the meat and then out the smoke stack. I use my own rub that is usually a little different every time I mix it. But it's basically like a lot of the other rubs listed here. In Texas our meat of choice is brisket. After applying the rub I usually let the meat sit for about two to three hours in the fridge. I use mesquite wood for the fire. I like it because its a hard wood and burns for a long time. I also use it because I have an abundance of it on some land I own just north of College Station, Texas. (free supply) I let my brisket cook for about 3 to 3 1/2 hours at which time I wrap it in foil. I put a pan under the foil wrapped brisket and poke a few holes in the foil to let the juices out. If you have to much liquid the meat will tend to boil as opposed to roasting. I then continue to cook the meat for about six to seven hours more. I do ribs sort of the same way only reducing the total cooking time to about four hours. I like Cattlemans Sweet and Spicy sauce but do make my own when I'm not lazy.

A good site for sauces and rubs which fortunatly for me is here in Houston is Goode and Company Hall of Flame. Jim Goode has been featured on a lot of national shows and besides his meats is known for his Brazos Bottom Pecan Pie. A great way to finish a bar b que dinner.

Here's the link to the site.

http://www.goodecompany.com/restaurants.asp

 

[Papa Deuce]

hey papa d ,, try this marinade i got the recipee for,, we love it on pork chops,, wasnt bad on a brisket,,

1/2 cup brown sugar
1/4 cup honey
1/4 cup red wine vinegar
1/8 cup worchestershire
3 tsp cajun seaasoning( we use tony chacheries
1/2 tsp salt, black pepper,lemon pepper,
whisked together then whisk in enough hot water to soak the meat, we let the chops soak a couple hours, the brisket over night:

Ok froggy... I have it marinating now but it won't get overnight... just a few hours. A 10 pound chuck roll.

 

[FroggyinArk]

leave it a bit thick and use it as aglaze instead after ya soak it, or soak then cook down and use as a glaze.

 

[Papa Deuce]

OK Froggy. It came out pretty well. I didn't have Tony's seasoning so I used Bad Byron's Butt Rub. I "think" I like this rub but need to use it some more before I pass judgement. It is a little different than many other rubs. Not quite sure what the "interesting" ingredient is....

www.buttrub.com

Chuck roll is a pretty fatty cut of meat and yet it can dry out fairly easily, in my experience. ( Not a chuck roast, but a chuck roll.... usually a 17+ pound piece of meat ) I used half of one.

So, I smoked it and then very roughly chopped it. I cut off all the extra fat. It had a nice "bark".

I think it went pretty well with your marinade. I made a double batch. I cooked half of it down just a little. It became more of a sauce than a glaze. I poured it over the chopped meat and tossed the chopped meat it it.

I liked it a lot. I would make it again. Overall I would give it an 8 outta 10. But part of that is the chuck roll. It isn't my favorite cut of meat. Up here in PA, a whole brisket is very hard to find. A real butcher can get you one once in a blue moon. I would definitely like to try it on a brisket.

I used 3oz. of hickory and 2oz. of apple wood for smoke. I could have used a little more.

Thanks for the recipe. I will use it again!

 

[FroggyinArk]

glad ya liked it,, we like it a lot on pork too, but my fav is on beef, it worked great on brisket, just hard to find a marinade pan to put a 30 lb brisket into

 

[Southern4sure]

I dont know DH recipe but one thanksgiving DH made a brine for the turkey that had Jack Daniels in it. Then he bought some Jack Daniels chips to smoke the turkey. The chips are made from old whiskey barrels. Can you say YUMMY?

 

[Papa Deuce]

Last night I put on a 10 pound piece of beef. I used my usual 4 ounces of wood, maybe 5. I turn it on and head inside. About an hour later smoke is Coming out of my smoker, but not the normal nice white plume, but a greenish brown smoke, and at like 20x the normal rate. The smell was HORRIBLE.

Turns out I used a bad piece of apple wood. I didn't inspect the wood before using it like I usually do. So, I had to throw away 10 pounds of meet.

Fortunately I also had a 6 pound Boston Butt to cook. I put it in with 2 pcs. of hickory and it was great! I altered the recipe Froggy posted on the boards and boy, was that good eats!

 

[Papa Deuce]

Hoping for great weather on Saturday, Oct. 1st. We have a pig roast for about 60 - 70 people. Getting an 80 pound pig. And I'll be cooking it in that wooden box you see below. That will be a first as I just got that box about a month ago. The first time is always an adventure.

If anybody wants to post a recipe for their favorite side dish, I'd be happy to have it, and maybe try it out!

 

[mommytotwo]

Just curious.... has anybody here beside me, and I guess Froggy, ever cooked a whole hog?

We have, but my husband had roasted it on a stick over an open flame.

 

['Canes Fan]

we did a split whole hog on th beach lately. we marinated it in mojo, and then buried it in the sand in a wooden box on top of bricks. we added the coals and kept weighting it down with more brick. it turned out crispy yet tender, with the great mojo flavor.

 

[Papa Deuce]

I have a 6 pound roll of bologna. Then you take a 1/2" piece of PVC and push th through the width of the bologna several times. After each push you use a wooden dowel to push out the meat inside the PVC.

Save the pieces but cut them up in just enough pieces to fill the number of holes. Plug up all but one or two holes ( your choice.... but you'll figure out what you need to do ). Fill the holes with BBQ sauce, maybe some garlic cloves, or even some cheese.

Plug up the hole or holes that you have open with the pieces of bologna. You will have some extra bologna.

Put in your smoker for about an hour @ 225 degrees with your choice of wood. I'll be using hickory.

This is hard to mess up as long as you don't cook it at too high a temperature. You could even --- why am I suggestiong this? --- do this in an oven without smoke.

But it is much better with a nice smoke!

 

[mrsheppo]

I saw a license plate today and thought of you, Papa Deuce.

It read COOKBBQ

 

[Papa Deuce]

That's a pig cooker.

I just used it for the first time this weekend. Cooked a 75 pound pig. It was absolutely delicous! But one thing I learned was that a 75 pound pig yields a much lower percentage of meat to waste than bigger pigs. We got about 30 pounds of meat. And we picked that piggy clean! But when I do a 100 pound pig we get almost 50 pounds of meat. But I do think that the smaller pig gives you a much more juicy end product.

I injected it all over with a pineapple juice / apple cider solution, mixed with lots of spices. It was a big hit! The whole pig took about 5 hours to cook, though the instructions say it should take about 4 hours. I knew in advance that it takes longer to cook than the instructions say it should.

Here is how you cook the pig: The pig gets clamped between 2 racks and placed inside the box. There is a metal cover that covers the box. A metal grate sits on top of the cover. You place charcoal on top of the grate. Yep, on top of the grate. Every hour you add more charcoal. After 3 hours you remove the grate and shovel off all the ash from the cover.

Put the grate back on the cover and add new charcoal. About one hour later you remove the cover and the grate. Flip the pig over and place the cover and grate back on. Add more charcoal. Cook for one hour more. This allows the skin to get nice and crispy.

Overall, we used about 50 pounds of charcoal. It sounds kinda complex at first, but really it was a lot easier than other ways I have cooked a pig.