Gotta big BBQ planned for the 4th. I've gotten my hands on a smoker grill that can hold a couple of chickens and some ribs along with a boston butt. And also have a direct grilling grill for those burgers and dogs.

I have been shown a method to make "Grilled Banana Splits", and I'm going to try it out. It sounds just wonderfully good.

I also have to buy some liquor. I don't drink, but my guests do. So, I'm figuring that I'm going to buy a 5th of Captain Morgan Black Rum. I've heard that it's really good. I'm also going to buy some vodka to make bloody marys with. Not sure what a good brand of vodka might be, suggestions from the community are welcome. :)

I have acquired some nice ancho chiles so I'm going to make a spicy BBQ sauce, homemade. If it comes out great, I'll post the recipe here to share with all my Earth Peeps. :)

And this just for your entertainment. :)

https://www.youtube.com/watch?v=1mIamPM2emU

i could google it, but its far more enjoyable to ask you what this bahstin butt is..

LOL Boston Butt is a cut of pork. Usually cut from the shoulder and generally includes the skin. :) Sometimes a piece of meat weighing approximately 10 -15 pounds with the bone in it.

The reason for this cut is that it's the best marbled piece of the animal. Makes the juiciest hams.

.. that sounds delicious.. meat off the bone is always the best

Just that sounds delicious? Here ya go, buddy.

To prepare the Boston Butt, there are several preliminary steps.

Step 1. Brine the Butt

Make a Brine of 2 cups of Kosher, or Sea Salt to a half-gallon of water and a half gallon of Apple Juice, or if you prefer a more tender pulled pork, you can use Pineapple Juice instead of Apple Juice. Allow the Bott to marinate in the brine overnight, or for 6-8 hours.

Remove the Butt from the Brine and pat dry.

Step 2. Rub the Butt

Make a Dry Rub of Ground Mustard, Brown Sugar, Smoked Paprika, Granulated Garlic and Fresh Dill. Rub this rub on the Butt well pushing assertively until the spices are well rubbed onto and into the meat. Wrap in plastic wrap and place in refrigerator overnight or 6-8 hours (partially curing the Butt.)

Step 3. Preheat your smoker grill to 225 Degrees

Step 4. With the grill preheated, place a pan of apple juice, pineapple juice, or orange juice or some combination of them into the moisture making pan in your smoker grill, and put the Butt on the smoking rack, put the lid on your smoker and come back every hour to check the coals and add additional hickory or apple wood for smoking.

If you haven't smoked before, you need to get hickory chips/chunks or Applewood chips/chunks and soak them for at least an hour in water so they'll smoke and not just burn up when you place them on your coals.

Once you have this done, leave it be for the next 3 hours, at which time you should get a spray bottle and put apple juice, pineapple juice or orange juice in it and open and spray down the butt, close the grill and let it sit another 2 to 3 hours and repeat this process.

Aftter the butt has been smoking for about 6-8 hours, check the internal temperature of the butt with an instant read thermometer. You want to get it as close to 220 degrees as possible to melt the fat and collagen so that it will be juicy and tender and pull apart easily.

You can also check for doneness by grabbing the bone and tugging on it, if it disengages from the butt easily and pulls out, it's done.

At this point, you merely have to shred it and serve it. :) Happy Eating.

I'm pulling a vacation that weekend thru the following week and headed to the UP.
Hitting the cabin and fishing every day 😍

You can do some amazing things with fresh fish and a BBQ you know. :)

Never tried to bbq fish
Mostly bluegills and small mouth up there.
Catfish which I avoid, just never cared for them.
Usually just a quick dredge and fry I'm good to go 😀

BladeEWG, what you need to do is to get a smoker grill, bro. Then put that fish on the grill and smoke it with either Hickory or Mesquite. It should sit in the grill for about 3 - 4 hours at about 225 degrees F, and when you take it out, that stuff will be SO savory, you won't believe it. Tender, flaky and smoky all at the same time is just spectacular.

Boston Butt

http://i.imgur.com/9l0LxXY.jpg
http://i.imgur.com/DmY8yFH.jpg
http://i.imgur.com/yrOEgjo.jpg

takes 8-12 hours for the fluff to cook though. i only go to 190 degrees. 220 seem really high to me especially when i keep my smoker at ~225, and your meat has more time to dry out with the higher temp goal. It is safe to eat at 160, but the fat breaks apart at 180~


little bonus rib before and after
http://i.imgur.com/fxlbISa.jpg
http://i.imgur.com/RZyIOIJ.jpg


i use my smoker just about every other weekend.

As for the 4th of july, my family has a tradition of taking our boat down to the keys and back over the weekend. Always a good time. Always eating some fresh ass fish.

Small change of recipes for the 4th for me since I ran into a problem getting some of the beef and pork cuts I wanted to get. :(

So, I'm going to buy and prepare a bunch of capons.

I'm going to use this method of prep for them.

First, I'm going to brine them overnight according to the old Jewish recipes. Then, I'm going to spatchfluff the birds.

After that, I'm going to smoke them for about 5 hours at 200 degrees

After that and just prior to serving, I'm going to quick grill them on a direct grill under a tin foil wrapped brick.

Should be pretty good in the end. :)

Cerb
I have a smoker at the house but not at the cabin .
Too much trouble to haul it up.
BUT
I can ice them and bring some back
Filets? Or just gut and smoke?

I always just gutted and smoked. Leave the skin on, it's better than bacon if you do it right. :)

Ok then, that's even easier and I'm all about the easy
I'll let you know in a few weeks

Cool. :) Make sure you get a variety of smoking woods so you can try different flavors too. :)

http://amazingribs.com/...oes_in_the_water_pan.html



http://amazingribs.com/...busting_soaking_wood.html

Thank You, Frybert. I'm sure a lot of people will appreciate that reference article. :)

In addition to Hickory and Apple woods, you can alternatively use Mesquite to get that Southwestern flavor profile going on.