Endless Grilling: 10 Easy Steps to the Perfect Butt

10 Steps to the Perfect Pork Butt

It’s grilling season, y’all.  So dust off that grill and make a show stopping pork butt to tantalize and amaze your friends and family.  With 4th of July around the corner, I can’t think of a more appropriate topic 😉

I, personally, am not a grilling expert, but after watching my boyfriend (who is basically an expert) prep and smoke this lovely pork butt, I kind of feel like I am…and you can, too!

This one actually won a contest and was dubbed the #1 Butt!!

Step 1: Buy a butt

Look for a butt for however many guests you are feeding.   I think ours was 8 lbs and it fed approximately 15  people.  You want some fat on the butt, but not a huge sheet of fat, because then it will be super greasy tasting.

Step 2: Make a rub

We made a rub using this recipe.  It tenderized the meat and gave it amazing flavor.

Mason Jar Shaker with Grill Rub

You can even make a shaker out of a mason jar!

Step 3: Make an injection

An injection keeps the meat moist throughout the long cook time.  We used this recipe here, featuring apple juice!

Inject your BBQ

You can find injectors in lots of stores, in a variety of sizes and materials.  We like this stainless steel one found on Amazon.

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Feed Us Back: Comments of the Week

smoked meat montreal

– Everyone has their own addition to America’s best new sandwichesMike:

All these look great, but nothing beats the Steak Poutine Pita from U-Need-A-Pita in St. Catharines ON. Steak, Cheese, Fries, and Gravy all in one pita.

Canada:

If you’re ever in Orlando, FL you’ve gotta check out Pom Pom’s teahouse and sandwicheria. The Mama Ling Ling’s thanksgiving dinner sandwich is absolutely phenomenal

What’s yours? Keep the great sandwich list going, and we may have to publish a sequel post. On another note, TimD stands up for the meat-or-die crowd:

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Feed Us Back: Comments of the Week

kale chip fail

– Reaching back to an old Friday Fuck Up, erisgrrrl confirms that cooking kale chips is easier said than done:

I have tried to make kale chips twice and both times it was fail city! They looks so easy and tasty! I have no idea what I did wrong but it was no good! So, I totally feel your pain!

Why is this so hard? Some tips please? Anyone?

– In another oldie-but-goodie, real live French-Canadian Jean-Guy Bourque approves of our NYC Tour de Poutine:

I am a French-Canadian who left Montreal for a 6 month visit to the USA 42 years ago, and I’m still here in New Jersey…I am very happy to see that you can finally get a taste of Montreal here in the NYC area! Bravo! What I really hope for is for “smoked meat” to also catch on here…You’ll forget about NY style pastrami once you’ve tried Montreal’s smoked meat! Also the Montreal style of BBQ chicken that you get at places like Chalet BBQ, Benny’s or St Hubert BBQ…

Consider us on board the smoked meat bandwagon!

– Finally, star ES commenter erica offers up some more ideas for what to cook with lentils:

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NYC Tour De Poutine

poutine

It was during a visit to Montreal some eight years ago that I first discovered the glory that is poutine. This French Canadian specialty is a heart-stopping, gut-busting treat that somehow manages to out-America American food, topping crispy French fries with mounds of fresh cheese curds and thick brown gravy. Delicious. Frightening. Genius.

The dish is so popular Up North that it’s even served at McDonald’s in Montreal. Now it’s quickly proliferating New York restaurant menus and appears set to become the next Bahn Mi/Fried Chicken/obsessive over-the-top comfort food trend. So I set out to explore every New York restaurant currently serving poutine. With a little (OK, a lot) of help from some friends, I’m delighted to share this exhaustive report, along with the news that my internal organs appear to still be intact…for now.

Drunken Poutine: T Poutine

t poutine 1

The first NYC shop to make poutine the focus of their menu, this Lower East Side newcomer sees Canada’s challenge and raises it, offering artery-clogging options like the steakhouse poutine (topped with caramelized onions, blue cheese and thinly sliced steak) and the morning glory poutine (applewood smoked bacon and sunnyside up egg). The gravy (which also comes in a veggie version) is nothing to write home about, but this party-area spot, which is BYOB and open til 5am on weekends, is more about the alcohol-soaking extras. You can ramp your poutines up even further with add-ons like Essex pickles and panko fried cheese curds. 168 Ludlow Street, $7.25 – $9.50

Update: T Poutine has sadly closed

Everything Poutine: Corner Burger

corner burger

After returning from an eye-opening holiday trip to Montreal, the owners of this Park Slope burger and sandwich shop have updated their menu with an astounding 13 varieties of poutine. The Americanized takes—pepperoni, mozzarella and marinara make up the “pizza poutine”—are in our opinion unnecessary, but Corner Burger hits a home run with the hearty classic versions, such as “poutine galvaude,” a popular Quebecois take that adds shredded chicken and peas to the standard dish, which features a delicious housemade chicken gravy. 381 5th Avenue, Brooklyn. $6 – $7.50

Extra Cheese Poutine: Dive Bar

dive bar

This long-standing Upper West Side establishment has been serving poutine for years, and there’s nothing fancy or inventive about their take. (The bartender found it hilarious/adorable that I wanted to take a photo.) The possibly canned gravy is mediocre, but as you can see that’s not really the emphasis here. Dive Bar wins the most-cheese-curds-for-your-dollar award by a long shot, and gets extra props for the fact that the extra-crispy fries hold up well under all that weight. 732 Amsterdam Avenue, $8.

Next: The poutine only gets crazier…

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