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Butt Juice

MattBTIMattBTI Posts: 403
What do you guys use for your butt juice to add some pop to your final pulled pork product, or do you add anything? I've been using a recipe I found in steven raichlen's Sauces Rubs and Marinades book that I adapted from another recipe in that book to pulled pork. Its basically a vinegar and butter concoction with a little cayenne and pepper. I typically don't use drip pans when I cook low and slow. Just let the juices drip straight onto the PS so I don't end up with drippings to mix back in. 

Just curious to hear if there is much variety among the methods. 

Thanks

Pratt, KS
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Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 2,406
    MattBTI said:
    What do you guys use for your butt juice to add some pop to your final pulled pork product, or do you add anything? I've been using a recipe I found in steven raichlen's Sauces Rubs and Marinades book that I adapted from another recipe in that book to pulled pork. Its basically a vinegar and butter concoction with a little cayenne and pepper. I typically don't use drip pans when I cook low and slow. Just let the juices drip straight onto the PS so I don't end up with drippings to mix back in. 

    Just curious to hear if there is much variety among the methods. 

    Thanks


    I do nothing with it except throw it in the trash same with Brisket drippings. No reason other than I don't care/am too lazy to make a sauce with them.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • Carolina QCarolina Q Posts: 14,102
    Always a drip pan and then into the trash. Beyond that, you lost me when you mentioned Raichlen.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • johnmitchelljohnmitchell Posts: 5,106
    I think you will soon be getting the Cesar Hernandez salute for your thread..
    Greensboro North Carolina
    When in doubt Accelerate....
  • MattBTIMattBTI Posts: 403
    To clarify from my OP; do any of you add anything to your pulled pork, once pulled, or do you just pull and serve?
    Pratt, KS
  • Carolina QCarolina Q Posts: 14,102
    edited June 25
    MattBTI said:
    To clarify from my OP; do any of you add anything to your pulled pork, once pulled, or do you just pull and serve?
    Eastern NC vinegar sauce

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • ryanttryantt Posts: 2,074
    Put all of the juices in a fat separator and allow it to cool and remove the fat from the top.  I then poor some of it back in with the some of my pulled pork.  If I’m at a comp we use it reduced and mix it with some of our sauce and drag the money muscle, tubes meat and top our pulled with it. 
    XL BGE, KJ classic, Joe Jr, UDS x2
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • MattBTIMattBTI Posts: 403
    @Carolina Q thank you. I looked up some recipes for that sauce style and would say what I add is similar with the addition of some butter. 
    Pratt, KS
  • DoubleEggerDoubleEgger Posts: 15,580
    ryantt said:
    Put all of the juices in a fat separator and allow it to cool and remove the fat from the top.  I then poor some of it back in with the some of my pulled pork.  If I’m at a comp we use it reduced and mix it with some of our sauce and drag the money muscle, tubes meat and top our pulled with it. 
    You drag your money muscle through butt juice? 
  • SGHSGH Posts: 26,444
    MattBTI said:
    What do you guys use for your butt juice 
    This has got to be the greatest question ever asked on the forum. I proudly give it the Double Seal Of Approval and the Cesar Hernandez salute👍


    And by all means, keep the questions coming brother👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

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  • Kent8621Kent8621 Posts: 785
    i do the turbo butts, so after the bark on the outside is satisfactory, i wrap in foil to finish.  i typically pull the pork after it starts to pull away from the bone and is super tender.  what juice is left in the foil after the wrap i do mix in with the meat after pulling. 

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • DoubleEggerDoubleEgger Posts: 15,580
    edited June 25
    SGH said:
    MattBTI said:
    What do you guys use for your butt juice 
    This has got to be the greatest question ever asked on the forum. I proudly give it the Double Seal Of Approval and the Cesar Hernandez salute👍


    And by all means, keep the questions coming brother👍
    Can it be used as an aftershave? Asking for a friend. 
  • I just mix the magical butt juice in from either the foil or paper wrap, and finish it off with a little salt and white vinegar, nothing fancy here.  Is it Friday yet?
    Madison WI

    Large Big Green Egg • Pit Barrel Cooker • 36” Blackstone Griddle • New Holland Grill • Weber Q
  • YukonRonYukonRon Posts: 14,332
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • HogFatherHogFather Posts: 121
    So what you are asking is if it’s okay to have butt juice on your PP?

    Answer: it’s becoming more and more accepting 


    Large Egg

    Pig, KY 
  • bgebrentbgebrent Posts: 19,726
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    Sandy Springs & Dawsonville Ga
  • YukonRonYukonRon Posts: 14,332
    bgebrent said:
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    You, of all the eggers, should know. You turned me on to this recipe, back when I had no idea where to put lump in these BGEs.

    Everyone that tastes this cook agrees they have had none better, anywhere.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • MattBTIMattBTI Posts: 403
    @SGH I am honored to have received my first, and likely only, SGH Seal of Approval. Thank you, sir. 
    Pratt, KS
  • northGAcocknorthGAcock Posts: 13,358
    bgebrent said:
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    Brent is cantankerous today. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • JohnInCarolinaJohnInCarolina Posts: 15,103
    bgebrent said:
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    Brent is cantankerous today. 
    He’s been spun up ever since returning from his latest peace out.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • DoubleEggerDoubleEgger Posts: 15,580
    bgebrent said:
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    Brent is cantankerous most days. 
    FTFY. 
  • frazzdaddyfrazzdaddy Posts: 1,160
    lkapigian said:
    Could have been a friday thread
    It's got potential. 
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • MattBTIMattBTI Posts: 403
    edited June 26
    Making butt juice as we speak. 
    Pratt, KS
  • MattBTIMattBTI Posts: 403
    This is the recipe I follow, although I use about 1/4 of the cayenne. 
    Pratt, KS
  • bgebrent said:
    YukonRon said:
    Brine it. Rub it. Coat it in peach preserves. Cook it. Pull it. Serve it.
    Preserves create a hard crust that keeps the pork butt moist and tender, which is also helped from the brining process.
    No need for collecting "butt juice".
    Melts in your mouth.
    That sounds ridiculous.  No butt juice?  Really?
    Brent is cantankerous most days. 
    FTFY. 
    And here I thought I was the only one to have noticed a change in his demeanour. 
  • nolaeggheadnolaegghead Posts: 31,183
    Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.
    ______________________________________________
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,483
    Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.
    I see you were scared straight. 
    Keepin' It Weird in The ATX
  • TEXASBGE2018TEXASBGE2018 Posts: 2,406
    Spider fell in my butt juice this morning, was both exciting and disappointing.   I just flushed it.  Fck it.
    Looks like somebody needs a new toilet seat.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • Fred19FlintstoneFred19Flintstone Posts: 7,899

    Flint, Michigan
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