Hot & Fast Kosmo Butts (pics and a bonus recipe)

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Tuesday I did a test butt cook with Kosmo's pork injection. I loved the beef
formula, so I was sure this will be equally good.

I mixed 3/4 cup mix to 3 cups of apricot nectar and injected them evenly.
I then applied a liberal coat of my competition rub and let them marinate for
two hours.

They went on the UDS at 350*.

KosmoButts_1_1.jpg


Two hours into the cook and the two smaller (top) butts (just shy of 7 lbs each)
were at 122* and 124*.

The UDS vents were wide open and running at about an average of 315*, but I
use a water pan, so a lower temp at the grates is expected.

The water was almost gone, so the temp ramps up from here, just like I
want it to.

Note that the money muscles are coloring up nicely.

KosmoButts_1_2.jpg


Three hours in, and I checked the temp on the larger butt on the lower rack
(about 8 lbs). As you can see, it was at 138.6.

The two smaller butts on the top rack were at 154*.

KosmoButts_1_3.jpg


While waiting for the porcine festivities, I cooked up some a quick and easy
beans.

What's hog without beans, right?

QuickEasyBeans_1_1.jpg


Saute a diced medium yellow onion in a little olive oil and garlic salt until
just they are starting to brown around the edges.

QuickEasyBeans_1_2.jpg


Deglaze with about 1/4 cup of apple juice.

QuickEasyBeans_1_3.jpg


Add one can of Bush's "Southern Pit Barbecue" and "Homestyle" beans
(the large can).

QuickEasyBeans_1_4.jpg


Add a few dashes of your favorite hot sauce, cover and cook at very
low heat for about an hour.

Done!

KosmoButts_1_4.jpg


At 4 1/2 hours in the smaller butts were at 181*. Time to wrap these bad boys
with some apple juice!

I double-wrapped the smaller guys with about 1/4 cup of apple juice each, and
I put them back on the top rack.

The larger butt (lower rack) was at 168* so I left it there.

Note that there really isn't much of a plateau when cooking hot-n-fast. The meat
just powers right through it.

KosmoButts_1_5.jpg


At 5 hours and 45 minutes the smaller butts were done (at 197*)

Here is the shot of the finished product.

I must say that I am very impressed with Kosmo's injection. The moisture and
flavor were outstanding. It really boosted the pork taste without even so much
as a hint of an off flavor.

I highly recommend it!

John
 
Looks great as always!

If it weren't High Heat method ... I woulda put the smaller butts on the bottom, then when you remove those ...put the bean pot underneath the bigger ones still cookin.

Awesome!
 
Thanks for sharing John, the pork and beans both look great. I just ordered the Kiwi knives and now I'd better get some Kosmos headed to Ohio. Thanks again for the review.
 
Thanks for the nice comments, guys.

john pen said:
So,did you notice any difference in the meat cooking with the high heat ?
Nope. I cook my competition butts and brisket hot-n-fast and see no difference in either.

John
 
I've not used Kosmo's stuff but i have used fab and butchers if you used the others how does the kosmo's stack up.
Fab was the first product I used and I loved it til they decided that it was made of gold!!!!!!!!! (although I now feel the Fab P and B leave a little too much I don't know how to describe it but its like a heavy flavor if that makes any sense)
Currently I'm using butchers and i'm pleased with it but i'm always up for trying something new.

Dave
 
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