Thanks for the informative post. That butt really looks good! I've always been a "low-n-slow" guy but I like the idea of being able to cook a large cut of meat like that in an afternoon. One question: When you start probing for temperature, are you probing through the foil or unwrapping and re-wrapping the butt every time?
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John |
Very nice!:thumb:
Other than flavor, and being a liquid, does Ginger Ale bring anything special in your opinion? |
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John |
John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!
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Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course. |
Thanks for the recipe and instructions. I'll give this a shot soon.
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John |
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http://files.patiodaddiobbq.com/imag...s_1_13_630.jpg John |
Awwww....that'll NEVER work!!!!:tsk:
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John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.
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Sugar In The Raw is the same thing, but the grains are much more coarse. If it were me I'd buy some of that and hit it quickly in a coffee grinder that's reserved for spices. You want it to be about twice as coarse as table sugar. John |
Nice looking
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John...I think you finally convinced me to try hot and fast on a butt.
BTW...I tried out your Country Style ribs recipe a couple of weeks ago and it was a huge hit! Thanks! Guys like you make this board an addiction! http://66.162.125.226/forum/images/smilies/beerchug.gif |
What's different if you use table sugar? Is it just the grain size?
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