-   Q-talk (
-   -   A couple pork butts (

Diesel Dave 10-19-2013 09:50 AM

A couple pork butts
Well I had a couple pork butts in the fridge and figured a rainy day would be the best time to smoke em up.
I'm doing one with SM Spicy Apple Rub and the other with Pecan Rub.
These came in the awesome deal from the West Coast Offensive Pack.
These rubs taste awesome!!! Yup had to try em out, real tasty. The Spicy Apple does have a nice kick to it.
Leaves a little heat on the tongue after tasting it, dry that is.
Ok now for the pr0n.........

The Pecan on the left, Apple on the right.

Thanks fer lookin in

Diesel Dave 10-19-2013 10:42 AM

On the Lang with a fatty, had to put one on ya know.
The fatty has BPS Jallelujah Bacon Jalapeno Rub on it.

BASSER 10-19-2013 11:35 AM

Keep the pron coming Dave:icon_smile_tongue:

Diesel Dave 10-19-2013 11:37 AM

Will do, next shot when the fatty comes off

cowgirl 10-19-2013 11:55 AM

Looking great so far Dave!

Fwismoker 10-19-2013 11:58 AM


Big Country BBQ 10-19-2013 12:01 PM

Looking good bubba!!!

Diesel Dave 10-19-2013 01:14 PM

Fattys done, butts are lookin and smelling real good

Diesel Dave 10-19-2013 01:48 PM

Update on the rub used on the Fatty, BPS Jallelujah Bacon Jalapeno Rub.
This rub is insanely great!!!!

It has a really good jalapeno flavor with very little heat.
My son and I couldn't get enough!

sliding_billy 10-19-2013 03:10 PM

Looks good.

Diesel Dave 10-19-2013 03:29 PM

The butts ready for wrapping

SmittyJonz 10-19-2013 06:07 PM

That's a tiny lil Fattie............:cry:

Diesel Dave 10-19-2013 07:41 PM

Sorry to let ya down buddy

Diesel Dave 10-19-2013 07:47 PM

Here they are steaming off and ready to rest.

And here is the Pecan rubbed one pulled and ready for supper

The pork tasted great and the bark was amazing!
Can't wait to try the Spicy Apple one.

Thanks for lookin in

Diesel Dave 10-19-2013 08:12 PM

I also made some gravy from the juice in the pan.
Ya know since there's a TD going on for that too :heh:
So here is the ingredients for that

I used 2 cups pan juice, grease removed
1 tsp salt
1 tsp crushed pepper, you could omit this as it was a peppery gravy, but not over powering.
1/2 tsp Accent
2 tbl Pecan rub, as that was the rub on the butt
Aprox 3 tbl all purpose flour

The pan heating back up as I put the pan juice in the freezer to get the grease to separate quicker.

The flour added

And the plated meal

All times are GMT -5. The time now is 06:16 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.