Subzerogriller
Full Fledged Farker
Please accept this as my entry.
I'm not really expecting to garner many votes for this, based on what I've seen so far. But, the sammiches were made, the pics were taken, there's no shame in posting them! I got called in to work early today, so I didn't have time to plate everything and get really good pictures. In fact, my wife took the pics because I had to head out in a hurry. It's a shame, as my veggie really turned out to be the star of the show today. I also forgot to take action shots (I'm still getting used to posting pr0n, and don't always think it through). That being said, my cook went as follows:
7.5 lb butt. I fired up the WSM at about 6:30 this morning. I knew I was going to be under a time crunch due to work, so I cooked a bit hotter than I usually do (ran between 275-300; I usually run closer to 250), with the idea of pulling it off at about 4 pm. I rubbed with Three Little Pigs' Touch of Cherry, and used the Chris Lilly injection (minus half the salt). I used KB with cherry and pecan chunks. Everything was ready and my temps were dialed in by 7:30, so I tossed the butt on at that time. Went to church, came back and made some "semi homemade" coleslaw. I then took a buttercup squash, halved it and seeded it, dusted it with Yardbird just to try something different, then filled the cavities with dark brown sugar. I threw this on at about 1:30. Pulled the butt at 4:00 as planned; it wasn't quite probe tender, so I foiled it while it rested. At 5:00, I pulled the pork, sauced with Three Little Pigs' KC All Purpose, and plated it. Just used regular store-bought buns, as that's what we had. Unfortunately, the squash took longer than expected, so I wasn't able to plate it for the picture. Pics below are with and without coleslaw.
All in all, this was not my best cook, but it turned out OK. I love the cherry rub on spares, but wasn't crazy about it on the butt. I think I'll stick with my homemade rub from now on. I will say, the squash was incredible; the Yardbird really worked out well. I wish I had pics of THAT! Thanks for looking!
I'm not really expecting to garner many votes for this, based on what I've seen so far. But, the sammiches were made, the pics were taken, there's no shame in posting them! I got called in to work early today, so I didn't have time to plate everything and get really good pictures. In fact, my wife took the pics because I had to head out in a hurry. It's a shame, as my veggie really turned out to be the star of the show today. I also forgot to take action shots (I'm still getting used to posting pr0n, and don't always think it through). That being said, my cook went as follows:
7.5 lb butt. I fired up the WSM at about 6:30 this morning. I knew I was going to be under a time crunch due to work, so I cooked a bit hotter than I usually do (ran between 275-300; I usually run closer to 250), with the idea of pulling it off at about 4 pm. I rubbed with Three Little Pigs' Touch of Cherry, and used the Chris Lilly injection (minus half the salt). I used KB with cherry and pecan chunks. Everything was ready and my temps were dialed in by 7:30, so I tossed the butt on at that time. Went to church, came back and made some "semi homemade" coleslaw. I then took a buttercup squash, halved it and seeded it, dusted it with Yardbird just to try something different, then filled the cavities with dark brown sugar. I threw this on at about 1:30. Pulled the butt at 4:00 as planned; it wasn't quite probe tender, so I foiled it while it rested. At 5:00, I pulled the pork, sauced with Three Little Pigs' KC All Purpose, and plated it. Just used regular store-bought buns, as that's what we had. Unfortunately, the squash took longer than expected, so I wasn't able to plate it for the picture. Pics below are with and without coleslaw.
All in all, this was not my best cook, but it turned out OK. I love the cherry rub on spares, but wasn't crazy about it on the butt. I think I'll stick with my homemade rub from now on. I will say, the squash was incredible; the Yardbird really worked out well. I wish I had pics of THAT! Thanks for looking!
eace:
