|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
09-10-2012, 09:26 AM
|
#1 |
|
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
|
my first overnight cook in a long while.....
nothing too major. found a pork shoulder in the freezer, so i decided sunday would be a good day to have it. i was going to cook it hot and fast sunday, but decided to throw it on saturday night and cook it low and slow instead. i put it on the large bge at 9:45 and since it was only one butt, i figured it would be ready about 6:00 in the morning, about the time we get up. for the rub, i mixed some yardbird, sm pecan rub, salt, pepper & old bay. i actually got up at 3:00 am to check on the temp of the grill and the pork, since i let the temp get up to 275 when i put it on. it was fine. at 6:30, the internal temp of a part of the shoulder was still just 165 and the dome temp was down to 200. i added some lump and let it rock until it finally finished at 10:30 am.... long cook......
 saturday was sour beer day......    first sunday of nfl = start drinking bloody mary's again.....   
__________________
Out. Again. |
|
|
| Thanks from: ---> |
|
09-10-2012, 11:33 AM
|
#2 |
|
Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
|
Looks good man, nice bark on that baby.
 The Bloody Mary looks pretty tasty too!
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
|
|
| Thanks from:---> |
|
09-10-2012, 11:46 AM
|
#3 | |
|
is one Smokin' Farker
 Join Date: 04-05-12
Location: Charlottesville, VA
|
Quote:
and you know "It's not just for breakfast anymore". 
__________________
__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
|
|
|
|
| Thanks from:---> |
|
09-10-2012, 10:12 PM
|
#8 | |
|
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
|
Quote:
+1 
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers |
|
|
|
|
| Thanks from:---> |
|
09-10-2012, 10:18 PM
|
#10 |
|
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
Drool!
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
|
|
| Thanks from:---> |
|
| Thread Tools | |
|
|
