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| 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. |
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09-03-2012, 12:23 AM
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#1 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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13lbs of Butt for Labor Day (w/PR0N)
Going to fire up 2 Butt tomorrow using PatioDaddio's Hot & Fast method (HERE) . I've only ever done butts at 225, so pretty excited to see how it turns out.
Picked up 30+ lbs at Sams (Bone-in, Non-enhanced...always a good price and good meat.....  Rubbed them down with Plowboys Yardbird.....  Wrapped them up and tucked them into the fridge for a good nights sleep. If I get around to finishing my 2 Mini-WSM's tomorrow, I'll throw them on there.....if not, I'll throw them on the offset. More pictures to come tomorrow......... |
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09-03-2012, 05:26 AM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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nice coating of rub... keep us posted on how the cook progresses.
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09-03-2012, 06:01 AM
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#3 |
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Knows what a fatty is.
Join Date: 04-21-10
Location: Liverpool, PA
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That's an awfully pretty, and large, pair of butts ya got there! LOL Looking good!!!
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Smokin' stogies, drinkin beer, smokin' pig... |
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09-03-2012, 06:55 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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you definately have a big but there looking forward to seeing your progress
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09-03-2012, 08:20 AM
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#6 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Are they done yet????
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A butterflies wings. About to bring down everything... |
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09-03-2012, 08:57 AM
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#7 |
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Is lookin for wood to cook with.
Join Date: 03-21-12
Location: Indianapolis, IN
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Man, those butts are beautiful. I can't wait to see some updates.
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Working with a Large Big Green Egg and lovin' it |
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09-03-2012, 09:11 AM
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#8 |
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is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
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man them are sexy.. bet that will be some great grub..
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LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ |
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09-03-2012, 10:11 AM
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#9 |
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Full Fledged Farker
Join Date: 06-06-12
Location: milwaukee, WI
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reminds me of how frustrating it is that my wifes sick of pulled pork LOL .. i wanna cook some again!
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18.5" WSM & Black Stainless Performer (craiglist finds) ... :) ..rookie tryin to learn |
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09-03-2012, 11:38 AM
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#10 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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After a good nights sleep in the fridge. Sprinkled on a little more Yardbird and threw them on the smoke. Kingsford with a few chucks of apple.
 Coming back up to temp after putting the meat on........  |
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09-03-2012, 02:31 PM
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#11 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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After 1 hour....................
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09-03-2012, 02:31 PM
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#12 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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After 2 hours................
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09-03-2012, 03:13 PM
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#13 |
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On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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After 3 hours.........
 They are double wrapped in foil right now with a little ginger ale. next stop.....200ish |
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09-03-2012, 08:35 PM
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#14 |
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Take a breath!
 Join Date: 08-22-12
Location: Rockaway New Jersey
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Wow that's nice...I never would have thought of using ginger ale
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