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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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03-25-2012, 08:44 AM
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#1 |
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On the road to being a farker
Join Date: 01-22-11
Location: Kingston Pa.
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Yesturday's pork cook with pron.
I started cooking 3 butts Friday afternoon about 4 or 5 and let them go until they were probe tender, internal temps were 195 on all 3 and that was Saturday afternoon about 3pm. They were acually falling apart when I was taking them off the UDS.
They were served with homemade red tater salad,a creamy style cole slaw and grilled pork n beans. I also made a Carolina style vinegar sauce for the sammies. The pork was so moist it didnt even need the sauce YUM! Thanks for looking.
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1. UDS 2.Smokey Joe silver 14.5, 3. |
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| Thanks from:---> |
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03-25-2012, 08:49 AM
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#2 |
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Full Fledged Farker
  Join Date: 02-28-12
Location: Champaign, IL
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Great looking spread there, I wanna plate some up myself!
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Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven |
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03-25-2012, 09:14 AM
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#3 |
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Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
Downloads: 0
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Looking Very Good!
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03-25-2012, 01:37 PM
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#4 |
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is One Chatty Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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those are some good looking butts right there.
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Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS, |
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