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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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10-09-2012, 01:53 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Cbus, Ohio
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Some Monday Night Pigbutt
Decided to throw this beauty on the Chargriller last night around 9pm. Temp here in Ohio dropped down to 34 degrees this morning so I was worried how the Akorn would respond.
  I should have thought a little bit more about the new 15" stone I just received from Kmart. It was on sale for $12.34 so I should have known better. I had put it on the grill a few days before at about 350 and it was fine...pay for what you get.  I had my 13" luckily so I just placed it on top of the 15" after I pushed it together.  & now back to the game:  Definitely need to do the felt mod at the lower vent. I shut it for a few seconds to do a leak test...  Held steady all night!  Ready to rest!  Succulent!  One of my finest.    Pork fell apart as usual but was much more moist and so flavorful this time! (not sure if outside temp or humidity had anything to do with it) Thanks for all this site offers and everyone who contributes.
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Nothing has really happened until it has been recorded. – Virginia Woolf |
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10-09-2012, 02:47 PM
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#2 |
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is One Chatty Farker
  
Join Date: 04-09-12
Location: Ft. Mudge, Az
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Looks great! So what is this about cold weather? low 70s at night here
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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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10-10-2012, 04:52 AM
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#4 |
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somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Looks good!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-10-2012, 11:19 AM
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#6 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Looks delicious!!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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10-10-2012, 03:21 PM
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#7 |
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Full Fledged Farker
Join Date: 05-29-09
Location: In the stix, NC
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Nice.
To me, its hard to mess-up Hog Butt but somehow people manage to do it. 'Course down here in The South, us Rednecks watched our Granddaddy's smoke Hog when we were still in diapers. I reckin it just comes natural to us.... 
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Smoke 'em if ya got 'em |
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10-10-2012, 08:51 PM
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#8 |
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is Blowin Smoke!
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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looks good
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Stumps Baby/UDS |
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