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View Full Version : And their off.....oh...that was yesterday


lankster35
05-07-2017, 09:43 AM
Well my two butts are off and running this morning sprinkled with a generous portion of Modified Mikes Magic dust.

Thought I would bring up the discussion of temp variances between the grate level and pit thermometer level. I use TruTel with a 4 inch probe on my pit and a Maverick wireless both which are accurate. If the TruTel reads 250 then the grate is normally 25-35 degrees less and I only bring this up so if you hold a steady 250 on the pit thermometer for smoking you might only be cooking at 225 (maybe less on the grate). Not a big deal but something to keep in mind and don't worry if your pit temp swings up higher. This might not apply to those of you cooking at 350 degrees already :). I try to hold my grate at 250 and let the pit temp read 275.

Going to be a great day in Arlington.

tonyjohnson619
05-07-2017, 12:07 PM
Some nice looking butts there!!! Can't wait to see more on these

lankster35
05-07-2017, 01:59 PM
Here is one more pic - not too good since the pit is in the sun it is hard to take. 165 internal right now so a long ways to go.......

tonyjohnson619
05-07-2017, 02:01 PM
I'll take the sun over the rain I'm cooking in

lankster35
05-07-2017, 06:16 PM
Pretty taste. Did one of the Mustard Vinegar sauces from the Pork Sauce link that has been circulating around on here and I like it more than the one I had been using.

Mustard Vinegar Sauce
(not quite enough for two butts, I double it and saved some)

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper or just a couple shakes
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce or 1 Teaspoon Valentina Sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.
For a smoother sauce, blend on high for a few minutes.

KevinJ
05-07-2017, 06:40 PM
Looks tasty, well done.