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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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09-12-2009, 09:37 PM | #1 |
Full Fledged Farker
Join Date: 05-11-09
Location: Kalispell, MT
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2 Butts and a Pizza w/Pron
Cooked 2 butts Friday just to compare recipes. One was following Chris Lilly's injection and rub recipe and the other using the "Mr Brown" recipe. Although I wanted to compare the two I also wanted to pay particular attention to drum temp and make sure I pulled them off at the right time.
Injected and rubbed Thursday afternoon and put them on the UDS at about 9:00 am Friday morning. After dealing with the wind a little I did manage to maintain about 228° during the cook but really had to babysit the smoker until the wind died down. Cooked for about 15 hrs to an internal temp of 196°, foiled and rested in the cooler for 4+ hrs. Both are moist and tasty with good bark and a decent smoke ring. Mr. Brown is a bit spicier due to all the black pepper. The family seems to like the Chris Lilly recipe a little better but not by much. We enjoyed sandwiches and BBQ nachos for lunch (sorry no pron) and made a BBQ pizza tonight with pulled pork, grilled red onion and mozzarella cheese. Cooked it in the oven then put it on the gas grill with a chunk of hickory to brown up the crust a bit. Have some left so if your near by please stop by for BBQ pizza and a cold beer!
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[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT] [COLOR=Navy] [/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's 1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2] ____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana] PNWBA Board Member | CBJ #200356[/FONT] Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT] |
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09-12-2009, 09:45 PM | #2 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That looks outstanding!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-12-2009, 09:58 PM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I'll take 2 slices please!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-12-2009, 10:22 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks delicious!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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09-12-2009, 10:23 PM | #5 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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Looks great. I'm hungry
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09-12-2009, 10:31 PM | #6 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Everything looks great, but that pizza....mmmmmmm
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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09-12-2009, 10:57 PM | #7 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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Very, Very Superb,, I'll have one slice,(don't want to be greedy) but I'll also have a pulled pork Sammie also to go please.. ahh the Pizza I'll have with a beer while we sit and discuss the Cook....Very nice Job..
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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09-13-2009, 12:22 AM | #8 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Dang That looks good.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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