aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia Beach, VA
Going to bring some bbq over to my buddy that has the hip thing going on. I figure a little bbq for some comfort food every once in a while can't hurt.
First thing, got my herbs and spices all measured out. I felt the need to take a picture of all the cool textures and colors. I tried to get all fancy with one of the angles also.
9lb pork butts from Food Lion. I actually picked it up along with many others with a raincheck for 99cents/lb.
Pretrimmed pork butt.
Going hot and fast so I aggressively trimmed the fat away.
Rubbed up on my meat with a mustard slather and the rub. Once again I went fancy angle on one of the pictures.
Setup the performer with the snake/ring of fire method. I used Kingsford Competition Charcoal Briquettes with peach wood. Going to throw the 10 coals in the middle into a charcoal chimney and light them off till they are greyed over. Foil in the middle to help direct the air into the coals as well as catch the drippings.
My doge making sure no squirrels come to try to take the pork butt away from the kettle.
260ish dome temp. It is go time. I like to put the meat on while the temperature is a little lower than target temperature. The kettle was already putting out thin blue at this time.
300ish dome temp after 30mins. Should creep up to maybe 325 dome temp sometime during the cook.
More to come as the cook goes along.
First thing, got my herbs and spices all measured out. I felt the need to take a picture of all the cool textures and colors. I tried to get all fancy with one of the angles also.
9lb pork butts from Food Lion. I actually picked it up along with many others with a raincheck for 99cents/lb.
Pretrimmed pork butt.
Going hot and fast so I aggressively trimmed the fat away.
Rubbed up on my meat with a mustard slather and the rub. Once again I went fancy angle on one of the pictures.
Setup the performer with the snake/ring of fire method. I used Kingsford Competition Charcoal Briquettes with peach wood. Going to throw the 10 coals in the middle into a charcoal chimney and light them off till they are greyed over. Foil in the middle to help direct the air into the coals as well as catch the drippings.
My doge making sure no squirrels come to try to take the pork butt away from the kettle.
260ish dome temp. It is go time. I like to put the meat on while the temperature is a little lower than target temperature. The kettle was already putting out thin blue at this time.
300ish dome temp after 30mins. Should creep up to maybe 325 dome temp sometime during the cook.
More to come as the cook goes along.