Thawley
Take a breath!
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FOR IMMEDIATE RELEASE
SANTA ANA, CALIFORNIA -- Rookie BBQ sensation E. John Thawley III was deemed a BBQ hero yesterday by friends, family and neighbors. His pulled pork BBQ was succulent and delicious. The backyard birthday celebration for his close friend’s wife could not have gone better.
“I owe it all to the BBQ-Brethren”, Thawley said between bites. “I really didn’t have a clue what I was doing. But the Brethren showed me the way.”
Early last Friday Thawley made a post asking for help and advice about doing his first butt. Response on the forum was overwhelming. Numerous posts and links as well as several informative phone calls from SoCal Brethren Outreach Chairman, C Rocke, gave Thawley the ammo he needed for backyard battle.
New, foot-operated air vents on Thawley’s Ultimate Ugly Drum Smoker were completed and installed just in time for a development run. “These were untested prototypes straight out of the fabrication shop of my garage,” Thawley warned. “With no temperature control data behind them, it would have been risky doing an unattended, overnight smoke. And I’ll be damned if I was gonna stay up all night drinking alone.” The coals were started at 4am Sunday and the 15 lbs of rubbed, injected Costco shoulder went on at 5.
There was a 300* temperature spike before 7:30am when Thawley was back in bed snuggling with momma. But temperatures were held in the 220-235* zone the rest of the day. “Internal temps seemed a little low (185*) at 1am when I began thinking about coolering them,” Thawley explained. “At that point I foiled’em with some apple juice and put them back in the UUDS for another two hours. At 3 o’clock, I took a leap of faith that I’d done my best and just stuck them in the cooler.”
An hour and a half later, the meat was pulled and served to the delight of all.
“Other significant points of the day included no less than four people who made me repeat every step of the recipe and smoke procedure, three who wanted to know more about the UUDS, one who drove me back to my house to see it and then refused to leave until I’d given him the BBQ-Brethren web site address.” Also welcomed was some special, flirtatious attention from Mrs. Thawley.
Mr. Thawley would like to thank the Brethren for all the help and encouragement.
************
FOR IMMEDIATE RELEASE
SANTA ANA, CALIFORNIA -- Rookie BBQ sensation E. John Thawley III was deemed a BBQ hero yesterday by friends, family and neighbors. His pulled pork BBQ was succulent and delicious. The backyard birthday celebration for his close friend’s wife could not have gone better.
“I owe it all to the BBQ-Brethren”, Thawley said between bites. “I really didn’t have a clue what I was doing. But the Brethren showed me the way.”
Early last Friday Thawley made a post asking for help and advice about doing his first butt. Response on the forum was overwhelming. Numerous posts and links as well as several informative phone calls from SoCal Brethren Outreach Chairman, C Rocke, gave Thawley the ammo he needed for backyard battle.
New, foot-operated air vents on Thawley’s Ultimate Ugly Drum Smoker were completed and installed just in time for a development run. “These were untested prototypes straight out of the fabrication shop of my garage,” Thawley warned. “With no temperature control data behind them, it would have been risky doing an unattended, overnight smoke. And I’ll be damned if I was gonna stay up all night drinking alone.” The coals were started at 4am Sunday and the 15 lbs of rubbed, injected Costco shoulder went on at 5.
There was a 300* temperature spike before 7:30am when Thawley was back in bed snuggling with momma. But temperatures were held in the 220-235* zone the rest of the day. “Internal temps seemed a little low (185*) at 1am when I began thinking about coolering them,” Thawley explained. “At that point I foiled’em with some apple juice and put them back in the UUDS for another two hours. At 3 o’clock, I took a leap of faith that I’d done my best and just stuck them in the cooler.”
An hour and a half later, the meat was pulled and served to the delight of all.
“Other significant points of the day included no less than four people who made me repeat every step of the recipe and smoke procedure, three who wanted to know more about the UUDS, one who drove me back to my house to see it and then refused to leave until I’d given him the BBQ-Brethren web site address.” Also welcomed was some special, flirtatious attention from Mrs. Thawley.
Mr. Thawley would like to thank the Brethren for all the help and encouragement.
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