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Started By
Message
21 Lbs of Pork Butts on the Keg!
Posted on 5/27/18 at 3:19 pm
Posted on 5/27/18 at 3:19 pm
Not twenty minutes ago I put two nice butts on the Keg for tomorrow's Memorial Day meal. One is seasoned with my Wild Citrus rub and the other with a local seasoning, Leblanc's Gunz & Roses. Before seasoning both butts were rubbed down with some Steen's molasses. Using hickory lump with hickory chunks and the Keg is at about 225 degrees for now and they will most likely be on there until tomorrow morning.
Must stay hydrated on hot days!
Leblanc's Gunz & Roses
Wild Citrus
5
Posted on 5/27/18 at 3:22 pm to Cajunate
Nice touch with the steens.
Posted on 5/27/18 at 6:02 pm to pdubya76
Ready to see how these turn out!
Posted on 5/27/18 at 6:46 pm to Cajunate
Use some apple or cherry wood. Looks great, will be hitting refresh every few minutes for updated pics.
P.S. Good call on the Guns N Roses. I put that on everything.
P.S. Good call on the Guns N Roses. I put that on everything.
This post was edited on 5/27/18 at 6:49 pm
Posted on 5/27/18 at 8:31 pm to Cajunate
I’m about to put 2 on my master built... 16lbs total.... hopefully they’ll be ready mid afternoon tomorrow
Posted on 5/27/18 at 8:33 pm to Cajunate
Since I can't ask how the meat is just yet, how's that beer?
Posted on 5/27/18 at 8:35 pm to Rza32
Where can I still get the Guns N Roses?
I bought all I could when Leblanc’s was still around - need you to point me in the right direction.
Thanks in advance!
I bought all I could when Leblanc’s was still around - need you to point me in the right direction.
Thanks in advance!
Posted on 5/27/18 at 10:43 pm to prplngldtigr
Rouses on Airline in Prairieville still sells it. Im assuming all old Leblanc locations Rouses took over may carry it.
Posted on 5/27/18 at 11:33 pm to Cajunate
Looks great but what did you get out of using Steen's?
Posted on 5/28/18 at 5:57 am to t00f
Ive never tried it, but seen it done on a couple you tube videos. Suppose to give a touch of sweetness, works as a binder for rub, and help give bark a dark color. Plus Steens is just straight delicious.
Posted on 5/28/18 at 6:02 am to Rza32
quote:
Rouses on Airline in Prairieville still sells it. Im assuming all old Leblanc locations Rouses took over may carry it.
Yep! That's where I found it but it was in the meat/seafood dept. and not by the seasonings and spices. You can call them ahead of time and see if they had it. I was having a hard time finding it so I called and asked it they still sold it and they put what I wanted up front to pick up.
This post was edited on 5/28/18 at 6:03 am
Posted on 5/28/18 at 6:14 am to kengel2
quote:
how's that beer?
It's really not a bad beer. Has a decent flavor. I picked up a six pack just to try it.
The butts are still smoking along this morning. When I went to get the paper out front this morning I could smell the butts in the yard.
The molasses helps keep the rub on the meat and it helps with the bark. I've also used cane syrup and honey which is awesome on pork butts.
Posted on 5/28/18 at 6:37 am to Cajunate
quote:
The molasses helps keep the rub on the meat and it helps with the bark. I've also used cane syrup and honey which is awesome on pork butts.
Just rubbed mine down with some local honey and a homemade rub. 8lb butt shooting for a 10 hour cook, ready for dinner.
Posted on 5/28/18 at 7:10 am to GRTiger
Ribs for tonight.
Will slather with mustard before copious anounts of rub
Never done honey or steen's. I worry about that sugars burning over a long smoke
Will slather with mustard before copious anounts of rub
Never done honey or steen's. I worry about that sugars burning over a long smoke
Posted on 5/28/18 at 7:28 am to Rouge
It does burn. It creates a real nice smokey sweet bark.
Posted on 5/28/18 at 7:30 am to GRTiger
See, I don't know about that long burn
I spray with Dr. Pepper about once an hour. Build that slow bark.
I spray with Dr. Pepper about once an hour. Build that slow bark.
Posted on 5/28/18 at 7:32 am to Rouge
Do you use sugar in your rub?
Posted on 5/28/18 at 7:33 am to GRTiger
I do, but very small amount
Posted on 5/28/18 at 7:37 am to GRTiger
quote:
It does burn.
I don't know if I'd call it "burn". I'd say it's more of a deep caramelization.
Posted on 5/28/18 at 7:47 am to Cajunate
A brûlée if you will.
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