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Started By
Message
re: FBD - Great Start to the Week Edition
Posted on 1/26/14 at 2:57 pm to Glock17
Posted on 1/26/14 at 2:57 pm to Glock17
FBD / cleaning up the grill
Got a Boston butt. Gonna use Rouge's method of rubbing with mustard and oil then dry rub then smoke over hickory.
Any idea the cook time on a 5.7 lb butt? Also what internal temp am I looking for? Thanks!
Got a Boston butt. Gonna use Rouge's method of rubbing with mustard and oil then dry rub then smoke over hickory.
Any idea the cook time on a 5.7 lb butt? Also what internal temp am I looking for? Thanks!
2
Posted on 1/26/14 at 3:15 pm to Kim Jong Ir
quote:
FBD is an Endeavor at The Chimes. Pregaming for a scrimmage at The Box.
Yeah, you might want to switch to dark beers while you still can...
Posted on 1/26/14 at 3:15 pm to Rohan2Reed
I aim for an internal temp of 180 to slice and 200 for pulled pork. At a cooking temp of 225-250 I'd guess you are looking at 8 hours give or take an hour.
Posted on 1/26/14 at 3:19 pm to wiltznucs
I go 90 min per pound at 225
Posted on 1/26/14 at 3:38 pm to Rouge
Fbd is the last of my so pro ipa growler after a run
This post was edited on 1/26/14 at 3:39 pm
Posted on 1/26/14 at 3:40 pm to Coater
quote:
after a run
Nice run!
Posted on 1/26/14 at 3:44 pm to Kim Jong Ir
Thanks. I've got one speed these days and it's slow--doesn't matter if I'm doing 3 or 13 
I can't say enough how much I like this so pro ipa. I'm going to try to bring a growler down to Nola next weekend. Ro maybe we can hook up.
I can't say enough how much I like this so pro ipa. I'm going to try to bring a growler down to Nola next weekend. Ro maybe we can hook up.
Posted on 1/26/14 at 3:46 pm to Coater
quote:
I'm going to try to bring a growler down to Nola next weekend. Ro maybe we can hook up.
Who knows, maybe I'll be there too.
Posted on 1/26/14 at 3:48 pm to Kim Jong Ir
That's what I was hoping. Shite could get ugly quick Sunday!
This post was edited on 1/26/14 at 3:49 pm
Posted on 1/26/14 at 3:51 pm to Kim Jong Ir
OBD - Crux NW Session Ale.
In the parking lot next to me. I ain't tellin' him he can't drive...
In the parking lot next to me. I ain't tellin' him he can't drive...
Posted on 1/26/14 at 3:54 pm to Coater
quote:
Shite could get ugly quick Sunday!
I can envision some serious growler sharing...
Posted on 1/26/14 at 4:00 pm to Jax-Tiger
Somebody planned ahead to get shitty at the bar
Posted on 1/26/14 at 4:04 pm to LoneStarTiger
FBD is a BCS. This is good.
Posted on 1/26/14 at 4:06 pm to Rohan2Reed
quote:
Got a Boston butt. Gonna use Rouge's method of rubbing with mustard and oil then dry rub then smoke over hickory.
I prefer pecan or a pecan/hickory mix.
Posted on 1/26/14 at 4:06 pm to Coater
yo Coat! I'm in. At least.. I'll be down there to watch people run at the very least.
The butt is on. Tried out a new rub: dark brown sugar, paprika, kosher salt, pepper, ginger, chili powder. Rubbed with pecan oil and yellow mustard prior to dry rub. No garlic or onion powder. We'll see how it turns out.
Will try and keep the temp around 225 but with this Weber it's tough. Will light more charcoal in a bit and add if I get too low.
SBD / damn this is good. Really nice malts to balance the hops.
The butt is on. Tried out a new rub: dark brown sugar, paprika, kosher salt, pepper, ginger, chili powder. Rubbed with pecan oil and yellow mustard prior to dry rub. No garlic or onion powder. We'll see how it turns out.
Will try and keep the temp around 225 but with this Weber it's tough. Will light more charcoal in a bit and add if I get too low.
SBD / damn this is good. Really nice malts to balance the hops.
Posted on 1/26/14 at 4:07 pm to Jax-Tiger
quote:
I ain't tellin' him he can't drive...
Posted on 1/26/14 at 4:08 pm to Jax-Tiger
quote:
I can envision some serious growler sharing...
I like the sound of that.
Posted on 1/26/14 at 4:09 pm to Kim Jong Ir
6bd is a HopArt IPA
Posted on 1/26/14 at 4:10 pm to Rohan2Reed
Ancho chili powder is very nice to use
Posted on 1/26/14 at 4:10 pm to Rouge
Nice little haul from Galveston.
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