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re: One Butt, Two Butts
Posted on 9/6/20 at 10:45 pm to LouisianaLady
Posted on 9/6/20 at 10:45 pm to LouisianaLady
I've been outside drinking beers with my kids. That looks great. Be careful going to the bbq forums, it can become addictive. 
It gets easier, once you gain confidence that you can control your temps and don't have to stress over it. I have a kettle, too, and it's very versatile and I know you like food, so you should have fun with it. And yes, we do tend to drink around the grill...
It gets easier, once you gain confidence that you can control your temps and don't have to stress over it. I have a kettle, too, and it's very versatile and I know you like food, so you should have fun with it. And yes, we do tend to drink around the grill...
1
Posted on 9/6/20 at 10:53 pm to Jax-Tiger
You’re so right. I had fun - makes me want it do it again! I liked what I made okay but this makes me want to learn more.
I’m always on the search for long cook foods to spend my weekend making.
I’m always on the search for long cook foods to spend my weekend making.
Posted on 9/7/20 at 7:32 am to Cajunate
Butts update!!!
I let these butts go for just under 13 hours and they were at 198 degrees IT when I took them off the Traeger. Brought them inside and put them on the stove in a pan to cool down a bit before pulling. I went into the bedroom to watch a lil TV while they were cooling and when I came back out about an hour later the wife had started pulling/shredding one of the butts so I didn't take any pictures last night. I pulled the second one and it was super tender and moist. I'll get a couple of pictures today when served.
Posted on 9/7/20 at 8:10 am to Cajunate
Mine just hit the 14 hour mark. One of them is at 193, the other is at 177. Wrapped both in foil about an hour ago and bumped the heat a little
Posted on 9/7/20 at 4:24 pm to Glock17
Figured I’d post the finish product... came out great
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Posted on 9/7/20 at 4:57 pm to BigDropper
That's fricking beautiful Dropper.
Posted on 9/7/20 at 6:42 pm to Glock17
Wow!
Posted on 9/7/20 at 6:43 pm to Glock17
Not bad for cultural appropriation bbq
Posted on 9/7/20 at 7:20 pm to Rouge
I don’t even frick with them on the pit all night. I smoke them for about three hours. I then put them in a pan with apple cider vinegar, cover it with fine foil, and throw it in an oven at 265 overnight. It stays so much more moist than on a pit. Don’t pull my man card.
Posted on 9/7/20 at 7:24 pm to Rouge
quote:
cultural appropriation bbq
Posted on 9/8/20 at 5:42 am to Glock17
Had to do some computer updating yesterday and couldn't post so......
Can't show it in a picture but the bark on these butts was perfect! It was not black or burnt, had a great texture and tasted really nice.
Posted on 9/8/20 at 1:51 pm to BigDropper
Was that wild hog or domesticated? I have a wild one quartered up in the freezer and I'd like to smoke it, but I'm afraid it'll be too dry.
Posted on 9/10/20 at 8:33 pm to REB BEER
It was a show pig from our FFA chapter. I sponsor a student project every year with the intention of using the pig to do a lesson on butchery after the slaughter.
It definitely lacked the fat content of a commodity hog.
I mopped it every hour after the first two hours of cooking to keep it moist. Still dried a little in the loin.
It definitely lacked the fat content of a commodity hog.
I mopped it every hour after the first two hours of cooking to keep it moist. Still dried a little in the loin.
Posted on 9/11/20 at 1:53 pm to BigDropper
Was that a wild one? I killed three this morning. About 30 or 40 lbs each. I skinned and left whole.
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