Four butts....how long?Quote:
Originally Posted by Undertow
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Four butts....how long?Quote:
Originally Posted by Undertow
So I had 4 on the bottom and 2 on top... I get the butts to 150 degrees and than put them in foil pans and tent them... All butts were done in around 7 1/2 hrs at 200 degrees... I let them sit for 1 hr tented and the shit is fantastic...
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That's a lot of butts!
No sauce on those thighs, just some dry rub that contains annatto a couple hours before cooking. Can't pass up $.99/lb thighs!
Cruiser you have inspired me and thighs are hitting the Egg tomorrow... Going to do the same - straight dry rub and go indirect at 125 and finish in the fryer for 2 min for crispy skin...
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4:45am... Just finished smoking. Time to start smoking.
Using a local pork rub out of Lebanon,TN close to where my folks grew up.
https://scontent.fbna1-1.fna.fbcdn.n...52&oe=5D9F98DA
https://scontent.fbna1-2.fna.fbcdn.n...07&oe=5D5AA999
https://scontent.fbna1-1.fna.fbcdn.n...6e&oe=5D546B1E
Added extra coarse salt and ground pepper to the fat cap.
https://scontent.fbna1-1.fna.fbcdn.n...4e&oe=5D5FCB6C
https://scontent.fbna1-2.fna.fbcdn.n...f2&oe=5D5F50B6
Stay tuned...
How do you like that thermPro? Looks tasty!
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Attachment 283867
Last nights sausages on the egg. 2 veal brats. 2 Toulouse. 2 charred scallion. Local butcher does em up right!
Been really liking indirect heat for fresh sausage lately. Low temps seem to keep the fat inside the sausage, where it should be! Raise temp for a couple mins at the end. Just enough to get some color without leaking juices.
Looking delicious in here...I can almost smell it
I only use the Thermpro probe unit. I don't even use the inside unit because I spend so much time around the egg walking by it or hanging out in the garage. I also have mine pretty dialed in. It doesn't move more than a degree or two.
Butt about to be wrapped
https://scontent.fbna1-1.fna.fbcdn.n...14&oe=5D53E369
Ribs on. Untrimmed spares.
https://scontent.fbna1-1.fna.fbcdn.n...c5&oe=5D9B92C3
Not an egg, but ribs are on!
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Keep the smoked meat stoke rolling, boys! 'merica!
‘Tis a good day for it. About to get them wet ala Franklin-style
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A buddy gifted me a sixer of Pliny, which called for steak on the egg.
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Those are some bizarrely cut ribeyes
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Yeah I think the butcher fucked up. I bought a 1/4 cow a while back and both of these were cut like that. Kinda strange as the other ribeyes are whole. Oh well, still tasted good.Quote:
Originally Posted by nickwm21
I've got a half cow getting ready right now.
Lots of BGEs at the Beaver Creek Brews and BBQs fest this past weekend. I think they were a sponsor. Had some great brisket and pork belly from one vendor.
Coppa roast getting happy with the help of some apple wood.
Reverse sear.
Took it to 128* internal. Got up to 137* after 10mins on the counter. That’s about the perfect finishing temp for coppa imo. No pics after the searing...I was too hungry.
Attachment 284690
Anyone restored a big green egg? My dad has own which needs some love, thinking about embarking on a project to bring it back to life for fathers day. Plenty of youtube and forum info, but if anyone has tips, let me know.
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What, lipstick and some crotchless panties?Quote:
Originally Posted by Bobby Stainless
The ULLR thread could use a springtime tune up.Quote:
Originally Posted by Bobby Stainless
Not familiar with buying whole or half cows?Quote:
Originally Posted by irul&ublo
Yeah... Me neither.
Mine is probably 30 years old. I've re built it three times.Quote:
Originally Posted by trex_9
That gives me wood
With a push-up bra, you could have a nice rack of lamb going on there.
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