OTHER INTERESTS > Grillin' & Chillin'
Grillin' and Chillin'
jc79:
The pork butt turned out incredible yesterday! Like any normal red-blooded American man, I only followed about half the advice I got... //letseat//
I put the rub on the night before as Tony recommended. But before that, I actually cut every bit of fat I could see off the meat... so no fat cap, period.
Got the Egg stabilized at 250, and filled the drip pan with red wine. I tossed in 4-5 good size chunks of Apple wood. It wound up taking 7.5 hours for a ~5 pound piece of meat. Amazingly, the temperature of the Egg didn't move a degree the entire time!
Check out the smoke ring! //SLAMIN//
tcdawg:
Man that looks good! You are now a hero in your own home.
Mortalis5509:
Food for 15, probably could have ran 30 through and had left overs.
Sent from my SCH-I535 using Tapatalk
DOUG:
Fresh home fried shrimp, crab cakes, and pasta tonight.
Sent off camber
Krawler00:
Tony, Hayden needs another deer to experiment on.
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