Butts are on.

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cleglue

Head Chef
Joined
Apr 18, 2005
Messages
1,222
Location
Asheboro, North Carolina
I just put the butts on at 1:25 AM. I injected one through the cryopac with apple cider with homemade rub mixed in and let sit in the cooler until ready to rub down about 7 hours. It did squirt through the hole under pressure a few times. I rubbed both with mustard and sprinkled with texasbbqrub. Here are the pictures so far.




 
We must be in the same mind set, Craig...got a pair O' butts in the cooker right now...starting to rain now...had them on since 9pm last night so should be all doneziees by noon or 1pm!

Good luck! :D
 
Temperature is holding well. At about 6:30 the temperature was at 210, I opened a vent about the width of a nickel. Went back to sleep at 9 AM the temperature was at 259. It is back to 225 or so now.

I also made Carolina BBQ slaw (Lexingtion BBQ Red Slaw) from Peace, Love, and BBQ page 109 yesterday evening. I wish I made it three days ago because it would have given the vinegar a little more time to pickle the cabbage. I haven't made Carolina BBQ slaw (Lexingtion BBQ Red Slaw) before even though I live here. My wife said it needs a little more sugar when tested this morning. I added more sugar and will test later today.

Here are the pictures of breakfast with homemade bacon made a few weeks ago, the Carolina BBQ slaw (Lexingtion BBQ Red Slaw), and the temperature of the butts.





 
Greg Rempe said:
We must be in the same mind set, Craig...got a pair O' butts in the cooker right now...starting to rain now...had them on since 9pm last night so should be all doneziees by noon or 1pm!

Good luck! :D

Does that mean your attic is full of smoke ?
 
Bruce,

You are right about the eggs. Lately I haven't wanted many eggs. I don't know why so I just give myself a VERY small portion.

I just wrapped the butts in foil...I kept debating to foil or not to foil...I foiled. Here is a picture before foiling.

 
Greg Rempe said:
We must be in the same mind set, Craig...got a pair O' butts in the cooker right now...starting to rain now...had them on since 9pm last night so should be all doneziees by noon or 1pm!

Good luck! :D

No Pics = No Cook = LIAR :LOL: :LOL:
 
The butts came out great. The Lexington BBQ Red Slaw was excellent. My mother-in-law thought it was better than a local BBQ place in our city.

My sandwich had the pickle and sauce (Alabama Style Sandwich). My wife's had the red slaw. I had the red slaw on the side...and I ate alot of it. If any one decides to make the red slaw give it at least 24 hours to soak/set for great flavor. I believe 48 hours would be much better.




Very messy plate. I used my plate to build other sandwiches before sitting down to eat.
 
Pigs On The Wing BBQ said:
Look's great! How about ya pony up with the slaw recipe. :)

I'll post here and in the recipe section. Yes it is from PL&BBQ.

Lexington Barbecue Red Slaw

The below is the original recipe from Peace, Love and Barbecue page 109.

½ cup apple cider vinegar
¼ cup sugar
½ cup ketchup
½ teaspoon kosher salt, finely ground
5 to 6 cups finely chopped cabbage
1 teaspoon ground black pepper
1 tablespoon hot sauce (like Texas Pete or Frank’s Red Hot), optional

Whisk the vinegar, sugar, ketchup, and salt together in a small bowl until the sugar dissolves. Combine the cabbage and the dressing in a large bowl. Add the pepper and hot sauce, if desired, and taste for spiciness. Add more pepper or hot sauce if you want a little more heat.

I added more sugar (guessing maybe 3 or 4 tablespoons), and I used Frank’s Red Hot sauce. Let this stuff soak for 24 to 48 hours in the refrigerator.
 

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