Moonlight butts

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Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
Put two 7 lb der's on at about 10PM Sat. night.
Cooked over applewood and KF on the "Easier to hold good temps without spikes WSM".
After it was pulled tossed it in some vinegar sauce.
Made up some KFC slaw and tried some of Famous Daves "Georgia Mustard" sauce.
15 hrs. later......time to eat! :mrgreen:

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Captain Morgan said:
ok, how'd you chop that cabbage for the slaw?
I love KFC slaw, but I hate chopping it.
Wife picked this up for $2 at a garage sale.
Works better than any other shredding implement I own. Go figure. (and I've tried them all :roll: )
Seems to me if one was to take a flat screwdriver and bend out the big holes on a metal cheese grater just a bit (ala Alton Brown) it would do the job perfect. :mrgreen:

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Griff said:
Oh yeah, that's what it is all about.
No, thats the hokey pokey which Puff does all the time!

Captain Morgan said:
ok, how'd you chop that cabbage for the slaw?
I love KFC slaw, but I hate chopping it.
They have a machine on the market called a food processer, try it!

BTW Puff, nice moonlite dinner! Just can't beat a good pulled pork!
 
The young Grasshoppah has come a long way in a short time! Puffy Son, you do good job (bowing)!
 
That is a fantastic looking sandwich! I'll be keeping my eyes open for one of those shooters. Who knew?
 
Thanks everyone! Larry I am extremly honored for the bow.
I learned from the best so an obligitory bow back to you my friend............ :prayer:

Cap, bend the damn grater! :mrgreen:
 
The Wussum ran about 240* to 2 fitty' all night. Gave the coals a stir when I got up and added about 10 more unlit briquettes. Started the cook at 10 PM Sat. and pulled the first butt off at about noon Sun. The other one stayed plateued at about 170* for a while. Pulled it about 190*. (Kind of ingnored the therm and gave it the "jiggle test".)
12 hrs. on the first butt and round about 13 'ish on the second.
Let them rest a little to long though.
 

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