Looking good, to me:stuck_out_tongue:!
NN
Looks good, how long and what temp?
What did you use for the rub:question:
IS there enough room for an aluminum pan under the grill grate? On my BGE I put a pan under them to collect the fat drippings, fill the pan with some sort of liquid first. I use vinegar based BBQ sauce underneath.
’
Down here is where a signature goes but they can confuse and anger some people so I don’t have one.
And those look great by the way.
’
Down here is where a signature goes but they can confuse and anger some people so I don’t have one.
quote:
Originally posted by CaptFritzIS there enough room for an aluminum pan under the grill grate? On my BGE I put a pan under them to collect the fat drippings, fill the pan with some sort of liquid first. I use vinegar based BBQ sauce underneath.
’
Down here is where a signature goes but they can confuse and anger some people so I don’t have one.
Cheap apple juice works well also.
Nice Butts!!
Easy, lots of stuff, but not sure as buddy of mine gave me a bunch of rub to try that he uses at his lodge. They cook these by the 100’s on a huge rotisseirre.
Fritz, I plan to use a drip pan next time. Should help with moisture/flavor.
Thanks Guys,
NN
I was trying to figure out what the long seed looking things were!
quote:
Originally posted by EasyI was trying to figure out what the long seed looking things were!
Rosemary
NN
Cool! Never thought about using that in a rub! I’ll have to study up! I use Miron Mixon’s, basic pork rub recipe, in my smoker! Just did a search for pork and rosemary and there is a ton of recipes out there! Wonder if you can get ground rosemary:question: Did another search! this is what I found
https://www.spicejungle.com/ground-rosemary
quote:
Originally posted by EasyCool! Never thought about using that in a rub! I’ll have to study up! I use Miron Mixon’s, basic pork rub recipe, in my smoker! Just did a search for pork and rosemary and there is a ton of recipes out there! Wonder if you can get ground rosemary:question:
I like using fresh rosemary off a plant I have. Can’t beat that. Put a little olive oil in blender with some fresh leaves and make a paste. Then some garlic salt and black pepper on the meat after rubbing down with the paste.
You can buy dried rosemary at any grocery store. When I have used dried, I pour it in my hand and rub it around to liven it up and breaks it up more.
BTW, I took some fresh cloves of garlic and sliced into slivers and used a fillet knife to poke holes down into butts above and inserted them:stuck_out_tongue:! Good stuff!
NN
I inject mine! Apple juice, salt and Accent meat tenderizer! Heat it up to dissolve the salt but don’t boil it! Let it cool down an go to injecting!. Let the butt sit in a pan in the fridg over night put the rub on an go to smoking:stuck_out_tongue:
Look how new/clean that BGE is! Mine is 100% black now thats its almost 6 years old. The 1/2 aluminum pans then sell in bulk at Costco fit perfect under the grate and are really cheap. I fill with a 50/50 mix of water and cheap apple juice MN said.
Why put a pan underneath? 15 years of cooking butts on my egg and I’ve never have used a drip pan. Just trim off excess fat, start butt fat side up and the fat melts and smokes the meat better than wood chips. Last third of the cook I’ll wrap in aluminum foil to keep moist.
Bilo Beesferry had butts on sale Sunday.
We use mojo sauce in the pan underneath.
Try injecting with some applesauce, never would have though of that in my life, but some guys at the hunt club smoked some with applesauce injected and it was out of this world.
Look at where Jesus went to pick people. He didn’t go to the colleges; he got guys off the fishing docks.
quote:
Originally posted by FishinMissionTry injecting with some applesauce, never would have though of that in my life, but some guys at the hunt club smoked some with applesauce injected and it was out of this world.
With apple juice being so popular for use in the drip pan, I bet that applesauce injection is good.
Thanks for the tip!
NN
quote:Makes me feel like I can steam some flavor into the meat.
Originally posted by Red HeadWhy put a pan underneath? 15 years of cooking butts on my egg and I’ve never have used a drip pan. Just trim off excess fat, start butt fat side up and the fat melts and smokes the meat better than wood chips. Last third of the cook I’ll wrap in aluminum foil to keep moist.
’
Down here is where a signature goes but they can confuse and anger some people so I don’t have one.