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Short One
03-10-2008, 09:44 PM
Just finished rubbing the butts for Wednesday's dinner at work. Not that you fine folks don't know what a rubbed butt looks like but here's some pics of the 8(73#) that I just finished rubbing.

BlazerQue
03-10-2008, 09:46 PM
What rub are you using?

Short One
03-10-2008, 10:03 PM
It is a homemade rub that I use on everything because the wife can eat it. She has trouble with anything too spicy. It is also a sweet rub.

BlazerQue
03-10-2008, 10:11 PM
It is a homemade rub that I use on everything because the wife can eat it. She has trouble with anything too spicy. It is also a sweet rub.

It looks brown sugar based. Correct?

Short One
03-10-2008, 10:22 PM
No Br. sugar in it. Reg. sugar, paprika,chilli powder, cayenne pepper, black pepper, tender quick, garlic powder and onion powder.

BlazerQue
03-10-2008, 10:27 PM
I've never used the tender quick. Does it give your rub more of a curing action?

Short One
03-10-2008, 10:33 PM
Yes, some what. If you rub ribs two or three days ahead of the time you are going to cook they will get a little hammy, but we thought they were good. Didn't plan on the delay in cooking but had something come up and they had to sit in the fridge for about three days longer.

The way I got to using T.Q. was when I was working on the rub it was too salty and a friend suggested using it. We liked the results and have been using it ever since.

Short One
03-11-2008, 08:42 AM
Got Buela fired and loaded about 8:15 this morning. Paid to stay home and watch the smoker. Not a bad deal. Will update as day goes on.

Florida Bill
03-11-2008, 10:10 AM
Hey Shortone,
Those butts are looking awesome. And by the way, I'd like to have a job like that ... stay home and smoke. Not too shabby.

PigCicles
03-11-2008, 10:53 AM
Dang Steve - you musta smooched the boss in just the right place to get a deal like that :roflmaoha0: :msn-wink:

Can't wait to see the pix coming in from those butts. Keep us updated buster.

Short One
03-11-2008, 11:35 AM
Pig and Bill, was the bosses idea for me to cook. Told him it wasn't something that you could do in an hour or two and he said "what ever it takes to get it done" so I've been watching the smoker and catching up on a few things around the house. Good deal the way I see it, getting paid to do my own work. Pig you are sssooooooooo bbbbbbbbaaaaaaadddddddd...........

Short One
03-11-2008, 12:02 PM
Here's about 3 1/2 hrs. into the cook.:monkey:

glued2it
03-11-2008, 01:28 PM
:wow:Butts are lookin good steve!:thumbs up:

TX Sandman
03-11-2008, 02:36 PM
:whathesaid: Great lookin' food so far, Steve!

BlazerQue
03-11-2008, 03:14 PM
That's a mighty fine butt(s) you have there, sir. :)

Short One
03-11-2008, 04:27 PM
Wrapped all the butts about 2:00 Just checked temps. Have 3 in the 200 + range and the other 5 aren't far behind at 195 range. Moved them around and hopefully all will be done before long. Rhonda says I have to go pick up our new (to us) camper this evening. Can't understand why she is in such a hurry to get it home.:woohoo::woohoo::cheer::monkey::tap:oops she caught me.

gunrunner2491
03-11-2008, 04:35 PM
Those are some nicw looking BUTTS.:wow:

Capt Dan
03-11-2008, 08:14 PM
Is Buela named after "buela ballbuster" from porky's?

She is a big fat one just like her!

Them butts do look mighty nice. Are we gonna see a finished pic, a curtain call straight from the foil?:tap:

Short One
03-11-2008, 09:01 PM
Capt Dan, I just got home and in a few I'll try and give you a the finished product.

TX Sandman
03-11-2008, 09:08 PM
What's that? Dinner time?

:essen: I'm ready!

Short One
03-11-2008, 09:36 PM
Here's the pics of the finished butts. They were falling apart.

Capt Dan
03-11-2008, 09:39 PM
Looks like the bones are all alone! Thats a good sign eh?

Nice job on the butt smoke!

Did I just say that?:monkey:

Short One
03-13-2008, 06:27 AM
The dinner yesterday was a success. Only had 3 gal. bags of pulled pork left over, as we served a nice large portion, but had several come back for seconds. Some just came back to get meat and baked beans. Thanks to Dutch for the recipe. Have fixed them for last weeks meeting and again this week. The only problem is the folks came with a bigger appitite yesterday and I have to make another batch this morning to have with our fish fry today. Guess that is a good problem. Thank all for their support and great comments, looks like I probably have a job for next springs meeting from the comments made about the food yesterday.

Q-N-Brew
03-13-2008, 10:03 AM
You do some excellent work Steve. I'd like to try some of that fish too. Thanks for sharing your day with us. :sign0092:

creepyrat
03-19-2008, 11:22 PM
man those are all tasty looking, luckily i have some PP in the fridge for tomorrow