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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
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Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
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Results 1 to 10 of 17
  1. #1
    Join Date
    Mar 2008
    Location
    Lubbock, Tx
    Posts
    107

    Default Two butts for sunday

    Picked up a couple of 8# butts @ sam's today. got them slathered in mustard and covered in rub and in the fridge for smoke on sun. Gonna do these 2 in the MES with brickettes for smoke ring, hickory for smoke. gonna try my first fatty, venison "hot" just lookin for fillers for it. gotta put a couple of pick of the "before". more to come.



    Lawdog
    Lawdog

    Kill a cow,
    Start a fire....
    The magic begins.
    Lawdog's B-BQ
    Cookin' Team

    DPP Series 70
    Custo made reverse flow backyard stick burner
    Stainless MES
    Weber Smokey Joe
    Charbroil 5 burner grill
    ???? turkey fryer

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks great lawdog! Can't wait to see those puppies in the smoker barking up . Keep those pix comin buster.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Posts
    448

    Default

    That's some serious good looking pig you have lawdog. It's going to make some great pulled pork. I can't wait to see the pictures from the smoke.

  4. #4
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Looking good Lawdog! Be sure to let us know how it turns out.
    Florida Bill

  5. #5
    Join Date
    Mar 2008
    Location
    Lubbock, Tx
    Posts
    107

    Default

    got them on @130pm, just a pick of some tbs and going into the smoker.
    wife is picking up marinara, black olives and cheese, gonna do the venison fatty as a pizza a little later.
    more to come.


    Lawdog
    Lawdog

    Kill a cow,
    Start a fire....
    The magic begins.
    Lawdog's B-BQ
    Cookin' Team

    DPP Series 70
    Custo made reverse flow backyard stick burner
    Stainless MES
    Weber Smokey Joe
    Charbroil 5 burner grill
    ???? turkey fryer

  6. #6
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Lookin' good, Lawdog!
    Rob - TX Sandman
    Plank Owner, TQJ

  7. #7
    Join Date
    Mar 2008
    Location
    Lubbock, Tx
    Posts
    107

    Default

    internal temp @ 100* at 430, started spraying with apple cider.
    my first attempt at rolling a fatty was a disaster. used marinara and cheese as filling, just couldn't get it to hold together. I should have used 2 lbs instead of one. I hope I saved what looks more like a couple of stuffed meatballs.
    more to follow

    Lawdog
    Lawdog

    Kill a cow,
    Start a fire....
    The magic begins.
    Lawdog's B-BQ
    Cookin' Team

    DPP Series 70
    Custo made reverse flow backyard stick burner
    Stainless MES
    Weber Smokey Joe
    Charbroil 5 burner grill
    ???? turkey fryer

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Look at you go lawdog! Those things look spectacular

    Keep those pix comin!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Lawdog View Post
    internal temp @ 100* at 430, started spraying with apple cider.
    my first attempt at rolling a fatty was a disaster. used marinara and cheese as filling, just couldn't get it to hold together. I should have used 2 lbs instead of one. I hope I saved what looks more like a couple of stuffed meatballs.
    more to follow

    Lawdog
    I wonder if you might try using seasoned tomato paste as opposed to marinara. Its got a good deal more structure to it abd you could always smoke some marinara and server it over the top. cooking th marinara down a bit would prolly help too. It's just kinda tough to roll liquid up in sausage.

  10. #10
    Join Date
    Mar 2008
    Location
    Lubbock, Tx
    Posts
    107

    Default

    pulled the "fattys" they on't look pretty but damn they taste good. My wife doesn't like breakfast sausage or marinara, but I only got a pic of the 2nd one cause the first one was destroyed to quickly.
    6 hours in and butts are @ 149 and spitzing every hour with aj. gonna foil @ 160and throw back in.
    again.......more to come


    Smokie,
    the marinara all but disappeared during the cook, but it kept the venison moist, this was my first one, gonna keep tryin.
    Lawdog
    Lawdog

    Kill a cow,
    Start a fire....
    The magic begins.
    Lawdog's B-BQ
    Cookin' Team

    DPP Series 70
    Custo made reverse flow backyard stick burner
    Stainless MES
    Weber Smokey Joe
    Charbroil 5 burner grill
    ???? turkey fryer

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