usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 27

5 members and 22 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 12
  1. #1
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default Dizzy Butt + Sausage

    I felt like smokin' something Sunday, but after yard work I didn't allow myself much time for a long smoke. OK, I looked for something that would't take 10-12 hrs. More chicken? Joe's had enough. Time for a break.

    The closest store to my house has little selection, and I didn't have time to go into town. Well some nice CSR's. Hello!! A small piece of Butt, not cut into CSR's. That'll work, especially if I spin it.

    Here it is injected with Chef Williams Creole Butter and rubbed with Head Country. Then mounted in a spin basket on a spit rod.



    This happened later:









    Forgot to tell y'all about the sausage.



    Fresh sausage not cured or smoked; smoke it yourself. Another moment. Forgot to pic the sausage on the grate below the rotiss.

    Anyways it ended up lookin' like this:





    And how did the butt turn out?









    My plate with Q sauce and creamy slaw. BTW, easy slaw: shredded cabbage + BBG's White sauce. Very good!



    And this sauce from HEB goes quite well with pulled pork.

    And this sammie went to work with me on Monday.

    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Tell us about the sausage Tom. Was it just raw ground pork?

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Great looking pork butt and sausage. How long did it take to cok the butt and what temp were you at?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Awww, that just looks horrible. I can't believe you ate that.

    Got any leftovers you want to share?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  5. #5
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    and great looking food you have there. And is it just me, because I haven't cooked anything for a while, but in pic 3 &4 it looks like you have a pig squeezed in the basket.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by SmokyOkie View Post
    Tell us about the sausage Tom. Was it just raw ground pork?
    Quote Originally Posted by Vermin99 View Post
    Great looking pork butt and sausage. How long did it take to cok the butt and what temp were you at?
    Quote Originally Posted by chef schwantz View Post
    Awww, that just looks horrible. I can't believe you ate that.

    Got any leftovers you want to share?

    Quote Originally Posted by Short One View Post
    and great looking food you have there. And is it just me, because I haven't cooked anything for a while, but in pic 3 &4 it looks like you have a pig squeezed in the basket.
    Tim, the sausage was Elgin, or Meyer's from a small town near here. I'll double check. It's raw, not cured or smoked. It is seasoned, so not just ground pork. It's fresh sausage you take home and smoke yourself. Pretty good stuff!

    John, cooked the butt at 325* for fourish hrs. I dunno for sure...I was drinkin' beer and watchin' racin' on TV. I was up and down outa my chair doin' stuff around the house. I pulled it when I sensed it was done. Didn't check IT. Foiled and rested. And it was FINE!!

    I was lookin' for something that would not take all day; maybe CSR's. The CSR's pkg. weight was almost identical to the roast weight and same price. Roast looked better.

    chef, yeah, as luck would have it, I still have some sausage and slaw left. Some sauce and a few buns. Come by and have a sammie with me.

    Short one, good eye Dude!! I hadn't noticed it myself, but you're right. It's a pretty fair silhouette of a pig! Like a center cut of a tiny pig!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Short One View Post
    and great looking food you have there. And is it just me, because I haven't cooked anything for a while, but in pic 3 &4 it looks like you have a pig squeezed in the basket.
    almost looks like one pig porkin' another.

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by SmokyOkie View Post
    almost looks like one pig porkin' another.
    I see it too! Of course if you stare at anything long enough, you can see a ducky, or a horsey, or an inkblot that resembles a butterfly or....

    What really happened was one pig(me) forkin'(eating with a fork) another(the butt roast).
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Great look'n food, Tom! I'd take 1 or 15 of those sammies!

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  10. #10
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by BigAL View Post
    Great look'n food, Tom! I'd take 1 or 15 of those sammies!
    BigAL, you're too late for one for one of those sammies. And that slice of butt was too small for 15! All gone Dood!

    Next time I'll do a big one and give you a call.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


Page 1 of 2 1 2 LastLast

Similar Threads

  1. Brisket, butt, spares, sausage, tater salad...
    By SmokyOkie in forum The Pickle Barrel
    Replies: 7
    Last Post: 09-18-2011, 05:55 PM
  2. My Thighs Are Dizzy...
    By tomshoots in forum Rotisserie Cooking
    Replies: 15
    Last Post: 07-18-2010, 08:47 PM
  3. Dizzy Babies and Yardbird
    By tomshoots in forum Rotisserie Cooking
    Replies: 9
    Last Post: 04-26-2010, 05:31 AM
  4. Replies: 9
    Last Post: 02-14-2010, 11:56 AM
  5. Anything Butt...
    By Umpa in forum Events, Competitions, etc.
    Replies: 5
    Last Post: 09-01-2009, 10:46 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1