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Football Food

post #1 of 4
Thread Starter 


OK. I got that out of the way...

I'm cooking a pork butt covered with Three Little Pigs Touch of Cherry, and a rack of loin back ribs that were on sale at S & F Tempe for $2.49/lb. I haven't got apple juice, but we seem to have a plethora of applesauce in cans, so...I'll let ya know.
Tiara is cooking pioneer chili--soaking beans and cooking with buffalo burger, so we won't have a shortage of food!

I'm cooking with the venerable Pro Q 20 that started out as one of Crash's brood, made it's way to Scott Reisenbigler, then to me when he bolted (briefly) to Iowa. All that makes sense on another forum, where those guys are active! Some of you know Crash, I believe...

I was surprised when she burned out of fuel after...uh...about eight and a half hours. I'm using Royal Oak lump, and running the vents wide open, I was getting about 275°. A quick relight/reload, and closing a couple vents, now running just under 250°.


post #2 of 4
Thread Starter 

Update. I've brought in the butt. The internal temp was measuring a mere 175°, but the probe went in like butter, and the bone was loosey goosey. During handling, a thumb sized chunk broke off. It was yummy, of course.

I am considering putting the roast back out there until I bring in the ribs, which may be another 3 hours. Yeah, that's the ticket...

post #3 of 4

Butts are done when they're done.  Glad it was tasty!



post #4 of 4
Thread Starter 
Sure, but I was really taken aback by the 175.usually not that tender until 200ish. Wife, who doesn't usually like BBQ, really enjoyed it. And the ribs. I put the wrapped butt back out 'til the ribs were done.
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