Recent content by The Butt Man

It’s no secret. It’s probably not even the same every time. The rub has a lot to do with what I have available at the time to use. The sauce has tomato sauce, vinegar, brown sugar, honey, garlic powder, dry mustard, cayenne pepper, and Worcestershire in it.

I have not competed. I have the fever to try it out, just haven’t made that jump yet.

I was asked to cook a couple slabs of ribs for a couple in the neighborhood to enjoy while watching college football today. So I did these St. Louis style ribs using the 3-1-1 method with my own sauce and rub. Hope they enjoy.

You know how it is, any reason to smoke something is a good reason. Even better when you don’t have to buy the meat. Also it’s a nice compliment just to be asked to do it.

I was asked to smoke some Boston Butts for a local church that was having a teacher appreciation dinner this weekend. So I fixed them up with some pulled pork and a fresh batch of sauce. Then realized I would need some supper myself, so I threw some chicken on the Weber Original. It was a...

I have four small kids (12 years down to 1 year old) they all love chasing our chickens around. It was neat to see our 2 oldest kids taking part in the plucking process. As much as they love our chickens they still enjoyed helping.

They were probably in the 6 pound range. The two roosters were closer to 8 probably. I did pluck them by hand. I dipped them in scalding water and that made it very easy. That breed grows very fast but will end up with a lot for health problems if not butchered soon. This causes a problem...

I tried something new today. I butchered 6 of my own chickens at home. Although we have about 60 chickens, I only had 6 meat birds just to see how the process would go. I think it was a success and will start raising more chickens for meat. Can’t wait for them to go on the smoker. Cc broiler at...

That looks like some really good food. I know that y’all had a blast that weekend. That will be something those scouts will always remember. Good job!

I’m going to have to do the same thing. I don’t like shutting the door on the cable, so the last few times I used it, I ran the cable out of the smoke stack. It did alright as long as the meat was towards the top. Otherwise the cable is to short.

Looks good. I’ll take a sandwich please.

Looks like some good food and a good set up to cook it on. Good job.

I think most of the time the rule is 1 pound of meat will feed 4 people. I like to figure on 1 pound feeding 3 people just to give me some lead way. Better to have more than not enough. With pork butts you should count on yielding half the weight of the uncooked butt. So for 100 people I would...

This is what I use

I think it is all good, however in South Alabama pilled seems to be the most popular. I always serve it pulled. I use an attachment on my drill to pull it. It does a great job and does it quick. How fine of pieces it pulls depends on how long you shred it. I can put 2-3 butts in a 5 gallon...