I recently crowned a butt, and I liked the results. I did have some rub down in the cuts that just absorbed juice and turned into a paste instead of adhering and crusting, but I may have packed it in there too much.
I've found that even the factory seasoned cast iron pieces need a little bit more. I rinse them good and then heat them to 500 for an hour and then let them cool. It carbonizes them more.
An easy cook would be to pour in some olive oil and heat with while you chop some taters, add the taters...
Sorry. I didn't see this until just now. There is a locally owned butcher shop near me. The lamb isn't a normal stock item. He ordered it for me at my request. I don't know if that is the regular price as it would be for a stock item or if he gave me a cut rate for it being an order.
The BGE eased its way up to nearly 300; so, I have it backed down to 250 now and will be watching it close.
The chucks are seasoned with Dizzy Pig Cow Lick. I seared them on my Smokey Joe Silver before putting them in the Egg. The butt is seasoned with Pig Pounda Kappa rub, and I...
Today is my daughter's 4th birthday. We rented the building at the local park for her party thinking that the playground and such would be fun for the children. My wife wanted me to cook barbecue and threatened to cook spaghetti if I didn't do so.
Yesterday, I picked up two chucks, a boneless...
A member on one of the cast iron forums identified the small skillet and the square skillet as being made by Birmingham Stove and Range. That makes sense as my maternal grandmother and family lived in Pell City (near Birmingham) prior to moving to Georgia.
This square skillet was my maternal grandmothers and is the skillet in which she always made cornbread for me. It was unused for many until my mother gave it to me. The seasoning was beginning to flake off, and it was beginning to rust. I decided that it needed to be cleaned and re-seasoned...
My mother recently gave me a small skillet and a griddle that had belonged to her maternal grandmother. She found them in in storage in our old dairy barn. I have no idea how long they were there, but it was most likely 30 years or so.
Here are a few before pictures of the skillet:
I usually do them indirect in my Weber 22.5, and it typically takes an hour to an hour and half to get to 160.
When I've done them in my BGE at 250 or so, it took me a little over two hours to get them to 160.
Loin backs from the Weber:
The loin back country style cook much...