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Post by Deleted on Dec 27, 2014 16:18:24 GMT
JDG, if you light the lump in the center (which I assume you did) it will burn from the center outwards so what you're seeing is normal. Unlike a traditional grill, you don't light all of the lump on kamado unless you're trying to do it like a traditional grill. For smoking, you're right on track! Can't wait to see the end result!
The very first butt I smoked on my first BSK was excellent. I STILL remember it. My wife came home from work and made a bee-line for it, lol. You're in for some good times and grub with that egg my man. Great purchase!
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Post by JDaveG on Dec 27, 2014 16:20:23 GMT
That's exactly what I did. Made a little mountain of lump and lit the center. She's been relatively steady at around 240-250 for a few hours now.
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Post by JDaveG on Dec 27, 2014 16:38:18 GMT
Slowly but surely....
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Post by Deleted on Dec 27, 2014 17:03:55 GMT
If you're lookin' you ain't cookin'
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Post by JDaveG on Dec 27, 2014 17:11:03 GMT
Yeah, but I was spritzing, so it doesn't count as a mere look
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Post by Ramen on Dec 27, 2014 22:57:56 GMT
And it only took 18 hours.
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Post by JDaveG on Dec 27, 2014 22:58:09 GMT
(Austin Powers voice) "And I'm spent!" (/Austin Powers voice)
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Post by Dago on Dec 27, 2014 23:25:01 GMT
JDave waxed that ass like rainx
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Post by JDaveG on Dec 27, 2014 23:55:33 GMT
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Post by Deleted on Dec 28, 2014 11:40:05 GMT
Looks good, my fellow BBQ Brother! That baby cracked me up! LAWD INDEED!
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Post by JDaveG on Dec 28, 2014 18:03:18 GMT
Man, this stuff is SOOOO good. We made it for the game today, so I'm hoping it heats up well.
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Post by Deleted on Dec 28, 2014 18:21:37 GMT
The best way to heat it to add a little apple juice and/or little vinegar or vinegar based mop to the meat to moisten it and put it in the oven with foil over it. Otherwise, you can nuke it by placing in a bowl and cover with a wet paper towel OR you can put it in a foodsaver bag and heat it up in water in the bag.
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Post by JDaveG on Dec 29, 2014 2:11:13 GMT
We did that but not well enough. I'll use more next time. It was still awesome.
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Post by Deleted on Dec 29, 2014 16:39:39 GMT
There is no substitute for a fresh butt (insert own joke). I try to plan my cooks around being able to have it fresh for when it's time to eat. If it finishes early, I put it into a towel lined cooler to hold until it's ready to eat. The best part of doing it this way is that when you open that foil and begin to pull the pork (again, insert joke) it's all people can do to not hover around you wanting a sample. EVERY and I do mean EVERY time I have guests over for BBQ, this is the way it goes. The ritual is that I sit down at a table, crack open the foil and start pulling and handing out samples to the crowd. This gets them fired up and ready to eat. It goes quick!
You'll have plenty of chances to practice, timing is everything. You'll get there, don't worry. You'll have people asking you to cook for them pretty soon so be prepared to be in high demand my friend!
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Post by JDaveG on Dec 29, 2014 23:52:46 GMT
I think the next time I'll do 2 5 pounders instead of one 9 pounder. It might cost a little more, but I bet it will be done in 10 hours instead of 19.
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