Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on September 15, 2012, 10:29:08 AM
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I've been fooling with a lot of 'dumpster rubbed' and Sriracha/Molasses butts, and some of them turn out pretty good. My experiment last weekend w/ the Rib Candy stuff was a total flop. Tasted like roast pork. I bagged it up and gave it to the cafeteria lady for using in beans and the like. Mrs asked that I make it "like I used to".
Awrighten!
Cleared the kitchen last night while I mixed up a few cups of SLC. Used Tabasco Mustard for the glue. (just a mild heat in it, and the bottle was nearby) Next time I'll use a finer grind pepper. That was a bag of Tellicherry pepper from Penzey's.
(https://lh4.googleusercontent.com/-jGdYalmGCRE/UFSL2x-cjrI/AAAAAAABlpk/YmHQqPyODsM/s912/IMGP2321.JPG)
Popped them in around 8:30 last night. Frozen solid. Dark and chilly out. Traeger running at 225°. (more like 250°)
Flash forward to 8:45 this morning.
(https://lh4.googleusercontent.com/-0Deatt_SmFY/UFSL66tMBHI/AAAAAAABlps/-uu6-ZfK1qs/s912/IMGP2322.JPG)
Now that's what I'm talking about..
(https://lh3.googleusercontent.com/-7ydO40q1RiY/UFSL-AcCMsI/AAAAAAABlp0/sh6_tnryCPQ/s912/IMGP2325.JPG)
A fiery bark that will be perfect when it is mixed in with the rest of the pork.
I'll pull them in a few hours for some *proper* pulled pork sammies.
T'anks for lookin'.
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When I have tried to get all fancy and the results are less than stellar, I go back to rule#1: the KISS rule:
"KEEP IT SIMPLE SMOKEASAURUS"
Ya nailed this cook Cat!! Mustard-Rub-Pork-Heat-Smoke= Darn good looking Butts!!
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Those butts perfect to me Squirt!
Nothing wrong with being creative just remember not to experiment with such large batches of food ;)
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Nice looking butts Squirt!
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