Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: sliding_billy on March 30, 2014, 01:23:15 AM
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I mentioned in an earlier thread that I was cooking a butt early for lunch tomorrow. Pulled it off the pit around 11:30 tonight. I have it in FTC right now. Haven't decided if I am going to try to hold it in the cooler or pull/refrigerate it in the morning.
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1252_zps6fc06665.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1252_zps6fc06665.jpg.html)
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looks great ,it must taste amazing.
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Beautiful looking pork butt Billy!
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WOW, that sure looks good.
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Pulled it from the cooler at around 11:00 (it held all night and was still plenty warn when I pulled it). Turned out excellent. A lot of folks bash on the Kroger Moist and Tender butts for the "enhancement." I never get them, because they are more expensive than their regular ones, but they were (still are)on sale for $.0.99/lb. I wasn't sure i was going to cook, so buying one of these saved me from having to defrost. I would have no problem buying the Moist & Tender again given the results of this one. It was super flavorful and moist. Lunch was pork, corn on the cob (not pictured) flat bread and tzatziki.
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1253_zps26c48894.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1253_zps26c48894.jpg.html)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1254_zpsdab8b1ab.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1254_zpsdab8b1ab.jpg.html)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1255_zps29b804ea.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1255_zps29b804ea.jpg.html)
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Pulled pork looks awesome SB!!! I never tried the tzatziki sauce on pulled pork, will try it! Don
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Thanks to you I was inspired to pick up a butt at wallyworld this morning, it's going in the Bradley for a couple of hours of pecan followed by a dip in the SRG till it's ready to FTC.
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And 99/lb,wow,you did great on that meal.
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That Butt looks DeLish ;D
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WOW That looks great. ;)
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That'll work :P :P :P :P :P you can tell how moist and juicy that poke is from your pics.....
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Looks great!!!
Beautiful bark on that butt ;)
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OH MY - looks incredible
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Looks great!!!
Beautiful bark on that butt ;)
X2!
... and 99 cents a pound is unheard of in my neck of the woods!
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Looks great!!!
Beautiful bark on that butt ;)
X2!
... and 99 cents a pound is unheard of in my neck of the woods!
Getting dang rare to see that price here too,sale running about 1.59 now.
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What a great looking piece of meat - pulled beautifully and looks super! Nice cook.
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We have a local Greek restaurant that serves a great tsatziki sauce on their sandwiches, etc. The lady won't give me the recipe...she thinks it is so good that if I copy it, I'll open a restaurant and take all her business. (otherwise, she's pretty nice)
Will you share the recipe with us...please?
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We have a local Greek restaurant that serves a great tsatziki sauce on their sandwiches, etc. The lady won't give me the recipe...she thinks it is so good that if I copy it, I'll open a restaurant and take all her business. (otherwise, she's pretty nice)
Will you share the recipe with us...please?
X2 please.
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Looks great!!!
Beautiful bark on that butt ;)
X2
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Nice butt Chris!!! ....uh...wait...that did not sound right.... ??? ::) :o..BUT - you know what I meant! :D :D :D
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This one is pretty close to how the wife does it (minus the dill which neither of us like). She was a little bummed with this batch, because she was in a hurry and didn't let the cucumber and yogurt sit long enough resulting in runny sauce. It still tasted great, but... I prefer it really thick and so does she. We do it often, so one less than perfect batch isn't a problem. We eat it on just about anything. She loves it with brisket, and I have to admit it is good. :D I want to try adding a very little bit of horseradish the next time. I have been wanting to try that for a while and keep forgetting.
http://www.foodnetwork.com/recipes/ina-garten/tzatziki-recipe.html