Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Turbo Butt - cazzy style!

cazzycazzy Posts: 6,908
edited June 2013 in EggHead Forum
Was raining last night, so nothing went on and I said I would figure it on in the morning.  So at 8am, I decided I would do a turbo butt.  So I lit my egg, then went to the market and picked up a 8lb Boston Butt , apple smoke chips, and some Franklin's Sweet Vinegar BBQ Sauce. 

I decided to put my own spin on it, so I stabilized the egg at 320-325 dome.  My hope was to get some decent bark, so I lowered the heat a little, wrapped @170, and scratched the foil.  I opted for butcher paper since it breathes pretty well, and I think it did help preserve the bark.  Total cook time was 6 hours.

image

image

image

image

image

image

image

As expected, the bark is still better on a low n' slow.  However, this was fabulous, and I will definitely go this route again if i'm in a pinch!   ;)



Just a hack that makes some **** BBQ...
·

Comments

  • Looks beautiful!
    ·
  • ScottborasjrScottborasjr Posts: 2,155
    That looks awesome, think I'm going to try and do a overnight tonight as long as storms don't pop up in the next couple hours.  If they do I may give the turbo @cazzy method a go.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    ·
  • henapplehenapple Posts: 13,257
    Butcher paper?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • cazzycazzy Posts: 6,908
    edited June 2013
    henapple said:

    Butcher paper?

    Yeah, it's the same butcher paper that Aaron Franklin uses to wrap his briskets. Picked it up in Austin.
    Just a hack that makes some **** BBQ...
    ·
  • Black_BadgerBlack_Badger Posts: 904
    Nice cook dude, looks good!
    Finally back in the Badger State!

    Middleton, WI
    ·
  • billyraybillyray Posts: 1,116
    Great looking cook!!
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
    ·
  • Carolina QCarolina Q Posts: 7,690
    Man, that pic with the green beans and corn is AWESOME!! But the one with the pickles on the bun is just plain WRONG!  :D

    Will have to try butchers paper. Thx.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • calikingcaliking Posts: 6,449
    Nice!

    The bark looks good. The one issue I have with turbo butts is the lack of bark, but the savings in time can't be beat. I'll try "cazzy style" next time!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • cazzycazzy Posts: 6,908

    Man, that pic with the green beans and corn is AWESOME!! But the one with the pickles on the bun is just plain WRONG!  :D


    Will have to try butchers paper. Thx.
    Are pickles a No No on pork in Carolina?
    Just a hack that makes some **** BBQ...
    ·
  • Carolina QCarolina Q Posts: 7,690
    edited June 2013

    cazzy said:
    Are pickles a No No on pork in Carolina?
    Cole slaw and sauce only. Lived in NC for 5-6 years and visited many times after that (inlaws) and never saw a sandwich with anything else. But if you like it, it's cool. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • cazzycazzy Posts: 6,908



    cazzy said:

    Are pickles a No No on pork in Carolina?


    Cole slaw and sauce only. Lived in NC for 5-6 years and visited many times after that (inlaws) and never saw a sandwich with anything else. But if you like it, it's cool. :)


    I guess you're just going to have to give me a good cole slaw recipe! ;)
    Just a hack that makes some **** BBQ...
    ·
  • MickeyMickey Posts: 15,819
    edited June 2013
    Sure turned out well. Do you see any difference between parchment & butcher paper? Also see the alum pan, was that put on with the paper after 170?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • GQuizGQuiz Posts: 680
    How was the sauce?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
    ·
  • cazzycazzy Posts: 6,908
    Mickey said:

    Sure turned out well. Do you see any difference between parchment & butcher paper?
    Also see the alum pan, was that put on with the paper after 170?

    Um, parchment paper is a lil thinner, but you could probably double layer it.

    The aluminum pan was purely for transport and its where I pulled it.
    Just a hack that makes some **** BBQ...
    ·
  • cazzycazzy Posts: 6,908
    GQuiz said:

    How was the sauce?

    Franklins Sweet Vinegar is awesome! A must buy!

    Also, @Skiddymarker, the Apple Butter BBQ Sauce was great and it was perfect for pork. We're going to need to get a replacement!
    Just a hack that makes some **** BBQ...
    ·
  • MickeyMickey Posts: 15,819
    So no leaking problem with paper
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

    ·
  • Que_n_BrewQue_n_Brew Posts: 548
    Way to roll with the punches. Looks awesome.
    PROUD MEMBER OF THE WHO DAT NATION!
    ·
  • CPARKTXCPARKTX Posts: 930
    Looks great!
    LBGE & SBGE.  Central Texas.  
    ·
  • cazzycazzy Posts: 6,908
    edited June 2013
    Don't know if it did or because I had a drip pan underneath. I cooked it indirect with my rig.
    Just a hack that makes some **** BBQ...
    ·
  • Carolina QCarolina Q Posts: 7,690
    cazzy said:
    I guess you're just going to have to give me a good cole slaw recipe! ;)
    No problem. :) I personally prefer KFC style cole slaw, which is the easy way out. This recipe is a dead ringer, though I think it's a bit better. Kind of a pita to chop all that cabbage, even with my food processor. It doesn't keep as long as KFC either. Guess my recipe doesn't include the preservatives.  :D Unless you're having a party, I would suggest cutting the recipe in half - this makes a LOT of slaw!! Enjoy!

    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    I always have pickles with pulled pork, mayo too. Looks good Cazzy. I turbo'd an 8 lber yesterday and used persimmon wood for smoke(1st time) and really liked the results.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • cazzycazzy Posts: 6,908
    edited June 2013


    cazzy said:

    I guess you're just going to have to give me a good cole slaw recipe! ;)


    No problem. :) I personally prefer KFC style cole slaw, which is the easy way out. This recipe is a dead ringer, though I think it's a bit better. Kind of a pita to chop all that cabbage, even with my food processor. It doesn't keep as long as KFC either. Guess my recipe doesn't include the preservatives.  :D Unless you're having a party, I would suggest cutting the recipe in half - this makes a LOT of slaw!! Enjoy!



    Thanks for sharing! The next pulled pork sammie I post will be topped with cole slaw!

    Just a hack that makes some **** BBQ...
    ·
  • SkiddymarkerSkiddymarker Posts: 6,296
    Glad the apple butter worked out, one of our favorites. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • I recently met a guy who swore by butchers' paper for all his low and slows. I had never heard of it, but after seeing your pics and results, looks like a proven technique. I'll keep it in my back pocket.
    ·
  • billyraybillyray Posts: 1,116
    shtgunal3 said:
    I always have pickles with pulled pork, mayo too. Looks good Cazzy. I turbo'd an 8 lber yesterday and used persimmon wood for smoke(1st time) and really liked the results.
    What species of persimmon? I have a "Fuyu" that I cut some wood off of and am going to use some next week.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    cazzy said:
    I guess you're just going to have to give me a good cole slaw recipe! ;)
    No problem. :) I personally prefer KFC style cole slaw, which is the easy way out. This recipe is a dead ringer, though I think it's a bit better. Kind of a pita to chop all that cabbage, even with my food processor. It doesn't keep as long as KFC either. Guess my recipe doesn't include the preservatives.  :D Unless you're having a party, I would suggest cutting the recipe in half - this makes a LOT of slaw!! Enjoy!

     
    This was my "GO TO" slaw recipe for years and it is very good.  I "tripped" over a change that makes it MUCH better though.  I was in a hurry and had all the ingredients except i didn't have milk, nor the buttermilk???  Then i remembered i had a pint of heavy cream, that i was holding to make a potato recipe.  I used the full pint of heavy cream, in place of this recipe's milk and buttermilk  -----  try it you will like it!!! 
     
     

     

    ·
Sign In or Register to comment.