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Turbo Butt - cazzy style!
Comments
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Looks beautiful!
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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. -
Butcher paper?Green egg, dead animal and alcohol. The "Boro".. TN
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Yeah, it's the same butcher paper that Aaron Franklin uses to wrap his briskets. Picked it up in Austin.henapple said:Butcher paper?
Just a hack that makes some $hitty BBQ.... -
Nice cook dude, looks good!Finally back in the Badger State!
Middleton, WI -
Great looking cook!!Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Man, that pic with the green beans and corn is AWESOME!! But the one with the pickles on the bun is just plain WRONG!Will have to try butchers paper. Thx.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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 2013A happy BGE family in Houston, TX. -
Are pickles a No No on pork in Carolina?Carolina Q said:Man, that pic with the green beans and corn is AWESOME!! But the one with the pickles on the bun is just plain WRONG!
Will have to try butchers paper. Thx.
Just a hack that makes some $hitty BBQ.... -
cazzy said:
Are pickles a No No on pork in Carolina?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.Carolina Q said:cazzy said:Carolina Q said:Are pickles a No No on pork in Carolina?
I guess you're just going to have to give me a good cole slaw recipe!Just a hack that makes some $hitty BBQ.... -
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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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How was the sauce?
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Um, parchment paper is a lil thinner, but you could probably double layer it.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?
The aluminum pan was purely for transport and its where I pulled it.
Just a hack that makes some $hitty BBQ.... -
Franklins Sweet Vinegar is awesome! A must buy!GQuiz said:How was the sauce?
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 $hitty BBQ.... -
So no leaking problem with paperSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Way to roll with the punches. Looks awesome.PROUD MEMBER OF THE WHO DAT NATION!
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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 $hitty BBQ....
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cazzy said:
I guess you're just going to have to give me a good cole slaw recipe!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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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. Unless you're having a party, I would suggest cutting the recipe in half - this makes a LOT of slaw!! Enjoy!Carolina Q said:cazzy said:Carolina Q said:I guess you're just going to have to give me a good cole slaw recipe!
Thanks for sharing! The next pulled pork sammie I post will be topped with cole slaw!
Just a hack that makes some $hitty BBQ.... -
Glad the apple butter worked out, one of our favorites.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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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.
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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.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Carolina Q said:cazzy said:
I guess you're just going to have to give me a good cole slaw recipe!
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!!!
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