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Butts
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Marc from IL
Posts: 499
The Guru Worked great for the 15 hours cook, pulled at 190 wraped in foil and now just waiting for the pull.
Comments
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Marc -
That looks awesome! How many lbs? -
About 27 pounds of heaven
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Great looking Cook, I have 2 9 lber's for tommorrow.
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Looking good!
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I'm bringing my mopping sauce and buns for dinner!!.GOOD meal coming your way.
GOOD EATS AND GOOD FRIENDS
DALE -
I hope mine turn out that nice .i'll find out in just a little while2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM -
Great looking cook.
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They look great.
I did da butt all last night too.
Here are mine
We were joking today about "butts" and I think I'm going to end up with an apron that says "I did the butt all night long" for christmas this year.
We should get shirts made.
Enjoy -
Marc, you feeding a football team? Good looking cook and
Keep up the good cooks. You are on your way to a BTCMD Award! :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Bubba -
Let's talk about the BTCMD Award. I have been egging my ass off trying to win one of these things. I just read your website last night and realized it takes 500 posts? I understand the logic - so I guess I better keep posting! -
Herre's the football team version you missed...75#
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How did I miss THAT! Dear god man! That would feed two NFL Teams. It is my humble pleasure to award you, the most sought after award in Eggdome, The Bubba Tim Carnivore Mish Dish Award. Congrats! :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
Please email me you mailing address to bubba@bubbatim.com and I will get your hat pin out to you.. :woohoo: :woohoo:
You are on the web site as of now!SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Wess -
Freiking awesome cook. I just bought a XL BGE and was wondering:
Is your cooking surface this:
http://www.fredsmusicandbbq.com/Big_Green_Egg_reg_2_level_Cooking_Grid_for_AXLHD_p/bge2tierxl.htm
Or did you make it yourself? -
omg--you rock. i'm not worthy!!
seriously though, that looks incredible. -
75# Holy cow or I should say PIG.. LOL
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Will do shortly..here's a link to the other posts about the whole cook...
Tha morning after.....
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=702373&catid=1
The facts...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=702625&catid=1
Really appreciate the nomination on your part.. -
No it's not...I have a several year old spider from TJV and a raised grid from BGE....if you look at the cooks section of my website under the pulled pork on the XL entry..you can see my entire setup..that was from a previous cook but the setup is the same..
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Dave you must practice, practice, and practice some more...Please post pics of your cooks. To many new eggers will post about how they cook a #120 rack of dinosaur with a side of vegies but have no pics to show off thier cooks. You are correct, the award is only for those eggers that have posted 500 times or more. Patience grasshopper, it will come. :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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