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  • Even if you don't end up with a bigger butt next time, you need to leave that thing on there until the internal temp reaches 200-205. Technically, you will be drying it out a bit more, but it will taste much more moist due to the connective tissue …
  • Aside from the possible thermometer issue, might the sitting directly in the pan thing be the issue? It sounds like that would cause the bottom of the butt to sear rather than roast. Sure, it's a low temp., but there's got to be a big difference b…
  • I've got a Restaurant Depot pretty close to me, but I don't own or work for a restaurant. How serious are they about the membership restrictions? Can a regular guy like me actually get in?
  • Lately, I've been using olive oil, white vinegar, kosher salt, garlic, chili powder, red pepper flakes, and black pepper. Throw a flank steak in that and let it sit overnight.
  • Big'un wrote: 2 Garlic cloves crushed and chopped, tablespoon of soy sauce table spoon of worchester minced ginger teaspoon of lemon juice. 1 teaspoon dijon mustard Mix together and marinate at least an hour. Grill at high temp. Enjoy! Don…
    in Swordfish Comment by Felix June 2008
  • I'll also add that it was probably the best thing I've eaten in my life. :woohoo: We have a butcher down the street that gets all of his meat from local farmers. I met him early one morning last week and got a chance to chat with his supplier…
  • Yeah, I did a couple sauces, but it didn't really need any. I made a version of Elder Ward's vinegar sauce and another that was probably sacrilege. I just took some KC Masterpiece and added some minced garlic, honey, crushed red pepper, and a li…
  • I'll be doing my first low-n-slow cook this weekend. We're having just a few people over on Saturday for a butt, ABTs, burgers and hotdogs.
  • Wow, that's much nicer than the transport nest that I'm planning on using to get a LBGE home from Waldorf: an old truck tire. :blink: Nice work! Felix
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