I did an 8.5# butt turbo style and it took 5 - 5.5 hours total. I went with 375 dome temp and when the butt reached 170 deg (about 3.5 hours), I double foiled it and poured 3/4 C of apple juice into the foil. Then it was back onto the eg…
Thanks again for the help to everybody. It turned out awesome.
I had an 8.5 lb butt and put it on at about 375 dome. It reached 170 in 3.5 hours. It had a very nice bark on it.
After that, I double foiled it and put in around 3/4 C apple juice. The…
Thanks everybody. Based on the advice here and after searching 'turbo butts' I think I am going to go for around 375 dome until I reach the 160 - 170 area then wrap it in foil with some liquid and back on until I hit 195 - 200.
Then it'll hit the c…
Thebtls - I have been looking around on your site and it looked at all of your pizza cooks and it seems that you always use the BGE stone. Have you used the Emile Henry stone for pizza on the egg? Does the glazed surface make a difference on the cru…
So this means that I can stabilize my egg with no wood and wait for good smoke, then add the wood and the thick white smoke that is produced then is ok? Will that smoke be a bit acrid?
I have been building my fire with the wood chunks in it and …
You can be pretty confident the cure is done after seven days. It is hard to say how to tell how firm it should be. It will just feel a bit firm to the touch but not hard.
Once the cure is done, you can rinse it (well) and you are good to go.
I have noticed a lot of pics using half peppers for their ABTs. I have been using the whole pepper and find them pretty hot (even with all the seeds and membrane removed).
I think I might try to halve them next time.
That's a full load of lump. I thought you were only supposed to fill it up to where the fire ring starts. Am I wrong? Do others fill it up that much for a long cook?
Also, approximately how much wood chips did you use and is it spread all through…
Much obliged. Sounds like the stuffed one could actually be done before my regular tenderloin since the pork is pretty much all on the outside and pounded out thin. I followed his recipe using the cured meats in the middle.
I want to attempt this, this weekend. When you cook this, do you keep the lid up? Or do you close it and just lift to turn (every 5 mins or so)?
Also, this might sound like a dumb question, but how do you know when it's done? If you use a termome…
Orangeville is a bit of a hike (I'm in the Beaches), but I am in the Brampton area on occasion so next time I will just make the trip north from there and load up on some to put in the freezer.
Where is your butcher? I have looked around to no avail. I was in Kensington one time and the person looked at me like I was an alien when I asked.
Also curious to hear a review of Sausage King's andouille.
I make my own bacon as well. I have used Michael Ruhlman's maple bacon recipe a few times (I'm Canadian - have to have maple) and another savory one but I can't remember the author of that recipe.
The first time I ate it, I found it a bit tough o…
Damn that looks good.
Can you give details on how you did it? I am going to pick up a pizza stone and have seen a ton of pizza posts with a few different cook methods.
That looks about perfect to me so might as well use your method if you don'…