Big Weekend of Egging Ahead: Bacon Scallops, Apple Pies & First Butt

WalrusBBQ

I'm getting pumped up for the weekend already

Tonight: Bacon wrapped scallops, veggies and apple pies baked in apple

After that I will put on my first ever boston butt tonight! I am going to try and follow the Elder Ward style. I plan on using yellow mustard and dizzy dust and just letting it coast at 225 until internal of 195. 

Will it be ok to have the egg cranking at 400 for tonights dinner then tame it down straight into a 225 low and slow overnight? Any tips or recommendations?  Importantly I will have my favorite libations and iPad at the ready.

Hope y'all have a great weekend

Spaightlabs

You should be fine, but it wouldn't be a bad idea to check your temps rig before you turn in. I can never sleep more than a couple hours at a time when I am overnight cooking so I check temps often just to be sure...takes 2 minutes, smells good, and it's always interesting to see what the neighbors are doing...

calracefan

Is that the temp for scallops 400 F? I have been wanting to try them but don't know how to cook them and I don't want to ruin them. Anybody want to give some pointers ?

WalrusBBQ

calracefan said:

Is that the temp for scallops 400 F? I have been wanting to try them but don't know how to cook them and I don't want to ruin them. Anybody want to give some pointers ?

Here is the recipe I plan to loosely follow:

Scallops Wrapped in Bacon

Submitted by Wise One

Based on the the Bacon Wrapped Scallops done by the Cornerstone Restaurant in Fishkill, NY.

Ingredients:

Ÿ ½ LB fresh sea scallops (1 ¼ to 1 ½ “ across) (10-16 in number)

Ÿ ¼ LB raw bacon (very lean center cut).

Ÿ 10-16 toothpicks soaked in water for 30 minutes

Ÿ ½ cup wine or lemon juice

Ÿ Favorite rub

Preparation:

Ÿ Marinate scallops for 30 minutes or so in wine or lemon juice with water.

Ÿ Take a ½ piece of bacon and wrap around the scallop securing in place with a toothpick.

Ÿ Coat the exposed ends of the scallop with a favorite rub (Paul Prudhomme’s Cajun magic or

similar.)

Cooking:

Ÿ Cook over a drip pan on a seafood grill for 30 minutes at 375 degrees. Turn half way through.

Ÿ Serve alone or with a favorite cocktail sauce.

henapple

A few suggestions. Don't worry about the 225 mark... 250 to 260 will be fine. 195 is a great starting temp to begin checking the butt... Wait until the bone is really loose and the meat is fork tender.

Good eating...

WalrusBBQ

To the eggsperts out there:

To truss or not to truss the pork?

Yellow mustard before rub or just rub?

Cheers

Budgeezer

If I have boneless butts I truss them, no need if it is a bone in.

I'm a straight rub guy.

Have fun.

 

lousubcap

As noted by @henapple most BGE's seem to have a low&slow sweet spot around 240-260*f on the dome.  And I would make sure you are stable at whatever low&slow temp you land at for at least an hour before loading the butt.  Don't chase temperature or you will be up all night.

Check your lump load after the hot and fast cook and add more if you even remotely think you are low (within reason you can't have too much lump).  You didn't mention size of the butt but at the above mentioned temps plan on around 2 hrs/#.  If finished early, then foil, towels and cooler (FTC) til ready to pull.

BTW-mustard or not-your choice.

calracefan

Thanks WalrusBBQ !

Chubbs

If cooking scallops indirect, cut vent back to lower temp setting when you pull scallops off and then eat dinner. When you get back egg temp should have dropped. In other words, if platesetter is in during 400 degree cook it will take some time to lower egg temp for 250 cook so dont expect immediate response to vent changes. The ceramic holds heat a long time.

SaturdayFatterday

Probably goes without saying, but:  

I'd build your fire according to Elder Ward's method before you do the scallops.  That way, you've got the big chunks in place toward the bottom for low and slow, and you can add smaller chunks up top, if necessary, after you've cooked the scallops.  If you just haphazardly put lump in like someone might for a normal 30-minute cook, adding more on top later is not going to help much.  The foundation has to be secure, so to speak.

Also, thanks for sharing that scallop recipe!

WalrusBBQ

Pictures thus far this weekend:

henapple

How'd you cook the apple pie?

SaturdayFatterday

You have too much Woodford.  I'd be glad to take some of it off your hands.

Seriously, looking good so far.

WalrusBBQ

SWMBO enjoys placing her wine glass in each picture. I don't drink much of the grape juice.

Other than that, the dome dipped down to 190 overnight with the butt so slowly regaining lost ground now.

Hopefully still on target for PP for dinner. Main guest at 141* dome at 250*

lousubcap

@WalrusBBQ-don't know your time-zone but if your pork is at 141 right now you haven't been to or thru the stall so you have many hours in front of you.  Depending on time you can dial up the BGE to around 300*F to help get it done or google "texas crutch" for the foiling option.

WalrusBBQ

ya at 154 now on the 7#

hopefully it doesnt stall for too long

WalrusBBQ

Pork butt turned out great:

For a first butt we loved it. But our takeways would be start earlier and FTC longer and maybe use another chunk or two of hickory.

Again, thank you to everyone for all the great information on this site.