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    Pork Butts with Old Bay

    Posts: 51
    in EggHead Forum
    Two butts going on in a few minutes. One on the left is my usual- dizzy dust and generous rosemary. On the right is something I've not done before - half dizzy dust and half old bay. If you look at the ingredients of old bay, it's all our favorite things.

    We'll taste them side by side tonight.
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    Comments

    • Posts: 51
      No idea why the photo posted upside down. Left is now right
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    • Posts: 198
      That's a great idea.  I really like Old Bay, but never thought of doing it half and half with a rub I like.  Please report back.  I'm a big fan of the side-by-side comparisons, so keep at it!
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    • Posts: 34,771
      As above-great idea-I have never thought of Old Bay and anything but seafood, will be watching for your review.  Thanks for the experiment.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 51
      A couple hours in. Coming along nicely
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    • Posts: 576
      Alton Brown puts Old Bay in his rub.
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    • Posts: 5,678
      +3 on never using it other than seafood, is a stable in my house though. Looking forward to the prognosis.  :-?
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 51
      So the results are in. Both butts smoked the exact same way, with the same wood (apple chunks and hickory chips, spritzed with apple juice every couple hours.)

      The Old Bay butt won the taste off (12 testers... err guests). I think we all agreed that it could have been better with even more Old Bay. I mixed 50/50.. and to be honest, my Old Bay wasn't brand new... prob 6-9 months old. So it may not have had the bite that was expected when new.

      But yes, the guests veered towards the Old Bay and Dizzy far more than the 'just Dizzy.' Probably 2:1. I don't have the solution here but have the seed for those who will go forward and refine it.
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    • Posts: 3,494
      Definitely an interesting experiment.  I have never used  Old Bay for anything besides boils and seafood.  Might have to give this a whirl, thanks for the report.
      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. 
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    • Posts: 3,551
      Never thought of Old Bay for pork - may have to try it next time.  

      __________________________________________
      It's not a science, it's an art. And it's flawed.
      - Camp Hill, PA
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    • Posts: 19,140
      Great idea! I'll try that sometime.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 1,182
      This is great, thanks for sharing with us. We love Old Bay on Turkey burgers and on beef burgers cooked in cast iron. Will certainly give it a run soon.

      B_B
      Finally back in the Badger State!

      Middleton, WI
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    • Posts: 16,025
      On ribs?
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 34,771
      @exspo-thanks for the follow-up.  Will definitely give it a shot and @henapple-ribs sound like a good test platform-quicker cook and "pork is pork..." Could be a July 4th audible.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 5,678
      I will let you know how it turnes out on ribs @henapple, I am doing 6 rack of Baby Backs for the 4th and will do a rack with Old Bay.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 42,109
      interesting. 

      Old Bay is primarily celery salt. 

      celery salt (salt, celery seed), spices (including mustard, red pepper, black
      pepper, bay (laurel) leaves, cloves, allspice [pimento], ginger, mace, cardamom,
      cinnamon), and paprika
      ______________________________________________
      I love lamp..
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    • Posts: 16,025
      @lousubcap... Coming through Louisville soon. Ozark Oak?
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 34,771
      @henapple-sent you a PM-thanks!
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 42
      I do chicken wings with just Old Bay, nothing else.  They are delicious!
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    • Posts: 8,173
      Old Bay is our "go-to" chicken rub because my family doesn't like heat.
      Flint, Michigan
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