Butt and Stew Review

Mark

Just thought I would take a moment to praise JJ and his rub and also Red for his Brunswick Stew. Made a batch of JJ's rub and put it on a medium size butt, which was then heavily "slathered" in Grey Poupon mustard. It went on the Egg just after dawn, when I returned about eight hour's later I found the dome temp. had gone up to 300 and the polder temp. was 203 with the alarm just howling. It was then taken off and aloud to sit for a couple hours. [p]With the leftover's Red's stew was made, this is undoubtedly some of the best BBQ and stew I've ever had. To top it all off "I made it".
Next time I think I will try cooking bread with it, have some sour dough starter that need to be used. Anyone have any experience with sour dough starter, need all the help I can get.[p]Mark

Tim M

Mark,[p]Use caution with breads in the Egg. They absorb smoke really easily and if you don't like smokey bread you may not like it(same with potatoes). I always avoid wood when doing pizza and try to get the Egg pretty clean to avoid any extra smoke, 10-13 min at 600 deg with the plate setter and pizza stone in the Egg does the job pretty well. Glad the butt came out - see, its easy to do and you can not hardly screw it up. Congrads!![p]Tim

Dr. Chicken

Mark,
e-mail me and I'll give you a recipe that has been a family favorite for years! A "deer shack" favorite too!

Grumpa

Dr. Chicken,[p]Why not post it here for all of us to enjoy? I would be very interested in reviewing it myself. (Please)

King-O-Coals

Mark, it's better than you had imagined I'll bet. You can post your certificate for your Masters Degree in Butt on your deck. KornGratulations.

Dr. Chicken

Bob,
It ain't "Q", but I've got no problem with that! I'll get it done this afternoon!