You know your hardcore when...

Unknown

Your flipping ribs to the sound of tornado sirens...[p]Makes a wireless thermo well worth it...you can check it from under the mattress in the bathroom.[p]thru hail and about 2 inches of rain it held steady at 219...[p]skys cleared and they were done...Turned out great! [p]salt,pepper,onion powder,garlic powder,paprika,chili powder,cayenne rubbed. 220 for 3.5 hours direct.[p];P)[p]

BBQfan1

Game Hog,
"...you can check it from under the mattress in the bathroom". Now there's a man who plans to be isolated for a while!! The only way to be truly prepared would be to have written: "You can check it while it sits on the 4 cases of beer while you're under the mattress in the bathroom..."
Qfan

Unknown

Hi Game Hog,
Were you cooking in Arlington/Euless/Irving area yesterday?
We had pretty good amount of hail and about 2 inches of rain....along with the tornados.
Those sirens send a chill down your spine.[p]Question, was the BGE exposed to the rain? Was the daisy wheel open?
I'm curious how it would do in the rain.
I'm planning on cooking this weekend & we're supposed to have more thunderstorms starting Friday.

Sippi

tcpool,
Get a six inch gas vent cap from a building supply store. It will fit right on top of the daisy wheel. Rain won't cause a problem at all.

Unknown

tcpool,[p]Well, I can't comment on the tornado sirens, it wasn't THAT bad here (outside of Seattle) last weekend, but it was bad enought that my house, and all the roads around us were littered with BIG tree parts. In fact, the main road down from my hill was blocked on Sunday while the fire department tried to get a full sized Douglas Fir off the road.[p]Anyway, very shortly before the storm, I tossed on a seven pound Boston Butt (about 4PM).[p]My large had been stable at about 200 all afternoon, so I had no concerns, but then the real rain and wind hit. I don't know the wind speeds, but even though no "cows flew past our winders", we heard the thuds on the roof all night from variously sized tree parts. All the way from "man, that smarts", to the polder reading you at room temp.[p]That was just the wind. We had a LOT of water dumped on us as well.[p]So, the short story (too late!) I hade the daisy wheel all the way open (the daisy part, not the slider) as I always do, and I controlled the temp with the bottom vent.[p]The large was stable at 210 the next morning without me getting up and checking or fussing with it at all the entire night.[p]As we've come to say in this household "Believe in the Egg". Hmm, that should qualify my whole family for the "You know you're an Egghead..." thread![p]Good cookin,
bc

WooDoggies

bc,[p]Great story!
So how long did the butt finally go at those temps and how did it turn out?
Oh yeah, also gotta know how you prepped it, ie. rubs, mustard, injection... ya know, the details. :~)[p]The curious sort. Beers.[p]WD

Unknown

tcpool,[p]North Dallas. Covered porch facing north so protected from hail and such. Windy as all get out though...[p]

Unknown

WooDoggies,[p]Doh! I should know better than to have told a cookin' story without the cookin' part![p]It was a seven pound butt (so OBVIOUSLY not my own... Hehe).[p]I had very liberally slathered my own special rub on, and vacuum sealed it all in there 3 days prior. No injection, thought I had thought about it. And no mustard. Actually, I’m anxious to do two butts at the same time so I can evaluate the effect of mustard myself. I’ve used it in the past, but I’m not so sure I like the idea of denaturing the outside of the pork with vinegar.[p]When it came time for cookin' it was a standard 200 degree cook, lots of hickory and apple for a few hours, then just let it cook away.[p]Now one thing I left out is that the fire did actually go out on me! That, however, was at the 25 hour point. (Yes this cook was a lot longer than most peoples, but again, I was only at about 200).[p]I think had we not had so much wind, the lump would have lasted. I was happy enough that the temp was stable.[p]The results? Absolutely fantastic. I was hoping for a more smoky taste in this butt than some previous ones. I like to use the pork in sammiches like anyone else, but a good portion of it goes toward flavoring other dishes like chili, or filling tacos and enchiladas and taquitos and such.[p]Good cookin’
bc
Sammamish, WA