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It's all @rrps fault!

LetsEat
LetsEat Posts: 462
in EggHead Forum
I just couldn't help myself!  Ron's post about pork butt has had me thinking about nothing else for the past day-- so it was off to the meat market.  Two beauties -- #18 of smokey goodness on for an overnight cook.  Thanks @RRP!  
IL 
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Comments

  • RRP
    RRP Posts: 26,460
    LOL - Good Luck! You might want to keep an eye on your egg for a possible grease fire, unless I can't see what is underneath there.
    Re-gasketing the USA one yard at a time 
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  • bettysnephew
    bettysnephew Posts: 1,191
    RRP said:
    LOL - Good Luck! You might want to keep an eye on your egg for a possible grease fire, unless I can't see what is underneath there.

    Agreed, when I cooked 6 butts a while back, the drip pan overflowed and it stunk like crazy when the grease hit the fire. It was not fun unloading the Egg and then removing a full tray of scalding grease. I now have a larger deeper pan for big cooks.
    A poor widows son.
    See der Rabbits, Iowa
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  • LetsEat
    LetsEat Posts: 462
    Thank you for your concern and suggestions. The drip pan is about 2" deep and covered with foil. No problems with overflow or grease fires. This egg has always amazed me. It has an over/underbite that could fund an egg-ordontist's retirement. It was delivered that way and I didn't notice it at the time - 5 years ago!  That being said I can dial in 225' on the daisy-wheel and it's good to go without a second thought. 
    IL 
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  • Lit
    Lit Posts: 9,053
    Don't worry I never use a drip pan and have never had a grease fire on a low and slow. It seems like some people just like to hear themselves type.
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited September 2015
    That's a nice large money muscle on that butt on the left...why no seasoning on that?

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    SMITTYtheSMOKER said:
    That's a nice large money muscle on that butt on the left...why no seasoning on that?
    I know before I started competing I had no idea what a money muscle or tubes were. Now they determine what butt I pick!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnH12
    JohnH12 Posts: 213
    OK. I'll speak for the rest of us uninformed, non-competing eggers.
    Money muscle???
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    JohnH12 said:
    OK. I'll speak for the rest of us uninformed, non-competing eggers.
    Money muscle???
    I think this explains it well:
    http://howtobbqright.com/blog/?p=763

    If you watch the vid he cuts a butt into slices to show a cross section. 

    ...but the short answer is- it is the section of the butt that is opposite the bone.  

    On a side note I have no interest in competitions...I am just obsessed with meat.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • LetsEat
    LetsEat Posts: 462

    SMITTYtheSMOKER said:
    That's a nice large money muscle on that butt on the left...why no seasoning on that? 


    To be honest, I was distracted by the dog while seasoning the meat and forgot to complete the task before putting it in the egg :s. The pork was a real find -- #.79. I regret not purchasing a couple for the freezer.

    Just went out to check the progress. It smells wonderful. The neighbors will be knocking on my door when they go out retrieve their newspapers!


    IL 
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  • LetsEat
    LetsEat Posts: 462
    Apologies for the sloppy post. I don't know what happened....
    IL 
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    I buy the floppiest butt I can find.  The floppier, the better.  I guess you can say I like a lot of junk in the trunk.
    Flint, Michigan
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