The Butt Is On!

EGGOMANIAC · October 2006

Officially! 1 Hour into cooking. It's pegged at 240. The chicken last night was great (yes I have pics-my wife thinks I'm an idiot) and the temp was pegged at 330. Really amazes me how the temp holds with minor adjustment. [p]This is the first BB on this thingy and I have no doubt it will be a success. I have about 300 BB's under my belt on the R2D2 Brinkman. Babysitting, worrying, water filled ketsup bottle in hand to regulate heat-those days are long gone. I've wasted more time on inferior cookers than the BGE cost me. So anyone worrying about cost, don't. Heck, I've even wasted more on cheap charcoal! [p]Prep: I took off the fat, yep sure did. Here's why-for years I did fat side up to let it naturally baste the meat. The problem is that you don't end up with good bark on the top, just bark fat! Chew a few times for flavor and toss. With the fat off you get true edible bark all over and as long as the temp is correct and you patiently wait to exceed the plateau the meat will be tender n juicy. [p]I coated (and marinated overnight) the BB in my homemade 13 seasoning, Rosemary sea salt, a little Maurice's mustard sauce, cayenne, a few capfuls of Dales and a little Monterray. Purists no need to worry-that fat cap? I cut into 3 pieces marined in the aforementioned but added about 3 tablespoons of Daves Ultimaate Insanity sauce! This is cooking UNDER the V roaster which I'll cut into 1/2 inch cubes for real "chew n toss" heat/flavor.[p]EOM

Kiwi Egger · October 2006

EGGOMANIAC,[p]Give an update on how the BB turns out. Mine went on about same time, using guava wood chunks for first time.[p]Smells/looks awesome...We'll see how it comes out.[p]Sounds like you experiment in sauces too, don't think I've ever created the same one twice..[p]

The Butt Is On!

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