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My First cook

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DocObbins
DocObbins Posts: 28
in EggHead Forum
Sorry I don’t have any “finished” photos, but these Butts turned out so great that I actually forgot. 
Thanks to all that have posted advice here. I decided to start with a safe bet. 
Bone-In Bostons with some homemade rub, some apple cider and water in the drip pan. 

230 degrees indirect with a few chunks of hickory added, they stalled at 165. I wrapped them in foil and finished to 203. 

The biggest surprise was how much lump was left after cooking for 9.5 hours. 
Efficient design at its best.


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Comments

  • lousubcap
    lousubcap Posts: 32,774
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    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great looking cook right there.  Those are some sweet looking pork butts.  I'm sure it was banquet.  
    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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  • dmchicago
    dmchicago Posts: 4,516
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    Nice kick-off. Butts are a great first cook. Continue to post!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Cornholio
    Cornholio Posts: 1,047
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    Welcome! Butt was my first cook as well, nice way to break the egg in. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,758
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    Looks good! And welcome aboard.
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
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    It’s always fun to see a clean gasket, lol. Welcome to the madhouse. Those butts look delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • loco_engr
    loco_engr Posts: 5,770
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    nice 1st cook!
    we're here to help you spend your $$$   =)
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • thetrim
    thetrim Posts: 11,373
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    Congrats on number Uno, and here's to many, many more to come!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,655
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    Welcome aboard - good looking cool. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • the_crease
    the_crease Posts: 132
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    Awesome job.  Looks like you got it dialed in already!
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,344
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    You came out swinging!  Nice looking cook!
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
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  • bluebird66
    bluebird66 Posts: 2,744
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    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • sumoconnell
    sumoconnell Posts: 1,932
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    Great looking cook!

    PS - that patio would be a great place to put an outdoor kitchen.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • Foghorn
    Foghorn Posts: 9,927
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    Welcome aboard.  Please continue to post and contribute.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • DocObbins
    DocObbins Posts: 28
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    Thanks for all of your comments!

    @YukonRon...well, I’m just LMAO
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  • jeffc5227
    jeffc5227 Posts: 131
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    Solid effort for a first cook way to jump in with both feet. Keep up the good work and enjoy.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,344
    edited June 2020
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    YukonRon said:

     .......
    Pro tip:

    Find a wallet with a non stick lining where you keep the cash and credit/debit cards.

    Pay Pal, Venmo, etc., are all nice apps to have, develop a strong relationship with the owner of your favorite liquor store, just go ahead and buy the largest freezer, start the reconstruction and landscaping of your outdoor living space, redesign you kitchen to facilitate all the BGE tools you will need, ($300.00 japanese steel knives need to be kept somewhere).
    Open an account at SRF, understand the importance of rationalization (children's college fund vs. cool outdoor bar and grilling space) and also understand there is no shame in working well into your 70s before you can retire.

    .......
    I was laughing at the "ease of money removal", then I got to the next paragraph in Pro-Tips.  I have ticked every one of those items.  Your post funny ended when I realized it wasn't a joke.
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
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  • gmanrva
    gmanrva Posts: 424
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    Welcome and nice butts!! =)
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • YukonRon
    YukonRon Posts: 17,031
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    Ozzie_Isaac said:
    YukonRon said:

     .......
    Pro tip:

    Find a wallet with a non stick lining where you keep the cash and credit/debit cards.

    Pay Pal, Venmo, etc., are all nice apps to have, develop a strong relationship with the owner of your favorite liquor store, just go ahead and buy the largest freezer, start the reconstruction and landscaping of your outdoor living space, redesign you kitchen to facilitate all the BGE tools you will need, ($300.00 japanese steel knives need to be kept somewhere).
    Open an account at SRF, understand the importance of rationalization (children's college fund vs. cool outdoor bar and grilling space) and also understand there is no shame in working well into your 70s before you can retire.

    .......
    I was laughing at the "ease of money removal", then I got to the next paragraph in Pro-Tips.  I have ticked every one of those items.  Your post funny ended when I realized it wasn't a joke.
    In the BGE thing now for 8 years, easily $70K since the Eggs came home. Getting ready to do anothe $8K in land scaping, again.

    It never stops.

    Don't even want to bring up Yeti or RTIC. I just don't. Or foil pans, or butcher paper, or the hundreds of rolls of foil, food processors, food savers, wine fridges, wine cellar, small freezer, medium freezer, extra fridge, meat slicers, KAB, grates, CGS stuff, lighting, audio, and, I don't know, at least 100 bags of Rockwood and unknown quantities of others.

    Just to start, if I were going to warn someone.....

    But I will say this; "totally worth it." Just for the friendship alone.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Eoin
    Eoin Posts: 4,304
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    Nice to see a new member posting, keep up the good work and keep the pictures coming.
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  • SciAggie
    SciAggie Posts: 6,481
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    @YukonRon My wife commented this afternoon, “Our yard is inviting.”
    That makes it worth every drop of sweat and every penny spent. 
    Now if this pandemic will just calm down so we can invite people over...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,031
    edited June 2020
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    SciAggie said:
    @YukonRon My wife commented this afternoon, “Our yard is inviting.”
    That makes it worth every drop of sweat and every penny spent. 
    Now if this pandemic will just calm down so we can invite people over...
    Your place is the Taj Mahal of cooking. You wanna see what this BGE and the forum leads to @DocObbins , @SciAggie is the MAN.

    I know what you mean. Here in the city, everytime I fire up the Eggs, the neighbors think it is inviting. We always throw on extra. We have learned in order to feed ourselves, we need to.

    Edit: something else you spend a lot of benjies on as well; feeding those who just happen to wander over just when you start pulling the food from the egg.

    If I have said, "oh, no problem, there is plenty," I have ssid it 100 times, and love doing so.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DocObbins
    DocObbins Posts: 28
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    @YukonRon I know what you mean about the extra. I’ve maybe had a half portion at best out of each of my three cooks so far. 

     I had a compliment on the aroma from a neighbor recently whose house isn’t even remotely visible from mine. I’m talking one street over and five houses down in a neighborhood full of 1.5 acre lots. 

    This egg is gonna be great at making new friends.

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  • YukonRon
    YukonRon Posts: 17,031
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    DocObbins said:
    @YukonRon I know what you mean about the extra. I’ve maybe had a half portion at best out of each of my three cooks so far. 

     I had a compliment on the aroma from a neighbor recently whose house isn’t even remotely visible from mine. I’m talking one street over and five houses down in a neighborhood full of 1.5 acre lots. 

    This egg is gonna be great at making new friends.

    Just wait until you do a peach pork butt.....brings them out of the house to find out where that aroma is eminating from.

    You will get used to it.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CPFC1905
    CPFC1905 Posts: 1,900
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    Welcome aboard and ask an adult to block your access to your bank account.  Sooner or later it will transform in to cook paraphernalia. 😁
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • booksw
    booksw Posts: 470
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    Great looking cook (and I loved reading this thread)!
    Charleston, SC

    L/MiniMax Eggs
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