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My, butt I do have a lovely pair!

JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
About halfway...
Maryland, 1 LBGE
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Yes, quite lovely.
    Stillwater, MN
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  • JohnInCarolina
    JohnInCarolina Posts: 34,744

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    Looking good!
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • lentsboy007
    lentsboy007 Posts: 416
    Anything special to get that rather incredible bark?

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • JohnEggGio
    JohnEggGio Posts: 1,430
    lentsboy007 said:
    Anything special to get that rather incredible bark?
    Starting at about 3 hours in, I spritzed every 30-40 minutes w 50/50 apple juice and apple cider vinegar.  The last 2 hours I switched to 50%aj&acv and 50% Kahlua.  As dark as they got, they're not burned - no bitter flavor at all.  Temp was locked-in at about 275.

    I also doctored-up my own bbq sauce.  I started with a bottle of original Bullseye, added a cup of orange juice, the zest of one orange, and 2 habaneros.  Let that simmer for about an hour, then hit it with a stick blender to smooth-out the habs - let continue simmering until properly thickened.  I love the orange/smokey sweet/heat with pork.

    Maryland, 1 LBGE
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  • dbCooper
    dbCooper Posts: 2,678
    This thread just keeps getting better with each set of pics.  Very nice.

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Hotwingking
    Hotwingking Posts: 279
    Here's my pair of butts from yesterday, rubbed with Meatchurch Holy Gospel,  no one was disappointed 😎😎
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  • FarmingPhD
    FarmingPhD Posts: 849
    JohnEggGio said:
    lentsboy007 said:
    Anything special to get that rather incredible bark?
    Starting at about 3 hours in, I spritzed every 30-40 minutes w 50/50 apple juice and apple cider vinegar.  The last 2 hours I switched to 50%aj&acv and 50% Kahlua.  As dark as they got, they're not burned - no bitter flavor at all.  Temp was locked-in at about 275.

    I also doctored-up my own bbq sauce.  I started with a bottle of original Bullseye, added a cup of orange juice, the zest of one orange, and 2 habaneros.  Let that simmer for about an hour, then hit it with a stick blender to smooth-out the habs - let continue simmering until properly thickened.  I love the orange/smokey sweet/heat with pork.

    Bonus points for the toasted bun, good looking cue too!
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @Hotwingking. A pair of beauties!
    Maryland, 1 LBGE
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @FarmingPhD. These are my favorites- not always available.

    Maryland, 1 LBGE
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