Ok I need an idea

[Oldman]

Guys I'm going to do a butt with a bark. However, it has been years since my last one. I need somes ideas. A rub that I can make here instead of waiting on the mail.

I'm all ears. BTW I hope to do some sauage this weekend also. Got to get ready for our 3rd hurricane this month... Mr. Ivan.
Olds

[BigRed]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br />Guys I'm going to do a butt with a bark. However, it has been years since my last one. I need somes ideas. A rub that I can make here instead of waiting on the mail.

I'm all ears. BTW I hope to do some sauage this weekend also. Got to get ready for our 3rd hurricane this month... Mr. Ivan.
Olds
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Raye,

Did a butt this week end although I had to finish in the oven because the BS broke down. I used a rub of garlic salt and heavy pepper put yellow mustard on it first then the rub and put in frig. over night. Smoked for 4 hours with hickory then twelve hours in the oven at 220. The bone pulled right out and it was a great flavor. Hope that helps.

BigRED

[jaeger]

Raye,
 Try the Kansas City rub in S & S. Cut it to about half unless you want to have extra on hand. If you don't have the recipe let me know.   Let us know how it turns out as well as the sausage.
Good luck with the next storm.
Doug

[Chez Bubba]

Wild Willy's Number Wonderful from S&S for me. (Plus a little extra chile.)

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Habanero Smoker]

I also did a butt this weekend. I used "The Renowned Mr. Brown" rub in S&S. This was a first time for me, and my friends wouldn't beleive that I made it, and swore it was purchased at a local BBQ joint.

I might get booed for this. But when the pork was served, it was served with a somewhat commercial BBQ Sauce. If you see this on you grocerer's selves you should try it; "Charlie Beigg's; Maine Apple BBQ Sauce". The only place I've seen it in New York is in Hannaford's. They do have a website in which you can order their products; http://www.charliebeiggs.com/

[MallardWacker]

Olds,

My favorite rub is still a heavy Paprika based type, they are simple and they can aid in making a good bark.  If you do the butt, DON'T do the wrap thing, it keeps so much moisture in the foil that the crispy type bark won't be there.(can't beleive I said that)  Glad to see you are doing ok.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Oldman]

Thanks guys,

I would have posted sooner, but this weather stuff has kept me busy, between my house and mother's. Plus I have had to go out with the guys at night to get us back on schedule...thanks to Frances.

I don't know what <b> Kansas City rub in S & S</b> or <b> Wild Willy's Number Wonderful from S&S</b> are. Please advise.

As for the sauage I 86ed that idea...maybe next weekend. Of course there is now a new depression trying to become a Tropical Storm behind Ivan~~~

While Ivan is on my mind I really feel for the folks who are going to get hit by it. For the last 24 hours it has averaged 160 mph winds.
Olds

[Chez Bubba]

S&S = Smoke & Spice by Bill & Cheryl Jamison. I've said it before, if you're only going to own one book on smoking, that's the one.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?