Birthday Butts - Boudain - Bologna - Boudain Balls & Boysters

Started by classicrockgriller, August 30, 2010, 05:49:33 PM

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SouthernSmoked

Wow it looks awesome!

It looks like it falling apart.

Great Job!
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

classicrockgriller

I let the first butt (Bad Byrons Butt Rub) FTC for right at 7 hrs and it was still 151* when I pulled it.






Max


DTAggie


classicrockgriller


hal4uk

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

classicrockgriller

Bad Byron's Butt Rub is good, everyone knows that.

The Chachere's Butt was explosive. Full of flavor.

Can't wait to try it tomorrow.

Now Uncle Pigfat's Bubb Rubb is gonna be a player in my cabinet.

For just a Rub, it was very good.

I am gonna retest them tomorrow after they have set for a day.

hal4uk

No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby


classicrockgriller

Wifie made a pulled Pork Gumbo yesterday with the Chachere's Pig.

It was lick your lips good. She made it for the "Cold" front coming down.

Suppose to be 70* Sunday morning with a high of only 94*. ;D

ArnieM

Quote from: classicrockgriller on September 03, 2010, 07:39:55 AM
Wifie made a pulled Pork Gumbo yesterday with the Chachere's Pig.

Hmmm.  I thought she only made pizza  ???
-- Arnie

Where there's smoke, there's food.

classicrockgriller

Quote from: ArnieM on September 03, 2010, 08:38:04 AM
Quote from: classicrockgriller on September 03, 2010, 07:39:55 AM
Wifie made a pulled Pork Gumbo yesterday with the Chachere's Pig.

Hmmm.  I thought she only made pizza  ???

She made the Gumbo so she could make a pizza out of it.

ArnieM

-- Arnie

Where there's smoke, there's food.

bundy

It's on the way Sonny....low40's to high 30's tonght up here.

classicrockgriller

Just a note on the Bologna. I vac pkg it up after the smoke and sliced it today.

I din't quite get as much of a smoke flavor as I like, but where I slice the Garlic and

made holes in the bologna, the garlic flavor is all over that bologna. Am gonna fry

a cpl pieces for a sammie for lunch.

Quote from: bundy on September 03, 2010, 10:18:50 AM
It's on the way Sonny....low40's to high 30's tonght up here.

Bring it on (for a while). ;D Then you can have it back.