Birthday Butts - Boudain - Bologna - Boudain Balls & Boysters

[SouthernSmoked]

Wow it looks awesome!

It looks like it falling apart.

Great Job!

[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]

Very nice! Looks like this batch could feed an army.

[DTAggie]

I think I should have made a trip down IH-45 today!

[classicrockgriller]

The Chachere's Butt.





Uncle Pigfats Budd Rubb

[hal4uk]

Nice!  Which one was THE WINNER?

[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]

Awww.. GIT OFF DA FENCE.   ;D

[NePaSmoKer]

GOOD EATS for sure.

Nice Sonny

[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]

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

Hmmm.  I thought she only made pizza  ???

[classicrockgriller]

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]

 ;D

[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.

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.