Coleslaw
Mac n Cheese
BBQ baked beans
Fried okra
I also like to smoke whole potatoes and then cut them up and add melted butter and salt and pepper. Any leftovers get mashed into smoked mash potatoes the next day.
Smoked cream cheese is another interesting one. Just sprinkle rub on the whole...
Is it me or have they changed the thickness over the last year? I've been using both the regular and the heavy duty for decades. But now the regular feels like that super thin stuff restaurants use for covering stuff and the heavy duty feels like the old regular. I thought maybe I got a...
16 lbs. Barely fit on the old WSM. I have the bigger one too, but didn't think I'd need it and then didn't feel like pulling it out at 6 this morning. 5 hours at 225, foil, 6.5 hours at 290, unfoil, 30 minutes to firm up the bark a little.
I think the whole 225 degrees 1.5 hrs per pound is a good rule of thumb for beginners but it's not optimal. Problem is if you tell people 275 when they're starting out they'll be doing 300+ and if you tell them about foil they'll wrap it from the beginning.
After reading about what's happening...
From yesterday. 11.x lb pork butt. Got off to a late start and had people coming over, so only had about 12 hours to do it. Usually I'm an ultra-traditionalist and this would have been an 18 hour cook at 225 with no foil. Instead I did 7 hours at 225 which got the internal temp to 155, foil...
A hair over 7.5 lbs. Bone in. No issues whatsoever with balance. I've rotisseried everything imaginable from legs of lamb to chickens to turkeys to various beef roasts. As long as you get the clamps on in the right places and tighten them down there aren't any issues.
We did a whole pig back in college 20 years ago. I seem to remember it taking a lot longer than anyone thought it would. By mid afternoon, people were so drunk and hungry that everyone just started ripping off chunks of skin and flesh that seemed to be more done than the rest, and walking...
From yesterday.
Whole leg of lamb, homemade herbs de provence rub, almost an entire bulb of garlic.
Ready to go on the rotisserie.
On the rotisserie.
In motion.
A little over 2 hours later, done.
It came out fine. A little dry around the edges but that had nothing to do with it sitting. Otherwise it was great, and still quite hot when I took it out. Thanks everyone.