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Added 1 pic of tonight's "leftovers"... Reheated the frozen PP in its zip lok bag slowly in the microwave...~2-3 minutes per run....moved to a bowl when defrosted and slightly warm, and added a "spritz" of apple cider vinegar and a sprinkle of McCormick rub, tossed, and nuked some more ~ 30 %...

Okay, had some problems with Groupee and logging in, but I'm back now Here is the link to the pix.... The small bone-in butt was not trimmed, and rubbed with McCormick Pork Rub the night before.....McCormick is HQ'd right here in MD, and I have to admit, I LIKE this store-bought rub ...

Yikes ! Had to make a beer run, and when I got back, the fattie was at 180 ! I was shooting for 160.... Pulled it so we'll see how it turns out.... Dean...

Tom, The out-of-round is definitely my problem....I'll show the problem in another post ! On the coals, I used a mix of K and Rancher (last of that Rancher bag)....used 20 K briqs in the chimney to get things going ! The butt is at 191 now, and the probe test shows it's done (except for a...

Thanks, D... That's my approach....we'll eat it when it's done ! Thankfully we don't have guests for dinner, though The butt is now at 187....just put my first fattie on Dean...

Well, I bought a small (3.9 #) butt, and wanted to do it today in the 225-250 grate temp range. The WSM isn't cooperating...nice slow rise in temps (using clay pot) initially, but just kept rising, even with all bottom vents closed. It's finally stable at ~340, so I'll use the meat probe temp...

Thanks much for the feedback, guys....although the common thread of "My Mom used one...." makes me feel kinda....well....OLD I'm sure I still have the booklet with recipes that came with it somewhere....otherwise, "Google is your friend" It's either "experiment", or go out in the next yard...

Awesome info, KK ! I was wondering how to make this a "breakfast/brunch" dish, if you're doing it on the WSM....didn't want to start a smoke at 4 AM to have breakfast Dean...

Oh....forgot to ask....do you serve 'em hot or cold ? Dean...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lonnie Mac: Gosh, I wish I knew what size they were! They were the same size as the standard Owens anyway... It is a bit much I guess per egg. I too...

Lonnie, I asked my Scottish descendant wife what a "Scotch Egg" was....she had no idea ( ) Is this a Scottish thing ? Anyway, after showing her your pix, she said "Yum ! I know what you're cooking for me tomorrow !" Looks great, although I'm not a big hard boiled egg fan ! I've never...

Rita, Well, ya gotta remember....FL was a "diverse" State long before the word "diversity" was even invented I never loved boiled peanuts or good "Southern" Q until I went "home" with a college friend to his parent's place in the Panhandle... My wife (Scottish descent) likes thick slices...

While going thru my cooking stuff in the basement (read: "hardly ever used"), I came across this clay pot with lid, Model 111. It was a gift, but I have no idea how long ago....I vaguely recall using it once or twice, and thinking "This thing is a pain...pre-soaking it, lining with parchment...

Benny, That looks like a great meal ! Thanks for the pics That reminds me....the wife has been bugging me to do this one again, using KK's recommendation on additional fat, etc. I think I'll try the Greek yogurt, too...my tatziki was too soupy last time... Dean...

Stu, We just made "Cuban's" the other night....we use mustard rather than mayo, and the "secret ingredient" we finally figured out that was used by our favorite Cuban place when we lived in FL...try putting just a very thin "schmear" of braunschweiger on it We just use the cheapie Oscar...

Benny, As I posted above, I made a batch, but I never used it....the ribs I was cooking came out so good....I just enjoyed 'em without any sauce ! Tonight, the wife had a dark green salad to go with the pastrami Reuben's we cooked...I said...."Hey, a guy posted on the Board about using KK's...

Geez....you're killing me here Hope the smuggled tri's look as good as that one.... Hmmmmm....if the wife and I hop in the car, we can probably be there just about dinner time Had a real storm blow through here....never seen hail that big ! Looking forward to the rest of the cook pics...

Kyle, I've posted to you a couple of times, but never heard back from you....my email is in my public profile, as is Bryan's....I'm just up the road in Bel Air I agree about the fuss over pit beef....never quite understood the attraction ! I'll try and get Bryan to Wargo's, out on Old MD...

To All... Wow ! Thanks for the info, and the "discussion" Dave /G : Nice to know I'm not dreaming....I've already learned NOT to hit 'em with Bryan's recommendation re: tri's It's not cool when they have that blank stare, and start drooling and go into convulsions.... Nils : Great...

Welcome, Ernesto ! I trim mine....I just like the "look" and the "fit" better...also, I like the trimmings for the "cook's snack" or to use in beans, etc as others have posted I also like to remove the membrane....if you haven't already, be sure to read Chris's articles about trimming...