2 Butts Cook

[LarryR]

I'm a simple kind of guy. Nothing fancy for me. Cheap lite beer,

Bryan you know what's funny is for the most part I'm not a "simple guy," I like fine wines, expensive scotchs (currently my scotch of choice is Macallan 18 yr old) but when it comes to beer, give me a ice cold Miller Lite, 18 pack of bottles for $8.88., cant get any better than that in my opinion.

Great looking butts, turns out I'm not smoking today going to take the kid to some pizza and game place and then do some fireworks here at the house tonight, may pick-up something to grill, maybe a tri-tip or I guess I could do some baby backs in a short period of time. Until then living through other's pictures, keep them coming!

 

[Bryan S]

Originally posted by Wayne Truelove:
or a date with the vac sealer?

Yep, you got it. Just making it since I have off for 3 days. I'm doing a big 8.65lb flat to take over to my Sisters house on Sunday. Just hanging out here by myself in the garage. Sirius on the computer, and hanging out on the forum. All I have to do is look to my right out through the garage and see where the Guru temps are at. Life is good today.

Well except for the rain. I wanted to go out for a ride but... not going to happen today or prob this weekend at all. Supposed to rain off and on through Monday.

 

[Wayne Truelove]

I hear ya....sounds like fun to me. When I started my cook on Wednesday, I had the house to myself also. It was the wife's day to stay overnight with her parents due to their health - her and 2 brothers take turns staying a night with them to assist. So, that left just me to make the meat run to Sams just across the state line in Florida as well as the beer run. Got home and got the meat on ice, beer in the fidge w/ one in the hand and started prepping for the cook....oh, had tunes pouring from the computer and the TV going, muted, watching the news. Had a blast doing everything and actually went to bed early - 2am instead of 5!

 

[wade ley]

Originally posted by LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm a simple kind of guy. Nothing fancy for me. Cheap lite beer,

Bryan you know what's funny is for the most part I'm not a "simple guy," I like fine wines, expensive scotchs (currently my scotch of choice is Macallan 18 yr old) but when it comes to beer, give me a ice cold Miller Lite, 18 pack of bottles for $8.88., cant get any better than that in my opinion.

Great looking butts, turns out I'm not smoking today going to take the kid to some pizza and game place and then do some fireworks here at the house tonight, may pick-up something to grill, maybe a tri-tip or I guess I could do some baby backs in a short period of time. Until then living through other's pictures, keep them coming! </div></BLOCKQUOTE>

My wife wishes I was a simple guy when it comes to beverages. I buy expensive bourbon, beer, and coffee. In fact my other hobbies are brewing beer and roasting coffee. Oh well everyone needs hobbies right?

 

[Bryan S]

Pulled the butts off at the 15 hr. mark. They are resting in foil for about 2 hrs. I quick made up a rub for the chicken thighs and they are on now at 300, temp still climbing upward. Set the Guru for 350.

 

[Wayne Truelove]

What's the plan on finishing the thighs....glaze or sauce at the end? Speaking of chicken, I heard about a great recipe named Roadside Chicken on here...have you tried it?

EDIT: Nice looking bark on those butts!!

EDIT II: Maybe you ought to change the name of this thread to: Hot thighs and fatty butts!

 

[Bryan S]

Originally posted by Wayne Truelove:
What's the plan on finishing the thighs....glaze or sauce at the end? Speaking of chicken, I heard about a great recipe named Roadside Chicken on here...have you tried it?

EDIT: Nice looking bark on those butts!!

Nothing for sauce. I'll have 3 of them for dinner and the rest will be used for on top of my salads for the next couple days. I just now had a taste of the Fattie and it tasted great. It was cold but still good. Yeah Bud, the RoadSide Chicken... I would have done it but it was a spur of the moment to get thighs out of the freezer and do a quick thaw on them. Thanks for the compliment.

 

[Wayne Truelove]

Hey Bryan...just noticed something. You have a TVWBB anniversary tomorrow! Guess you'll have to break out the Busch Lites again....oh the things 'we' must do!!

 

[Bryan S]

Originally posted by Wayne Truelove:
Hey Bryan...just noticed something. You have a TVWBB anniversary tomorrow! Guess you'll have to break out the Busch Lites again....oh the things 'we' must do!!

Yeah, I guess I do, didn't even think about that.

Ok the chicken is done and the coals are just about used up. I'll let it burn out. Need to go out to BJ's and pick up a picnic. I'm going to make the Pernil tomorrow and it needs to marinate over night.

 

[Wayne Truelove]

Already planning tomorrow's cook - you are a machine my friend!

 

[J Martin]

Thanks for sharing Bryan, Happy 4th!!

 

[michele p]

Great cook! Thanks for the pictures.
Everything looked great!!
I have pork butt envy!

 

[Wayne Truelove]

I'm going to make the Pernil tomorrow and it needs to marinate over night.

Attempting to use the quote in this reply...probably won't work but....

Anyway, how's the Pernil cook going?

EDIT: How do 'you' get the "Originally posted by" statement....just manually type it or what?

 

[Bryan S]

Originally posted by Wayne Truelove:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I'm going to make the Pernil tomorrow and it needs to marinate over night.

Attempting to use the quote in this reply...probably won't work but....

Anyway, how's the Pernil cook going?

EDIT: How do 'you' get the "Originally posted by" statement....just manually type it or what? </div></BLOCKQUOTE>
Wayne, I went to BJ's to get a picnic but they closed early because of the 4th. So I went to Giant Grocery store, they always have whole picnics, well except for yesterday.

So no pernil for me. Plus it's raining again here. Going to do a big flat tomorrow so the Pernil will have to wait. As far as the quote thing goes I just click on the yellow folder with the " on it, then just edit out what I don't want not messing with the

boxes though.

 

[Wayne Truelove]

Originally posted by Bryan S:
So no pernil for me. Plus it's raining again here. Going to do a big flat tomorrow so the Pernil will have to wait. As far as the quote thing goes I just click on the yellow folder with the " on it, then just edit out what I don't want not messing with the

boxes though.

Ok.....I have been hitting the reply button and then picking the quote option.....have never noticed the yellow folder thingy until now! Thanks.

No pernil huh....too bad....I was wanting to hear/see your results....if you don't mind, start a new thread on the flat cook and I'll do my part by keeping the cook 'company'!

 

[Bryan S]

Originally posted by Wayne Truelove:
Ok.....I have been hitting the reply button and then picking the quote option.....have never noticed the yellow folder thingy until now! Thanks.

No pernil huh....too bad....I was wanting to hear/see your results....if you don't mind, start a new thread on the flat cook and I'll do my part by keeping the cook 'company'!

Also, if you want to edit you know about the yellow folder with the eraser? I use that alot cause I suck at spelling.

Will do, It's going to be a high heater, so it won't take long. I'm doing this one over some mesquite wood. It's been a few years since I used mesquite wood on brisket. I usually use pecan, but I'm out of it. Mesquite for brisket is about the only thing I will use it for, other than steaks and burgers on the grill. But I do really like it on brisket evey now and then for a chage of pace.

 

[Wayne Truelove]

Originally posted by Bryan S:
Will do, It's going to be a high heater, so it won't take long. I'm doing this one over some mesquite wood. It's been a few years since I used mesquite wood on brisket. I usually use pecan, but I'm out of it. Mesquite for brisket is about the only thing I will use it for, other than steaks and burgers on the grill. But I do really like it on brisket evey now and then for a chage of pace.

Oh yea...I've got the edit-eraser down too...let's just say I've never been invited to a Spelling B, or is it BEE contest!

I haven't used Mesquite yet....been using the normal hickory on butts and apple/cherry on the ribs. Guess I'll give the mesquite a try soon.