DoubleBUTT BUTT


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Hey Jim...What's the deal with the cabbage? Hollowed out core and garlic butter? Looks good. </div></BLOCKQUOTE> it IS good Sir Dechaine, you outta try it! Certainly easy enuf to do and, Mighty Tasty!
Core out a 2" diameter hole bout 2" down, soften some butter, add a smallT of garlic and onion powder (some add salt, I do not) then mix it well, add some cayenne if you like for heat, stuff the hole with this cool butter stuff...foil the dang thing leaving the opening available to take in whatever it will... and cook it for bout 2 to 4 hours at 225-250'F
You'll love it and do it again an' again an' aga...... </div></BLOCKQUOTE>

Jim........thanks again for sharing. I am going to add the cabbage prep to my evergrowing list of things I'm going to prepare on my next smoke!! My wife and I love cabbage and it looks deelish!!!
 
Cool thanx for the tip!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I haven't been able to sustain the temp for long periods of time like that. Normally no more than a couple 1-2hrs. Any suggestions? </div></BLOCKQUOTE>
Seems you're definitely doing something wrong. Try this: take a 5lb coffee can, top and bottom removed. Place it in center of charcoal grate. Fill a chimney with briquettes and light 'em. Meanwhile, layer briquettes and your smoking wood onto the charcoal grate around the coffee can. Fill the ring. (Don't worry about filling the charcoal grate. Any leftover coals can be used next time. Just shut down all vents when the meat is taken off at end of smoke.) When coals are lit in chimney, dump them into coffee can and immediately remove the can (using heavy insulated gloves of course). Assemble your WSM, leaving all vents open. (I generally don't use water in the pan, just foil the pan.) When temps are about 25 shy of targeted temps, close all lower vents and put the meat on. Keep an eye on your temp; the meat will cause temps to drop. You'll need to adjust the lower vents over the next 30-60 minutes to stabilize. Always keep top vent 100% open. For an overnight smoke, I generally start this process around 8:30 pm. Meat on by 9:00. Temps settled by 10 pm. Keep and eye on it for an hour "just in case", then off to bed. Set the ET-73 to go off if temp drops too much or spikes. I'm usually up at 5:30am. Temps have dropped a bit, so stir the coals, add a handful, shower and shave and I’m good for a couple more hours to finish the smoke. I hope this helps. </div></BLOCKQUOTE>
 
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