National Pig Day 3/1. Lets celebrate.
- Thread starter Brian Lanius
- Start date
Larry D.
TVWBB Emerald Member
There are two butts <STRIKE>thawing</STRIKE> thawed, and resting in my refrigerator right now, <STRIKE>and two varieties of Wolfe Rub in the cabinet waiting for them</STRIKE> wearing a nice coat of Wolfe Rub. I didn't know it was National Pig Day, but I'm willing to celebrate. And see the Big Bad Wolfe get the two little pigs.
Granted, our mode of celebration probably won't get us any "Certificate of Participation" from the zoo folks.
*****
Final report: two butts turned into pulled pork, and a third one made into sausage. Happy Pig Day!
Granted, our mode of celebration probably won't get us any "Certificate of Participation" from the zoo folks.
*****
Final report: two butts turned into pulled pork, and a third one made into sausage. Happy Pig Day!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brian lanius:
Saturday 3/1 is National Pig Day
What are you doing to celebrate? I'm thinking of baby backs. </div></BLOCKQUOTE>
The wife had asked that I smoke a butt on Saturday so this will coincide with National Pig Day perfectly. Let’s Eat!
Saturday 3/1 is National Pig Day
What are you doing to celebrate? I'm thinking of baby backs. </div></BLOCKQUOTE>
The wife had asked that I smoke a butt on Saturday so this will coincide with National Pig Day perfectly. Let’s Eat!
I did my second smoke ever...4 lb picnic.
I used this for the rub:
1/4 cup brown sugar
1/4 cup paprika
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon cayenne
2 teaspoons dry mustard
I don't know if I followed it exactly ... but if I did I realize why it was so hot now. 1 tablespoon of cayenne
seems a bit much for my taste.
and this for the sauce:
1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t worchestershire sauce
1 T dark brown sugar
1/2 t cayenne peper
1 t fresh ground black pepper
1 t salt
But I added about another 1/4 c ketchup and a T of regular sugar. It was really vinegary so I need to tweek them or find some others that I like better. Anyways I used some cherry wood on my charcoal and smoke ring on my pork went in about 2 - 2 1/2 inches it was pretty dang good.
I used this for the rub:
1/4 cup brown sugar
1/4 cup paprika
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon cayenne
2 teaspoons dry mustard
I don't know if I followed it exactly ... but if I did I realize why it was so hot now. 1 tablespoon of cayenne
and this for the sauce:
1 c cider vinegar
1/4 c water
1/4 c ketchup
2 t worchestershire sauce
1 T dark brown sugar
1/2 t cayenne peper
1 t fresh ground black pepper
1 t salt
But I added about another 1/4 c ketchup and a T of regular sugar. It was really vinegary so I need to tweek them or find some others that I like better. Anyways I used some cherry wood on my charcoal and smoke ring on my pork went in about 2 - 2 1/2 inches it was pretty dang good.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brian lanius:
Saturday 3/1 is National Pig Day
What are you doing to celebrate? I'm thinking of baby backs. </div></BLOCKQUOTE>
Hey Brian, how did your baby backs turn out? I put my pork butt on at 6am and we were eating at 9pm...mmmmmmmmmm...gooood!
Saturday 3/1 is National Pig Day
What are you doing to celebrate? I'm thinking of baby backs. </div></BLOCKQUOTE>
Hey Brian, how did your baby backs turn out? I put my pork butt on at 6am and we were eating at 9pm...mmmmmmmmmm...gooood!
Brian Lanius
TVWBB Fan
Baby Backs were good. Maybe just a pinch too much salt in the rub. I used Basil, White Oak and Cherry for the smoke wood. My kids lick the bones clean.
I've always put butt on the about 11:00-midnight the night before. Even if it finishes early, two hours wrapped in foil and a towel inside a cooler never hurts it. What temp did you cook at?
I've always put butt on the about 11:00-midnight the night before. Even if it finishes early, two hours wrapped in foil and a towel inside a cooler never hurts it. What temp did you cook at?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brian lanius:
Baby Backs were good. Maybe just a pinch too much salt in the rub. I used Basil, White Oak and Cherry for the smoke wood. My kids lick the bones clean.
I've always put butt on the about 11:00-midnight the night before. Even if it finishes early, two hours wrapped in foil and a towel inside a cooler never hurts it. What temp did you cook at? </div></BLOCKQUOTE>
My temp was very steady at the 225 range. I did crank it up a tad near the end as we were getting hungry. Next one I do I'm going to try and start it at midnight.
Baby Backs were good. Maybe just a pinch too much salt in the rub. I used Basil, White Oak and Cherry for the smoke wood. My kids lick the bones clean.
I've always put butt on the about 11:00-midnight the night before. Even if it finishes early, two hours wrapped in foil and a towel inside a cooler never hurts it. What temp did you cook at? </div></BLOCKQUOTE>
My temp was very steady at the 225 range. I did crank it up a tad near the end as we were getting hungry. Next one I do I'm going to try and start it at midnight.