One Long Day but Worth it.

[Rich Dahl]

Finally got around to doing our almost 12 pound pork butt.
Seasoned with Weber original and Traeger seasoning.
Injected with apple juice
Spray was AJ & ACV every hour
Cook was on the Camp Chef Pellet grill with Camp Chef apple pellets
Temp was 300 for the entire cook.

Start was 7:00 am
Wrapped in foil at 1:30 pm
Removed at 4:45 pm at 205 and probed like butter.
Opened the foil and let it cool and the bark to reset.
At 5:30 shredded it.
The meat was outstanding very moist and tender with great flavor.

Here are some pictures of the cook.
















Next up was the John Wayne birthday tribute dinner.
This was out of the John Wayne cookbook Way to Grill the dish was Grilled Chicken with Rustic Mustard Sauce
Barb made some beans and corn on the bone the chicken was cooked on the E320.
We sat at the coffee table and ate our dinner watching True Grit
The dinner was good and I would make it again but I would use boneless thighs instead of boneless chicken breast.
Although I didn’t turn them into hot particle board as usual.

A few pictures of that cook.







.

 

[Joan]

Rich, you did a great job on both dinners and the pictures.

I like the spray on the pork, (love ACV), will make sure DH hears about that one.

Can't believe we all had the same, corn-on-the-cob and baked beans with our John Wayne dinners. Let's hope we are all around next year to celebrate his birthday again. (tell Barb I like her nail polish)

 

[Rich Dahl]

Rich, you did a great job on both dinners and the pictures.

I like the spray on the pork, (love ACV), will make sure DH hears about that one.

Can't believe we all had the same, corn-on-the-cob and baked beans with our John Wayne dinners. Let's hope we are all around next year to celebrate his birthday again. (tell Barb I like her nail polish)

Thanks Joan. I just got over a bad case of the flu (not covid) before I did these two cooks. The camp chef ran perfect all day if
it wasn't for that and Barb picking up the load I never would have finished it.
I'll tell Barb when she gets home from work. She does her own nails and does get a lot of compliments on how nice they are.
She is a lady of many talents.

 

[JimK]

A couple very nice looking cooks there, Rich!

 

[Timothy F. Lewis]

Looks grand! I just finished the first step of the ”Smoked True Grits” for tomorrow. Just pulled them out will chill chill them down and slice in the morning. Put a couple of dozen wings under rub and will prep the rest tomorrow morning. Shrimp, sausages, shotgun shells “Take 2” and mushroom caps yet to be made. Oh, and the lemon pies! Bourbon has been tested!

 

[Rich G]

That's a big butt, Rich! Looks perfect, my friend....that Camp Chef done ya right!

R

 

[Bob Bailey]

Finally got around to doing our almost 12 pound pork butt.
Seasoned with Weber original and Traeger seasoning.
Injected with apple juice
Spray was AJ & ACV every hour
Cook was on the Camp Chef Pellet grill with Camp Chef apple pellets
Temp was 300 for the entire cook.

Start was 7:00 am
Wrapped in foil at 1:30 pm
Removed at 4:45 pm at 205 and probed like butter.
Opened the foil and let it cool and the bark to reset.
At 5:30 shredded it.
The meat was outstanding very moist and tender with great flavor.

Here are some pictures of the cook.

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View attachment 51439


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Next up was the John Wayne birthday tribute dinner.
This was out of the John Wayne cookbook Way to Grill the dish was Grilled Chicken with Rustic Mustard Sauce
Barb made some beans and corn on the bone the chicken was cooked on the E320.
We sat at the coffee table and ate our dinner watching True Grit
The dinner was good and I would make it again but I would use boneless thighs instead of boneless chicken breast.
Although I didn’t turn them into hot particle board as usual.

A few pictures of that cook.

View attachment 51445

View attachment 51446

View attachment 51447

.

Nice butt Rich, and supper looks mighty edible too!

 

[Angie H.]

That looks fantastic, Rich! I have a 10 lb pork butt in the freezer I was going to smoke this weekend but as usually happens for Memorial Day here in the NW, it is going to be a rainy weekend, so it will have to wait till July 4th weekend. And yes Barb's nails look like she had them done at a nail salon, very nice!

 

[Joan]

Thanks Joan. I just got over a bad case of the flu (not covid) before I did these two cooks. The camp chef ran perfect all day if
it wasn't for that and Barb picking up the load I never would have finished it.
I'll tell Barb when she gets home from work. She does her own nails and does get a lot of compliments on how nice they are.
She is a lady of many talents.

Rich, I am soo sorry. I didn't know you were sick. I sure hope you are feeling better.