pig sammies with the latest fad.

[Jim Lampe]

picked up an eight pound butt from Harry Hansen's in Raymond yesterday

then cut up weiners

much earlier today, i fired-up the WSM

seasoned the pork with a butt rub for Jane by Kevin K

after 4 hours at 250ºF

then, the weiners rolled

small thin strip of bacon rolled inside the dogs

taking those to work tomorrow to feed my fabricating buddies.
Baked beans were smoked on the WSM as well

The butt was removed at an internal temp of 198ºF (the probe slid in like nothing!) then foiled wrapped and coolered for an hour.
Pulled, sauced with Stubb's Mopping Barbecue Sauce and served.

Cheeses on the bottom, slaw on the top

it was a great meal and i'm stuffed!
as the evening sky grows dark...

...thank you for visiting!

 

[Tom_M]

Outstanding.

 

[Kim Drana]

Looks like you have been busy cookin..Nice post..great looking food. Here we go for more heat this upcoming week..

 

[Mike from Little Rock]

Jim it all looks GREAT! The new Weber lights On the pigvillion are awesome! That is indeed a HIGHLIFE EVENING!

 

[Morgan C.]

Outstanding Jim! Looks awesome and the pig shed looks most inviting with those new lanterns!

Way to go!

 

[Mike Coffman]

Outstanding looking PP and spiral dogs Jim! Think you got the touch for those spirals!

 

[Geir Widar]

I'd rather have some of that pulled pork than the sausages, please.

Awesome, as always, Jim!

 

[j biesinger]

Outstanding looking PP and spiral dogs Jim! Think you got the touch for those spirals! Big Grin

I'm out of the loop on these spiral dogs. I'm guessing you run a skewer down them and make a spiral cut using the skewer as a stop?

 

[Jim H.]

Excellent PP & spirals too!

 

[r benash]

What's not to like?

 

[Bob Correll]

taking those to work tomorrow to feed my fabricating buddies.

You're a fine co-worker Charlie Brown!
Any openings there Jim?

The spiral bacon dogs look outstanding, but those pig sammies are perfection in smoked pork!
bet you even had left-overs, for a change

 

[John Solak]

fantastic looking PP sammies and dogs!!

 

[Gary H. NJ]

Great post Jim. I'll have to try those rollcut dogs. Looks like they'd be nice and crunchy. Glad to see the investment on the PigVilion has paid off too.
Lovin' this

 

[Chuck Dugas]

Everything is spot on Jim. I still think Raymond needs a good BBQ Joint! You would make millions.
Question? How long did it take to do a 8lb.Pork butt?
I was just out there on Friday and Rick just slattered 45 pigs. One hard working farmer.You don't find these guys around very often.Great family.
Thanks for sharing Jim.
Chuck.

 

[Jim Lampe]

thanks for your nice comments

Chuck, it cooked for 9 hours at 250 to 285ºF
Yes Bob, there leftovers

 

[Andy Beers]

Nice cook