First was chicken wings on Saturday . Small batch bc wife decides to skip town for the weekend. The nerve. Those were 350, heat diffuser for total of 40 minutes then high heat for a few. Aired out all day with rub/corn starch on. Then Boston butt on Sunday. 5lbs. Open in fridge overnight with rub in place. 300 degrees. ~5.5 hrs on grill. Another hour of rest wrapped and in a cooler. Near disasters with the butt..heat got away from me a bit. Very efficient, nearly had all dampers completely closed. I attached my thermometer reader to the side of the grill and it got roasted and now its in thermometer heaven. I thought it was still working but when it was still in the 140’s at the 4 hr mark checked with instaread which said 183! Minor burn to little finger pulling thermometer off. Everything was really good though. Skin on wings with decent crispness.
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Nice job. -
Outstanding cook!!! Love it! Keep on posting those great cooks!Comment
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Great looking wings......
The one cooker that I would still buy. Always wanted a hasty bake.Comment
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Which Hasty Bake do you have? That pork looks greatComment
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Nice …. I’ve got the Gourmet and realized that I would have been just fine with the Legacy. there’s a ton of good info on fire management with Hasty Bake Legacy and Gourmet: https://pitmaster.amazingribs.com/fo...asty-bake-fire ….. for one great example
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Welcome from Nebraska! Keep the pic's coming great looking pork!
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You're going to have so much fun with that Hasty Bake, especially since you're off to a roaring start with it. I bet your wife was sad that she missed those wings, but happy to be around for the pulled pork. It looks delicious.
Welcome to The Pit. Come back often and tell us about more of your Hasty Bake cooks.
KathrynComment
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That looks delicious ! I love my HB too. I try to only use one of the grates and slide it for off to the other side for indirect cooking. Adjustable charcoal box... etc... Great choice !Comment
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Welcome to the Legacy community!
I have the Legacy 133 and enjoying the food coming off it.Comment
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Welcome from Wisconsin. Glad you could join us!Comment
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Yumm! Looking Great!Comment
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Welcome from NH! I recently added the Hasty Bake 357 Pro to replace my Weber performer, so I'm looking to learn along with you!Comment
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Awesome! Thank you for sharing this with us! The great things about doing pork butt, is that they are very forgiving. (There is a joke in there somewhere.)
Judging by that cutting board, I would say you did well!Comment
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A 4 hour tour
A 4 hour tour...
Look delicious 😋Comment
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Great job, looks awesome, welcome from OzComment
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