Pork butt on the pit barrel today for football. 8lb butt dry brined for 24 hours then brushed with dijon and rubbed with with basic butt rub i make myself with Simon and Garfunkel added. Been in the Pit Barrel for about three hours at a steady 250 degrees. Injected with a ginger ale, chicken broth, roasted garlic mixture and hung 2 chicken halves rubbed with S&G for next week.
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Rock On, Kansas!
Sounds dang dang tasty!
I got one (butt) goin on, here in a spell...
Plus some BBRs, an JCBs...
Might be more in th fridge that'll git fired up, as well...
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Originally posted by Iron Bulldog View PostPork butt on the pit barrel today for football. 8lb butt dry brined for 24 hours then brushed with dijon and rubbed with with basic butt rub i make myself with Simon and Garfunkel added. Been in the Pit Barrel for about three hours at a steady 250 degrees. Injected with a ginger ale, chicken broth, roasted garlic mixture and hung 2 chicken halves rubbed with S&G for next week.
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Founding Member
- Aug 2014
- 2092
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
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