snowangel

Marlene, I'll be curious for a report next time when you do it skinless. I've never done it that way. Ron, have you ever done a sinkless butt? edited to add: Absolutely beautiful meal, Marlene!

Arne, I've never had a bone in butt that didn't have the skin on. At least at my markets, if they are skin off, they are boned. And, my bone on's with skin on are usually in the 10 pound range. I have never even considered turning my butts since there's more skin on the one side, I just figure doing it skin side up. And, since I've never done a skinless one, I can't really say if there's an advantage to skin on, but I do save the skin and add it to soups, bean dishes, etc. Marlene, how did it turn out? And yes, Sarah, there's a good reason we start early in the day!

Sara, BTW, if you haven't made this recipe =Mark's South Carolina Mustard BBQ sauce, you should! Perfect accompaniment.

Geez. I'm still in love with my 25-year old Weber Kettle. It grills, I can smoke meat. I suppose I could even make toast on it. But, I have a toaster. I have a stove. I have an oven. The investment was originally $50.00. We've replaced a couple of parts (wood handle on top; no charge becuase of garage inventory -- the other was $7.99 damper thingie). OK. I'm a dinosaur.

Sara: Congrats! You have done well. My chest sweels with pride every time we have a new butt smoker. OK. So, you are beyond tired. Just foil it and stick it in the fridge. Stick it in a low and slow oven tomorrow until it is fairly warm throughout and then pull. They don't pull very well when they are cold. But, at 190, you should be able to check with a fork and know if it is pullable. Use two forks or bare hands to pull. DO NOT (yes, I'm shouting) mix any part of it with BBQ sauce. That should be up to the eater. And, yes to freezing leftover butt. I like to freeze in ziplocks in 1 cup amounts so I can always grab the right amount. Leftover butt is great. Either on buns with sauce, or in tortillas as tacos. Also good on salads, or just standing over the sink or open fridge door in your skivies.

Yes, Arne, what does at the turn mean???? No, Marlene, you don't remove the skin. You just don't. Trust me. Remember, I'm the butt queen. I just wish I had a beautiful butt tomorrow!

Ahem. A real woman doesn't need a bullet!

Boo Hoo! I'd love to join in the butt fest, but I'm having 100 over for a mid-afternoon reception for my folk's 50th. I'll just have to live vicariously through all of you!

Your butt isn't that big, so I'd give it a try. I'd advise not banking coals on either side, but just putting them as far over as you can on one side (the way I do it in the bigger kettle). Start the chimney about 1/2 full. Just spend some time reading this topic, and ask for advice as you go!

If you wander over here, you'll get lots of tips about iced coffee!

Not sure about the Butt Gear...I hear, however, there is some sort of secret handshake involving a alcohol in one hand and pork fat slathered on the other. The actual details are murky for outsiders like me who are butt smoking virgins living vicariously through y'all. ← That's part of it. As well as being able to honestly speak the lingo -- "how big is your butt?," "how fatty is your butt?," "when did your butt stall?," "I want to get my hands on your butt," etc. (let's not forget about Chris's butt crack!). But, best of all is having leftover butt .

Eggs? Scrambled or a frittata?

Richard, tell us more about the smoking process, your chamber, method, wood, etc. please!

I can't imagine going out for a steak, burger, ribs or smoked meat. I can do better at home. Tuna salad? Geez. Peter (age 10) has that one nailed. And, why go out for breakfast when I can make better sausage or bacon than anyone else can serve me?

The big sigh of relief and the happy dance. Sometime this past March, my FIL (who actually holds the title to the cabin) said "time to sell." Trust me, we have had many an uncomfortable night. Many bizarre dreams. Kids crying, all of us sad. The two trips we have made this year have been very bittersweet. FIL has returned from his first trip of the season. He's decided that it is indeed a wonderful spot, and that he'll rethink selling when he's 80. Our next trip will not be bittersweet, but as joyful as the many trips we've made over almost 30 years. So, onward and upwards, and time for me to make some plans, and think about charcuterie for easy meals, and smoking meat up there. Time for me to think about salads, salsas and guacs the kids can make. Time to think about waffles and fishing and what to do with all of the fish we will or won't catch. Time to think about midnight swims and what will be on the dock to sip and nosh. Time to be thankful.

Steak of choice here lately as been the much overlooked Chuck Eye. Vert much like a rib eye, without the price. In fact, when chuck roasts are on sale, they are often on sale for as low as $3.00/lb. Makes an affordable steak meal for a family with a mess of growing kids who can eat what seems to be their weight in steak. Don't overlook this cut of meat, please. I grill, and I grill year round (yes, even in MN). If it's raining to hard, lay the cast iron skilliet over a high burner, and forget about it until the kids start whining, then it's hot enough. I don't S/P the steaks, but just toss some kosher salt (Morton's) into the skillet before I add the steaks. Done is when my thumb says they are done. Practice makes perfect!

How big was your butt (6 pounds?)? I think 6 hours is not long enough. It's really, really hard to judge how long a butt will take because of the stall. I think at what temp it stalls and how long is stalled depends greatly on the amount of fat and collagen buried in the butt. One of the things I always do is start them first thing in the morning. If it's done before you need it, just foil it and put it in the oven with the light on. Congrats on joining the club!

Oh, I just want to squeeze and eat your butts, guys. Arne, your son shredding his first butt. Sign. Wipe tear from eye. Very significant moment in parenthood.

Paul and I celebrate our 25th early in June. It will be a week night, which sort of eschews a fancy night out. But, as the teen is more than capable of getting the littler two fed, and given that we live but 400 yards from the mighty Miss and a huge park with all sorts of little nooks and crannies along the River, I'm thinking bikes and a picnic. So, what would you take along? And, no, I'm not taking a camping stove along so that we can cook something ala site. I'm not sure if our county's park allows wine, but regulations never stopped me!

So, since Abra, since your lardo smells so terrific (and outside of the green looks so terrific), is there any place you can take this (thinking University) to have them look at it or test it or something to see if it is good? You know, the science geeks, as opposed to us Charcuterie geeks. So is there anyone who can tell you if it is off or if you should enjoy with relish?

Oh, Abra! I am so sad! And yes, the sweet and delicious smell is just like a _-you. I'm really curious. We need a butcher who also makes sausages to weigh in here. Ron and Abra, it would be interesting to see what Niman has to say about this. I wonder if we can get someone there to answer an e-mail or weigh in about this green gunk.

If you wander over here, you'll see some amazing stuff being done at home. It's only scary the first time you do it! And, the advice that the various participatants on this topic have provided has been beyond invaluable.

A favorite around here, too. In fact, such a favorite, I always grill way more steak than we can eat so we have a fast and easy dinner the next night. Best part of all, everyone can add just what they want!

I mentioned this topic to my family the other night at dinner. Peter, age 10, remarked "Mom, probably the best way is just to sit down with a plate of bacon and eat it all." He's a smart young man.

The restroom thing also really gets me going. Please, I want soap and I want either paper or cloth towels -- not one of those damned dryer things. Plus, I like to be able to use the towel to open the door when I leave because who knows whose hands have been on that handle. Oh, and gunk on anything turns my stomach.