Behold My Butt! (2003–2006)

[Stone]

A full sized pork butt will need to smoke for 6 to 8 hours at 220 to 250 degrees.

Mine have taken longer. But my butt may be bigger than Mark's.

[maggiethecat]

That's some beautiful butt you've got there, Mark!

Sadly, I've never seen Dave's butt. But bottom line, as many the Heartlander knows, guajolote's butt is the standard beside which all other butts are judged. (Aurora and Lady T. will attest to this.)

[MatthewB]

Imagestation will work, but you have to find the image's url in the source code.  It's not as hard as it sounds, and it's described in one of the image site tips.

One should be able to right-click the image, choose "Properties" & get the URL. Just make sure you don't use a double jpg extension with Imagestation. (If you've double JPG extensions in the URL, just delete the last extension.)

It's not that easy. You can't link to the viewing page.

I do the way I originally described all the time.

I guess I'm just a Jedi.

[Al_Dente]

Well, I've given up on showing everyone my butt. I have it posted on ofoto. I guess I need to make my butt "public", but then I'd have to supply the email address of every person who wants to look at my butt.

Anyway, =Mark, your recipe in the eGullet recipe collection was the inspiration for my butt adventure this past weekend. The friends and family who sampled my butt were quite impressed with it. Thanks for the guidance!

Parts of my butt are still around. I have some of my butt in the fridge at home, my brother took some of my butt home, and I believe a considerable chunk of my butt may be in the fridge over at the friends house where I cooked my butt.

[tryska]

wow sounds like everyone got a piece of your butt.

[Bux]

It appears that Ofoto's terms of service prohibit the storage of photos for use by web sites and that they block these images from appearing on our site.

From Ofoto's Terms of Service:

Your Conduct

As condition of your use of this service, you shall not:

• Use this service for the purpose of making images available for viewing to the general public;

The use of Ofoto to display images in messages posted here should be abandoned because it doesn't work and because it violates Ofoto's terms of service and therefore ours as well.

[Al_Dente]

If we can't use ofoto, what should we use? Any idears?

[vengroff]

Looks like imagestation has gone strict also, and perhaps taken it too far.

You may not ... create links from other websites onto any area of the Site.

This would seem to imply that even if you create a public photo album there, you are violating the user agreement if you point people to it from your home page, or anywhere else. Why make it public then?

[Stone]

Here's an image from Imagestation:

If you follow my instructions, it will work.

[fifi]

Stone, Just out of curiosity... Did you actually smoke that chicken with a bikini on or did you photoshop that picture? If you actually smoked it, what did you use for the bikini? I would love to do that just for the hell of it.

[Al_Dente]

Stone, Just out of curiosity... Did you actually smoke that chicken with a bikini on or did you photoshop that picture? If you actually smoked it, what did you use for the bikini? I would love to do that just for the hell of it.

I've seen that image on the web before so I don't think it came from Stone. I suppose you could fashion a bikini out of aluminum foil and tie it to the chicken. You'd be giving up on that crispy skin though. Though it would be a shocker to see it plopped in front of you at the dinner table. That chicken looks a little flat chested though.

[vengroff]

That chicken looks a little flat chested though.

Perhaps some silicone would help fill it out. People are always complaining about rubbery tasting chicken breasts. Could that be the reason?

[Al_Dente]

That chicken looks a little flat chested though.

Perhaps some silicone would help fill it out. People are always complaining about rubbery tasting chicken breasts. Could that be the reason?

Or saline implants. It would be like brining.

[snowangel]

I was mighty disappointed not to return to the cabin this weekend. But the promise of unseasonably warm weather and that great looking butt I found at the meat market (on sale for $.99/lb.) did a mighty fine job of assuaging that disappointment.

Butt goes on

After one hour, it looked like this

After 2 hours, it looked like this

After almost 4 hours, this is my butt

I put in the meat thermometer just before I snapped this photo.

Serious stall at about 170 degrees (f).

I really should have taken a picture of the finished product before I started pulling, but by that time, and that many beers, taking pictures was just about the last thing on my mind.

So, for dinner: pulled butt, sliced tomatoes; sweetest of sweet corn; buns; the South Carolina mustard/vinegar sauce from the currently-unavailable RecipeGullet; warm corn tortillas; a pico/salsa made with fresh tomatoes, onions, thai bird chilis, cilantro, some lime juice. And, peaches. More beer. Some wine. Gin and tonics.

Smoked butt is really wonderful.

I smell like smoke.

edited to correct silly typos that happen when one drinks too many beers while smoking meat.

Edited September 19, 2004 by snowangel (log)

[deltadoc]

That was weird. The first time I read your first posts, I only got a little box with a red "x" in it. Then the link didn't work either. So I pasted the web link into the browser and saw your butt.

Then when I went back to the posts, your butt showed up everywhere that it didn't show before!

All the pictures showed up this time.

doc

[Carrot Top]

Your butt is truly beautiful, Susan.

And the title of this thread is pretty good, too.

[dougery]

lol (sincerely)!! This is the funniest thread I've ever seen! My wife just walked in wondering why I was howling with laughter and when she started to read this, she thought it was a porn bulletin board!

I need to print this thread out!

By the way Al, your butt is "Sa-weeeeet". This thread has inspired me to give it a try.

Thanks for the laugh and inspiration (and for getting me in trouble) folks!

[Carrot Top]

I realized that I hadn't seen Al's butt either (don't know why I didn't try harder) so logged back on and then realized that I had confused snowangel's butt with Susan's, who isn't on this thread, and whose butt I have never seen.... Must have been the tears of laughter making me type wrong. Or thoughts of butt are making me even more confused than usual.

Sorry, snowangel. It is your butt that is beautiful.

I can't compare Al's to it for obviously he has spread himself all over the countryside. But apparently it was fine.

Edited September 20, 2004 by Carrot Top (log)

[TheFoodTutor]

I'm glad I'm not one of the ones afflicted with butt myopia. I saw Al's butt right away, and then I saw =Mark's butt, and then there was Snowangel's butt. Beautiful butts, all, and =Mark's butt even looked good after it was ripped to shreds.

I'm going to have to go procure myself a butt so I can post pictures of my own.

I'm just hoping people will be interested in seeing my butt by the time I'm through with it.

[snowangel]

Yes, I should have posted photo of my butt after it was shredded. But, the lure of the butt was so strong that I could not have taken another minute to look for the digi cam.

Anyway, we had the leftovers tonight. Gently warmed (added a smidgen -- as in one ice cube's worth -- of smoked pork stock). Warm corn tortillas, salsa made with some really great homegrown tomatoes, glistening onions from the farmer's market, a mess of peppers (mixture of serano, jalapeno and Thai bird) and some cilantro. All veg ingredients from the farmer's market.

This was yummy. Way yummy.

Lots o mileage can be gotten from a smoked butt. Not just food mileage, but that out on the deck, cold frosty one in hand, tending the trusty Weber on an unbelievable late September day (just realized that yesterday, smoking day, was the first day of falll; the weather belied the coming season).

[Timh]

Sorry, but the photo makes your butt look large. A Big Easy method is to (after seasonoing to taste) put in a 180 oven overnite, a city version of cochon du lait.

[snowangel]

Sorry, but the photo makes your butt look large. A Big Easy method is to (after seasonoing to taste) put in a 180 oven overnite, a city version of cochon du lait.

←

Geez. Half the fun of an 80+ degree day is firing up the Weber, cracking some cold brews and "working hard" to monitor the butt and do some gardening. I'm no lightweight!

Should have had Paul take a photo of me last winter, scraping snow of the top of the Weber, to smoke some meat. Me, cleaning off a lawn chair, donning long johns and fleece pants, a parka, grabbing a cold one to watch my butt.

Oven? That's for baking. When we want butt, we want it smoked.

[lovebenton0]

Click here to see Al's butt.  If that doesn't work, paste

http://images.ofoto.com/photos445/4/69/24/80/10/0/10802469405_0_ALB.jpg

into your browser.

Ofoto doesn't like to serve inline images to other sites.  Imagestation will do it for the preview-sized images, but not the full-sized ones.

Edit: Once you have the image in your cache, it magically shows up in the posts above.

←

That worked. And you do have a lovely butt there, Al.

Susan, I had no trouble seeing your beautious compact butt from all angles.

Edited September 20, 2004 by lovebenton0 (log)

[lueid813]

This may not be the traditional method, but my wife came up with this idea once — barbeque the easy way:

I was grilling chicken on a charcoal grill and as soon as it was done my wife came outside with the pressure cooker. "What the . . . ?" I wondered. Unbeknownst to me, she had taken a pork roast that we were planning to eat the next day and put it in the pressure cooker with a cup of barbecue sauce and some water. She had pressure-cooked it for about 30 to 45 minutes. It was already pretty tender, but certainly not barbeque. We put it on the still-hot coals and put some more bbq sauce over it and left it while we ate the chicken. It looked beautiful when we took it off the grill about an hour later; had lost its boiled looked and was smoked and a bit crusty on the outside. We let it cool and put it in the fridge. The next day we warmed it up in the oven and it was superb, and was some of the tenderest meat I have ever cooked.

I don't know how big your butt is, so I don't know if this would have worked for you.

[doggirl]

I'd also like to throw in my support for using La Caja China. I know, I know - if you don't have one, it's really no help to you. However, we gave ours a test run this weekend to warm up for the whole pig we intend to roast next month, and man did we end up with a truly delicious butt!! Tender, flavorful, and fall off the bone in 3 1/2 hours. You flip the butt after the first hour, add more charcoal once an hour, and watch football all afternoon. That cajun microwave is a thing of beauty!!!! Get one, you'll thank me. Really, you will.