El Pescador Posted September 19, 2019 Report Share Posted September 19, 2019 Looks fantastic, Mac! What did you rub it with? Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 19, 2019 Report Share Posted September 19, 2019 4 hours ago, MacKenzie said: I have another butt in the freezer and I am going to cook it exactly the same way. Your butt looks good Mac but why will you use the double drip pan again and not, say, a foil covered tray? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 19, 2019 Report Share Posted September 19, 2019 You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 19, 2019 Report Share Posted September 19, 2019 Thanks Mac. I have had challenges with moving shallow drip pans with liquid before so I can see how this pan, deep and with handles, is an improvement. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 19, 2019 Report Share Posted September 19, 2019 @El Pescador, I used equal parts freshly ground black pepper, granulated garlic and chili pepper but first rubbed the butt with Lea & Persians Worcestershire sauce. 1 Quote Link to comment Share on other sites More sharing options...
Kevin H Posted September 20, 2019 Report Share Posted September 20, 2019 Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... 8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 20, 2019 Report Share Posted September 20, 2019 Looks terrific. The Irish butter steps seems interesting Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone..... Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted September 20, 2019 Report Share Posted September 20, 2019 8 hours ago, Kevin H said: After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F @Kevin H Question.....you wrapped in "plastic" and foil. Never heard of using plastic wrap?? Would have thought it might melt. Any issue with the plastic wrap? 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 20, 2019 Report Share Posted September 20, 2019 I was thinking the same .plus any odd flavour the plastic might make. But I'm open to try new ways [mention=2891]Kevin H[/mention] Question.....you wrapped in "plastic" and foil. Never heard of using plastic wrap?? Would have thought it might melt. Any issue with the plastic wrap? Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 20, 2019 Report Share Posted September 20, 2019 4 hours ago, Aussie Ora said: Looks terrific. The Irish butter steps seems interesting Sent from my SM-T835 using Tapatalk In the US, "domestic" butter (believe or not there is such a thing) has less butterfat than European butter and is typically uncultured (just like many Americans...but I digress...). European butters have higher butterfat, are often cultured, and loads o' flavour. This is what I try to buy. Wegman's also sells a 2 lb. brick of something labeled "Amish butter", suggesting it is made by the Amish. I have no idea what the difference is with this butter, but it seems to be a bit more flavourful than commercial American butter. And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia... 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted September 20, 2019 Report Share Posted September 20, 2019 12 minutes ago, Pequod said: And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from MO We love our Kerrygold Irish butter!!!! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2019 Report Share Posted September 20, 2019 (edited) 17 minutes ago, Pequod said: And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from Georgia... Before the gentleman from Georgia uses up the balance of the time I'm going to chime in. I buy butter from a farmer at the local market. He makes his own and it has a wonderful flavour, no colour nor additives are added , just a hint of salt. This butter softens quicker to a spreadable texture faster than supermarket butter, a bonus. It does cost about 3 times the supermarket price but still worth every penny. I usually stock up and freeze it so I don't run out. Edited September 20, 2019 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 20, 2019 Report Share Posted September 20, 2019 Love Kerrygold! My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc. I think the difference between Irish and other European butters is the whiskey content... 1 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2019 Report Share Posted September 20, 2019 1 minute ago, Pequod said: I think the difference between Irish and other European butters is the whiskey content... Of the cow or the consumer? 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2019 Report Share Posted September 20, 2019 Leftover pulled pork dinner from my pork butt cook and the drippings made a nice dipping sauce. Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo. 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 20, 2019 Report Share Posted September 20, 2019 Dang. Even your mayo dip looks uncommonly good. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2019 Report Share Posted September 20, 2019 Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup. Winner winner. 7 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 21, 2019 Author Report Share Posted September 21, 2019 23 hours ago, MacKenzie said: Right after dinner I went on a round trip of 52km to get homemade ice cream worthy of some Grilled Peach Reef Syrup. Winner winner. That's dedication to good food that I respect.. My wife used to discover roadside stalls that served something special and then get a craving for what they have. I'd be driving 45 min each way to go eat something special. But we would always get another 5-6 portions bagged up to take home also. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 22, 2019 Report Share Posted September 22, 2019 On 9/20/2019 at 2:46 PM, MacKenzie said: Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo. There you go, MacKenzie. Now you've got it! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 22, 2019 Report Share Posted September 22, 2019 That is a delicious looking scoop of ice cream. Will definitely try that out soon. Quote Link to comment Share on other sites More sharing options...
