Paswesley Posted July 28, 2015 Report Share Posted July 28, 2015 Hi, KK family. It has been a long time since I hazarded a sharing of one of my cooks. A lot has changed since my last post. For one thing, we have moved. We recently finished installing a patio and outdoor kitchen. Mabel will be doing all of the charcoal cooking and we have some Alfresco equipment to handle the rest, I decided to cook some butts today, and I will share a few of them with neighbors. Here is what I have done so far. 4 Boston Butts, wet pack with a total weight of 36.5 pounds Peanut Butter and honey based rub. Nothing fancy here. I whisked together 12 oz of creamy peanut butter with about 2 oz of clover honey. I added 4 T of mayonnaise and 2 oz of Mother's raw apple cider vinegar. Whisked some more. To this I added approx. 1 T each of turmeric, lemon pepper blend, garlic salt, and a few other odds and ends that my granny told me about. As I type this, Mabel is slowly soaking to about 220-230, while the butts rest. I am attempting to add some pics. I will update as the cook progresses. Note: I have included a pic or two of the outdoor kitchen section of the new patio, just in case someone may like to see it. @Dennis Linkletter: The company that I got the outdoor equipment from is called Affordable Outdoor Kitchens, in Millersville, MD. The owner is Kevin and I sang your praises to him. He was very impressed with the build quality and cooking potential of Mabel, especially when I told him about the wide range of sizes and that any of them can be built into the hardscape or counter. He said that he would look you up. Let me know if you want to follow up. that was about 2 weeks ago. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted July 28, 2015 Report Share Posted July 28, 2015 You had me at honey and peanut butter!! Robert Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 28, 2015 Report Share Posted July 28, 2015 Thats rubs sounds so interesting to say the least. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 28, 2015 Report Share Posted July 28, 2015 You have only gotten better, but I worry about Mabel being in that draft. Does it make her work harder? Welcome back. The old cook_shack. Oh yea. Like the House. Congrats. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 28, 2015 Author Report Share Posted July 28, 2015 Fingers tightly crossed! This is a first try. My wife is Asian and they do simply scrumptious things with peanut butter sauces. I just now put the little cubbies on. In my eagerness, I broke a temp probe. Had a spare though- Whew! Internal meat temp at 59. Mabel soaked at 235. I think it's time to visit Sapporo Japan- 2 or 3 times! @Bryan: She's okay, "She's a harbor chick!" Dennis has her very well insulated. There is a set of doors below the sink, so she has to sit out a bit to allow the doors to swing completely open. Thanks for the kind words. We are loving our new home! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 28, 2015 Report Share Posted July 28, 2015 Paswesley, I have the same burner top, I believe. If it's a dual burner, 60,000 btu unit, that's it. I love it!! Robert Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 28, 2015 Report Share Posted July 28, 2015 Nice outdoor kitchen setup. I'm interested in seeing how this wet rub works out. I've gone to wet rubs almost exclusively for steaks and have been considering trying one on a butt. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 28, 2015 Author Report Share Posted July 28, 2015 @Robert: Sounds about right. Inner ring is 500 to 27,000 BTUs and the outer ring pushes it up to 65,000 BTUs. The main issue with these horses is to keep them from getting the bit in their teeth, so to speak. This stuff puts out a lot of HEAT! It took me years of "honey dos" to compensate for buying Mabel. The outdoor kitchen should keep me in honeys well out into the middle of the century!!! Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 28, 2015 Author Report Share Posted July 28, 2015 @ckreef: Thanks for the compliment. I tend to like wet rubs on most foods. At my core, I am really a gravy guy. I used to lick my plate when I was a kid. I liked gravy just that much, and wet rubs remind me of gravy, you know? Gravies and sauces are, well, delightful! Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 28, 2015 Report Share Posted July 28, 2015 @ckreef: Thanks for the compliment. I tend to like wet rubs on most foods. At my core, I am really a gravy guy. I used to lick my plate when I was a kid. I liked gravy just that much, and wet rubs remind me of gravy, you know? Gravies and sauces are, well, delightful!Dang it - I didn't realize I had a brother from another mother - LOL I could have typed your exact post. Always make double the amount of gravy if you want any because I'm eating half - LOL Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 29, 2015 Report Share Posted July 29, 2015 Paswesley - butts with a peanut butter and honey rub .... Now that's sounds really interesting! I'm not a big fan of peanut butter, but a peanut butter rub sounds really like something I could throw a tooth at. You've got on gorgeous setup there. And Mable is absolutely gorgeous! Can't wait to see the pics of these butts on a plate. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 29, 2015 Author Report Share Posted July 29, 2015 @ckreef: Welcome into the family! LOL They say that a gun is the great equalizer, but I beg to differ. I think gravy is the great equalizer. Many is the so-so entree that has been saved by a truly remarkable gravy or sauce being paired with it! Truth be told, some are so delicious that one is tempted to get a bowl and spoon and eat it like a soup! LOL! @CeramicChef: Thanks for the thumbs up remarks! I decided to do right by Mabel. She is royalty, and I couldn't have her slumming with just any old setup! LOL! BTW: Three hours in and I have so far resisted the temptation to lift up Mabel's lid and take a few peeks- just barely, though. Internal temp is 118. I had originally thought that she would cook at 230, because that is where she was setting when I put the meat in after 4 hours of soaking. I did make a few tweak adjustments, though. She is sitting right at 200 degrees, and has been there since I put the meat in three hours ago. Dennis, Dennis, man you are alright. Anybody who can engineer a cooker that can make food taste this good, and make cooking this much fun, is a-okay in my book! Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 29, 2015 Author Report Share Posted July 29, 2015 Update 7 hours in: Internal 160; Mabel steady at 245. Pics below. 1 Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 29, 2015 Author Report Share Posted July 29, 2015 3:30 AM update: Nine hours into the cook. Internal temp 177, Mabel steady at 255. Butts were foiled and returned to the cooker to finish. I am shooting for 193. Included are pics taken at 9 hours in, 177 internal. The taste is very complex, rich, and earthly and yet fruity from the honey. I can't wait to pull and place on a soft bun! Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 29, 2015 Report Share Posted July 29, 2015 Looks yummy. Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 29, 2015 Report Share Posted July 29, 2015 That's a very nice setup you have and a beautiful cooker. Your butt recipe sounds interesting enough me to give it a try when my KK arrives. I love peanut butter. And honey and anything that looks like food. Keep us updated that cook! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 29, 2015 Report Share Posted July 29, 2015 Great looking cook and I bet you are anxious to pull that pork and get a taste of that new flavour . Quote Link to comment Share on other sites More sharing options...
Paswesley Posted July 29, 2015 Author Report Share Posted July 29, 2015 7:30 AM: Sleepy, man! Total cook time, 12:45. I have provided some food porn. I can't begin to describe the flavor, but it is soooo good! Do yourself a favor and try this. BTW, I was using RO charcoal with chunks of hickory wood for smoke seasoning. Enjoy the porn! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 29, 2015 Report Share Posted July 29, 2015 Paswesley, your pulled pork adventure look well worth the effort, delicious Quote Link to comment Share on other sites More sharing options...
bryan Posted July 29, 2015 Report Share Posted July 29, 2015 same-o-same-o I see you still don't do any bad cooks. Do you serve neighbors in Florida? Quote Link to comment Share on other sites More sharing options...
