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Old 03-22-2013, 08:16 AM   #76
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I bet you could remove the bone with your bare hands. That looks great.

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Old 03-22-2013, 08:33 AM   #77
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I bet you could remove the bone with your bare hands. That looks great.
Absolutely...it came out like a hot knife into butter
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Old 03-22-2013, 08:40 AM   #78
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It does look delicious..
Do all the fatty bits melt off during the process. I don't enjoy meat fat at all.

Last edited by creeper; 03-22-2013 at 08:53 AM.
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Old 03-22-2013, 09:28 AM   #79
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It does look delicious..
Do all the fatty bits melt off during the process. I don't enjoy meat fat at all.
For the most part most of the fat on the butt(or pork shoulder) does "melt" off. Something to do with the collagen, fat, etc. is breaking down and coating the meat.
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Old 03-22-2013, 09:52 AM   #80
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It does look delicious..
Do all the fatty bits melt off during the process. I don't enjoy meat fat at all.
Sometimes that's the best part.
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Old 03-22-2013, 09:53 AM   #81
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The melting fat helps keep the meat
moist during the long cooking time.

I'll normally spray/mop a mixture of
apple cider, vinegar and dissolved
rub on the meat every hour or so.
That helps keep it moist as well.

Sometimes I wrap it in foil 3/4 the way
thru and let it cook in its own juice. Again,
to keep it moist.

And yes, sometimes it is the best part.
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Old 03-22-2013, 10:45 AM   #82
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With Boston butts I will smoke with the fat side up.
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Old 03-22-2013, 11:06 AM   #83
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Bacon and Onions.



Hey R0ckstar, are you doing the onions in the foil? And do they turn out like the onions you posted on page 1?

How do you do em?
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Old 03-22-2013, 11:49 AM   #84
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Having grown up in SW Ohio, this is the sauce for me!


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Old 03-22-2013, 12:44 PM   #85
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Hey R0ckstar, are you doing the onions in the foil? And do they turn out like the onions you posted on page 1?

How do you do em?
Yep, in the foil and just like the picture on page one.

I cut them up into slices, wedges, or whatever. Then put them all on the foil and make a small boat around the onions with the foil, leaving enough foil hanging off of one side to cover the top of them later.

I pour about 2 cap fulls of Olive Oil on top of them to help keep them from sticking, then season them with a seasoning called New Orleans Cajun, but you can use anything want really.

Then I wrap the foil up over the top of them to close them up. I put them on the pit first, because they take the longest, and you honestly cannot over cook them. The longer they stay on, the more carmelized they get. I wouldn't go for 3hrs, but you get the idea.

I don't stir them or anything. Just stick them on the pit and wait.

I also like to mix in sliced bell peppers and whole jalapeņos. Makes for a great BBQ salad.
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Old 03-22-2013, 03:40 PM   #86
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Having grown up in SW Ohio, this is the sauce for me!
Montgomery Inn is good sauce. Anytime someone goes near Cincinnati I have them pick some up
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Old 03-22-2013, 11:43 PM   #87
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We'll leave Doc do the organizing, and be the MC.
Houston, Tx. Early Spring of next year.
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Old 03-23-2013, 08:57 AM   #88
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continental breakfast!
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Old 03-23-2013, 04:13 PM   #89
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My lunch today. $8 at a local icehouse.
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Old 03-23-2013, 04:14 PM   #90
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Yummmm!

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