Bubba Ho-butts

by zydecopaws on November 8, 2009

Today was a huge step forward in controlling low temps on Bubba Ho-Keg. Pork butts were on the menu, and a couple of 6-pounders were on the grill.

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I was originally going to do these overnight on the WSM, but weather (and darkness) conspired against me. In other words, I didn’t feel like putting up the canopy late last night. So this morning I got up at a decent hour (for a Sunday) and fired up Bubba Ho-Keg with a mixture of Kingsford Competition briquettes, Cowboy lump, and a few chunks of wine-soaked oak (courtesy of Tim at GreenLeaf BBQ). The butts got the normal spice treatment and kitchen cord bondage, and onto Bubba Ho-Keg they went once I had the temp slightly above 225°F. Several hours later they looked something like this:

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At this point, the smaller one was done and ready for foiling. Not to mention the natives were getting restless and hungry…

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There was no cabbage in the house for slaw, so sandwiches were off the menu for dinner. Instead, brown rice and some pickled veggies and olives were on the plate, and a homemade vinegar and molasses-based sauce was poured on the pork.

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Dessert was a pear crumble. Think apple crumble but with pears instead of apples, and not as much crumble.

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All in all, we ate well tonight. And there are plenty of leftovers for the week. Hey Pigdog, if you are lucky I might even bring some with us to the lake…

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