Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Bman on April 20, 2013, 08:23:05 AM
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For my first Pr0n post, I'm going against the grain in a few different ways.
First - It's a work-in-progress. Meat is rubbed and gettin' happy in the fridge waiting for a midnight kickoff
Secondly - I'm using the WSM instead of a kettle. :-X
Let the games begin. After seeing Bob Hope's post about the Bad Byron Butt Rub and reading the comments, I placed an order for some.
Just like his order, they tossed in a bunch of other stuff for free. All I ordered was the rub, seafood seasoning, and honey.
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Since the rub doesn't contain any sugar, I'm doing a side-by-side experiment. I added equal parts BBBR & sugar to rub one butt and the other butt will be straight strength.
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A coat of yella' mustard for the rub to hold onto.
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Rubbed with the sugar mixture on #1
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As it comes in the bottle on #2
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Wrapped & resting in the fridge for 12 hours.
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While the butts were gettin' happy, I smoked/grilled the pork chops wifey bought on Tue for tonights dinner.
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While grilling, got the WSM ready for kickoff.
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Game time! Fired up a dozen briquets with the tin can Minion method.
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Unwrapped the butts and added another round of rub on the exposed side. After placing on the grate (fresh rubbed side down) I added more rub to the other side. Buckie - it's what I've always done. :) The rub with the sugar has the temp probe. Since it's 1am, I'll need to reference this post tomorrow to see which one I did. lol
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Tail end of Saturday Night Live while I monitor the temps.
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We're hovering right around 260* so I'm calling it a night.
After waking up a few times to check the temps, here's the 6:30AM shot
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Time to make the beans. Another experiment recipe I got the the other place. Yes, that's apple pie filling.
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Can see everything but the beans...
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Mixed up - doesn't look too shabby.
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In the pool with the other kids.
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Another few hours to go...
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What a tease! :D
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Experimeting is a good, fun thing.....really lets you figure out what you like & what creates flavors / textures, etc......
Some people I know of add an extra layer of rub after it's sat overnite with the 1st coating, never tried it, but it's a thought.....
Will check in for reports..... :D
PS: Didn't know Byron's carried "butt honey" ?
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It rocks to open a box and go "wow, look at all the free stuff"!! doesn't it :)
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Interesting test let us know how it turns out.
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~~~ Edited the first 2 posts adding more photos ~~~
Showed my gasser some love this week. I tore her down for a cleaning like she hasn't had since I got her in June '06
Some people told me I went too far. I says there's still a few bolts I *didn't* take out...
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Used the living room (room we never use) as the staging area after pieces were clean/painted/arrived in the mail.
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New trip tray & catcher, new burner tubes, new ignightor, new cooking grates, new bottom panel, and last year got SS flavorizer bars.
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Standing proud in her restored glory.
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It was an all Weber day! Started out by picking up a free gasser in town, putting this one back together, grilling dinner, tearing down/washing another gasser in the garage, and firing up the WSM. Grinning from ear to ear. ;D
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Nice one :)
What can you tell me about the black pins sticking out of your charcoal ring?:
(http://i303.photobucket.com/albums/nn123/baeseman1/05126BE0-2C56-4797-943E-A7B3ADB167F8-6166-000003A2BB669D1E.jpg)
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Why don't I have a weber sticker on my door? Are those stock? Even though I have a Cajun bandit door I like the logo!
Danny
Also I love the Maverick et-732
I sleep all night without any alarms
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How did they turn out? Looks good! And yeah what are those rods in the WSM?
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From the better-late-than-never files....
Done and ready to come out of the pool
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Problem is I had a handful of buddies here when it was time to pull. The butts got pulled on 2 separate platters so they could taste test each rub. Photos weren't taken until after they left and I was almost done with the clean up. Here's what's left just before hitting the fridge.
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Beans were sweet with the apple pie filling, but still got the thumbs up from all parties.
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Final verdict ----- The rub with the sugar won all votes. The straight up Bad Byron rub was too salty. Still good, but salty. On the bright side, cutting it 1-to-1 with sugar will literally double the amount of rub I'll have. 8)
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What can you tell me about the black pins sticking out of your charcoal ring?:
All part of the mods I did before firing it up.
I bought a replacement 18" charcoal grate and turned it 90 degrees. It fits perfectly inside of the charcoal ring.
I wire-tied everything together and added concrete anchor bolts to use as handles.
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Using KBB, K Competition, or even Stubbs produces ash on these long cooks. If I need to get the temps higher than airflow will allow, I'll do a hot squat and remove the middle section. Wearing my bbq gloves, I'll grab the anchor bolts and shake the charcoal ring contraption back-n-forth to knock off all of the ash. Then if need be, add additional charcoal to the ring before placing the middle section back on.
Yeah, I get one hell of a face full of ash, but it only takes a few seconds and I hold my breath. lol
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Why don't I have a weber sticker on my door? Are those stock? Even though I have a Cajun bandit door I like the logo!
Danny
This is my Cajun Bandit door. :D
If you follow my mini-wsm build, you'll basically see where my Weber "sticker" came from.
http://weberkettleclub.com/forums/weber-kettles-accessories/finally-built-my-miniwsm/
While I was at it, I made a reverse for the WSM. Here they are together.
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Thanks for the update, good info on the rub.