Jump to content

Support KAMADOGURU.COM!
John's "Really Right Stuff" List
Sign in to follow this  
Followers 0
Tarnation

Butt Kooking Time

By Tarnation, in Kamado Cooking and Discussion

Recommended Posts

Tarnation    91

Tarnation
Posted

Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had.  It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun.  For now I've got a pork butt to cook.

20200222_190210.jpg

15824174542937402198036068651072.jpg

Rob_grill_apprentice and KismetKamado reacted to this

Share this post

Link to post
Share on other sites

Tarnation    91

Tarnation
Posted

I have to apologize for no finished product pictures, I won't go into details since its irrelevant to the cook, but yesterday sucked hard.  The butt turned out fantastic though.  Smoked for roughly 12-13 hours overnight at 225.  When I woke up it had only hit about 185 internal and I wanted to finish it before I went to church and get it resting for lunch.  I cranked it up to 300 and it probably took about an hour or so after that to finish.  Got to hand it to my Akorn and my little BBQube buddy, they churn out delicious food.  Rub was Weber Spicy Dark Cocoa with a spicy mustard binder.  If you got some of the bark you could taste the cocoa it was really quite delicious.  I couldn't tell if the spicy mustard binder did anything, but I felt it was worth a shot since I had been using regular yellow mustard as a binder.  I think the mustard just completely neutralized by the rub and smoke. 

Share this post

Link to post
Share on other sites

Tarnation    91

Tarnation
Posted
11 hours ago, Rob_grill_apprentice said:

Looks like it is coming along good.  

That was just the color imparted by the rub, it came out beautiful and tasted fantastic, my pork butt game is on another level compared to the garbage turned out by your average bbq restaurant.

Rob_grill_apprentice reacted to this

Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
Sign in to follow this  
Followers 0
Go To Topic Listing

  • Similar Content

    • Millerb7
      Akorn > Weber Kettle > Kamado Joe
      By Millerb7
      So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
       
      I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
       
      I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
    • Tarnation
      Upgraded in an XL Way!
      By Tarnation
      I joined this forum last year not long after getting my Char Griller Akorn used.  I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year.  Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it.  I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely less than a Costco roadshow Big Joe.  Came with the table, ConvEggtor, ash tool, and grate gripper.  They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up.  It's under an awning anyway and I'll be getting a cover to further protect it.  
       
      To be fair to the Akorn it is a fantastic cooker!  Just since the apocalypse started, I've done at least one decent cook a week on it.  I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides.  I absolutely do not regret the Akorn purchase.  If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design.  I've been eyeballing the extra space the  Big Joe and the XL Egg offer and ultimately couldn't resist.  Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn.  This was purely a decision based on the total cooking surface and potential cooking surface with mods.  I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there.  2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.  
       
      TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn.  I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time.  I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn.  If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.

    • Daz
      Amazingribs.com just awarded my Kamado-Go 275 smoker a silver medal!
      By Daz
      I sent my new portable smoker/grill to the folks at Amazingribs.com for a review and they were impressed. The Kamado-Go held 225 degrees steady for 16 hours with one load of charcoal. 
       
      Full review here 
       
      https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275
       
      I learned everything from Meathead and his Amazingribs.com. So this award is a nod to one of their students who just won't settle for what's out there. 
    • philpom
      Double Butt "hat trick"
      By philpom
      they've been on for a bit, cruising at 215°f.  Going to finish each one differently but still debating the details.
       

       
       
    • Daz
      Pellet Akorn Kamado Pizza
      By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



×
×
  • Create New...