I live in Marshall county IA, not much more central Iowa than that and have the 590 it has been on the East side of my house on the deck for three years with a cover on it when not being used and never had it blow around.
I have been using the recipe from the Hey Grill Hey site for her sweet rub. Sometimes i use a small amount of granulated honey to it for a little different taste profile. I did 70# of pulled pork for my granddaughters graduation reception and another 30# to for food at a fun fly for our RC...
I know you said pork butt was intimidating but it is actually one of the easiest things to do. Use the Hey Grill Heyy sweet rub or just salt and pepper and put it on overnight at 200 degrees, let it go all night in the morning wrap it in foil at about 170 degrees let it go till about 200 or when...
I am doing pulled pork for my granddaughters graduation. I am planning on doing 7 approximately 9lbs butts figuring on ending up with 40 to 45 pounds of pulled pork when finished, I figured about 3people to a pound so should have enough for about 120 plus people. Does this seem about right...
I just pulled a 9lb butt off the new second rack to wrap it. Put it on last night at 8:30 at 200 degrees after freezing at my grandson’s track meet for 4 hours. Pulled at 6:00 at 164 degrees. I did not get any pictures last night I was still shivering from sitting at the meet. And didn’t take...
I just finished installing the Gene Gauger second rack in my RT590. I am impressed with the build quality and the ease of installation. Now I just need to get it back out on the deck and give it the smoke test.
I am planning on cooking a brisket for Christmas Eve day when the kids come home and the forecast for Friday night is -2 degrees . I have done pork butts when it was 20 to 30 degrees but never in sub zero temperatures. I have a welding blanket to cover it with. Has anybody had any experience...
Got three racks on the 590 going to wrap them in a bit then supper for two of my grandaughters birthdays tonight. I used the hey grill hey perfect rib rub and have spritzed a couple times with apple juice, I will spritz again put a couple patties of butter on them and wrap them back on the 590.
Pulled at 195 let it rest an hour and a half, came out good. I think I liked the other be I did with apple blend a little better but this one has a better texture I pulled the last one at about 205 and that was a little too long.
10# Duroc pork butt has been on for 2 hours. Rubbed with SPG and have Lumberjack Supreme blend pellets. The grand kids school sports started last night so we need something to heat up for quick meals before or after games.
Just put my first brisket flat on. Small prime flat with SPG using Lumberjack pecan pellets and a smoke tube for extra smoke. Trying a small one befor I go for a full packer.
Baby backs 3-2-1 method should be done about noon. I have a friend who has a brother that is general manager of the JBS hog plant here in tow I get boxes of 18.