March ANCHOR Meeting

[BankerJohn]

The pork butt was started at 7:02 this evening. Rubbed with regular yellow mustard and then dusted with Tsunami Spin from www.DizzyPigBBQ.com the butt is doing well. As of this writing, the meat temp is 79 degrees and the smoker temperature is 228 degrees. For smoke flavor, there is a mixture of Apple, Hickory and Maple. Hopefully, it will turn out good.

Sorry to hear Diane won't be able to join us - next time Diane!

I am looking to seeing all of you tomorrow! Bring your appetite! WILL TRADE BBQ for FRAGS! LOL

 

[BankerJohn]

Meat temp is up to 92 and blue smoke is puffing away. Oh, I wish I could share the smells! See you all tomorrow.

 

[reefrubble]

I'm drooling like a fox in a hen house. Ted

 

[BankerJohn]

The meat is still a cookin' ! It is at the cooking plateau of 163 degrees and has been there for about an hour already. It is at this temperature that all of the tough connective tissues get broken down and the fat gets rendered out. MMMmmmmm.

The meat is cooking a little slower than expected. Oh, well - it will still taste good (I hope).

 

[adnup]

DO I HAVE TO WAIT UNTIL 2?

 

[adnup]

I could use a good breakfast!

 

[adnup]

Is anyone bringing any ZOO's? I am looking for some cool new colors. I any some greens looking for different colors