I like big butts and i cannot lie

[Doc1680]

Tomorrow's butt. It's not really that big but, that song was in my head the whole time I was getting it rubbed.






nice fat cap




mustard slather and rubbed like prom night



Also got some ABTs and some potatos ala Jason for a smoked potato salad.

Whipped up some of my sauce and I'm good for tomorrow.

1 C. apple cider vinegar
¼ C. water
½ C. tomato paste
2 Tbsp. hot sauce
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
2 Tbsp. honey
1/3 C. light karo syrup
1 Tbsp. molasses
¾ C. light brown sugar
1/8 C. minced onion
1 med garlic clove, minced
2 tsp. fresh ground black pepper
1 tsp. kosher salt
1 Tbsp. fresh parsley
1 tsp. ground coriander
1 tsp. cumin
1 tsp. dry mustard
pinch of cayenne (or more if desired)


Great on pulled pork and ribs.
_________________
Love the voodoo that Q do.

Doc

[weldonBBQ]

Nice photos!
I always enjoy seeing a nicely trimmed butt.
Question: The brown liquid in the glass, was that "sauce" for the cook or part of the sauce
Hope it turned out good!
Weldon
_________________
Success=Practice, Practice, Practice.....

[roxy]

I'd have to guess that was a whiskey of some sort and just the way I like it, no ice and no water...
_________________
Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Doc1680]

Yep. That's the secret sauce. A little JD.

Had a little too much though. Got a late start this morning. Butt just went on.





I'm using my phones camera so there's not alot of detail.
_________________
Love the voodoo that Q do.

Doc

[Doc1680]

Four hrs in and some taters.



_________________
Love the voodoo that Q do.

Doc

[allsmokenofire]

looks good doc. Looks like your goin' for the smoked smashed 'taters too, huh??
_________________
Mike
Team Enoserv

[Doc1680]

Butt almost done. I put on some ABTs. I took some Italian sausage, cook it up and added it to the cream cheese mixture. Put the lil' smokie on, wrapped in bacon and smoke it for 1 1/2 hrs.. I call them my triple bypass ABTs.





Man this stuff is good!

Lightly sauced.





AAARRGGGGG!!!
I need to get a real camera.
_________________
Love the voodoo that Q do.

Doc

[Jeff T]

Looks good Doc...
Nice fine shred on that pork.

[Doc1680]

Thanks Jeff. The pic are really tickin' me off. That and the fact that we finished all the Jack!
_________________
Love the voodoo that Q do.

Doc

[ohman]

Hey Doc, where in Indy are you? I was raised on the west side (Brownsburg).

[(SIC) BBQ]

Man looks like I missed out, I take off for a couple days and everybody's making good lookin chow. Hell of a job Doc, everything looks excellent!

How did the taters turn out?



Jason
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Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[Doc1680]

ohman

I'm on the west side too. Not as far though. I'm by the Eagle creek airport.

Jason.

Thanks for the props. Believe me, it tasted better than it looks. The taters came out great. Smoked them puppys for 4 hrs at 225 deg. Took them off, let them cool. Cut them into big pieces for some chunky smoked potato salad.
_________________
Love the voodoo that Q do.

Doc

[angrydogtattoo]

guys, I really do not consider myself a newbie or an old guru for that matter but what are ABTs? I think I have a good handle on ribs and briskets and such? are these little smokies rolled in cheese and wrapped in bacon? they sound great, but i'm of a firm mind that even a old tire properly rubbed and smoked is edible!

[bigabyte]

Your close but there is also a jalapeno involved. ABT stands for Atomic Buffalo Turds. Atomic for the jalapeno, Buffalo Turd for...well...I don't know why.

Basically, stuff a jalapeno with a little smoky or other piece of meat along with some cream cheese and any spices you may also feel like adding. Wrap the stuffed pepper with bacon and cook until it looks like a tiny buffalo turd may look like.

When you make them, make 3 to 4 times as many as you "think" you need to make. Then you you guy to buy this amount, buy twice a much just to be sure.

There are several threads on the forum discussing ABT and variations on them if you want some ideas. Just search for ABT and you should get loads of info.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[angrydogtattoo]

Thank you for the infomation, you would think that someone who is used to forums would do a search first, I guess I was not thinking.

Do you find that cleaning the Jalapeno first, (removing membrane and seeds) and smoking removes the heat from it?

I'm sure some of the texans here like it hot, but I want something a little more comfortable, I guess a milder pepper would work the same way?!

Thanks,
Angrydogtattoo
or I guess maybe
AngrydogBBQ

[bigabyte]

Removing the seeds and veins DEFINITELY cools it down considerably. I think cooking it cools it down too, but I have also heard that cooking it does not reduce the levels of capseicin. However, I have always felt that cooked peppers had less heat than raw ones. To keep the heat down, try and look for a market with a good selection of peppers. Look for the really big jalapenos, and try and get just the red ones if possible. The bigger peppers are easier to stuff and will be milder because you will have more filling in them. Cream Cheese will offset the heat so it is a good filling to choose. The red ones are more ripe and therefore a touch milder and sweeter.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!