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Camp

Uploaded on Feb 25, 2012

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sushi

Uploaded on Feb 1, 2012

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ruta

Uploaded on Feb 1, 2012

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16 hours. 200 degrees F

Uploaded on Jan 14, 2012

1 comment

17 hours (3am). Sammich time.

Pretty damn tasty, though the sticky marinade seems to have prevented the smoke from permeating the meat as much (there was a *lot* of wood on there as well). This being an experimental Chinese flavour butt due to the time of year, I will be going back to North Carolinan style next time, for the 10lb butt sitting in the freezer.

I was unsure what flavour finishing sauce to use, but on tasting it, a thin sweet and sour sauce, erring on the sour side, should fit a treat

Uploaded on Jan 14, 2012

1 comment