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jim t · 09-18-2009, 08:23 PM

Here's the report... I usedTOO much Zatarains!

Everything was lip burning hot from spice.

Pork...

Again I used about a third of a butt (2 pounds or so). I must have used the outer third because the bone was SMALL and I never saw it come out.

It was probablydone after two hours (right at 160 degrees), it was at 175 after three hours and was GREAT!!! Too spicy but great texture and taste otherwise. And yes, the spice permeates the whole butt.

Potatoes:

I put potatos in twice... after 1 hour, I split a red potato length-wise and dropped it. It cooked for two hours and was WAY spicy but good texture. I then dropped a red potato split cross wise and a whole red potato an hour later.

The cross split potato was just like the length-wise split one dropped an hour before, good texture but TOO spicy!

The whole red potato dropped right at an hour beforewas VERY good, still a bit too spicy but it literally burst open and the texture was GREAT.

Onions...

NO difference between the origional dropped at the beginning and the ones dropped one hour to go.

CORN:

The cornwas split to half size and dropped 30 minutes prior to serving... too spicy and a bit overcooked. I'll try 20 minutes next time.

All in all, it looks to be a GREAT recipe... I was just too liberal with the Zatarains (I added too much up front and addedsome every hour). The water always looked a little too"watery"...

I LIKE spicy, but this was lip burning spicy.

It looks to be a GREAT recipe, but I need to scale back the spices.

But it holds promise for a GREAT way to cook a butt.

Jim

09-18-2009, 08:23 PM	#10
jim t Neptune calls me "Daddy" Blue Marlin Join Date: Sep 2007 Posts: 5,633	RE: Boiled Boston Butt in Seafood Boil Here's the report... I usedTOO much Zatarains! Everything was lip burning hot from spice. Pork... Again I used about a third of a butt (2 pounds or so). I must have used the outer third because the bone was SMALL and I never saw it come out. It was probablydone after two hours (right at 160 degrees), it was at 175 after three hours and was GREAT!!! Too spicy but great texture and taste otherwise. And yes, the spice permeates the whole butt. Potatoes: I put potatos in twice... after 1 hour, I split a red potato length-wise and dropped it. It cooked for two hours and was WAY spicy but good texture. I then dropped a red potato split cross wise and a whole red potato an hour later. The cross split potato was just like the length-wise split one dropped an hour before, good texture but TOO spicy! The whole red potato dropped right at an hour beforewas VERY good, still a bit too spicy but it literally burst open and the texture was GREAT. Onions... NO difference between the origional dropped at the beginning and the ones dropped one hour to go. CORN: The cornwas split to half size and dropped 30 minutes prior to serving... too spicy and a bit overcooked. I'll try 20 minutes next time. All in all, it looks to be a GREAT recipe... I was just too liberal with the Zatarains (I added too much up front and addedsome every hour). The water always looked a little too"watery"... I LIKE spicy, but this was lip burning spicy. It looks to be a GREAT recipe, but I need to scale back the spices. But it holds promise for a GREAT way to cook a butt. Jim __________________ GO GATORS!!!