BananaTom

Sorry it was too spicy for you Jim.

I have nevermeasured the amount of spice I add. I will pay attention in the future, so I can relate the amountto others. But I do start with a small amount and then watch the color of the water, and add more as it clears or soaks into the meat.

I always stick my finer in the water, taste the spice, and know how much to add. You know that is how us old time bayou boys cook :

We add spice, any spice~~~~"To Taste" ~~~~~~~~

And I have never cooked a small portion of a Butt. Always the bigest Butt I could find, because then I have left overs for a couple of days.

jjam

"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."

Jim,

...try 8-10 min and pull out one ear test texture..also,spicepotwith half the spices forcorn/potato and any other veggiesthan for butt or crawfish

Try this,

Potatoes, onions, garlic and mushrooms enter potat same time then add corn when potatoes are near done...cut the fire off while the corn cooks/soaks for the last ten minutes..all veggiesdone at the same time and not too spicy.

Jimmy

jim t

Okay... I tried again tonight with another 2 pound piece of butt. I purposely tried to underseason it a bit this time and I succeeded. It had a much bigger bone in it this time and it fell out at about 2 and a half hours. I put in the potatos at the 1 and a half hour of cooking timemark and put the corn in for10 minutes as the bone was falling out at 2 and a half hours.

This time EVERYTHING was perfectly cooked but UNDERSPICED. I tasted the water throughout and it always tasted a bit weak, I did NOT taste the water last time.

So, I've got it bracketed... thanks for the suggestions about tasting the water and cooking times.

As an aside, I split a couple of the red potatoes, and left a couple whole, cooked both at just an hour. The cut ones were very good, the whole ones were like little pillows that exploded with flavor as you cut them. Whole was MUCH better!

Jim

__________________
GO GATORS!!!

collardncornbread

I left a post in the hunting section yesterday about wild pork. This is a GREAT idea. I love boiled mudbugs. The more spicy the better. Boston butts is always a big hitter at our house. I think I will try a wild pork butt, in a few days.--Usual way for us to do a butt-or ham, is to inject it, put it in a ziplock for about 2-3 days. then put it on the grille. My son will put it in a dutch oven, with the lid off, in the grille, and this keeps from losing the juices.Take the lid off, when you are about half done, and add your soaked wood chips.THANKS.

pfr

Man I love the sound of this? Been picking up Boston Butts lately for .79 cents a pound. I usually smoke 'em but this sounds like it leaves comparable time for beer drinking so I'm in. Thing is Wife and (4)Kids don't like the hot spice like Dad does, so if you could break it down say 10 pound butt with how much of what kind of spice, and when to add the veggies I will give it a try!!

cline4

Hey guys, thanks for the idea. This is an excellent recipe. The family loved it!! I used a combination of Tonys and Old Bay. Not too spicey and not to bland...

BananaTom

Yep, once you start cooking them this way, you are hooked !!

~~~~~ So easy, so juicy, and so tasty!! ~~~~~~

Stressless

Staring mine at 1000 for Scott's party tonight. Thanks for the recipe.



:mmmbeer

Stressless

slipsinker

You were right Banana Tom , I cooked one saturday and now I am hooked. That baby was fine!!! Thanks for the post.

Rooster21

I tried this yesterday, it was fantastic, and so easy, thanks for posting. My family ate it gone, I was hoping for left overs, not.