Birthday Butts + Weber Rotiss Mod (pics)!

ron_miami · rare Joined: 11 May 2006 Posts: 29 Location: Miami, FL

Hello to all! It's been crazy at work and haven't had much time lately, but I got a breather this morning, so I have a chance to post my Brother-In-Law's surpise 40th B-day dinner - (4) cuban-style butts, with an easy rotisserie-ring modification (I just saw the other Weber post this AM!) that made it easier for me to get the low-slow heat for a long cook. I did Steven's adobo recipe, injected, from Barbeque Bible (let the butts go overnight in the adobo), and also the mojo, which I basted the butts with before and during cooking - once again, the taste was fantastic! The butts were $1.39 a pound from BJ's Wholesale warehouse - some apple wood smoke, but not much during cooking, just Publix 'generic" briquets, which definately go longer and lower than the lump charcoal I've been using (thanks again, board!)

(3) simple 1/4 machine screws bolted around the top of the ring (not too high) so they line up with the bolts holding the motor bracket in height

Here's a better shot showing the positioning - I added another rack so I now have full racks top and bottom

There ya go - the whole thing assembled...

This way I can leave the side basket openings open on both racks, fit two drip pans on the lower rack, and fit three butts on top with room to get the briquets through every hour or so (the fourth butt I did on my old Colman gas grille, along with shrimp and veggie skewers)

I started around 1PM, and finished up around 11:30PM, all told, definitely the lowest and slowest I've been able to do so far... Here's the sun setting on Weber...

I've read through a bunch of good suggestions for cooking and reheating (I did the butts the night before so my BIL wouldn't be TOO suspicious, he already knows I'm a BBQ/cooking whacko) and when each butt was over 190, I foiled and bagged them, and placed them in a large cooler until all of them were ready, then refrigerated them overnight, sealed up. The next day I started them reheating in the foil, in the gas range, until they hit about 220 internal, and then pulled them apart...

We went through two and a half butts at the party, for about 40 people, and my niece and nephew convinced us to do pork fajitas this weekend with the last remaining butt! Here's a shot of the carnage...

Thanks for reading!

- ron
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copkid · Posted: Fri Sep 29, 2006 9:13 am Post subject:

Great pictures Ron!! I am so hungry now!! I would like to do the cuban style next.
What kind of camera do you have? Those shots are fantastic and very professional.
Thanks for sharing!
Laura

Combustis Maximus · Posted: Fri Sep 29, 2006 9:38 am Post subject:

I'll second that. Those shots are magazine/book quality.

mrgrumpy · Posted: Fri Sep 29, 2006 9:50 am Post subject:

Thanks. Great looking grub....

Bill
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Bob-BQN · well done Joined: 24 Oct 2003 Posts: 12433 Location: Texas

Hey Ron, what a coincidence ....... I'm about to turn 40 .......... (again Laughing

)

I'll bet you BIL had a great time because that meal looks wonderful! Very Happy

Cool mod on the grill. Cool

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mbshop · Posted: Sat Sep 30, 2006 7:14 pm Post subject:

i love my kettles and my weber rotisserie. and i just love it
when someone comes up with such a perfect simple
idea to hugely broaden the usability of the kettle. BRAVO!!
now i'm not going to be able to sleep until i get this done on mine!
the food looked great also.
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george
spam, can't live without it.

Grillslinger · Posted: Sat Sep 30, 2006 9:47 pm Post subject:

Looks great. Thanks for sharing those pictures!

Hope to see more in the future.

A>
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ron_miami · rare Joined: 11 May 2006 Posts: 29 Location: Miami, FL

Thanks to all! To Laura: I use a 5-year-old Nikon 775 digital camera, and then I edit the picture size using Paint Shop - Thanks!
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TX Sandman · Posted: Wed Oct 04, 2006 9:14 pm Post subject:

zippy · Posted: Thu Oct 05, 2006 12:33 pm Post subject:

Ron, great job! Thanks for sharing
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smokenator · rare Joined: 16 Jul 2006 Posts: 15 Location: San Jose, CA

Ron,

Great image and modification of the Rotisserie ring. I ordered one yesterday, since I think that with the ring and a couple extra grills one would have an El Grande Weber Smokey Mountain. I am thinking the with some planning one could have 4 surfaces to do ribs.

I invented the Smokenator, which holds coals to the side of the kettle and uses a point source of water directly on the coals. With this addition most of the food support grill can be used to smoke or slow cook food.

Did you record your weber vent settings or get a measurement of what the temperature was near those succulent roast?

Don
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