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Original Q, Issue #016 -- wally, news
March 01, 2009

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Words from Wally's Dad
*BBQ Trials of Wallys Dad
*BBQ Catering News
*BBQ news

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions


The best ribs, period. Carolina style sauce that I'd kill to be able to make. It has to be tasted to be


Words from Wally's Dad

With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.

Words from Wally's Dad

BBQ Trials of Wallys Dad

Look at the BBQ trials of a newby through the eyes of Wally's dad. Learn directly from another first-timer what works... and the things to avoid.

BBQ Trials of Wallys Dad

BBQ Catering News

BBQ catering news from around the country at your fingertips. Stop in and check the headlines. Powered by Google, these headlines stay updated for all of us to follow.

BBQ Catering News

BBQ news

Tune in to what's happening around the world of BBQ news. Stories about competitions, catering and BBQ in general. Find out what's current and what's hot... what's smoking and what's not.

BBQ news

Editor's Qs

Rick wrote:

I want to do a pork butt in the oven. I have had a rub on since last night. I have done ribs before at 260 degrees. What temp do I do the pork butt?

Thanks Your site is GREAT. Also should I just use the apple juice oil mop sauce?



Hi Rick,

Thanks for the question. The bottom line in all of this is to "cook it until it is done". With a large piece of meat like this, I would suggest using a thermometer. Check for doneness in the thickest part of the meat for a reading of 160°F.

As for the temperature to cook it, you have some wiggle room there. In a 325°F oven, it will take around 40 minutes per pound to get to 160°F.

But if you cook it at 200°F, it will take more like 1 hr 15 min per pound to reach temperature. If you wanted to stay with the 260°F, as with your ribs, then figure roughly 1 hour per pound.

But be sure to check for doneness with a thermometer.

Whatever you decide, since you will be using an oven, I would suggest you use the mop in a little different way. Generally a mop is used to keep a piece of meat from drying out while it is open to the heat, sitting on a rack in a smoker or grill.

In an oven, though, there is no smoke to add flavor. So, you are free to use a roasting pan and cover the meat tightly with foil (if you want to).

Rather than basting every 30 minutes to an hour, (which is not necessary if covered with foil), why not place a cup or so of your mop in the bottom of the pan with the meat? This will give you the benefit of the steam action (and flavor).

It will also leave you with a richly flavored sauce for mealtime. So, with that in mind, use apple juice if you would like... or spice it up to suit you and your family's taste.

If you would like a little bit of crust to your meat, simply crank up the oven to about 400°F. Cook uncovered for about 10 or 15 minutes before you turn the oven down and cover the meat with foil. When it's finished cooking, don't forget to let it rest for 20 minutes or so.

In the final analysis, you are weighing time, tenderness, and convenience against each other. Either way will get you to 160°F and it's done. But...

200°F will take over an hour per pound to cook, but it will turn out more tender.

325°F will take less than an hour per pound to cook, and may be more convenient.

As another option, you could also put it in a slow cooker and let it cook overnight.

Thanks again for the question, Rick. I hope this was helpful.

As It Turns Out...

Hi Jeff

What a blast we had yesterday for the party. I took your advice, had another drink and tried again. Set oven 400, browned meat, foiled an covered, cooked according to YOUR plans, and voila!!!

What a piece of meat. Did a vinegar watery sauce, cooked a mustard based sauce and bbq sauce with it also. A real treat. Just want to THANK you again for your help. Need a little info on Hungarian chow. Give me a holler. Thanks again. It was a HIT


The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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