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-   -   Recipe: Hot & Fast Memphis-style Pulled Pork (pics) (https://www.bbq-brethren.com/forum/showthread.php?t=126795)

Liquordude 02-24-2012 01:30 PM

Thanks for the informative post. That butt really looks good! I've always been a "low-n-slow" guy but I like the idea of being able to cook a large cut of meat like that in an afternoon. One question: When you start probing for temperature, are you probing through the foil or unwrapping and re-wrapping the butt every time?

PatioDaddio 02-24-2012 01:33 PM

Quote:

Originally Posted by Liquordude (Post 1958309)
One question: When you start probing for temperature, are you probing through the foil or unwrapping and re-wrapping the butt every time?

I go through the foil and use a single hole for each reading.

John

bigabyte 02-24-2012 01:34 PM

Very nice!:thumb:

Other than flavor, and being a liquid, does Ginger Ale bring anything special in your opinion?

PatioDaddio 02-24-2012 01:36 PM

Quote:

Originally Posted by bigabyte (Post 1958314)
Very nice!:thumb: Other than flavor, and being a liquid, does Ginger Ale bring anything special in your opinion?

Nope, it's just cheap, easy, wet and sweet. :wink:

John

Just Pulin' Pork 02-24-2012 01:52 PM

John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!

deguerre 02-24-2012 01:53 PM

Quote:

Originally Posted by PatioDaddio (Post 1958315)
Nope, it's just cheap, easy, wet and sweet. :wink:

John

I...um. Never mind. Penalty box.:rolleyes:



Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.

BBQ Bacon 02-24-2012 01:56 PM

Thanks for the recipe and instructions. I'll give this a shot soon.

PatioDaddio 02-24-2012 01:58 PM

Quote:

Originally Posted by Just Pulin' Pork (Post 1958328)
John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!

Thanks, I appreciate the encouragement.

John

PatioDaddio 02-24-2012 02:01 PM

Quote:

Originally Posted by deguerre (Post 1958329)
Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.

I agree. It's killer on wings.

http://files.patiodaddiobbq.com/imag...s_1_13_630.jpg

John

Wampus 02-24-2012 02:45 PM

Awwww....that'll NEVER work!!!!:tsk:

wheelterrapin 02-24-2012 10:14 PM

John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.

PatioDaddio 02-24-2012 11:44 PM

Quote:

Originally Posted by wheelterrapin (Post 1958840)
John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.

Check the bulk foods section of a local store, if that's available. Failing that,
Sugar In The Raw is the same thing, but the grains are much more coarse. If
it were me I'd buy some of that and hit it quickly in a coffee grinder that's
reserved for spices. You want it to be about twice as coarse as table sugar.

John

BRBBQ 02-24-2012 11:45 PM

Nice looking

Smoke & Beers 02-25-2012 12:06 AM

John...I think you finally convinced me to try hot and fast on a butt.
BTW...I tried out your Country Style ribs recipe a couple of weeks ago and it was a huge hit! Thanks! Guys like you make this board an addiction!
http://66.162.125.226/forum/images/smilies/beerchug.gif

Patrick C. 02-25-2012 08:51 AM

What's different if you use table sugar? Is it just the grain size?


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