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-   -   Cookin Myron Mixon's Pork Shoulder (http://www.bbq-brethren.com/forum/showthread.php?t=152357)

bo_gator 01-25-2013 07:56 PM

Cookin Myron Mixon's Pork Shoulder
 
I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat.

What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought :boxing:

buccaneer 01-25-2013 07:59 PM

Any diabetes in your family history?:shocked:
:becky:

Robicus129 01-25-2013 08:07 PM

Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.
http://img.photobucket.com/albums/v2...9/IMAG0742.jpg

Sorry not trying to hijack your thread. Good luck and post up your results.

deerslayer8153 01-25-2013 08:10 PM

I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Vision 01-25-2013 08:12 PM

Quote:

Originally Posted by deerslayer8153 (Post 2342149)
I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Me too. But that's becuase you have an early copy of the book with errors in it.

themidniteryder 01-25-2013 08:30 PM

I agree on the salt issue. My copy of the book (V3.1 R2) shows 2 cups of salt in the hog injection which I think is a little much in 5 quarts of liquid. The book has some good recipes, but I use them as building blocks to create my own style at times.

thirdeye 01-25-2013 09:01 PM

Does he know you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em.....

http://img.photobucket.com/albums/v3...ronmixon1a.jpg

Boshizzle 01-25-2013 09:32 PM

You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes.

Good luck!

bo_gator 01-25-2013 09:33 PM

Quote:

Originally Posted by buccaneer (Post 2342123)
Any diabetes in your family history?:shocked:
:becky:

are ya trying to say its sweet :?:

Fortunately no diabetes in the family history :icon_blush:

DevineSwine 01-25-2013 10:29 PM

Ive tried his brisket a couple times but i keep missing it a little i think gonna keep trying though.

Boshizzle 01-25-2013 10:47 PM

For MM's brisket, think Arby's roast beef.

I didn't post that, BTW.

SchatzSea 01-26-2013 08:10 AM

Where did you see the version #? Anyone have a "revised" edition with the "right" salt content. I've got the book that shows 2 cups salt in the hog injection. Never tried it, but probably will sometime for butts.

Sent from my Incredible (2) Droid

cpw 01-26-2013 08:34 AM

My version of the book shows 2 cups salt in it as well. I've made it several times and never noticed the pork ending up too salty.

bo_b_q 01-26-2013 10:47 AM

I made his recipe a few times...I adjusted after the first time...too much onion powder and pepper in the rub for me. I made the glaze once...it wasn't bad just didn't seem to need it flavor wise...for a comp I could see where it would make sense though.

Mammoth Mountain 01-26-2013 11:56 AM

He said at his class the 2 cups was a typo error. Try 2 Tablespoons


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