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Old 01-02-2013, 02:17 PM   #30
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by Boshizzle View Post
On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat.

And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular!

There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself!
Every day presents an opportunity to learn something new. Today, for example, I learned that Bo went to high school....
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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