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Unread 01-09-2013, 01:54 AM   #16
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
Originally Posted by rwalters View Post
Please do share the recipe
This is really pretty easy. They got brined for a day in 1 cup Sal Marina Natural + 1/2 cup brown sugar + 2 tbs black peppercorns + a good squeeze of honey.

Then instead of simply applying a rub, I prepare that spiced butter as follows:
  • 1 cup butter (melted)
  • 1 tbs brown sugar
  • 2 tsp fine grained sea salt
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion granulate
That mixture is then being rubbed all over and under the skin (I use gloves and a tablespoon).

There is nothing more to it.

Quote:
Originally Posted by fingerlickin' View Post
I think you've graduated to the point where you don't need to number your Q's anymore. How do you manage to keep track anyway, I'd have miscounted at least 25 Q's ago.
I think I'll just keep counting, it's a good way to keep track of things, which is easy, because I post each and every cook here, so I just need to look at the number of my previous cook.

Quote:
Originally Posted by Freddy j View Post
I'm wondering if he meant 12/31st. And, What temp?
That was the first cook of the new year, performed on 1st January. I didn't keep track of the grate temp, I just let my WSM give all it can do with a full charcoal ring and a full chimney of lit lemon lump dumped on top. I took those legs to IT 185F, probed them all with my Thermapen, then they went into the oven at max. grill for crisping the skin.

Quote:
Originally Posted by cowgirl View Post
Your weather looks cold.
It just is a nasty time of the year around here, mostly foggy, rainy or snowy with temps sticking around the freezing point. It was the best decision to move Smokey beneath the carport, an idea which wouldn't even have crossed my mind if my pavilion hadn't been damaged by heavy snowfall.

Quote:
Originally Posted by twinsfan View Post
Out of mesquite yet?
Still some left, I use your precious wood *very* sparingly, only for beef and only one piece each cook. It will be a sad day once it's gone.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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