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Unread 01-14-2013, 07:40 PM   #15
SirPorkaLot
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Quote:
Originally Posted by bluetang View Post
Great road map there John. That salt thing was totally unexpected. Gonna do that cook, carte blanc.
That one they keep close to the vest.

I picked up that tidbit back in 1985, when I was helping to cook pork shoulders at one of the big church BBQs they have every year.

Pit boss from local Q joint was overseeing the cook.

Only difference?

He used rock salt.
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Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
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NC & NorCal (Yes I stay confused)
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