Cookin Myron Mixon's Pork Shoulder
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01-25-2013, 08:12 PM
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
Originally Posted by
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.
"It's all about the Hill Country brisket."
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