Originally Posted by Boshizzle
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.
Well I can understand him not spilling all the beans on his secrets in a $20 book, which is marketed more toward the regular BBQ guy. Hardcore BBQ guys and competition guys that take the more expensive class expect a little different twist.
You mentioned "many of the salt issues", are there several? I would like to make corrections in my copy.
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