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Unread 01-28-2013, 01:02 PM   #10
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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For me, I'm somewhere in between, but honestly I prefer it cooked KISS than a bunch of neveau chef crap. It's BBQ, afterall... I cannot tell you how many times I've cooked something and though "this tastes good [or only OK], but where's the pork (or beef)?". My competition rub has a few small amounts of this n that, but 80% of it is black pepper, a seasoned salt, and paprika. I do inject, but it's VERY simple. I focus mainly on moisture, to me the more moist the better...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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