Cookin Myron Mixon's Pork Shoulder

ButtBurner · Jan 27, 2013

Mammoth Mountain said:
ButtBurner,
You do have a corrected / updated. Mine says 1/2 cup salt in the beef rub

ok good.

If anyone else needs updated info, I can provide it

I dont want to hijack the thread, maybe I should start a new one, or send me pm's?

I dunno, just trying to help my Brethren!

Mammoth Mountain · Jan 27, 2013

If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?

ButtBurner · Jan 27, 2013

Mammoth Mountain said:
If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?

1/2 cup

Mammoth Mountain · Jan 27, 2013

Mine says 2 cups of salt in the Hog Injection, what does your's say?

ButtBurner · Jan 27, 2013

Mammoth Mountain said:
Mine says 2 cups of salt in the Hog Injection, what does your's say?

2 cups

5 lb sugar.

I laughed when I saw that.

I dunno

thirdeye · Jan 27, 2013

ButtBurner said:
ok good.

If anyone else needs updated info, I can provide it

I dont want to hijack the thread, maybe I should start a new one, or send me pm's?

I dunno, just trying to help my Brethren!

I'll PM you for the corrections

ButtBurner said:
2 cups

5 lb sugar.

I laughed when I saw that.

I dunno

I still can't fathom the 1 cup of MSG

bo_gator · Jan 27, 2013

thirdeye said:
I'll PM you for the corrections

I still can't fathom the 1 cup of MSG

trust me my amigo, it works :clap: :clap:

Texas Turtle · Jan 28, 2013

Last night I was doing the BBQ Pitmasters marathon (4 episodes in a row). They showed one which was called "Father vs. Son" where Myron's son Michael entered the Big Pig Jig contest against Myron. When it showed Michael mixing the injection for the whole hog cook, he took a whole box of salt and dumped it in the pot. Looked like more than two cups from where I sat. I probably won't ever do a whole hog because it wouldn't fit on my cooker, but I checked my copy of the book and it said 2 cups salt and 5 pounds sugar. Seems like it would be mighty stout in 5 quarts of liquid.

Texas Turtle · Jan 28, 2013

DubfromGA said:
Understood.

Which cooker are you considering?

I'd really like to have one of those Jack's Old South electrified rotisserie types, but realsitically I will probably never be able to justify the money so I'm probably gonna pick up a rib-o-lator for the WSM and see how that goes.

ButtBurner · Jan 28, 2013

ButtBurner said:
ok good.

If anyone else needs updated info, I can provide it

I dont want to hijack the thread, maybe I should start a new one, or send me pm's?

I dunno, just trying to help my Brethren!

just to be clear, I dont have a list of corrections, for those that have been pm'ing me.

I just have the book. I have no idea whats wrong with the old books. If you have question, give me the page number and I will tell you what my book says

thanks

buccaneer · Jan 28, 2013

bo_gator said:
trust me my amigo, it works :clap: :clap:

It's funny, but all trust in you just evaporated ! :laugh: :becky:

GMDGeek · Jan 28, 2013

thirdeye said:
Does he know you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em.....

That would have been Myron's son yesterday if you watched Pitmaster's Father vs Son. Gave kudos to Myron for not hand holding his son.

Cookin Myron Mixon's Pork Shoulder

ButtBurner

Babbling Farker

Mammoth Mountain

Knows what a fatty is.

ButtBurner

Babbling Farker

Mammoth Mountain

Knows what a fatty is.

ButtBurner

Babbling Farker

thirdeye

somebody shut me the fark up.

bo_gator

Guest

Texas Turtle

Take a breath!

Texas Turtle

Take a breath!

ButtBurner

Babbling Farker

buccaneer

somebody shut me the fark up.

GMDGeek

is one Smokin' Farker

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