The BBQ BRETHREN FORUMS. - View Single Post

Boshizzle · 01-02-2013, 01:41 PM

On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat.

And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular!

There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself!

01-02-2013, 01:41 PM	#25
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	On beef, I use molasses to help with bark production. I cook HnF so it helps. you can't taste any sweetness from it though. I use just a very light coat. And, speaking of BBQing meat without any seasoning, the BBQ place I used to work for when in high school used no seasoning on whole pork shoulders. We just cooked them for about 12 to 14 hours at low temperature. The bark on those shoulders was spectacular! There was one small piece of meat on those shoulders we used to call the pig cookie. It was only about the diameter of a half dollar but it would get the most delectable bark on the outside and be tender and juicy on the inside. Whenever I got near the shoulders and no one was looking, I would always claim a couple of those for myself! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.