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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2013, 07:42 PM   #16
landarc
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Quote:
Originally Posted by PatAttack View Post
I knew you had some S.C., in you, Bob!
I eat enough boiled peanuts, I don't need a gun. Loading is a bad thing though.

Of late, I have been giving some thought to doing a cook wherein the rub isn't applied until the meat hits the stall. This makes that even more intriguing to me.
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Unread 01-14-2013, 07:42 PM   #17
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John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?
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Unread 01-14-2013, 07:43 PM   #18
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Quote:
Originally Posted by landarc View Post
John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?
I was thinking that looked like a coarse sea salt. Whatever it is, that's some mighty good lookin' pig there!
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Unread 01-14-2013, 07:45 PM   #19
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Yep! Real Q done right! I love a purist.Only change I would make,pulled,not chopped.
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Unread 01-14-2013, 07:55 PM   #20
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Quote:
Originally Posted by landarc View Post
John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?
Blue box

Morton's coarse kosher. They have nice size pieces.

You only do the exposed meat, leaving skin/fat cap on.

The theory ( I think) behind using large chunks salt and covering exposed areas, is that you create a salt curtain which the smoke/heat must travel through, in addition to seasoning the bark.
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Unread 01-14-2013, 08:07 PM   #21
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Great looking pork John. Thanks for the tutorial also. I may do a butt like that this weekend. :thumbup:
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Unread 01-14-2013, 08:13 PM   #22
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Quote:
Originally Posted by landarc View Post
I eat enough boiled peanuts, I don't need a gun. Loading is a bad thing though.

Of late, I have been giving some thought to doing a cook wherein the rub isn't applied until the meat hits the stall. This makes that even more intriguing to me.
What? Where did that come from?

Sorry for the hijack, OP.
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Unread 01-14-2013, 08:15 PM   #23
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John expects it from me.

BTW, does the skin end up edible doing this? Do you chop the skin into the meat?
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Unread 01-14-2013, 08:17 PM   #24
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Quote:
Originally Posted by PatAttack View Post
What? Where did that come from?

Sorry for the hijack, OP.
Pat,

I think what Bob is saying, is that he was loaded and held at gun point he would eat boiled peanuts.

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Unread 01-14-2013, 08:19 PM   #25
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Quote:
Originally Posted by landarc View Post
John expects it from me.

BTW, does the skin end up edible doing this? Do you chop the skin into the meat?
Yes it does end up edible if chopped and no I didn't.

That and the bone belong to the faithful bbq companion.
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Unread 01-14-2013, 08:33 PM   #26
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Fantastic looking cook, John! And I do love me some NC pork sammich, although I'm guilty of adding mustard to mine, too. If I'm able to fit both butt and picnic on my Keg, this is how I'll do the next one. Thanks for taking the time, brother!
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Unread 01-14-2013, 08:45 PM   #27
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Quote:
Originally Posted by bluetang View Post
Great road map there John. That salt thing was totally unexpected. Gonna do that cook, carte blanc.
Please do, and let me know your thoughts.
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Unread 01-14-2013, 08:48 PM   #28
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Thanks for giving out all my closely guarded secrets right down to the sauce.Looks like what I had for dinner the past two nights
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Unread 01-14-2013, 09:17 PM   #29
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Here's what I don't like about this post .....


Nothing.
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Unread 01-14-2013, 09:23 PM   #30
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This made me drool.

Excessively.

This is going to happen here.
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