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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 01-26-2013, 12:52 PM   #16
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Quote:
Originally Posted by Boshizzle View Post
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.

Good luck!
How much salt does the hog injection call for in the book you have?
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Unread 01-26-2013, 01:02 PM   #17
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I have his book and have tried a few of his recipes. The vinegar sauce was a bit much for me. I use his recipes and add my spin to them for the most part.
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Unread 01-26-2013, 01:04 PM   #18
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My book of his copy write 2011 calls for 2 cups. Is this an old book? Just got it from him a month ago
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Unread 01-26-2013, 02:03 PM   #19
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I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?
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Unread 01-26-2013, 02:53 PM   #20
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Quote:
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Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.


Sorry not trying to hijack your thread. Good luck and post up your results.


That looks great !


I ordered a copy of his book and am patiently awaiting its arrival. Also trying some of his Jack's Old South sauces.

I'll make that apple-bacon chicken for sure!



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I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?
Neither I, nor most of the guys I grill with inject butts. A good rub that barks well....pull it and then hit it lightly with vinegar hot sauce before serving.
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Unread 01-26-2013, 03:06 PM   #21
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Originally Posted by BBQdisciple View Post
I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?
Probably more of a competition thing than regional.
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Unread 01-26-2013, 03:07 PM   #22
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Emulating Myron's methodology without Myron's equipment is time and labor-intensive. I devoured the book and embarked on his brisket recipe. Best brisket I ever made, but it took me two days to recover after spending 17 hours wrestling my offset. Moved on to pork butt and produced a perfect pan of pulled pork after 9.5 hours. Using foil pans to cook everything in really slows down the process on my cooker. I'm saving up for a cooker like Myron's and hopefully a class.
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Unread 01-26-2013, 03:19 PM   #23
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Quote:
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Emulating Myron's methodology without Myron's equipment is time and labor-intensive. I devoured the book and embarked on his brisket recipe. Best brisket I ever made, but it took me two days to recover after spending 17 hours wrestling my offset. Moved on to pork butt and produced a perfect pan of pulled pork after 9.5 hours. Using foil pans to cook everything in really slows down the process on my cooker. I'm saving up for a cooker like Myron's and hopefully a class.
Understood.

Which cooker are you considering?
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Unread 01-26-2013, 03:47 PM   #24
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Quote:
Originally Posted by Texas Turtle View Post
Emulating Myron's methodology without Myron's equipment is time and labor-intensive. I devoured the book and embarked on his brisket recipe. Best brisket I ever made, but it took me two days to recover after spending 17 hours wrestling my offset. Moved on to pork butt and produced a perfect pan of pulled pork after 9.5 hours. Using foil pans to cook everything in really slows down the process on my cooker. I'm saving up for a cooker like Myron's and hopefully a class.
learn your pit learn to cook where the pit likes to run all that 500 step process BS IMO well aint good BBQ, it is all about the meat and letting it be all that it can be! I traveled down that windy lost road less is definitely more K.I. S.S.
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Unread 01-26-2013, 04:26 PM   #25
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Quote:
Originally Posted by Boshizzle View Post
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.

Good luck!
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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Unread 01-26-2013, 04:27 PM   #26
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Quote:
Originally Posted by BBQdisciple View Post
I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?
Try it, you may like it. I shoot all my butts.
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Unread 01-26-2013, 09:07 PM   #27
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Quote:
Originally Posted by BBQdisciple View Post
I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?
The last butt I cooked at home was the first time I used an injection (Chris Lilly's injection recipe) and I definitely noticed a difference in flavor for the better. I think it was one of the best butts I've ever cooked. Don't know if I'll do it all the time but I think it's worth a shot just to try it out.
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Unread 01-26-2013, 11:18 PM   #28
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Wish they (he) would own up to typos, even if it's just a $20 book.

I was so disgusted with my ribs, I gave my book away.
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Unread 01-27-2013, 08:13 AM   #29
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In his class Myron says of the hog marinade, don't taste it as it is, it is meant to be super concentrated so of course it will not taste right by itself. So yeah it is salty by itself, but should not be so once the final product is cooked. I gotta say, I didn't find the final result to be anything but awesome.
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Unread 01-27-2013, 08:57 AM   #30
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I inject butts. Pork turns out juicier and has another level of flavor to it as well. Worth the little extra time in my opinion.
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