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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 01-27-2013, 11:09 AM   #31
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What do you want MM to do about typos? You think he should own up and I think some common sense or some phone calls would be more fitting. Two cups in five quarts is too much. And another thing to ponder, why do you think alot of us are seen reducing or boiling down injections? To intenisify the flavor! If it tastes good before using,it's too weak to overide the fat being rendered out. To those that don't inject. Try it. Not only will it add moisture and flavor, but you can personalize to suit your tastes. In comps. one won't do well without these tricks. Also when vending, I like my customers to come back wanting more. Not say that was some plain old product. Steve.
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Unread 01-27-2013, 11:58 AM   #32
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At Myron's class he said he tried contacting the editor to fix the typos. But they never returned his calls after they got the book.
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Unread 01-27-2013, 12:15 PM   #33
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Quote:
Originally Posted by Mammoth Mountain View Post
At Myron's class he said he tried contacting the editor to fix the typos. But they never returned his calls after they got the book.
I'm surprised he didn't drive up to New York, go straight to the Ballantine Publishing Company, and open an old fashioned can of peach whoop-ass on 'em.
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Unread 01-27-2013, 12:32 PM   #34
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I have to admit that after making both the Vinegar and Hickory sauces, and the Hog Glaze that I got a warm funny feeling running up the inside of my leg, good stuff
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Unread 01-27-2013, 02:59 PM   #35
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Quote:
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I agree on the salt issue. My copy of the book (V3.1 R2) shows 2 cups of salt in the hog injection which I think is a little much in 5 quarts of liquid. The book has some good recipes, but I use them as building blocks to create my own style at times.
I have a first edition, shows 2 cups salt in the hog injection...

Is there a way to get all the "updates" so I can just write them in?
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Unread 01-27-2013, 03:10 PM   #36
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I love the vinegar sauce and hog glaze. Both very good. Just made a batch of both today to get ready for Super Bowl weekend.
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Unread 01-27-2013, 03:45 PM   #37
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Quote:
Originally Posted by BruceB View Post
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.
And some say Lillie's injection is too salty also.


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Originally Posted by BruceKWHP View Post
I have a first edition, shows 2 cups salt in the hog injection...

Is there a way to get all the "updates" so I can just write them in?
Okay, I just dug my copy out.... yeah, 2 cups of salt is heavy.... but what about 5 pounds of sugar and 1 cup of MSG?? Sheesh, does this entire recipe need corrected??
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Unread 01-27-2013, 04:36 PM   #38
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I'm under the impression the typos were fixed and you can tell buy looking at how much salt is in the beef rub.
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Unread 01-27-2013, 04:53 PM   #39
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Quote:
Originally Posted by Vision View Post
I'm under the impression the typos were fixed and you can tell buy looking at how much salt is in the beef rub.

I just got the book on Friday fro mAmazon

Mine says 1 tsp kosher salt in the beef rub, which sounds normal

does this mean I have a updated book?

thanks
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Unread 01-27-2013, 05:09 PM   #40
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ButtBurner,
You do have a corrected / updated. Mine says 1/2 cup salt in the beef rub
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Unread 01-27-2013, 05:15 PM   #41
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Quote:
Originally Posted by Mammoth Mountain View Post
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!
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Unread 01-27-2013, 05:16 PM   #42
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If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?
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Unread 01-27-2013, 05:31 PM   #43
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Quote:
Originally Posted by Mammoth Mountain View Post
If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?
1/2 cup
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Unread 01-27-2013, 05:48 PM   #44
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Mine says 2 cups of salt in the Hog Injection, what does your's say?
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Unread 01-27-2013, 05:57 PM   #45
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Quote:
Originally Posted by Mammoth Mountain View Post
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
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