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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-25-2013, 09:16 PM | #31 | |
Is lookin for wood to cook with.
Join Date: 06-28-12
Location: Whitsett, NC
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Quote:
The brunswick stew at A&S is also fantastic. |
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07-26-2013, 04:37 AM | #32 | |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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Quote:
OK, that makes more sense to me, with the flavoring wood shards. But I would think drippings do add a good deal of smoke flavor--it certainly seemed so all the years I was grilling with gas (almost always without using flavoring woods). Thanks for the UNC Press link. |
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07-26-2013, 10:12 AM | #33 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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I really love the salt idea. Gonna give it a shot. Thanks
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07-26-2013, 10:19 AM | #34 |
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
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I have an upcoming cook for a family get together and I am going to try your method. Being from the Piedmont region of North Carolina, your recipe speaks to me. I also am planning on a brisket as well. Pretty sure I am going to try Franklin's S/P rub. Will let you know how it turns out. Thanks for sharing.
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