Pork (Shoulder) secrets from a MIM/MBN/GBA/FBA/KCBS competitor and judge

Lake Dogs

Lake Dogs

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Many of you know me from here on bbq-brethren. A few of you know me in person. I'd like to think that I'm known to be a good and accomplished competitor and a passionate barbecue judge. I am passionate about barbecue, chili, and competing at both. It's fun, but more than that it's a brotherhood. I lost a dear friend earlier this week to a massive heart attack. He competed in barbecue now and again, but he was known around the nation on the chili circuit. He fell while at Terlingua this week (the national championship).

I've shared just about everything that I've learned in barbecue here with brethren, and frankly I've learned more from brethren than I've taught/shared. The REAL secret to it all is this: It's a brotherhood. A family if you will. That's what it's all about. It's friends, sharing a beer, chatting one another up, camaraderie.

If you agree even somewhat and really enjoy bbq-brethren, I ask that you review the post from Dan on the following thread:
http://www.bbq-brethren.com/forum/showthread.php?t=119436&page=4

No pressure whatsoever. None. However, if you'd like to help, please PM Ron_L (the big kahuna and moderator) and ask to join a group. You'll find out more there.

Thanks. God bless.


In the mean time, lets talk about pork secrets.
 
I'm sorry to hear about your friend. My condolences, bro.

I couldn't agree more about the camaraderie and I have been watching the thread you mention with feet (if you know what I mean)!

Now, as a BBQ judge well on my way to being a master CBJ, a graduate of Johnny Trigg's class and Rod Gray's class, and a student of the Brethren, my pork secret is keep it simple and eat and share it with people you love. That's all it needs.
 
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Can't agree more... and have put it in motion.
Everything about bbq... was learned and shared... among the Brethen.

[hot clean fire]
[Brethren supporting Brethren]
[Food, Friends, and Family]
OK... that's three.
 
I have found that taking the time at the beginning allows you to be patient to the end, in all things, your BBQ will be so much better if you just allow enough time.

As for that group, I will post in that thread me thinks.
 
So sorry to hear about your good friend, may he be barbecuing for the Big Guy now and forever. Newer to these parts, but still old hat at what matters most-Family. Be it at home, over the phone, or on the internet...it's still Family. I don't have friends, I have acquaintances and I have Family.

As for pork secrets, all I know is cook it 'til it's done and get it while it's hot, and that has worked for me for lots of cooks.
 
Even learning wood identification (or help therein). where to purchase this, or that.
I now have multiple Maverick ET's, I have loaded up on Blues Hog, and I use Butchers in beef religiously, all thanks to brethren. I would never have known about these otherwise.

Y'all seriously consider asking Ron_L to join that group, will you? You will thank yourself later.
 
My condolences on the loss of your friend brother...
The one thing I have to share about pork butt is...you do not have to inject to win.
 
Sorry to hear about your friend & I hear ya on the other thing.

All I gotta say about pork butt/shoulder is you just cook it till it gives up.
 
This (this subject) isn't really about him (my friend who passed), but about someone else HERE and seeing if we can perhaps be an answer to prayers...

But, thanks. Ken Swart single handed brought CASI to Georgia. It's what he loved; competition, hanging out with friends, and cooking. We was excellent.
 
Lake Dogs said:
Ok, sharing a secret. In my injection, we use:

Apple Juice
Worchestershire Sauce
a little of our/my rub

AND (the secret) Creole Butter
Click to expand...

I'm determined to cook a couple of butts this weekend and I'm trying that one. Thanks!
 
We (the whole team) ran into the creole butter injection by accident, when judging one weekend. There was this one particular whole hog entry that tasted OUT OF SIGHT. As this was finals (top 3), I didnt know the teams but did know where they placed. They won, and when I asked them they showed me what he used.

I've since used it by itself. It's great by itself, but tends to clump/gather in one area and isn't very good there. So, we've thinned it by mixing it into our old recipe, and *voila* heaven on earth in an injection.
 
Lake Dogs said:
We (the whole team) ran into the creole butter injection by accident, when judging one weekend. There was this one particular whole hog entry that tasted OUT OF SIGHT. As this was finals (top 3), I didnt know the teams but did know where they placed. They won, and when I asked them they showed me what he used.

I've since used it by itself. It's great by itself, but tends to clump/gather in one area and isn't very good there. So, we've thinned it by mixing it into our old recipe, and *voila* heaven on earth in an injection.
Click to expand...

Well, that's a secret worth PMing Ron about!
 
My pork has finished at the bottom of both contests I've entered so not sure If I can add much value. Am trying something new today - pearch marmalade in the wrap.
 
I've never heard of pearch marmalade. I assume (and hope) it is a combination of pear and peach. That sounds really yummy (much better than a combination of peach and perch :shock:).
 
I wouldn't knock peach and perch marmalade. Or joining Ronelle in a group
 
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