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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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01-26-2013, 12:52 PM | #16 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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01-26-2013, 01:02 PM | #17 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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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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01-26-2013, 01:04 PM | #18 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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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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01-26-2013, 02:03 PM | #19 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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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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01-26-2013, 02:53 PM | #20 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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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! 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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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-26-2013, 03:06 PM | #21 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Probably more of a competition thing than regional.
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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01-26-2013, 03:07 PM | #22 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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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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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-26-2013, 03:19 PM | #23 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Which cooker are you considering?
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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01-26-2013, 03:47 PM | #24 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-26-2013, 04:26 PM | #25 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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You mentioned "many of the salt issues", are there several? I would like to make corrections in my copy.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-26-2013, 04:27 PM | #26 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Try it, you may like it. I shoot all my butts.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-26-2013, 09:07 PM | #27 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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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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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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01-26-2013, 11:18 PM | #28 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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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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UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen |
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01-27-2013, 08:13 AM | #29 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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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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01-27-2013, 08:57 AM | #30 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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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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B & T's BBQ Catering and Vending |
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