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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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01-14-2013, 07:42 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I eat enough boiled peanuts, I don't need a gun. Loading is a bad thing though.
Of late, I have been giving some thought to doing a cook wherein the rub isn't applied until the meat hits the stall. This makes that even more intriguing to me.
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01-14-2013, 07:42 PM | #17 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?
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01-14-2013, 07:43 PM | #18 |
On the road to being a farker
Join Date: 07-19-10
Location: Charlotte, NC
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I was thinking that looked like a coarse sea salt. Whatever it is, that's some mighty good lookin' pig there!
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01-14-2013, 07:45 PM | #19 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Yep! Real Q done right! I love a purist.Only change I would make,pulled,not chopped.
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01-14-2013, 07:55 PM | #20 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Morton's coarse kosher. They have nice size pieces. You only do the exposed meat, leaving skin/fat cap on. The theory ( I think) behind using large chunks salt and covering exposed areas, is that you create a salt curtain which the smoke/heat must travel through, in addition to seasoning the bark.
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01-14-2013, 08:07 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Great looking pork John. Thanks for the tutorial also. I may do a butt like that this weekend. :thumbup:
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01-14-2013, 08:13 PM | #22 | |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Quote:
Sorry for the hijack, OP.
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01-14-2013, 08:15 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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John expects it from me.
BTW, does the skin end up edible doing this? Do you chop the skin into the meat?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-14-2013, 08:17 PM | #24 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Pat,
I think what Bob is saying, is that he was loaded and held at gun point he would eat boiled peanuts.
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01-14-2013, 08:19 PM | #25 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
That and the bone belong to the faithful bbq companion.
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01-14-2013, 08:33 PM | #26 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Fantastic looking cook, John! And I do love me some NC pork sammich, although I'm guilty of adding mustard to mine, too. If I'm able to fit both butt and picnic on my Keg, this is how I'll do the next one. Thanks for taking the time, brother!
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01-14-2013, 08:45 PM | #27 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Please do, and let me know your thoughts.
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01-14-2013, 08:48 PM | #28 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Thanks for giving out all my closely guarded secrets right down to the sauce.Looks like what I had for dinner the past two nights
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01-14-2013, 09:17 PM | #29 |
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Join Date: 10-30-11
Location: Dallas, TX
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Here's what I don't like about this post .....
Nothing.
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01-14-2013, 09:23 PM | #30 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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This made me drool.
Excessively. This is going to happen here.
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