Cookin Myron Mixon's Pork Shoulder - Page 3

ssbbqguy · 01-27-2013, 11:09 AM

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.

Mammoth Mountain · 01-27-2013, 11:58 AM

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.

thirdeye · 01-27-2013, 12:15 PM

Quote:

Originally Posted by Mammoth Mountain

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.

bo_gator · 01-27-2013, 12:32 PM

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

BruceKWHP · 01-27-2013, 02:59 PM

Quote:

Originally Posted by themidniteryder

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?

chingador · 01-27-2013, 03:10 PM

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.

thirdeye · 01-27-2013, 03:45 PM

Quote:

Originally Posted by BruceB

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.

Quote:

Originally Posted by BruceKWHP

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??

Vision · 01-27-2013, 04:36 PM

I'm under the impression the typos were fixed and you can tell buy looking at how much salt is in the beef rub.

ButtBurner · 01-27-2013, 04:53 PM

Quote:

Originally Posted by Vision

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

Mammoth Mountain · 01-27-2013, 05:09 PM

ButtBurner,
You do have a corrected / updated. Mine says 1/2 cup salt in the beef rub

ButtBurner · 01-27-2013, 05:15 PM

Quote:

Originally Posted by Mammoth Mountain

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!

Mammoth Mountain · 01-27-2013, 05:16 PM

If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?

ButtBurner · 01-27-2013, 05:31 PM

Quote:

Originally Posted by Mammoth Mountain

If the Rib marinade says 2 cups of salt it is way to much. What dose your book say?

1/2 cup

Mammoth Mountain · 01-27-2013, 05:48 PM

Mine says 2 cups of salt in the Hog Injection, what does your's say?

ButtBurner · 01-27-2013, 05:57 PM

Quote:

Originally Posted by Mammoth Mountain

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

01-27-2013, 11:58 AM	#32
Mammoth Mountain On the road to being a farker Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier	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. __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset

01-27-2013, 12:32 PM	#34
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC	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 __________________ bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?:

01-27-2013, 03:10 PM	#36
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	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. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

01-27-2013, 04:36 PM	#38
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	I'm under the impression the typos were fixed and you can tell buy looking at how much salt is in the beef rub. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

01-27-2013, 05:09 PM	#40
Mammoth Mountain On the road to being a farker Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier	ButtBurner, You do have a corrected / updated. Mine says 1/2 cup salt in the beef rub __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset

01-27-2013, 11:09 AM	#31
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	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.

01-27-2013, 05:16 PM	#42
Mammoth Mountain On the road to being a farker Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier	If the Rib marinade says 2 cups of salt it is way to much. What dose your book say? __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset

01-27-2013, 05:48 PM	#44
Mammoth Mountain On the road to being a farker Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier	Mine says 2 cups of salt in the Hog Injection, what does your's say? __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset