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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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01-25-2013, 07:56 PM | #1 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Cookin Myron Mixon's Pork Shoulder
I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat.
What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought
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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 :?: |
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01-25-2013, 07:59 PM | #2 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Any diabetes in your family history?
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Hold my dang beer... |
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01-25-2013, 08:07 PM | #3 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Tacoma, Wash
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Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.
Sorry not trying to hijack your thread. Good luck and post up your results.
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Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order. |
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01-25-2013, 08:10 PM | #4 |
On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)
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01-25-2013, 08:12 PM | #5 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Me too. But that's becuase you have an early copy of the book with errors in it.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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01-25-2013, 08:30 PM | #6 |
Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.
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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.
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01-25-2013, 09:01 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Does he know you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em.....
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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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01-25-2013, 09:32 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes.
Good luck!
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01-25-2013, 09:33 PM | #9 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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are ya trying to say its sweet
Fortunately no diabetes in the family history
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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 :?: |
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01-25-2013, 10:29 PM | #10 |
Full Fledged Farker
Join Date: 01-09-11
Location: Grosse Pointe Woods MI
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Ive tried his brisket a couple times but i keep missing it a little i think gonna keep trying though.
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01-26-2013, 08:10 AM | #12 |
On the road to being a farker
Join Date: 05-01-12
Location: Lee's Summit, MO
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Where did you see the version #? Anyone have a "revised" edition with the "right" salt content. I've got the book that shows 2 cups salt in the hog injection. Never tried it, but probably will sometime for butts.
Sent from my Incredible (2) Droid
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01-26-2013, 08:34 AM | #13 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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My version of the book shows 2 cups salt in it as well. I've made it several times and never noticed the pork ending up too salty.
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01-26-2013, 10:47 AM | #14 |
On the road to being a farker
Join Date: 09-28-12
Location: South Bend, IN
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I made his recipe a few times...I adjusted after the first time...too much onion powder and pepper in the rub for me. I made the glaze once...it wasn't bad just didn't seem to need it flavor wise...for a comp I could see where it would make sense though.
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01-26-2013, 11:56 AM | #15 |
On the road to being a farker
Join Date: 07-14-12
Location: Orting Wa up on the hillside of a Volcano Mt. Rainier
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He said at his class the 2 cups was a typo error. Try 2 Tablespoons
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