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

Lake Dogs · 11-03-2011, 07:43 PM

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/sh...=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.

Boshizzle · 11-03-2011, 07:57 PM

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.

Lake Dogs · 11-03-2011, 07:58 PM

KISS theory at work. Great! People you love; A B S O L U T E L Y.

BBQ Bandit · 11-03-2011, 08:10 PM

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.

landarc · 11-04-2011, 02:49 AM

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.

B-Lazy BBQ · 11-04-2011, 03:24 AM

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.

Lake Dogs · 11-04-2011, 09:31 AM

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.

JD McGee · 11-04-2011, 09:38 AM

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.

gtr · 11-04-2011, 09:43 AM

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.

posey's_pork_pit · 11-04-2011, 07:02 PM

Sorry about your friend Lake Dog ~ may he rest in peace.

Bump on the other subject!

deguerre · 11-04-2011, 07:05 PM

Hance, my most humble condolences.

Lake Dogs · 11-04-2011, 07:24 PM

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 · 11-04-2011, 07:28 PM

Ok, sharing a secret. In my injection, we use:

Apple Juice
Worchestershire Sauce
a little of our/my rub

AND (the secret) Creole Butter

Boshizzle · 11-04-2011, 07:57 PM

Quote:

Originally Posted by Lake Dogs

Ok, sharing a secret. In my injection, we use:

Apple Juice
Worchestershire Sauce
a little of our/my rub

AND (the secret) Creole Butter

I'm determined to cook a couple of butts this weekend and I'm trying that one. Thanks!

Lake Dogs · 11-04-2011, 08:18 PM

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.

11-03-2011, 07:43 PM	#1
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Pork (Shoulder) secrets from a MIM/MBN/GBA/FBA/KCBS competitor and judge 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/sh...=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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-03-2011, 07:57 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	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. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 11-03-2011 at 08:25 PM.. Reason: Clarified by adding share with

11-03-2011, 07:58 PM	#3
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	KISS theory at work. Great! People you love; A B S O L U T E L Y. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-03-2011, 08:10 PM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	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. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

11-04-2011, 02:49 AM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-04-2011, 03:24 AM	#6
B-Lazy BBQ On the road to being a farker Join Date: 08-04-09 Location: Big Bend, WI Downloads: 0 Uploads: 0	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. __________________ 2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill

11-04-2011, 09:31 AM	#7
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-04-2011, 09:38 AM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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.

11-04-2011, 09:43 AM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-04-2011, 07:02 PM	#10
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA Downloads: 5 Uploads: 0	Sorry about your friend Lake Dog ~ may he rest in peace. Bump on the other subject! __________________ Super fast Purple Thermapen Custom Reverse Flow 55 Gallon Drum Offset Weber SS Performer date code EE Weber 18 and 22.5 OTS Kettle w/Marty's handles Smokey Joe Silver w/wooden handle a.k.a. Mini Me Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

11-04-2011, 07:05 PM	#11
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Hance, my most humble condolences. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-04-2011, 07:24 PM	#12
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-04-2011, 07:28 PM	#13
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Ok, sharing a secret. In my injection, we use: Apple Juice Worchestershire Sauce a little of our/my rub AND (the secret) Creole Butter __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

11-04-2011, 08:18 PM	#15
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	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. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook

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