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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-03-2011, 07:43 PM   #1
Lake Dogs
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Default 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.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 11-03-2011, 07:57 PM   #2
Boshizzle
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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.
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Last edited by Boshizzle; 11-03-2011 at 08:25 PM.. Reason: Clarified by adding share with
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Unread 11-03-2011, 07:58 PM   #3
Lake Dogs
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KISS theory at work. Great! People you love; A B S O L U T E L Y.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 11-03-2011, 08:10 PM   #4
BBQ Bandit
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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.
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Unread 11-04-2011, 02:49 AM   #5
landarc
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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.
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Unread 11-04-2011, 03:24 AM   #6
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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.
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Unread 11-04-2011, 09:31 AM   #7
Lake Dogs
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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.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 11-04-2011, 09:38 AM   #8
JD McGee
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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.
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Unread 11-04-2011, 09:43 AM   #9
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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.
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Unread 11-04-2011, 07:02 PM   #10
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Sorry about your friend Lake Dog ~ may he rest in peace.

Bump on the other subject!
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Unread 11-04-2011, 07:05 PM   #11
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Hance, my most humble condolences.
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Unread 11-04-2011, 07:24 PM   #12
Lake Dogs
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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.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 11-04-2011, 07:28 PM   #13
Lake Dogs
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Ok, sharing a secret. In my injection, we use:

Apple Juice
Worchestershire Sauce
a little of our/my rub

AND (the secret) Creole Butter
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 11-04-2011, 07:57 PM   #14
Boshizzle
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Quote:
Originally Posted by Lake Dogs View Post
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!
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Unread 11-04-2011, 08:18 PM   #15
Lake Dogs
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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.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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