The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-27-2013, 07:24 PM   #61
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by juslearning View Post
I am from western SC and put no sauce on mine. I also don't usually put it on a bun with slaw. If it goes on a bun, there will be DUKE"Smayonaise on it. But, I will definately try this. Is the slaw a sweet slaw?

Great tutorial by the way. Sammie looks awesome!!!!

I don't do the mustard sauce either.
No just a standard mayo based cole slaw. I usually use a (we call it red slaw) cider vinegar bbq slaw, like guerry's slaw (search for it on here), but I like a white slaw at times too.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 01-27-2013, 07:25 PM   #62
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by landarc View Post
I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere.
Thanks Landarc! That means a lot coming from the exalted platypus.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-03-2013, 08:32 PM   #63
conns79
Found some matches.
 
Join Date: 01-11-13
Location: Kingston, PA
Downloads: 0
Uploads: 0
Default

Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.
__________________
UDS
conns79 is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 08:53 PM   #64
jrn
Full Fledged Farker
 
Join Date: 07-30-12
Location: Quitman, Ms
Downloads: 0
Uploads: 0
Default

Thanks! I tried this on a 9#'er today. First time I've ever cooked a butt with no rub, but it damn sure wont be the last! Cooked at 300*, salted it around 140* or so. From now on 300* will be my temp for butts. No stall! The bone pulled free at 207*.

I made the sauce too. Man it was good! Sent some PP over to my folks house. They said it was the best I'd ever done !

This is my new way to cook butts. Thanks!
__________________
UDS, mini wsm, 22.5" weber kettle
jrn is offline   Reply With Quote


Thanks from:--->
Unread 02-03-2013, 10:13 PM   #65
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by conns79 View Post
Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.
Thanks! Glad you enjoyed it.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:52 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts