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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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Old 05-11-2013, 03:16 PM   #1
JMSetzler
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Default Butts from Mixon's New Book...



I picked up Myron Mixon's new book "Everyday Barbecue" earlier this week. I decided to try out his technique for "Pork Shoulder the Easy Way" for dinner tonight.

This technique includes a brine that is made of apple juice, white vinegar, brown sugar and salt. I also made a recipe of his rub and sauce from this book to try out. Just for good practice, I'm also using a little peach wood for smoke...

These are just about ready to come off the grill...

Lookin' forward to tasting them!
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Old 05-11-2013, 03:22 PM   #2
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Looks good JM
What's your opinion on the book? I bought the last one and enjoyed it.
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Old 05-11-2013, 03:22 PM   #3
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Yours will be better than Myron's, he doesn't cook on a kamado joe :D

Look great!
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Old 05-11-2013, 04:05 PM   #4
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Quote:
Originally Posted by Ijustwantedtolookatpics View Post
Looks good JM
What's your opinion on the book? I bought the last one and enjoyed it.
In my honest opinion, this book should have come first :) I have experimented with several recipes out of the original "Smokin'" book and wasn't very impressed. It is geared towards the competition scene. This new book appears to be just what it says... "Everyday Barbecue." Myron discusses in the beginning of this book how it is geared towards those of us who just wanna cook at home for friends and family, which is what I'm all about. There are some good lookin' recipes in the book for sure...
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Old 05-11-2013, 04:42 PM   #5
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What temps does he recommend in the new book?
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Old 05-11-2013, 04:52 PM   #6
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On my wish list for daddy day.
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Old 05-11-2013, 04:56 PM   #7
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What temps does he recommend in the new book?
jon
In this recipe he recommends 300° which is what I cooked these at. I have cooked at 300° quite a few times before with excellent results.
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Old 05-11-2013, 05:08 PM   #8
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Just curious, how well can a pork brine work?
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Old 05-11-2013, 05:22 PM   #9
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Quote:
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Just curious, how well can a pork brine work?
I have no idea. I have never tried it before. The recipe recommends at least an hour and overnight if possible. Mine went overnight for about 7 or 8 hours.
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Old 05-11-2013, 05:37 PM   #10
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Default Just Ordered the Book

I just ordered the book as well. Haven't received it yet but looking forward to it. I have the first one "Smokin with Myron Mixon" etc.. Was pretty good.

Not to change the subject, but I liked your Smash Burger review. Did your buddy ever decide to sell some of the custom burger presses? If so, I would be interested.
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Old 05-11-2013, 05:53 PM   #11
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On my wish list for daddy day.
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Old 05-11-2013, 06:09 PM   #12
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Looks good JM. I'll look forward to the results and your opinions.

Quote:
Originally Posted by Vision View Post
Just curious, how well can a pork brine work?
Pretty well imho. I've brined a shoulder according to Alton Brown's recipe a couple of times and was happy with the results. People also commonly brine chops.
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Old 05-11-2013, 08:27 PM   #13
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Quote:
Originally Posted by PorkQBBQ View Post
I just ordered the book as well. Haven't received it yet but looking forward to it. I have the first one "Smokin with Myron Mixon" etc.. Was pretty good.

Not to change the subject, but I liked your Smash Burger review. Did your buddy ever decide to sell some of the custom burger presses? If so, I would be interested.
Meyer Metal Works... meyermetalworks.com on the web. He's a Brethren but I don't remember what his user name is. I sent him email recently to ask about prices on his custom grills but never got a response so I'm not sure where he is on that at the moment.
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Old 05-12-2013, 12:02 AM   #14
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Quote:
Originally Posted by JMSetzler View Post
In this recipe he recommends 300° which is what I cooked these at. I have cooked at 300° quite a few times before with excellent results.
That is the temp we cook all our BBQ at and IMHO the best temp for everything. Just cooks meats faster, allows them to render properly and you can have any meat done in 8 hrs with it.
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Old 05-12-2013, 09:38 AM   #15
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Looks great. Glad I don't have to clean that pan!
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