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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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03-09-2015, 12:10 PM | #91 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I made a mistake with my directions for the slaw.
Put the veggies in a container and then add the salt and mix. This will allow the salt to mix over more of the veggies so more of the water leeches out of it.
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~Ren~ Fat Kids Club Founding Member |
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03-09-2015, 12:23 PM | #92 |
is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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After salting and letting stand, do you rinse the slaw to get rid of the salt ?
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03-09-2015, 12:55 PM | #93 | |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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Quote:
Outside Brown Bark Meat Skin All of them are the same thing - LOTS of flavor (from rub or salt or whatever) and are usually chopped into the rest of the pork. Occasionally this is offered seperately - especially in the Lexington area.
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03-10-2015, 07:31 AM | #94 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I do not rinse the salt off. If you add too much salt, then you will want to rinse it off. I find the 1.5 tablespoons to be enough to season the veggies and sauce perfectly. Best way to make sure is to taste the leeched out veggies before you put the sauce on to determine if you need to rinse or not.
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~Ren~ Fat Kids Club Founding Member |
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03-10-2015, 12:25 PM | #95 |
is one Smokin' Farker
Join Date: 08-31-14
Location: Wisner, Louisiana
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Great post! I've been making that sauce since '99, didn't know it was a NC sauce, use it a lot, especially on brisket, will cook my butt exactly like you said this weekend, thanks again
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Joe |
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03-10-2015, 01:01 PM | #96 |
BANNED PERMANENTLY
Join Date: 11-18-14
Location: Dayton, Ohio
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@aawa: I'm for sure gonna try both of those!
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03-23-2015, 01:03 PM | #97 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Now back into hiding...
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John |
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03-11-2018, 11:28 AM | #98 |
On the road to being a farker
Join Date: 01-14-14
Location: Roseville MN
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Im going to try this in the next few days. You obviously got some great looking bark with just using salt. Im worried that I wont get as good of bark as I typically do on my pork butts because of the absence of sugar and using just salt on my Kamado Joe. Should I be?
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03-11-2018, 11:38 AM | #99 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
The bark will depend upon the fuel you use. A good hardwood lump should give you a decent bark with just salt. This was yesterday’s pork butt cook (just salt) using cherry wood in the offset
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03-11-2018, 02:13 PM | #100 |
On the road to being a farker
Join Date: 01-14-14
Location: Roseville MN
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I Will be using lump charcoal with apple and hickory chunks in my kamado joe. Think that will create nice bark?
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03-11-2018, 02:45 PM | #101 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Yes..cook at 275F or lower, don’t foil and be patient.
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John |
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03-11-2018, 03:07 PM | #102 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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I just got my first look at the tutorial, SirPork. Great info! Thanks.
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03-11-2018, 03:11 PM | #103 |
On the road to being a farker
Join Date: 01-14-14
Location: Roseville MN
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03-11-2018, 03:27 PM | #104 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
Yea.. the meat will tell you when it’s time. Once you see juices (aka pig honey) moving to the top of the meat, it’s time.
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John |
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03-11-2018, 03:53 PM | #105 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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I’m going to give this a whirl also as I have Never done just salt before
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