Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
12-08-2017, 01:43 PM | #16 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Open house at the school to highlight the Culinary Arts program. That's why I chose the Savory waffle in lieu of rolls, and the fancy sweet/tart fruit based bbq sauce. The blend of everything should bring balance and give the umami taste factor.
|
|
Thanks from: ---> |
12-08-2017, 01:46 PM | #17 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Pork sat wrapped tightly over night in the refrigerator.
Time to inject with Oakridge Game changer Brine made with apple juice. Injected through the plastic wrap, using different angles through the same hole to minimize leaking. Letting the pork butts sit to absorb all of the brine. After an hour, pork sitting uncovered, to partially dry surface after injection. Applied Oakridge Secret Weapon rub over the Oakridge Competition Beef and Pork Rub Into the smoker at 245° To Be Continued....... |
|
Thanks from: ---> |
12-09-2017, 01:03 AM | #20 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Just breaking the stall
Out of the smoker, ready for the hold The bone pulled cleanly with minor resistance They are done....... |
|
Thanks from: ---> |
12-09-2017, 01:17 AM | #21 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
|
Man how long does it take ya to drive here? I can have some sausages ready for ya! I'll take two sandwiches! I'm not a huge fan of pork (reason why You don't see me cook a lot of it on this site). But I could smash on some pulled pork sliders right now!!
__________________
Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
|
Thanks from:---> |
12-09-2017, 08:56 AM | #23 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
|
Awesome!
I have a butt in the freezer that I'm going to cook for a team meeting next month. Now I want to cook it.
__________________
John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
|
Thanks from:---> |
12-09-2017, 04:31 PM | #24 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
|
|
Thanks from: ---> |
12-09-2017, 05:25 PM | #27 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
|
Awesome, what a great cook!
|
|
12-09-2017, 08:04 PM | #28 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
|
looking at all this Q makes me want to cook some Pork, Nice cook
__________________
Stumps XL Baby/UDS |
|
12-09-2017, 08:54 PM | #29 |
Full Fledged Farker
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
|
sofa king nice
__________________
Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
|
12-09-2017, 09:14 PM | #30 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 02-01-15
Location: Centralia, IL
|
How was the no rub during Cook post seasoned vs traditional? I have a friend that does similar. His bbq is one of the few that I like as well or better than mine. He just recently shared his secret. His q is really, really good!
__________________
MAK 2 Star, MAK 3 Star, Traeger XL, KBQ stick burner, Weber Smokey Mountain XL, Fire Magic Echelon, Weber Kettle. |
|
Thread Tools | |
|
|