salt

So, I was honored to test SirPorkALot's new salt. My weapon of choice: The Rib Eye A nice 16 oz boneless beast: Sprinkled the X-Salt on it: Because the sear unit on my gasser is on the fritz, I use a comal for searing. Finishing it on the grill: Served up with a little mushroom...

Do you put a lot of salt in your rub or do you keep it out and apply it separate? Which do you prefer and why?

So I have seen cowgirl's thread on 65 degrees in the little smokehouse. I have seen a recipe for 350 degrees for 1-2 hours I have seen a recipe for 110-160 degrees for 12 hours. My UDS can do the last two temps quite well. What say you, brethren? Is there a recipe for 225-275?

So I'm outta salt and I've got a beautiful butt that needs to be prepped in the fridge. I've been working on my own rubs and just wanted other opinions on the best salt for rubs. I've been using kosher for quite a while and been fairly pleased. I brought back a few salts from Maui this summer...

So this was my first time making sausage. I got a nice 11 lb Boston Butt and ran it thru the grinder on a course setting. I mixed up a recipe for Texas Hot Links , and mixed it in with the ground sausage. Before stuffing I made a small patty and fried it up. Initial taste is kinda salty, but...

Hey all, This may be a strange question, but does anyone know if/how I should change the proportions in my brine if I'm using Sea Salt instead of regular Table Salt for a chicken brine? Sea Salt seems to be a lot "saltier" in my experience, but it's all I have for tonight.... Thanks in...