This is a GREAT basic mop for pork. Feel free to doctor it up, but you have to post your recipe here I have no idea where this originated, I got it and modified it after someone else modified it... so here it is to enjoy for all. ...
Monitor the internal temperature of each butt using aninstant-read thermometeror aprobe thermometer. Since a pork butt is comprised of several different muscles, it may give different readings when probed in different locations. As a result, it’s best to check in several spots and average the ...
… One Easy Recipe for Multiple Main Dishes! This recipe makes roughly seven pounds of full-flavored, fully-cooked shredded pork that is ready to use whenever you need to put a meal together in a hurry. Which is just about any night of the week, right?
Preheat an outdoor grill for low heat and lightly oil grate. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes. Tipsy chick This is not a beer butt recipe, but since beer is utilized, I have ...
Formula. Simply cover your meat with Worcestershire sauce (or your favorite liquid), rub on Brisket Blend over the Worcestershire sauce until you get a nice gooey mixture on the meat, and then put the brisket or pork butt on the smoker. Cook at a low temperature for approximately 8 to 15...
When it seems like there can't be any more waysmayonnaisecan perfect a recipe, another clever use for this creamy condiment enters the mix. Not only ismayo perfect for grilled cheesesandwiches and chocolate cake, but it's also ideal for ensuring your spice rub will stick to your steak —...
Santa Maria Rub a uniquely sweet, smoky & spicy rub from Old California, famous for its great BBQ Tri Tip, enjoy it on pork, chicken, potatoes & vegies.
I have tried several commercial rubs since I got my 009 CS. My wife complains that they are all to spicy. Can someone suggest a neutral rub recipe if such a creature exists. Thanks for any help
Looks like you're in the ballpark. The cayenne might make it a little too hot for your first attempt but thats just my taste buds. Keep notes of your recipe and adjust it to suit yourself first. In time, you'll hit on a rub that just might be a real crowd pleaser. ...