So let's look at one other crucial thing. What are acceptable desserts to consume after having had barbeque? Offhand, I nominate:
Banana Pudding
Peach Cobbler
Any other nominees?
So let's look at one other crucial thing. What are acceptable desserts to consume after having had barbeque? Offhand, I nominate:
Banana Pudding
Peach Cobbler
Any other nominees?
So let's look at one other crucial thing. What are acceptable desserts to consume after having had barbeque? Offhand, I nominate:
Banana Pudding
Peach Cobbler
Any other nominees?
Well, now you're calling a toboggan a "sled", which it most certainly is not. Any "true Northerner" knows toboggans and sleds are 2 distinctly different snow-sliding devices, and there's really no way to confuse the 2. You may as well be from International Falls and not know the difference between gloves and mittens or frostbite and hypothermia.
You might have fooled yourself into thinking you are "accepting" that things are called different things depending on where you are, but it looks like from the above example you simply don't know or care what a lot of things are properly named even in your own area, or why something should have the name it does in any (BBQ).
Did you go to one of those schools where classes weren't graded and misspellings weren't corrected because they were far too busy nurturing your creative psyche or something? In your eyes, is it acceptable to consider Big Bird a Lamborghini because he's yellow? If words are so interchangeable based on whimsy or the theory that "1,000,000 lemmings can't be wrong", why not just trash the whole system and revert to grunting at things while we point?
Also, I see I'm still the only one who voted for mustard base
Would you recommend a rub when doing mustard style Garnett? And if so, what kind? I know you hate it, but I bought a couple bottles of each of those sauces you recommended last page. Wanna make sure I do it right
I cook a pork shoulder in the crock pot the other day (keep in mind I'm a college student and don't have the top necessities to BBQ correctly) and it was fantastic. I used this recipe if anyone wants a easy meal for their family or what not. Also, I put Shealy's brand vinegar based sauce on it.
http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
I cook a pork shoulder in the crock pot the other day (keep in mind I'm a college student and don't have the top necessities to BBQ correctly) and it was fantastic. I used this recipe if anyone wants a easy meal for their family or what not. Also, I put Shealy's brand vinegar based sauce on it.
http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
Not really a huge fan of the Bessinger, but man, this Sticky Fingers brand is incredible.
Interesting considering the Bessingers is regarded by many as the "true" mustard-based sauce and Sticky Fingers as a more corporate "chain" sauce. Still, I agree with you. I dislike mustard base but the Sticky Fingers stuff is the most tolerable of a bad bunch of choices. I do love mixing their sauces though, particularly their Habanero, Memphis, and Tennessee Whiskey varieties.
I asked around about dry rubs and opinion was split between "nothing," "some salt and pepper" and using a dry rub. I think this is one that comes down to "experiment and see what you like."
Guess what I'm having for dinner tonight.
Guess what I'm having for dinner tonight.
Put this pork butt on at about 10pm last night at 225 degrees and it just finished up a few minutes ago. Will wrap it in tinfoil then put it in a cooler wrapped in towels to keep it warm for an early dinner tonight.
Experimenting is the best part. I was talking to Dave on fb about maybe smoking a pork shoulder with fir trees. Could be interesting. I like the smell, just don't know how it'll translate.
Don't smoke meat with any coniferous tree...it'll make you a bit nauseous, the smoke is sooty beyond belief and it imparts a distinct resiny/turpentiny flavor to your food.
There are some parts of Germany (around Bavaria) where some things (hams, bacon) are smoked using evergreen woods but it's in very small quantities mixed with large amounts of hardwoods.
Some additional reading:
http://www.meatsandsausages.com/meat-smoking/wood
http://www.smokingmeatforums.com/t/119142/using-pine-spruce-or-fir
Obviously today you're doing all day but how long do you usually let it sit? My dad does 30 minutes (he puts it on when he wakes up and then it's ready for dinner time), but my immediate thought is that that's a bare minimum...
Don't smoke meat with any coniferous tree...it'll make you a bit nauseous, the smoke is sooty beyond belief and it imparts a distinct resiny/turpentiny flavor to your food.