Recent content by scottg
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FINISHING SAUCE (for Pulled Pork)
I just got done making my finishing sauce (this recipe with some of my rub added) and bbq sauce and will be testing it out saturday morning.- scottg
- Post #412
- Forum: Pork Sticky
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FINISHING SAUCE (for Pulled Pork)
vinegar based sauces last longer, Your safe for at least a month.- scottg
- Post #409
- Forum: Pork Sticky
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garlic seal on Shoulder
I have a grinder I just use for spices also. I was primiarl I have a grinder I just use for spices also. I was primarily worried about the burning. -
garlic seal on Shoulder
I was thinking about doing that just to make the garlic more workable. but worries about burning a little. -
garlic seal on Shoulder
Im making a shoulder next weekend for some tailgating. I was thinking about running some mustard and garlic through the food processor until the garlic becomes a fine paste then using that to seal the rub in and try to give it another flavor profile. Has anyone tried this? -
Sunday smoking
Did you add the sauce to the pulled meat or coated then wrapped? -
First Butt on the Bradley.
I took the drippings and let them cool and scrapped the fat off like another Poster suggested and that was a KILLER idea, and really took the pork up a notch, -
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First Butt on the Bradley.
It looks a little dry but it was oozing juice even after the hour rest
