Chief Dick Posted February 5, 2006 Share Posted February 5, 2006 (edited) Do you brine your pork and or poultry prior to smoking? Are you a dry rub man? Do you make your BBQ sauce? I understand that BBQ details are fiercely guarded, but I’ll appreciate any you care to divulge. 1305902[/snapback] I have brined the pork shoulder before, and tastes great. Usually put a dry rub on the ribs and will probably put some on the turkey today. I will also do an injection for pork shoulder, and usually just do straight apple juice for that. Couple that with using apple wood for the fuel and you have a great subtle apple flavor to the meat. I try to get the internal tempurature of the pork up to 190-200, which makes it perefect to be able to pull apart for pulled-pork sammiches. The brisket we usually just lightly spinkle some dry rub on it. If you want some recipes or other ideas, I have no problem sharing. And by no means am I an expert on this: I just like to experiment alot with different techniques. I also have a great way to do ribs on a gas grill if you wouldn't have a smoker. Edited February 5, 2006 by Chief Dick Quote Link to comment Share on other sites More sharing options...
Bonehand Posted February 5, 2006 Share Posted February 5, 2006 (edited) The menu at 'Hawk Central is as follows: Hot wings Chips & salsa Veggie platter (Celery,baby brocolli, Carrots, Red pepper sticks) w/ ranch dip Salami, Prosciutto, NY Sharp Cheddar, Brie, Asst crackers. Philly Cheesesteak Spring Rolls w/ 2 dipping sauces The beverages for today are Alaskan Amber, Red Hook Copper Ale, & Warsteiner. And also party keg of Virgil's Root Beer for the kids. Edited February 5, 2006 by Bonehand Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.