Kolek planning to go pro
This was published locally in June, but the equipment discussed including the Green Egg has to be available everywhere.Myron Mixon Discusses Barbecue and Great Grillinghttp://www.connecticutmag.com/Connecticut-Magazine/June-2014/Myron-Mixon-Discusses-Barbecue-and-Great-Grilling/
Usually smoke pork butts for big gatherings, and have had success using my standard weber, a bit of lump charcoal, and some good hickory. I use the Cooks Illustrated method, of spice rub the night before, bring to room temp, indirect heat with pan of apple juice underneath, fat side up, pretty heavy smoke for 4 hours, starting it hot around 325-350* for first 2 hours, then bring down to around 250-275 for last 2. Wrap tight in the foil, finish in the oven in Pyrex with water and apple juice (usually another 2-3 hours) until you can pull the bone right out, place the pan and pork in a grocery bag, staple it shut for an hour. Eat.
Wow, I'm very concerned for Benny. Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.
Curry, Masala, or Vindaloo?
Made a brisket today. Started it yesterday. New rub too. Nailed it. Just nailed it. Damned good. Life is good.
Pics or BAN!
Next time. It was a work of art.Used Salt Lick BBQ rub. It has a nice, black pepper taste to it. Also injected it with a chipotle lime maridade. The brisket had a great bark to it.Three of us, plus a six year old finished off the greater part of a 6+ pounder during the second half yesterday. Granted, I trimmed off close to a pound of excess fat before cooking. It was just that good.I also made up 6 lbs of my home mead Real Chili recipe for my son to take back to school. He didn't get all six pounds. JayBee, you missed out.
really hated "Salt Lick BBQ" rub - way too much pepper - at least on ribs....This guy has incredible rubs and sauces - I can't find anything I like better, always go back to: http://www.loveyourbbq.com/Met the guy at the Abbey in Lake Geneva where he hosts BBQ's on Sundays...
Yes, good pepper flavor. Might be too much on ribs. Just learning about rubs. Will need to try your brand. Any other suggestion?
Make your own...only way to go.
Exactly. If you're going to invest in a good smoker, invest in few mason jars and some fresh spices.
Usually go with the standard, salt, pepper, garlic, onion, chili, and brown sugar concoction, primarily on pork. Any other ideas to switch up?
Well, there you have it. When a Myron Mixon weighs in on BBQ it behooves a man to take notice. According to the popular Portly Prince of Pork there is no better charcoal-fueled heat delivery system than the Egg. I believe that settles matters rather nicely.
Thyme is an essential ingredient for me.sometimes dry mustard, sometimes cumin.
For 20 Lbs. of pork shoulder:1Cup Salt1Cup Black Pepper1Cup Chili Powder1Cup Cumin1Cup Sugar1Cup Brown Sugar1/2 Cup Cayenne2Cups PaprikaI make a double batch and use the rest for ribs.