JCHateSteve
Herald of the Meteor
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I've been switching mine up lately to try different flavor profiles. Meat Church has a nice selection. THey're all good. The only one I haven't really cared for so far is Deez Nuts.is there a consensus #1 pick for dry rub on ribs? Have been using sweet rub of mine and its really really good but want to try something else
I'm thinking of trying to do a London Broil on the grill before too long. Any tips for that? I don't have a smoker, and I'm strictly charcoal.
is there a consensus #1 pick for dry rub on ribs? Have been using sweet rub of mine and its really really good but want to try something else
I tried a rub that I found at Lowe's of all places in their grill & bbq section. It's called Bad Byron's Butt Rub and has a pink pig on it with a chef's hat. Really good. You can find it at Wal-mart too it turns out:
Bad Byron's Butt Rub at Wal-Mart
@Big Gucci SosaI've been switching mine up lately to try different flavor profiles. Meat Church has a nice selection. THey're all good. The only one I haven't really cared for so far is Deez Nuts.
Question: So, my wife bought two pork shoulders at Costco today (she didn't realize there were two in the pack), so it looks like I'll be cooking for us and my parents tomorrow. They are boneless, and I've never done them that way. Is it suggested to tie them up and hold all the little loose parts together, or will they cook fine as is?
I did a mish-mash of recipes. I used mayo 4 parts, apple cider vinegar 1 part, a little brown mustard, worcester, lemon juice, garlic powder, onion powder, S+P, Korean chili paste, and hot honey. I rarely use measurements.You got a recipe? I've been wanting to try white sauce but everybody I ask says it sucks
Found me a supplier that could get me a fresh ham straight off the pig like what I used to buy in Peru. Brined it for 7 days, rubbed it with my pork rub, smoked it over pecan, and finished it with an apricot glaze. All just because one of my reverse culture shock things is hating all food processed, frozen, canned, or pre prepared in some way. Turned out great!View attachment 303155View attachment 303154
I've done both dry and wet brining in Peru. Both work well but dry brining a ham is a bit more difficult as the side it's laying on can sometimes start looking weird if you don't have it elevated on a wire rack. Usually I just wet brine a ham nowadays in a food grade 5 gallon bucket in the fridge for at least a week. Don't put much in the brine but water, salt, Prague powder, and the smallest bit of sugar.Did you bribe in Peru?
I grew up in the 50s, and my grandfather raised two hogs a year. He shared with his children. We would sometimes get a fresh ham, and the first time I at it I thought it was the best thing I ever ate. I don't recall my mother ever bringing it.
The rest of the ham would be salt and sugar cured(country ham).