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Old 11-16-2012, 10:49 PM   #831
Gixxer
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Smallish pork butt on the kettle tomorrow. Gonna experiment with injecting. I inject yardbird all the time but never a butt or brisky. So we will see. My main concern is the marinade making the butt too salty. Gonna use cajun butter with apple juice and cider vinegar. probably more vinegar and juice than the creole butter just to be on the safe side.
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Old 11-16-2012, 11:34 PM   #832
ReverseApacheMaster
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Thinking about smoking a turkey breast but if I break out the smoker then I'll probably use the extra room to smoke more stuff and keep it going most of the afternoon which means I'll lose a lot of time I need this weekend to work on a paper.

 
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Old 11-17-2012, 05:43 AM   #833
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Pork Shoulder Sunday... pulled pork sandwiches with carolina style sauce for dinner that night.
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Old 11-17-2012, 05:50 AM   #834
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Quote:
Originally Posted by richbrew99 View Post
Pork Shoulder Sunday... pulled pork sandwiches with carolina style sauce for dinner that night.
I would like to hear your spin on carolina sauce and pulled pork sammies. So many different styles out there - it's great to hear others thoughts.

 
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Old 11-17-2012, 06:15 AM   #835
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Quote:
Originally Posted by jammin

I would like to hear your spin on carolina sauce and pulled pork sammies. So many different styles out there - it's great to hear others thoughts.
Feel like reading a bit? http://www.ourstate.com/topics/food/dining/
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Old 11-17-2012, 11:35 AM   #836
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Quote:
Originally Posted by jammin View Post
I would like to hear your spin on carolina sauce and pulled pork sammies. So many different styles out there - it's great to hear others thoughts.
Here is the sauce I use:
½ cup mustard
½ cup sugar
¼ cup brown sugar
1 cup cider vinegar
¼ cup beer
3 tbs chili powder
1 tsp black pepper
1 tsp white pepper
½ tsp cayenne
½ tsp soy sauce
2 tbs butter
1 tbs liquid smoke, hickory

Mix all except soy sauce, butter and smoke. Simmer 30 minutes, stir in remaining ingredients and simmer for 10 minutes. Makes 2 cups

Throw some pulled pork on a bun, spoon sauce over the meat and then put a healthy spoonful of coleslaw, grab a bunch of napkins and chow down
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Old 11-17-2012, 11:44 AM   #837
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Here are the shoulders I cooked for the above sandwich...

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Old 11-17-2012, 06:01 PM   #838
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Shoulder is on the kettle, and the KFC clone slaw is in the fridge. Should be great!
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Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter

 
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Old 11-17-2012, 06:13 PM   #839
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Old 11-17-2012, 06:14 PM   #840
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Smoked ribs for my daughters birthday.

 
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