I already have tomorrow's 7
lb. bone-in pork butt in the fridge with a generous layer of dry rub on it. I'll
start the cook around 11:00 so it should be done for around 6:00. A little
Carolina Chopped BBQ for dinner!
Posted by Dave from Pitt on May 14, 2010 at 12:25:45:
Can't wait to try some
of the recipes and some of the little tips seem great, but all his pork chop,
tenderloin and loin recipes call for cooking to 160*...I'm sorry but that is
"old school". 145* makes for far juicier, tastier, meat, imho.
what is a good way to dreaa up
boughten cole slaw for a catering event? Most boughten cole slaw is just so so.
I'm serving 60 and would like to make it better.
Mike McCloud - And now, for the KCBS news of the day: I hope all BBQ fans
will help me in welcoming our newest and perhaps most exciting partner yet:
SAM'S CLUB. As the Official Supplier of KCBS, Sam's Club has many wonderful
things planned for our society: a club competition series...a Team of the Year
prize purse...sponsorship of major BBQ events throughout America...member
discounts and more!
From me- Welcome Sam's Club! I think this is a great thing!
Made my frist tomato based bbq
sauce from scratch today. It was ok but I thought the flavor was a little flat.
I used basic ingredients, tomato sauce, catsup, worchestershire, honey, brown
sugar, yellow mustard, maple syrup, a few spices, salt, pepper, cider vinegar,
and sauteed onions and garlic in bacon fat. The sauce seemed to be lacking in
flavor a little. It had the sweetness and the consistency was good. I have a few
questions for anyone who is willing to share. Is fruit commonly used in BBQ
sauces, and is there anything that you see with this sauce that would make you
see why the flavor was flat? I dont think I used enought dry spiecs. Just about
a tablespoon of a seasoning mix I made. Thanks for all the help!!
Posted by Ray Basso on April 26, 2010 at 14:13:54:
The recent post concerning
secrets and that people give up on this forum, has caused me to do a lot of
thinking. Over the years I have often been surprised at the cooking secrets that
people have shared with others. I have been amazed at times, by the generosity
of these people. I realize that while they shared secrets, at times, they didn't
quite tell the whole story. The fact that they didn't tell us the whole recipe
didn't matter, but what they did tell us dramatically improved our cooking
powers.
This all caused me to think about some of the ones that impacted me the most.
So in my mind I have a short, list of "all time greatest tips" and what I would
really would like to do is to put together a list of the all-time greatest tips
so I can honor these people for their contributions. So help me out, think way
back in the past, and tell me about the ones that you think were great
contributions. I am going to hold my personal suggestions till the end because I
don't want to influence anyone by my suggestions.
So what were the greatest cooking tips/recopies that out of the 740,000
messages that have been posted on this forum?
I seem to have some missing
pages in mine. The pages where the BBQ recipes are.
There's lots of good pizza and salad recipes, 7 recipes from Stu Carpenter
and a bunch from Tana. There's even a whole page on "Cross-dressing at BBQ and
Chili Events"(page 209.
