Canada and the US should pass legislation to prohibit offshoring of work and to require companies that have already done it to phase it out over two years (the delay's because it takes that long to plan and implement such a change).
I prefer my pulled pork NC style, with vinegar and red pepper, that said, the dry rub I usually make has a good amount of brown sugar in it relative to the other ingredients. Here's the basic recipe, I'll usually scale it up to have plenty on hand, and for a mop I'll take a tablespoon of this and mix it with a cup of apple juice/cider.
not bad at all. I think my rub needs more sweetness and I might baste with a mop or brine next time, as the pork was a little spicy and didn't balance the flavor well. had good heat for 10.5hr so I can at least try to have more fun next time!
thanks for the tip, I need a new rub too. How often do you mop and what smoker do you use? I thought I didn't need to because vertical water smoker, but I think I was wrong.
Confirmed.
banning it won't work, make it a tax penalty.
i have the dino bbq dry rub recipe which i find to be really good. i make it in fairly large batches.
i'm still amazed at the size of the riding scene in the rochester area
How much meat is that for? If I take half that sugar amount, I could eat that and it sounds good.
generally when people make dry rub its for however much meat it will cover. when i make mine, the recipe makes close to a quart and i keep it stored in an airtight jar.
start far out and work your way back. If it's high up or will imbalance the tree, sometimes it's worth calling in an arborist to do it so as to keep it balanced without killing the tree. Some things have a cost-benefit ratio that needs a professional.
That recipe there, in those quantities, should be good for an average sized picnic shoulder or Boston butt, ~5-7lbs. I scale it up, like I said, and keep it in a mason jar, sprinkle a little on pork chops, burgers, etc, for a little extra flavor when I'm grilling.
I'll mop every couple of hours, usually when tending the fire. Here's a vinegar sauce that matches up with that rub recipe just perfectly:
BBQ I had in Charleston (from a James Beard award winning restaurant no less) was perhaps some of the worst I've ever had. It would appear they like their stuff dry, and slathered in very vinegary BBQ sauce. Not good.
your first mistake was going somewhere with cell reception
Funny, the one place I managed to get BBQ when in Charleston for a wedding a few years ago sucked balls too. Forget the name of it, but it was more disappointing than watching Laura's friend marry the wrong guy.BBQ I had in Charleston (from a James Beard award winning restaurant no less) was perhaps some of the worst I've ever had. It would appear they like their stuff dry, and slathered in very vinegary BBQ sauce. Not good.
Now Austin's BBQ on the other hand...
So its settled then, Carolina BBQ is the worst.
