BARBEQUE SEASON IS NIGH_needalittle help

Reverend, I took your recipe down in size and it seemed ok.(I usually only do a pork butt or shoulder as the largets cut) or maybe 2 large slabs of ribs , beef is usually a brisket. I dont do a whole hog. My neighbor raises hogs and has a few that are really friendly. I dont think I could eat one of them. Ive eaten a whole hog barbeque and everybody acts like cannibals. Its disgraceful good.

To me the very best meat is pork and pulled pork is next to Devilish-Godliness. BUT I have given up all barbecuing and grilling. What I like the best is the most dangerous part, the black char on meat. It's been about 10 years now since I gave up the habit. I would, violate my health and moral rules to indulge in tugged-upon swine with Farmerman and adultrous sex with ____________.

farmerman wrote:

Reverend, I took your recipe down in size and it seemed ok.(I usually only do a pork butt or shoulder as the largets cut) or maybe 2 large slabs of ribs , beef is usually a brisket. I dont do a whole hog. My neighbor raises hogs and has a few that are really friendly. I dont think I could eat one of them. Ive eaten a whole hog barbeque and everybody acts like cannibals. Its disgraceful good.

I was toying with the recipe over the weekend on a 15# fresh pork shoulder and lowered the paprika content and added chipotle chili powder and a new mexican chili blend. It was a hit.


For a mop I use a spreay bottle with cider vinegar and apple juice.


Sauce? Well I use a homemade apple infused sauce made from scratch.


Hickory and applewood for smoke,.


Was it still too salty for you?

just a bit. Ive toyed with the addition of more lemon juice and that , when smoked, adds a nice taste without being too salty.

Reverend, I am living with essential hypertension and try to watch salt intake. I swap the K salts for the Na salts and ,Ive only liked Stubbs as a mop , I dilute and doctor even that. I find that lemon and Tabasco are nice salt moderators and , I too use sea salt cause its less Na and has a lot of the "K" flavor.

Im sensitive to the flavor of Na salt , and agree that the iodizing has a "bitter' aftertaste.On a steak, I tend to use lemon and pepper more than even dousing with "no salt" salt. Ive combined a bunch of herbs and lemon and K Citrate into a sort of "Mrs DAsh's flavor enhancer". Ever since Ive reduced my salt intake , I dont really miss it and dont crave it.

Ive never thought much about my all time favorite Que, but the Piedmont Nc/SC for pork, and the Oklahoma or new Mexico style for beef would have to be up there for me.

Im not familiar with Memphis "dry style" whats innit?

Oh, another thing, I cannot stand cumin.

Im not a big cumin fan. (Reminds me too much of BO)

Although Ive worked with Sadarjhis, I guess I never learned to spell it correctly. (Hey thats normal for me anyway). The ghurka was the name of the knife that was a term they used . The cut down version of a scimitar like shape , but was a smaller version. .I knew about the underwear thing , it was explained to me in great detail . As well as the carefully manicured hair and beard. Many of the men wore like hair nets and had these huge elaborate moustaches. One of the guys I had on staff was an MIT trained PhD chemical engineer with special talent in nuclear liquid wste processing. He was so good that We were working for one of the National Nuke labs and he reconstructed the plants chem process just from knowing everything that was in their waste stream. We then got visited and were given very strict direction about all this from the FBI. All of our plans and reports were then given an eyes only status.