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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Steve Wertz wrote:
I'm gone for 5 days and there's 480 posts here. I guess the Internet didn't get my check demanding these groups be shut down. Ever since they outsourced the Internet Server, it's been near impossible to get good service. 5 days and over 880 posts - I gotta play ketchup with this and that other group. Lemme know if I missed any good flame wars. Nothing I recall. ;-) Welcome back! Dana |
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Steve Wertz wrote:
9lb pork butt w/ simple pork rub and some chachere's inject (useless) You put your finger on it as usual. I stopped injecting pork shoulder some time ago. It's a useless exercise. It doesn't make for a moister result, the fat does that. Just make sure you start with a good quality, well marbled cut. If it's other flavors you want add in a good sauce after it's pulled. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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