PaulstheRibList
Full Fledged Farker
Thank you all!
Since this BBQ thing has begun, I keep eating at BBQ joints, all the local ones, and wherever I travel.
The pulled pork is always tender, but I just don't ever see much bark at all. I LOVE MRS BROWN and she is a mandatory guest at every BBQ meal! And the pork is often long strings, which can make it more work to eat. So I've been making sure I get a good bark, and sometimes I'll split the Butt so I get even more Bark to share.
With this penchant for more Beautiful Bark, I've tried to not move the meat at all once I put it on the pit. Every move means more Mrs. Brown falling off into the abyss...NO!!!!!
I make my rub, mostly using Meathead's Memphis Dust for the pork, and apply it heavy.
I find that in a lot of places BBQ chicken means a very-much-cooked-in-an-oven, nice and tender chicken, with BBQ sauce on it. That's nice and all...if you are getting a roticerie chicken at the grocery store on the way home from work. But NOT if you are BBQing it on the pit! So, I'm doing an oil-herb rub for chicken, again, Meathead from AmazingRibs leading me on here. It came out nice on the WSM's. But the new Offset stick burner has amped up the chicken! Cooked theses on closer to the firebox side, about between 275 and 300 degrees, until internal temp was near 200. Can't wait to practice more with the Chicken!
Isn't this fun!!!
The rotating Pig Cooker is going to be so cool when I finish it!
Since this BBQ thing has begun, I keep eating at BBQ joints, all the local ones, and wherever I travel.
The pulled pork is always tender, but I just don't ever see much bark at all. I LOVE MRS BROWN and she is a mandatory guest at every BBQ meal! And the pork is often long strings, which can make it more work to eat. So I've been making sure I get a good bark, and sometimes I'll split the Butt so I get even more Bark to share.
With this penchant for more Beautiful Bark, I've tried to not move the meat at all once I put it on the pit. Every move means more Mrs. Brown falling off into the abyss...NO!!!!!
I make my rub, mostly using Meathead's Memphis Dust for the pork, and apply it heavy.
I find that in a lot of places BBQ chicken means a very-much-cooked-in-an-oven, nice and tender chicken, with BBQ sauce on it. That's nice and all...if you are getting a roticerie chicken at the grocery store on the way home from work. But NOT if you are BBQing it on the pit! So, I'm doing an oil-herb rub for chicken, again, Meathead from AmazingRibs leading me on here. It came out nice on the WSM's. But the new Offset stick burner has amped up the chicken! Cooked theses on closer to the firebox side, about between 275 and 300 degrees, until internal temp was near 200. Can't wait to practice more with the Chicken!
Isn't this fun!!!
The rotating Pig Cooker is going to be so cool when I finish it!