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Posted on 8/5/21 at 11:16 am to deltaland
Nothing irrational about it.
Posted on 8/5/21 at 11:23 am to Ag Zwin
Who has a great vinegar-based sauce recipe they would share?
Posted on 8/5/21 at 11:24 am to Lonnie Utah
This is such a stupid topic.
Posted on 8/5/21 at 11:26 am to BBQSooner
quote:
After 3-4 hours, all smoke penetration stops. Once you reach the stall, there’s no need anymore for low and slow, in my humble opinion. To save wood, I often finish a pork butt in the oven after wrapping it.
Yep, but don't let dumb people who think their lives are somehow more valuable for wasting the wood know.
Posted on 8/5/21 at 11:28 am to Cuthy
"Who has a great vinegar-based sauce recipe they would share?"
Who uses the words "great" and "vinegar-based" in the same sentence?
Posted on 8/5/21 at 11:30 am to Cuthy
quote:
Who has a great vinegar-based sauce recipe they would share?
I don't have any I have a recipe for, but the only vinegar based sauce I've ever thought was any good personally is Fox Bros in Atlanta. Not really a fan of vinegar suaces nor do I really consider them "sauces"
This post was edited on 8/5/21 at 12:05 pm
Posted on 8/5/21 at 11:31 am to 3down10
After 3-4 hours, all smoke penetration stops. Once you reach the stall, there’s no need anymore for low and slow, in my humble opinion. To save wood, I often finish a pork butt in the oven after wrapping it.
"Yep, but don't let dumb people who think their lives are somehow more valuable for wasting the wood know."
It won't penetrate more after 3-4 hours. Does not equal "does not have an impact of smoke flavor". Two different things, from a chemistry perspective. People compare smoke rings and that isn't how it is done. It is simply how the molecules of smoke attach to the meat. Temparature of the meat, moistness of the meat and other factors play. For those that mop, that is part of the deal
"Yep, but don't let dumb people who think their lives are somehow more valuable for wasting the wood know."
It won't penetrate more after 3-4 hours. Does not equal "does not have an impact of smoke flavor". Two different things, from a chemistry perspective. People compare smoke rings and that isn't how it is done. It is simply how the molecules of smoke attach to the meat. Temparature of the meat, moistness of the meat and other factors play. For those that mop, that is part of the deal
This post was edited on 8/5/21 at 11:36 am
Posted on 8/5/21 at 11:45 am to NYCAuburn
I’ll never understand why midwesterners can’t grill or season anything.
My uncle from Nebraska on a family trip bought and grilled steaks not long ago bragging about good they are when he does it. He shows up with some New York strips barely an inch thick soaks them in dales and cooks them medium well.
Next time I’ll bring some 2 inch thick hand cut cowboy ribeyes with some select local seasoning I buy and reverse sear them medium rare and show him a good steak
My uncle from Nebraska on a family trip bought and grilled steaks not long ago bragging about good they are when he does it. He shows up with some New York strips barely an inch thick soaks them in dales and cooks them medium well.
Next time I’ll bring some 2 inch thick hand cut cowboy ribeyes with some select local seasoning I buy and reverse sear them medium rare and show him a good steak
Posted on 8/5/21 at 11:53 am to Cuthy
Most vinegar sauces are used as a base for making some other type of sauce/glaze. A simple vinegar sauce that I make for a base is:
2 cups apple cider vinegar
1 cup ketchup
1/2 cup hotsauce
2 tbsp salt
2 tbsp coarsely ground black pepper
1 tbsp red pepper flakes
1/2 cup sugar
Combine in a pot and heat over medium heat until everything is dissolved. Do not bring to a boil. Makes about 3 1/2 cups. You can keep it refrigerated for up to a year in a mason jar.
ETA:
You can use this for making a variety of different sauces. Want something Tangy and Sweet? Use 1 cup of the above vinegar sauce with 1 cup of light corn syrup with an 18 ounce jar of peach preserves. Blend it up, and you're good to go. Tastes great on pork.
2 cups apple cider vinegar
1 cup ketchup
1/2 cup hotsauce
2 tbsp salt
2 tbsp coarsely ground black pepper
1 tbsp red pepper flakes
1/2 cup sugar
Combine in a pot and heat over medium heat until everything is dissolved. Do not bring to a boil. Makes about 3 1/2 cups. You can keep it refrigerated for up to a year in a mason jar.
ETA:
You can use this for making a variety of different sauces. Want something Tangy and Sweet? Use 1 cup of the above vinegar sauce with 1 cup of light corn syrup with an 18 ounce jar of peach preserves. Blend it up, and you're good to go. Tastes great on pork.
This post was edited on 8/5/21 at 12:00 pm
Posted on 8/5/21 at 11:55 am to lsufball19
The acetic acid (vinegar of the sauce) acts to "cut"/dissolve the fat that pulled pork covers the mouth and tongue. Opens the taste buds to better taste that next bite. It's chemistry.
Posted on 8/5/21 at 11:57 am to AGGIES
I'll gladly eat any kind of barbecued meat as long as it's made by someone who knows what he's doing.
Limiting your barbecue experience to pork is lame
Limiting your barbecue experience to pork is lame
Posted on 8/5/21 at 12:02 pm to deltaland
quote:
The frick?
Around here if a restaurant has pulled pork that isn’t smoked at least 24 hours it’s not worth eating. My favorite local place does 36 hours
You sure you don't mean 14 and 16? Because even a whole hog shouldn't take that long. If you smoke a pork butt for 36 hours it's going to crumble when you pick it up.
Posted on 8/5/21 at 12:05 pm to 3down10
quote:
This is such a stupid topic.
quote:
Yep, but don't let dumb people who think their lives are somehow more valuable for wasting the wood know.
"This is such a stupid topic."
Continues to post in topic....
Posted on 8/5/21 at 12:07 pm to 3down10
quote:
This is such a stupid topic.
And you add soooooo much to it. Thank you so much for your valuable insights!!!!!
Posted on 8/5/21 at 12:08 pm to southpawcock
quote:
"This is such a stupid topic."
Continues to post in topic....
Hey, they have an Alabama edumacation. Don't blame them, blame the system...
Posted on 8/5/21 at 12:09 pm to jiminAZ
quote:
Who uses the words "great" and "vinegar-based" in the same sentence?
Most of the State of NC...
Posted on 8/5/21 at 12:09 pm to 3down10
quote:
This is such a stupid topic.
Sorry you suck at cooking.
Posted on 8/5/21 at 12:09 pm to Cuthy
quote:
The acetic acid (vinegar of the sauce) acts to "cut"/dissolve the fat that pulled pork covers the mouth and tongue. Opens the taste buds to better taste that next bite. It's chemistry.
And what's the main ingredient in mustard?
Posted on 8/5/21 at 12:11 pm to Lonnie Utah
quote:
And what's the main ingredient in mustard?
and ketchup for that matter. Well, not the main ingredient but an ingredient
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