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Adventures In Barbecue | Pleasures of the flesh

Pleasures of the flesh

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Adventures In Barbecue | Pleasures of the flesh | adventuresinbarbecue.wordpress.com Reviews
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Pleasures of the flesh
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1 adventures in barbecue
2 leave a comment
3 miscellaneous
4 the prep
5 1 tsp cayenne
6 the cook
7 chicken
8 beer can chicken
9 prep
10 cook
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Adventures In Barbecue | Pleasures of the flesh | adventuresinbarbecue.wordpress.com Reviews

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Pleasures of the flesh

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First Go At Pulled Pork – Prep | Adventures In Barbecue

https://adventuresinbarbecue.wordpress.com/2011/11/04/hello-world

Pleasures of the flesh. First Go At Pulled Pork – Prep. Nothing says “barbecue” like pork shoulder, cooked low and slow and bathed in sweet, sweet smoke. First up…. I’m a barbecuing novice, so I’ve decided to follow the sage advice of the amazing Meathead, whose website http:/ www.amazingribs.com. Is packed full of a lifetime of barbecue experience. With that in mind I’ve decided to use his Memphis Dust. Here’s what we have:. Once it’s mixed together it looks a bit like this:. Leave a Reply Cancel reply.

2

September | 2012 | Adventures In Barbecue

https://adventuresinbarbecue.wordpress.com/2012/09

Pleasures of the flesh. Monthly Archives: September 2012. Rabbit. Yes rabbit. Thankfully my brother in law had gutted and skinned the rabbits, so all that we had to do was tidy them up and apply a coating. We tried a few different things; a pre-prepared wet marinade, as well as a dry rub I’d prepared. We also wrapped one of the carcasses in unsmoked bacon to see if it made a discernible difference. The dry rub was as follows:. 2 tbsp. paprika. 1 tbsp. soft brown sugar. 1 tbsp. white sugar.

3

Rabbit. Yes rabbit. | Adventures In Barbecue

https://adventuresinbarbecue.wordpress.com/2012/09/04/rabbit-yes-rabbit

Pleasures of the flesh. Rabbit. Yes rabbit. Thankfully my brother in law had gutted and skinned the rabbits, so all that we had to do was tidy them up and apply a coating. We tried a few different things; a pre-prepared wet marinade, as well as a dry rub I’d prepared. We also wrapped one of the carcasses in unsmoked bacon to see if it made a discernible difference. The dry rub was as follows:. 2 tbsp. paprika. 1 tbsp. soft brown sugar. 1 tbsp. white sugar. 1 tbsp. coarse salt. 1 tsp dry mustard. Create a...

4

January | 2012 | Adventures In Barbecue

https://adventuresinbarbecue.wordpress.com/2012/01

Pleasures of the flesh. Monthly Archives: January 2012. I’ll warn you right now: there are no money shots of the finished chicken. I earnestly photographed all of the prep, but I was making these chickens for dinner guests and it seems rude to make hungry people wait for the sake of some photographs. Also, I kinda forgot. Never mind, I can share with you what I learned from the first burn in my new ProQ Excel. Ok, it’s chicken, so how much prep can there be? Will give you exact amounts. Along with the ch...

5

First Go At Pulled Pork – Cook | Adventures In Barbecue

https://adventuresinbarbecue.wordpress.com/2011/11/06/first-go-at-pulled-pork-cook

Pleasures of the flesh. First Go At Pulled Pork – Cook. 8221; Wrapping in foil is a method known as the Texas Crutch and all competition cooks do this. I let the meat rest for 45 mins and here’s what we have:. See that beautiful pink aura just below the surface? Dear sweet baby Jebus, it’s PULLED PORK! And it’s bloody amazing. Amazing as it is on it’s own (and I think I might have mentioned that its BLOODY amazing), pulled pork needs sauce. It’s tailor made for holding onto mois...I think what we have he...

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Adventures In Barbecue | Pleasures of the flesh

Pleasures of the flesh. Rabbit. Yes rabbit. Thankfully my brother in law had gutted and skinned the rabbits, so all that we had to do was tidy them up and apply a coating. We tried a few different things; a pre-prepared wet marinade, as well as a dry rub I’d prepared. We also wrapped one of the carcasses in unsmoked bacon to see if it made a discernible difference. The dry rub was as follows:. 2 tbsp. paprika. 1 tbsp. soft brown sugar. 1 tbsp. white sugar. 1 tbsp. coarse salt. 1 tsp dry mustard. More tha...

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