First two griddle outings were a success...
Sunday morning cooked bacon, eggs, and hashbrowns...
Sunday night, burgers-n-tots...
My wife is NEVER gonna let me cook bacon in the house again.
This is the way, meat is its own flavor and requires little help.The more I smoke the less I worry about the rub or it’s ingredients
Bearded Butcher is my go-to for everything. If I want simple and convenient (and cheap), I have a few from Kroger that I like, from their Private Selection label, including Cracked Peppercorn (salt, pepper, garlic), 5 Salt/5 Pepper, and their regional blends (Kansas City is great on pork butt).What is everyone’s go to seasoning for pork butt? Or your go to seasoning in general. I use to make my own seasoning but got lazy and started buying in bottles. I go in spurts of killer hogs, meat church honey hog, suckle busters and here recently I have been using operation BBQ relief sweet smoky rub. I typically don’t branch out much unless I have tried it before since it’s such a long process for pork butt for it to turn out bad.
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Yep. Brisket, for me, is absolutely just salt and pepper. With pork, I'll try to add flavor from the wood variety (I like cherry, apple, maple, and pecan).The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.
For beef I’m down to just salt and pepper most times.
For pork I’ll add paprika and brown sugar to the S&P.
For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.
Can't go wrong with Lexington sauce on pork.
I make my own starters by stuffing a bathroom dixie cup with drier lint with candle wax dripped into it. Great for campfires too.I still have lump coal from the original bag I bought whe I got my Kamado. If I would have used my old webber ad much as I do the kj, I know the twin pack of charcoal would have been used twice over easily.
I have also seen a couple of highly ratwd electeic coal starters. I just use the heavily bound rope like starter things.
The more I smoke the less I worry about the rub or it’s ingredients. A rub definitely contributes to the bark but I unless I cake it on I can’t really taste any appreciable difference between rubs. The sweetness and heat/pepper level is discernible but things like garlic, celery or other seasonings disappear.
For beef I’m down to just salt and pepper most times.
For pork I’ll add paprika and brown sugar to the S&P.
For smoked chicken I usually brine with some of the above and maybe toss an orange in the mix and sometimes molasses.
Nothing wrong with a good mustard 'cue, either. Anything that is vinegar-based (so, both a Lexington sauce and a mustard 'cue) goes excellently with pulled pork.My favorite sauce for a pulled pork sandwich is a Carolina mustard sauce the wife makes. I normally have fresh pulled pork without any sauce, but the mustard sauce sometimes changes my mind.