Recent content by SkipGirten

Do you sauce the bark to finish a boston butt? Will the sauce add to the bark? I prefer to pull and eat without sauce on the pulled pork, just add a little apple juice and rub. Just wondered if sauce on the bark offered benefits?

Keri, I have read several of your post on here and the forum and must admit you sound like one great cook. The post hits home with me in two ways. Fried okra is reminds me of my Mothers cooking. Second, I live in Slidell, La and you have just tempted me to try a new sauce that is practically in...

Chris, thank you for the pro's on the lump coal. I have heard about some of the con's but, please feel free to share the con's. I am a Kingsford fan and have considered the use of lump. Do you still need to add the flavor woods like you do with Kingsford?

Does lump coal offer a better flavor or any other benefits?

I saw the poultry rub at Sam's Club and wondered if it was any good. Thanks for the input, I think I'll pick some up next time.

I too will be doing my first contest in Slidell. Good Luck!

I am no expert, but this methods gets request every year at Thanksgiving. I make an injection made of 8 oz of water seonsoned with creole seasoning, garlic and onion powders. 8 oz for breast and 16 oz for the whole bird. I inject the bird the moring of the cook, then spray the bird with butter...

Thanks for the advise.

I found Western Beef Ribs on sale at Winn Dixie and bought them out of curiosity. I threw one slab on the WSM with my spares ribs. The spare ribs were great, but the Western Ribs so tough I don't know if I will even bother with the second slab. They appear to be similar to a boneless spare rib...

I have agree with Chris, use the creole/cajun seasoning as a base and build from there. I use a store bought creole seasoning and add to it for my turkey injecting.