Recent content by thoslhall


 
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    Water Pan Filling - Tip

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry Pollard: I use the clay pot now and probably always! </div></BLOCKQUOTE> I need a little (maybe a lot) of help here. WHAT is the CLAY POT. I...
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    sides for pulled pork

    Besides the usual slaw and sauces for the pulled pork sandwiches, what do all y'all like for sides? If you can point me to recipes for the unique, obscure, odd or unusual, I would appreciate it. Thanks.
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    need vinegar sauce recipe for pulled pork

    I have a pretty darn reliable sWSM moking technique for my pulled pork (kudos to K. Krueger for his rub help). I need a couple other table sauces and I am now looking for a vinegar style sauce. Thanks.
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    Dry rub help needed for pork butts

    I have not really ever given much thought to dry rubs but I have noted from my review of this site that I may very well be mistaken. One idea that I really like is separating the salt from the rest of the rub. I plan to 4 large pieces of butt. I would like to try two different recommended...
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    Rubs- how important besides salt?

    I know that salt is the most important thing. How important are the other ingredients? Especially compared to the choice of wood and care taken in smoking the meat?
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    Clay pot base in place of water pan?

    Are you Piedmont/clay pot cookers using one of the mechanical temp controllers or are you doing it manually?
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    pulled pork"add-ons"

    I'm doing pretty well at geeting a nice, smoky, barky pork butt to pull. I am interested in sauce and cole slaw recipe suggestions. I suspect that these must come in pairs due to the apparent regional variations in Q and I am open minded to trying several options. Thanks.
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