"You should be bashed with a haggis for even suggesting it!" - Sal DeTraglia
Whoa, Minion! A brisket like that would be worth the price of the plane ticket alone.How about providing some of your planned cooking details for the rest of us Q geeks? For example, briquettes or lump? Sand or water in the pan? Rubs? Guru or no Guru? Wood choices?I took the easy way out for my party tomorrow. I smoked and pulled the butt a few weeks ago, then froze it. It's thawing now, and I'll do a gentle reheating with apple juice in the oven tomorrow. I made the standard vinegar sauce and a KC-style tomato-based sauce. But to keep it interesting for me, I am also trying a South Carolina/Georgia-style mustard sauce--recipe from Smoke & Spice.Ain't the Q culture great? What did we do for fun before being bitten by the Q bug?Good luck next weekend, and keep a running update on the blog for the rest of us to follow.Sal
Good idea Sal. I'll post each recipe separately as I make a final decision on recipes and techniques. You have the right idea about precooking your pulled pork. By the time I am done pulling, I am never hungry. I'll look for your party posts, too.
Post a Comment