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Post by Dave on May 2, 2009 7:53:02 GMT -6
How about some receipes  Do you guys just do pork ribs  Now RTF can't give away the secrets some other team might be reading this thread As far as the categories, we do whole hog (which I cook), whole shoulders (cooked by Richard) and ribs (Randy is the cook here). The hog and shoulders take about 19 hours to cook at around 190 degrees and the sorry rib cook only has to spend around 5 hours cooking. We have our special injections, our own rubs which we have made in bulk in NC and our own sauce which we make fresh for each contest. IMO the injection and the rub are the key. The injection helps cut the fat out plus gives the meat some extra flavor and the rub with all the spices give the bark a taste that will make a grown man fight for it. The sause is an important part also it can make or break your finishing place in a contest. Too sweet and the men that judge don't like it and too spicy the women don't care for it. You have to hit the middle and try to please everyone and this is a job to do all by itself. Want some come on down to Tom Lee Part this month and look us up, www.serialgriller.com if you do show up at our gate ask the gate keeper for Dave Smith. Dave |
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Raygun
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The needs of the many out weigh the needs of the few
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Post by Raygun on May 2, 2009 10:39:26 GMT -6
I love to cook Dave maybe someday we could have a forum get together. Ray
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Post by Dave on May 2, 2009 13:40:38 GMT -6
Sounds good to me Ray.....just name the time and the place and I'm there.
Dave
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McKrackin
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First 30 Member
Flippin' the bird!
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Post by McKrackin on May 2, 2009 13:56:04 GMT -6
I believe even I could be persuaded into a gathering like that seeinz that I love to eat ;D
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19000rpm
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Post by 19000rpm on May 2, 2009 14:52:57 GMT -6
Yeah. I'd go for a good receipe for a pork rub. My friend in conroe won't give me his.  Happy landings |
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