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Started By
Message
2
Posted on 12/1/10 at 7:27 pm to Martini
quote:
Well I don't want to beat a dead pig.
I sure as hell will eat one though.
Posted on 12/1/10 at 7:28 pm to Rouge
www.amazingribs.com www.eaglequest.com
Posted on 12/1/10 at 7:34 pm to Martini
To me, the question of to brine or not to brine a pork shoulder depends on how you're cooking it. I've brined shoulder roasts on a couple of occasions before smoking, and I didn't think it really made that much of a difference. That said, I do foil my roast after about 6.5-8 or so hours, so it's extra moist. If I were grilling, baking, or roasting, however, I would be more apt do brine beforehand.
Posted on 12/1/10 at 7:36 pm to Martini
quote:a simple sugar salt brine?
Need I say brine the shoulder for twelve or so hours first then rinse well and apply rub?
what kind of proportions do you use for the brine?
Posted on 12/1/10 at 7:37 pm to Rouge
quote:
what kind of proportions do you use for the brine?
1 gallon of water to one cup of salt. Add a cup of turbinado sugar for pork. For poultry I just use water and salt.
Posted on 12/1/10 at 7:42 pm to Rouge
My brine basic is one cup salt one cup sugar one quarter cup soy sauce per gallon of water. Add whatever you want from there but that's all I normally use.
Posted on 12/1/10 at 8:02 pm to Rouge
Here is my favorite rub for pork...
2T smoked paprika
1T black pepper
1T brown sugar
1.5t salt
1.5t celery salt
1t garlic powder
1t dry mustard
1t cumin
1t cayenne
I too coat with mustard first.
2T smoked paprika
1T black pepper
1T brown sugar
1.5t salt
1.5t celery salt
1t garlic powder
1t dry mustard
1t cumin
1t cayenne
I too coat with mustard first.
Posted on 12/1/10 at 9:00 pm to Rouge
quote:
maybe using a little paprika
Do yourself a favor and get some of this. Smoked Paprika is perfect for pork shoulders.
I'd also suggest some nice brown sugar, fresh black pepper, Kosher Salt, Garlic Powder, Cumin, Celery Powder, and a little Cayenne.
Posted on 12/1/10 at 9:07 pm to Mike da Tigah
quote:
Mike da Tigah
Do you prefer the Spanish paprika over the Hungarian?
Posted on 12/1/10 at 9:24 pm to glassman
i've seen several online recipes utilizing chili powder
too overpowering?
too overpowering?
Posted on 12/1/10 at 9:29 pm to Rouge
quote:
too overpowering?
No, just don't use too much.
Posted on 12/1/10 at 10:11 pm to glassman
quote:
Do you prefer the Spanish paprika over the Hungarian?
Not sure I can make a definitive statement on it based on what I've tried. I don't know that I've had really good Hungarian. I have a big jar of Spanish in the pantry right now, and some smoked. I'd really like to try some really good Hungarian though.
Posted on 12/1/10 at 10:21 pm to Mike da Tigah
my .02,
add bay leaves to the brine
add cumin, sub brown sugar to the rub.
if you want to try something different, experiment with wasabi powder or ranch dressing mix.
add bay leaves to the brine
add cumin, sub brown sugar to the rub.
if you want to try something different, experiment with wasabi powder or ranch dressing mix.
Posted on 12/2/10 at 2:16 pm to glassman
got the hungarian paprika and sugar in the raw
Posted on 12/2/10 at 2:20 pm to Rouge
quote:
got the hungarian paprika and sugar in the raw
On your way!!!!
Posted on 12/2/10 at 3:04 pm to Rouge
quote:
turbinado sugar
This was the best advice I have seen in this thread so far.
Brown Sugar burns but Turbinado provides the same benefit without producing char.
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