Thursday, August 23, 2012
Even if you "know how to grill," I would still recommend this book. It has endless possibilities and will for sure inspire you to cook somethin', good lookin'.
Here's my personal dry rub I like to use on my pork products from ribs to shoulders and the loins (I make a lot at a time): 2 cups brown sugar, 1 cup chili powder, 1 cup paprika, 1/2 cup black pepper, 1/4 cup cumin, 1/4 cup garlic powder, 1/4 cayenne, 2 oz Kosher Salt. Feel free to make changes. This is America after all.
I recently bought two shoulders from J and J Packing Co in Brookshire, Texas. Freshest pork in town. Seriously. I injected them with Tony Chachere's Honey Bacon BBQ and finished it off with the rub. Let them marinade over night.
Serve with beans or chocolate cake.
The Prodigy- Firestarter
Posted by Joey Harvey