Sunday Swine Day - Part One

[tRidiot]

Yes, The majority of the burnt ends go to the chef, but some go to the beans.

Your hobby is coming along nicely.

Congrats on keeping after it.

I need more bark. Seriously. Gonna experiment with cutting large trenches to increase surface area, as long as it doesn't dry things out.

 

[dennishoddy]

Haven't tried the trenches. Might work, might have to try that.
I've gone with a little basting at the end with some sugar based sauce to get the final bark, along with some higher temps to caramelize the sugars.

Got me in the mood, so I just pulled an elk loin from the freezer. I'll probably brine it before smoking as its so lean.

 

[UnSafe]

An idea for the butt- Mix apple cider vinegar, Texas Pete hot sauce (Not too much. It's there for a bit of spice, but too much will wreck it) brown sugar, garlic powder, onion powder, salt then heat until clear. Pour over the chopped pork and allow to soak in a bit. Pure North Carolina goodness.

Like all BBQ ideas, there's a pile of variations on how to do it, and most are great.

 

[Lurker66]

Gawd I am your fan.

 

[Blinocac200sx]

So, I had an idea for the 4th. I'm thinking of getting a beef roast, and a pork belly, and wrapping the belly around the roast before grilling/smoking.