The Hot Pepper said:Pork looks fanatic! But I hate that beer.
I can certainly see how it can be a love it or hate it type. They have basically one flavor profile (hops) that does get old after a few.
The Hot Pepper said:Pork looks fanatic! But I hate that beer.
Edmick said:Very nice. I love using mustard for rubs. Takes on a whole different flavor when it's cooked.
I actually hate mustard by itself but I use it for rubs all the time. One of my favorites is a baked salmon with a mustard rub and other spices. You barely taste it for some reason once it's cooked.The Hot Pepper said:
Interesting. I thought most people used it as a binder and not for flavor, I've used it myself and never noticed the flavor in the final product... French's being the best one because mostly vinegar.
You'd love it over HERE, dudeEdmick said:Ok i'm like 4 IPAs deep right now so let me tell you all about it.. lol
Worcestershire sauce makes a bangin' binder with an Ancho based rub on ribs. Never tried it on a pork shoulder thoughEdmick said:Would a different binder serve the same purpose? Maybe... Dunno
t0mato said:Nice two zone setup.
That's the same thing I always do with my Weber.