Culinary, Arts, Thread.

#58,240
#58,240
malinoisvol said:
In the early 80s, I seent one of these dressed out just like the one in this pic, except it was Orange with White stripes. Friggin GORGEOUS!
Click to expand...
I'm not a fan of the Mustang, but that is something to behold. Looks like that silver and black Boss Hot Wheels my parents ordered me and I got in the mail back in the late 60's to early 70's.

Will never forget that.
 
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#58,241
#58,241
Behr said:
I'm not a fan of the Mustang, but that is something to behold. Looks like that silver and black Boss Hot Wheels my parents ordered me and I got in the mail back in the late 60's to early 70's.

Will never forget that.
Click to expand...
I LOVE Mustangs! 69/70 are my favorites.
 
#58,242
#58,242
@82_VOL_83
  • When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
  • Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
 
#58,243
#58,243
Recipe for the above:

  • 1 bone-in pork shoulder or Boston butt (5-7 lbs)
  • ▢1/4 cup Signature Sweet Rub (for seasoning the pork butt after the brine)
  • ▢Buns and BBQ sauce for serving (if desired)
CIDER BRINE
  • ▢6 cups apple cider
  • ▢4 cups water
  • ▢2 cups apple cider vinegar
  • ▢1/2 cup salt
  • ▢1/2 cup brown sugar
  • ▢1/2 cup Worcestershire sauce
  • ▢2 tbsp garlic powder
  • ▢2 tbsp onion powder
  • ▢1/3 cup Signature Sweet Rub (for use in the brine)
 
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#58,244
#58,244
Instructions 2:
Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour
 
#58,245
#58,245
Instructions 3.

After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan.
 
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#58,246
#58,246
Part 4:
Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F.
 
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