I can generally answer most questions relating to BBQ, smoked meats, choosing meats, grilled meats, spices, rubs, sauces, grills, cookers, smokers, wood, charcoal and food preparation.
I have been cooking and smoking meats for over 40 years (yep, even as a child). I am a BBQ competitor and certified judge.
Bachelor of Barbeques Science B.S. from the Greasehouse University by the facilities of the Pitmasters College by the K.C. Baron of Barbeque
Check out my website at www.mdpigroaster.com
|David||05/06/16||10||10||10||Very thorough response, along with a few .....|
|Glenn||07/11/13||10||10||10||Most helpful advice I've gotten in some .....|
Sorry for taking so long to reply. DO NOT paint it. You will get paint fumes in your cooking. There is not much that you can do to prevent rusting. Eventually they all rust. Cleaning them after use
that's a toughie without really seeing what you are doing. What kind of briquettes are you using? How are you igniting them? After they turn ashen if you hold your open hand above them about 6 inches
There are a couple of ways to speed it up: higher temperature, cutting it in half or thirds. You need to figure about 1 hr per lb. at around 250-275 so that is about 20 hrs. for a shoulder that size
I am doing fine, thank you. For Lamb burgers, I would consider a honey/mustard sauce. But the more common sauces would use Tzatziki style sauce. Since you have mint (Not a fan by the way) as you said
Glenn, What kind of cooker: gas, wood, electric, charcoal? If wood/charcoal, what was used and how much? How did you apply the garlic and rosemary? Did you cook with skin on? What was the pig weight?