|
|
|
|
1
|
2
|
3
|
4
|
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
|
26
|
27
|
28
|
29
|
30
|
31
|
|
|
Iso
by AustinC. 05/21/24 05:01 PM
|
|
|
|
|
|
|
|
|
|
|
147 registered members (BhamFred, bamaeyedoc, Whild_Bill, Mbrock, LongBeards29, fishingbucks, timberwolfe, CeeHawk37, Geeb, jake5050, sj22, CNC, UncleHuck, Chancetribe, knock him down, fourfive45, oldbowhunter, fillmore, Turkey Petter, gwstang, M48scout, RCHRR, jawbone, DuckDown11, jprice, Bruno, Gut Pile 32, 7x57_Mauser, CKyleC, coldtrail, Forrestgump1, roll_tide_hunts, rutwad, JCL, ridgestalker, donia, catdoctor, straycat, brushwhacker, Skullworks, Cactus_buck, GomerPyle, outdoorguy88, 300gr, Turkey, Snuffy, fladeerhntr, BentBarrel, Daniel4191, Big Bore, Bronco 74, bhammedic84, Morris, farmerjay, Nowlide, ALMODUX, dirtwrk, Scdoghunter667, Turkeyhunter12, Stu, Sandmtnslayer, goodman_hunter, NotsoBright, Sixpointholler, Young20, AU338MAG, Bushmaster, JohnG, kyles, giftedkiller, jlbuc10, quailman, ronfromramer, Jweeks, MarksOutdoors, WhoMe, Steve Ditchkoff, DoeNut, Mansfield, Rainbowstew, AustinC, jwalker77, mzzy, Standbanger, Duck, Dubie, YellaLineHunter, Jus_me, JLavender, crenshawco, Cowboysup2, lthrstkg1, Pwyse, sawdust, Sgiles, kodiak06, bodock, Turberville, Turkeyneck78, Tupi, JEM270, Gobble4me757, OutdoorsAL, Shane99, fur_n_feathers, El_Matador, twaldrop4, DGAMBLER, hoggin, RSF, AUjerbear, Offshore, Reaper, Chaser357, Horse cents, Auburn_03, PastorJack, Auburn1716, metalmuncher, JohnnyLoco, Bustinbeards, AJones, Herdbull, mathews prostaff, NFHunter, bowkl, canichols424, BobK, Scout308, HoofNSpur, JRigs10, mossyback, Bull64, 14 invisible),
860
guests, and 0
spiders. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Re: Pulled Pork Bark question
[Re: Aaron_H]
#1458125
09/22/15 04:03 PM
09/22/15 04:03 PM
|
Joined: Oct 2012
Posts: 10,675
Central, Al
Bustinbeards
Booner
|
Booner
Joined: Oct 2012
Posts: 10,675
Central, Al
|
I use a spice rub then rub again with brown sugar, and agree with what ozark said make sure your meat gets to about 190-200*. The meat should be drawn off the shoulder bone and it will just pull out. I always douse the meat in Apple cider vinegar once finished pulling the meat.
Originally Posted By: Wiley Coyote
Well, the way I see it is there's just too many assholes
On a good day there's a bunch of assholes in here. On a bad day there's too many assholes in here.
|
|
|
|
