I'm not advocating any of his techniques,as he is strictly cooking for contests,but maybe exposing some of the forum that may not see his book.
Posted by Dave from Pitt on March 13, 2012 at 09:52:01:
Well, I just finished reading Myron’s book. Was a very enjoyable read and of course, no one can argue with his success, but man, does he do a lot of things a lot different than a lot of us…..
Marinates his turkeys in chicken broth instead of brining them….Page 43
Smokes almost everything in a pan…
Times and temps for ribs; St Louis spares, 3 hours @ 275*. Baby backs, 2 hours 2 250* and he opens the lid to “spritz” every 15 minutes after the first 45 minutes…. Pages 71 - 72
He marinates his ribs for 4 hours… pages 77 & 79
He cooks his ribs in pans… pages 77 & 79 (but not in photo on page 72)
He steam/boils his ribs in apple juice near the end of the cook…. Pages 77 & 80
He cooks a 15 – 20 pound brisket in 5 hours @ 350*…. Pages 90 – 91 then lets it rest for 3 – 4 hours
He cooks his beef to 155*, then lets it rest…. Pages 96 – 97 (too well done for me)
Just goes to show, there ain’t no one right way to bbq………………………
Just something to ponder.
