Thread: Boar hog BBQ
View Single Post
Old April 22, 2012, 06:58 PM   #10
Senior Member
Join Date: December 3, 2011
Location: Bellevue, NE
Posts: 908
It actually doesn't take as much liquid as you might think. I recently smoked up 40 lbs of pork shoulder for a church dinner, and the soaking stage only took 5 bottles of beer - which meant one left for the cook . The trick is to use a narrow cooler so there is not a lot of room for the meat to spread out. That way the beer fills the gaps and gets all over the meat without having to fill a bunch of unnecessary space. Get it to the point where the beer just barely covers all the meat, and top it off with some ice to keep things nice and cold. It should be good for a 24 hour soak without having to mess with it. I usually pick up a cheap styrofoam cooler to do this in, by the way, so I don't have to worry about whether my good cooler is safe to put other food stuff in later on.
Some people are like Slinkies - not really good for anything, but you still can't help but smile when you see one tumble down the stairs.

A gun should be a tool in the hands of a deadly weapon, not a deadly weapon in the hands of a tool.
BigMikey76 is offline  
Page generated in 0.04735 seconds with 7 queries