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Average Rating:
Total Reviews: 204
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By pentad
on March 24, 2011
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Easy and a hit!
By Loco4cocoa-us
NY
on March 18, 2011
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As always A.B. a Hit. My fam Loved it
incredible, Great taste. very easy to make.
By Frankymac
Saint Augustine...
on March 14, 2011
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Buy a meat thermometer!
By ZZ May
on February 26, 2011
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Can I make this recipe with Chicken? I don't eat pork but would really like to try it....
By kitchentherapy
Bellingham, WA
on February 21, 2011
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At the end of this episode T.V. Alton introduces a sweet pickle juice, mustard and hot sauce from a squirt bottle. Does anyone have the recipe? It's no longer on the site.
As for the brine, rub and awesome smoker.. I've made it many times and it's always good.
By allisonpinkney_...
dc
on January 26, 2011
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I love this show it helps me out alot because Im going to school to be a chef
By t_steuerwald
on January 24, 2011
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Does anyone have the recipe for the dressing that is used? Its not included in this recipe and I cant see the full video.
By skunkman_12432080
Pleasant Hill, 43
on January 04, 2011
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This is the best and easiest recipe to cook. I cooked it on a Big Green Egg. It had a great bark, excellent flavor, and was incredibly moist.
It is my trick recipe when I want to impress others with how well I cook. Done this one like 7 times; perfect every time.
It is interesting how the temperature of the meat "stalls" at about 170 degrees. Takes about 2 hours for it to get past that.
Happy BBQ.
By j_jenkins84
29 Palms, CA
on December 05, 2010
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I absolutely LOVE this recipe! Alton has yet to disappoint. Made a couple of these along with AB's coleslaw and Paula's Texas potato salad and it was a huge hit. Also, you have to use the sauce AB uses in this episode...divine! Tried doing the ceramic smoker thing and went through 2 hotplates (the plastic parts melted. Found this link to solve the problem: http://www.instructables.com/id/DIY-Smoker/ Takes a little more time, though.
By phantommut
on November 26, 2010
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I do this when I want to feed/impress a lot of people. Since I live in an apartment in Brooklyn, actually smoking the pork isn't an option; instead I use chipotle chili powder and smoked paprika in place of the non-smoked seasonings.
One hint for good dry rub adhesion: think Shake-n-Bake. put the brined and dried pork into a 2 gallon zip-lock, pour in the rub, seal, shake, and massage. The pork takes up the rub, there's no mess on the workspace, and your hands don't get disgusting. Open the bag, plop the pork out directly onto the roasting rack and you're good to go.