Reply to "What are you Smoking (BBQ)?"

gregt posted:

Looks good. And I guess they're not curing it so they only leave the rub on for a few hours. But in that case, why use the pink salt?

My guess is it's a technique that pre-dates refrigeration.  IN general in Louisiana if you're Mama did it that way you keep doing.  Any variations are carpetbagging plots to destroy the culture.   Unless of course the variation taste good, then you eat it and complain it's still not how Mama did it.

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