Salt Lick Original BBQ Sauce

I’ve always enjoyed eating at The Salt Lick in Driftwood, TX (www.saltlickbbq.com).  I ran across Salt Lick Original BBQ Sauce at Central Market (www.centralmarket.com).

                                           

I picked up a couple of bottles.  This sauce is a vinegar/mustard based sauce.  I really like the tang of the mustard along with the spices.  I look forward to trying their spicy version.  The sauce also has a good fluidity to it.  I’m not a fan a thick sauces.  This was an excellent sauce on the pulled pork I tried it with.

November 4th Cook

     Today I’m trying a different technique on a pork butt (shoulder).  Ed over at www.kickassbbq.com  has been smoking butts for 5 hours instead of 12-18.  It takes running the smoker at 350*.  I usually run mine at 225-250*.  Here is the finished product.

 

Worked out well for a “quick” smoking session.  Good smoke, good color and good taste. 

     I also smoked a couple of fatties.  A fatty is a chub of ground pork sausage that has been smoked.  I smoked maple and sage fatties today.

 

     Also on the grates were some ABTs(Atomic Buffalo Turds).  These are cored jalapenos stuffed and wrapped with bacon.  These ABTs are stuffed with a mixture of Velveeta and muenster cheeses and chopped pepperoni, then sprinkled with a sweet and spicey rub.

 

Themometer cleaning and testing today..

I removed the thermometer off my Klose pit today.  I scraped the excess buildup off the probe and cleaned it with soap and water.  While cleaning, I started a pot of water boiling to test the accuracy.  Using a pair of tongs, I held the probe in the boiling water.  At sea level, boiling water’s temp is 212 degrees.  My thermometer was dead on. 

What this is really about…

     I’m here to help promote smoking and grilling.  Some people think that anything cooked on a grill is barbecue.  Or that for it to be BBQ, that it needs to be covered in BBQ sauce.  I’ll be posting different info that I hope you will find helpful.  The info will include techniques, tools and recipes.  Almost all of my post will include pictures to help.  Feel free to post questions and comments along the way.

 Thanks for stopping by!

Ty

Hello world! And welcome to my BBQ blog.

I’m just setting up.   I’ll be adding more soon.

Thanks,

Ty