Looks like there will be a group of happy eaters some time soon! I always have a bottle or two of the Columbia Gold sauce in my fridge. Most people around here have never really heard of mustard sauce, are very skeptical, and then fall in love with it once they taste it.
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75 pounds of pork butts. 3x Modified Memphis Dust & Columbia Mustard
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Club Member
- Sep 2016
- 1354
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
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Regarding that Cannon 80D: if you have a local art school or other place that teaches photography classes (college, camera store, etc), it's well worth your time to take a class on DSLR photography. The behavior is so much different than film!
I shoot Nikon gear. I mostly shoot in full auto, since the algorithms have become so good over the past five years. But when I need control, I use the "Aperture" setting to pick an f-stop and let the camera pick a shutter speed and ISO for me. It's crazy how good the DSLR images are at ultra-fast ISO these days. You have to add "grain" in photoshop if you want it!
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+1 on learning how you modify the Memphis Dust. I just started making pulled pork this past month. I've already used my first batch of dust!
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Nate I just replace the Ginger with Allspice and the Rosemary with Thyme. Both Ginger and Rosemary give me a bitter aftertaste.
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Club Member
- Jun 2018
- 4885
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Going to be doing 70 pounds of butts late next month. Following you and others doing large cooks.
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The photos looked great, but one quick tip: Look up white balance. IMO, setting an appropriate white balance (either while shooting or in post) is the single largest thing you can do to help a photo.
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