This should be a sticky.
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Nice post!
Sent from my Android phone. |
Interesting post and technique. I had to trim some back ribs to fit my 18.5 WSM and that left me with a bunch of 3-4 bone mini-racks. So I put a different rub on each and smoked them in my mini-WSM. I left one blank - no rub - and only put some peanut oil on it. I was surprised how good it tasted. A rub is not really required for good 'Q and the technique you describe is a good example of that.
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Wow! great tutorial and thanks for sharing the sauce recipe. :thumb::hungry:
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This thread makes me miss the homeland in a bad way! I think I'll be getting a picnic and butt for this weekend! THanks for the great post on why NC BBQ is so great!!!
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This should be mandatory reading for everybody. Being from 'Down East' I can attest to the authenticity of this Q. Except for the ketchup of course. Great Job! And a big thanks ya'll.
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Thanks for this great post! It is very informative on several levels.
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You just made folks in my area PROUD!!! That's proof that BBQ does t have to be complicated and fancy to be good. Good job brother!!
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Very nice post! I like the purist approach and that sammy looked damn good. I cant wait to give this a shot, thanks!
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Thanks all!
As with everyone else I experiment with all different types of rubs and techniques, but when it comes to just making some bbq to eat and fill the freezer with future rations, I always go back to the techniques learned back home. |
That was an excellent post! On a side note, I'm from the pee dee region of SC, and I use mustard, hunts ketchup, steak sauce, and apple vinegar among other things in my sauce. Does that make me a confused soul???
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The more I try different things, the more I appreciate the KISS method!!! The only way I was taught different than your approach is to salt right before putting the meat on and to also salt the skin. Other than that, that's the way it's done! |
I was hoping a post was gonna accompany the awesome pic you put up in the "wordless picture thread". Just beautiful all the way around sir! :clap2:
This will be my next pulled pork cook - thanks for putting that up! |
Great tutorial...........Just Pure Excellence
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That looks fantastic. I'm very new to BBQ. I'm finishing my UDS this weekend. As far as a rub and sauce go, I think the simplicity of this makes it perfect for my first attempt, but two cuts of meat might be a little too much to take on. Going with one cut, which would be my best bet?
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