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Unread 10-28-2012, 09:53 AM   #51
somebody shut me the fark up.
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Join Date: 07-04-09
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Originally Posted by captndan View Post
All depends on how you like the results. I learned to cook PP when I lived in south east North Carolina. From the top, no brining, fat cap down, no mustard, fresh rub home made with no more than five ingredients, low and slow, no foil, no basting, no spritzing, no alcohol unless it's consumed during the cook, no soda except for the children, and cooked over oak if at all possible. That's it. Eastern North Carolina does have a reputation for fine BBQ.
That pretty much sums up my approach as well only I cook hotter.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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