But he did BBQ the belly, didn't he? He did the ribs and then he did the belly meat 3 different ways and only one of those was with the duck fat. One was salt cured and then sliced and fried and the other was just rubbed and smoked, right?
Oops, I do recall seeing someone pack some belly in salt, so maybe it did hit the pit for a while. The Gal also went to the skillet with hers, but it looked pretty raw when she was slicing it.
I almost fell out of mine as well. Unfortunately, not all of my process made it on the show. It would be awesome if you could cook a 18 pound shoulder at 225 degrees in five hours. Think about how much more sleep we could get.I almost fell outa my chair when I heard Tuffy say that a whole shoulder at 225* takes around 5 hours to cook! Huh???
I almost fell out of mine as well. Unfortunately, not all of my process made it on the show. It would be awesome if you could cook a 18 pound shoulder at 225 degrees in five hours. Think about how much more sleep we could get.
It was not intentional, I am sure .Wonder why they would edit it out? We know you know how to cook, Brother! For them to not let you explain your process is kind of weird. What would that have eaten up? Another five seconds, maybe? Let us know if you ever figure out how to cook a shoulder in five hours, though!:becky:
One other disappointing point, the winning team cooked on an offset pit. NC BBQ is cooked directly over coals.
I thought that was the way it was pronounced, of course people say we talk funny in this part of Virginia. LOLNC BBQ isn't on the top of my list, actually. It's too mushy and just not all that great, IMO. That being siad, I still like it. So, this episode is particularly interesting.
I will never forget the first time I enjoyed Eastern NC BBQ. The gal waiting on me asked me if I wanted some "dee-up" (dip). I had no idea what she was talking about and her accent only made it worse. I asked several times "dee-up?" trying to figure out what she was saying. Finally, she shaked the sauce bottle in front of my face exclaiming "Dee-up! Dee-up!"
Great times, there! :laugh:
I almost fell out of mine as well. Unfortunately, not all of my process made it on the show. It would be awesome if you could cook a 18 pound shoulder at 225 degrees in five hours. Think about how much more sleep we could get.
Great to have some one of your caliber among us Tuffy! Welcome to the Brethren!!!
I figured some thing was wrong...I knew that you know better than to make a statement like that. That's what kills me about these show's...they are almost counter productive when you look at the whole picture if you're not getting all of the correct info, or the rest of the info is editted out. Just imagine the dissapointment of some one that tries a whole shoulder for the first time and realizes they are far from done after the 1st 5 hours!!!
I am going to drop a bomb on you Boshizzle...there are a lot of renown NC restaurants serving "Eastern NC BBQ" that cook their meats in....wait for it... electric ovens with no carbon fuels whatsoever being a part of the cook.
With this being said, I have heard more than 1 person (even a KCBS judge) reference a NC bbq restaurant and say they served Eastern NC BBQ. These electric cookers are basically saucing/seasoning their product after cooking it and, then later on, steaming it to serve.
Pete Jones doesn't use electric cookers. They do it right. I have paid for at least one of the 4 walls on their restaurants eating there when I was in school at Greenville. They easily rank in my top 5 bbq restaurants in NC.
Let's face it, BBQ isn't what it once was and these show's are just an extension of the changing times.
Perhaps in BBQ comps. and BBQ TV but I don't think that is necessarily true. There are still tons of people cooking traditional Q at least here in TX.
You don't have to be in NC to cook NC BBQ. And, as we saw on this episode, just because you are in NC doesn't mean you can't cook KC style BBQ in NC.
I hear you but how many times can one watch ribs being slathered with honey, brown sugar, Parkay and Tiger sauce before you get tired of that too? Every time they have a show that requires ribs to be cooked that's pretty much what they present to the viewer.
I'd like to see something different for a change.