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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2009, 06:51 PM   #16
Wornslick
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While I have never ate the Carolina, which looks great BTW, you got my attention at the opening chords of "Carol" with two legends, Chuck and Keith.
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Unread 10-13-2009, 06:51 PM   #17
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Nice work my funky friend! Makes an old boy proud. It's nice to see keith Richards taking a guitar lesson, now if he would only actually string six strings on his guitar...

@ Smoke in my i s, we actually have all four of the BBQ styles here in SC. The mustard is more of a mid lands style, but it's the best.
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Unread 10-13-2009, 07:45 PM   #18
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Quote:
Originally Posted by Hugh Jorgan View Post
Nice work my funky friend! Makes an old boy proud. It's nice to see keith Richards taking a guitar lesson, now if he would only actually string six strings on his guitar...

@ Smoke in my i s, we actually have all four of the BBQ styles here in SC. The mustard is more of a mid lands style, but it's the best.

I agree. The secret to my Hit Me Fred - What smooths its edges is not so much the James Brown but the singer of "Shake your Body down to the Ground" You'd never know.
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Unread 10-14-2009, 08:27 AM   #19
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what about? the large grain..... just asking
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Unread 10-14-2009, 08:48 AM   #20
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I noticed that you rubbed the butts on all four sides. Do you blend the fat cap into the finished product ?

Great video by the way.
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Unread 10-14-2009, 09:43 AM   #21
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we want the sinners version
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Unread 10-14-2009, 05:45 PM   #22
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Quote:
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I noticed that you rubbed the butts on all four sides. Do you blend the fat cap into the finished product ?

Great video by the way.
Actually to answer two questions yes Large Grained on 4 sides only and I FLIP them 2/3 of the way done and reapply on the fat cap. I remove all the INTERNAL fat and I do mix in the fat cap H O W E V E R

you will notice the sandwiches are NOT pulled other than pulled right from the roasts. The Bone if removed and often I may chop it 5 times with the bone and thats it. Actually, now that I think of it, instead of giving you the impression I REMOVE the fat inside I actually pick around it and leave it.

This is a Natural Sandwich that fits well into how I serve lately, which is about 300 or so sandwiches within about 45 minutes and then I am done. The customer chooses the sauce and thus why this is the Carolina and not the North South or East West Sandwich.

By the way... The DIRTY version of this video was so Ass Filled You Tube removed it within 30 minutes so I have to go back and tame it down.
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Unread 10-14-2009, 06:07 PM   #23
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Quote:
Originally Posted by barbefunkoramaque View Post
By the way... The DIRTY version of this video was so Ass Filled You Tube removed it within 30 minutes so I have to go back and tame it down.
I love it!
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Unread 10-14-2009, 06:52 PM   #24
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One of your best,
absolutely.
(looking forward to the non-secular version.)
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Unread 10-14-2009, 07:21 PM   #25
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Good stuff Donnie! I'm diggin' your rub application style...
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Unread 10-14-2009, 09:00 PM   #26
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You know you can always send me the unfiltered version.
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Unread 10-15-2009, 09:11 AM   #27
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Rub it gooood!
Nice vid!
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Unread 10-15-2009, 11:22 AM   #28
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It's always fun to watch your videos - it's clear that you really enjoy the who process!
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Unread 10-15-2009, 11:39 AM   #29
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Nice video, and very nice grub.

The large grain looks like very coarse fresh ground pepper and kosher salt. Any clues as to what else it may be? And how do YOU see it affecting the final outcome of the butts with it on vs without it? Thanks!
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Unread 10-16-2009, 07:31 AM   #30
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BFunk,
Are you going to share that slaw recipe?
Or is it already posted/video somewhere?
Thanks,
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