Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ - Page 2

landarc · 01-14-2013, 07:42 PM

Quote:

Originally Posted by PatAttack

I knew you had some S.C., in you, Bob!

I eat enough boiled peanuts, I don't need a gun. Loading is a bad thing though.

Of late, I have been giving some thought to doing a cook wherein the rub isn't applied until the meat hits the stall. This makes that even more intriguing to me.

landarc · 01-14-2013, 07:42 PM

John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?

brownkw · 01-14-2013, 07:43 PM

Quote:

Originally Posted by landarc

John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?

I was thinking that looked like a coarse sea salt. Whatever it is, that's some mighty good lookin' pig there!

Hoss · 01-14-2013, 07:45 PM

Yep! Real Q done right! I love a purist.Only change I would make,pulled,not chopped.

SirPorkaLot · 01-14-2013, 07:55 PM

Quote:

Originally Posted by landarc

John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use?

Blue box

Morton's coarse kosher. They have nice size pieces.

You only do the exposed meat, leaving skin/fat cap on.

The theory ( I think) behind using large chunks salt and covering exposed areas, is that you create a salt curtain which the smoke/heat must travel through, in addition to seasoning the bark.

fingerlickin' · 01-14-2013, 08:07 PM

Great looking pork John. Thanks for the tutorial also. I may do a butt like that this weekend. :thumbup:

PatAttack · 01-14-2013, 08:13 PM

Quote:

Originally Posted by landarc

I eat enough boiled peanuts, I don't need a gun. Loading is a bad thing though.

Of late, I have been giving some thought to doing a cook wherein the rub isn't applied until the meat hits the stall. This makes that even more intriguing to me.

What? Where did that come from?

Sorry for the hijack, OP.

landarc · 01-14-2013, 08:15 PM

John expects it from me.

BTW, does the skin end up edible doing this? Do you chop the skin into the meat?

SirPorkaLot · 01-14-2013, 08:17 PM

Quote:

Originally Posted by PatAttack

What? Where did that come from?

Sorry for the hijack, OP.

Pat,

I think what Bob is saying, is that he was loaded and held at gun point he would eat boiled peanuts.

SirPorkaLot · 01-14-2013, 08:19 PM

Quote:

Originally Posted by landarc

John expects it from me.

BTW, does the skin end up edible doing this? Do you chop the skin into the meat?

Yes it does end up edible if chopped and no I didn't.

That and the bone belong to the faithful bbq companion.

tish · 01-14-2013, 08:33 PM

Fantastic looking cook, John! And I do love me some NC pork sammich, although I'm guilty of adding mustard to mine, too. If I'm able to fit both butt and picnic on my Keg, this is how I'll do the next one. Thanks for taking the time, brother!

SirPorkaLot · 01-14-2013, 08:45 PM

Quote:

Originally Posted by bluetang

Great road map there John. That salt thing was totally unexpected. Gonna do that cook, carte blanc.

Please do, and let me know your thoughts.

Bludawg · 01-14-2013, 08:48 PM

Thanks for giving out all my closely guarded secrets right down to the sauce

.Looks like what I had for dinner the past two nights

Cloudsmoker · 01-14-2013, 09:17 PM

Here's what I don't like about this post .....

Nothing.

bigabyte · 01-14-2013, 09:23 PM

This made me drool.

Excessively.

This is going to happen here.

01-14-2013, 07:42 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	John, that looked almost like rock salt to me, it didn't look like Kosher salt. What brand did you use? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-14-2013, 08:07 PM	#21
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Great looking pork John. Thanks for the tutorial also. I may do a butt like that this weekend. :thumbup: __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-14-2013, 08:15 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	John expects it from me. BTW, does the skin end up edible doing this? Do you chop the skin into the meat? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-14-2013, 08:33 PM	#26
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Fantastic looking cook, John! And I do love me some NC pork sammich, although I'm guilty of adding mustard to mine, too. If I'm able to fit both butt and picnic on my Keg, this is how I'll do the next one. Thanks for taking the time, brother! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-14-2013, 08:48 PM	#28
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Thanks for giving out all my closely guarded secrets right down to the sauce.Looks like what I had for dinner the past two nights __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-14-2013, 07:45 PM	#19
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Yep! Real Q done right! I love a purist.Only change I would make,pulled,not chopped.

01-14-2013, 09:17 PM	#29
Cloudsmoker Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	Here's what I don't like about this post ..... Nothing. __________________ Primo Kamado \| Pitmaker Safe \| Klose Mobile Michigan Blue Thermopen

01-14-2013, 09:23 PM	#30
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	This made me drool. Excessively. This is going to happen here. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member