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Old 01-27-2013, 07:24 PM   #61
SirPorkaLot
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Quote:
Originally Posted by juslearning View Post
I am from western SC and put no sauce on mine. I also don't usually put it on a bun with slaw. If it goes on a bun, there will be DUKE"Smayonaise on it. But, I will definately try this. Is the slaw a sweet slaw?

Great tutorial by the way. Sammie looks awesome!!!!

I don't do the mustard sauce either.
No just a standard mayo based cole slaw. I usually use a (we call it red slaw) cider vinegar bbq slaw, like guerry's slaw (search for it on here), but I like a white slaw at times too.
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Old 01-27-2013, 07:25 PM   #62
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Originally Posted by landarc View Post
I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere.
Thanks Landarc! That means a lot coming from the exalted platypus.
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Old 02-03-2013, 08:32 PM   #63
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Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.
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Old 02-03-2013, 08:53 PM   #64
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Thanks! I tried this on a 9#'er today. First time I've ever cooked a butt with no rub, but it damn sure wont be the last! Cooked at 300*, salted it around 140* or so. From now on 300* will be my temp for butts. No stall! The bone pulled free at 207*.

I made the sauce too. Man it was good! Sent some PP over to my folks house. They said it was the best I'd ever done !

This is my new way to cook butts. Thanks!
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Old 02-03-2013, 10:13 PM   #65
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Originally Posted by conns79 View Post
Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.
Thanks! Glad you enjoyed it.
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Old 05-17-2014, 04:47 PM   #66
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I have recently (once again) began to tire of hearing about "flavor profiles" and injecting this and foiling that...!!!!!

So after a time away from my favorite Internet forum and all around home for the whack-a-doodles, I have returned with a friendly reminder:

Folks it is not always about the additives and crutches as it is experiencing smoked meat as it was meant to to be.

Primal, simple, delicious.










PUT DOWN THE FARKING FOIL!!!

DON'T TOUCH THE INJECTOR!!

Be careful out there, the internets can be a scary place.


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Old 05-17-2014, 05:08 PM   #67
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BBQ snob...I thought we might have lost you at the mustard aisle
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Old 05-17-2014, 05:14 PM   #68
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Awesome post
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Old 05-17-2014, 05:38 PM   #69
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absolutely perfect ....I love it
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Old 05-17-2014, 06:00 PM   #70
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Quote:
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BBQ snob...I thought we might have lost you at the mustard aisle
I can understand the confusion....

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Old 05-17-2014, 06:43 PM   #71
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Nobody does pork like NC ....often imitated never duplicated ..just sayin
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Old 05-17-2014, 07:25 PM   #72
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I went to Lexington one time and got some 'Q and was told to order some "outside brown". Can't remember what that means though.
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Old 05-17-2014, 09:05 PM   #73
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Quote:
Originally Posted by SirPorkaLot View Post
I have recently (once again) began to tire of hearing about "flavor profiles" and injecting this and foiling that...!!!!!

So after a time away from my favorite Internet forum and all around home for the whack-a-doodles, I have returned with a friendly reminder:

Folks it is not always about the additives and crutches as it is experiencing smoked meat as it was meant to to be.

Primal, simple, delicious.










PUT DOWN THE FARKING FOIL!!!

DON'T TOUCH THE INJECTOR!!

Be careful out there, the internets can be a scary place.



I'm soo with you John!!

I've never understood any of this, I mean, after a good long boil in BBQ sauce and vinegar to get it ready for the BBQ, why screw around like that?

Am I right?
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Old 05-17-2014, 10:36 PM   #74
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As a conflicted Tarheel (lived in low country, mountains, and Piedmont... and I love each style for its own merits), I appreciate any tidbits like this I can read to help me get my beloved 'cue out here in the Pacific!

I've been jonesing for some Lexington style 'cue as of late... may just have to fire that up next weekend.

Thanks again!
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Old 05-18-2014, 06:59 AM   #75
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Originally Posted by buccaneer View Post
I'm soo with you John!!

I've never understood any of this, I mean, after a good long boil in BBQ sauce and vinegar to get it ready for the BBQ, why screw around like that?

Am I right?
Never forget to ease open the SPAM can before the boil.
Later,
Doug
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