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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-28-2020, 12:45 PM | #1 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
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Looking for the older post of Carolina pulled pork
I saw this in a link a week or so ago but can't find it. . .a fellow brethren had a nice post with details and pics of a great looking Carolina pulled pork, anyone have a link to this thread?
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03-28-2020, 12:52 PM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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See if this'll kick you in the right direction - John's Lexington Barbecue Thread
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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03-28-2020, 12:53 PM | #3 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
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Bam, that's it. . Thanx a bunch, doing this tomorrow
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03-28-2020, 01:00 PM | #4 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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Shadow driver linked it last weekend. Was sirporkalot who dropped that one. One of the all time best posts ever in this site.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
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03-28-2020, 01:18 PM | #5 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
There are ton of great posts on here, I am honored to even be mentioned in that group. Thank you.
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John |
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03-28-2020, 01:21 PM | #6 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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I was looking for that same thread! Thanks!
10 Box had picnic shoulders for $1.28/lb. I bought a 10 pound one, the smallest I could find. It's going on the Weber kettle early in the morning.
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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03-28-2020, 01:22 PM | #7 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Must be in the air as I’m doing one tomorrow with just salt and a vinegar finishing sauce as well
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03-28-2020, 02:08 PM | #8 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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doing one today and it is almost done
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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03-28-2020, 03:20 PM | #9 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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John, you see what you started (again) with that big-arsed full shoulder cook!?
Thanks to your recent inspiration, I'm thrilled to have 3.5 lbs of chopped 'cue in the freezer, ready to make an appearance for easy dinner as things roll along!
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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03-28-2020, 03:36 PM | #10 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Never had West Carolina que. But East Carolina que is awesome. Fell in love with it on my first trip to the Raleigh area about 25 years ago. Also a sucker for vinegar slaw rather than the creamy stuff.
May have to give this a go.
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03-28-2020, 03:44 PM | #11 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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If I were entering the Brethren Inspired Throwdown, your tutorial would be it. I honestly dont do butts any other way now. If that ain't inspired I dont know what is. Thanks again.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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03-28-2020, 03:47 PM | #12 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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It must be that kinda day!!
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Smokers, grills, burners and a Vegetable forum tomatojunction.com |
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03-28-2020, 03:56 PM | #13 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
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I can't wait to try it, I only have a Boston butt., other than that I'll follow the recipe the letter.. .looks amazing
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03-29-2020, 09:08 AM | #14 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
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Saltin those wounds
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03-29-2020, 09:53 AM | #15 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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I'm curious what difference salting after cooking has started makes versus say dry brining or salting a bit before or right before the meat goes on the cooker.
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