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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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Old 03-28-2020, 12:45 PM   #1
Potatoe
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Default 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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Old 03-28-2020, 12:52 PM   #2
ShadowDriver
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See if this'll kick you in the right direction - John's Lexington Barbecue Thread
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Old 03-28-2020, 12:53 PM   #3
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Bam, that's it. . Thanx a bunch, doing this tomorrow
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Old 03-28-2020, 01:00 PM   #4
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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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Old 03-28-2020, 01:18 PM   #5
SirPorkaLot
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Quote:
Originally Posted by chingador View Post
Shadow driver linked it last weekend. Was sirporkalot who dropped that one. One of the all time best posts ever in this site.

There are ton of great posts on here, I am honored to even be mentioned in that group.

Thank you.
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Old 03-28-2020, 01:21 PM   #6
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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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Old 03-28-2020, 01:22 PM   #7
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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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Old 03-28-2020, 02:08 PM   #8
tom b
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doing one today and it is almost done
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Old 03-28-2020, 03:20 PM   #9
ShadowDriver
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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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Old 03-28-2020, 03:36 PM   #10
LYU370
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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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Old 03-28-2020, 03:44 PM   #11
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Quote:
Originally Posted by SirPorkaLot View Post
There are ton of great posts on here, I am honored to even be mentioned in that group.

Thank you.
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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Old 03-28-2020, 03:47 PM   #12
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It must be that kinda day!!
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Old 03-28-2020, 03:56 PM   #13
Potatoe
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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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Old 03-29-2020, 09:08 AM   #14
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Saltin those wounds

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Old 03-29-2020, 09:53 AM   #15
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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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