Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ - Page 4

TBASS · 01-15-2013, 11:34 AM

All I can say is "perfect". Now I know what I am going to do for the Falcons game this weekend.

SirPorkaLot · 01-15-2013, 11:34 AM

Quote:

Originally Posted by conns79

That looks fantastic. I'm very new to BBQ. I'm finishing my UDS this weekend. As far as a rub and sauce go, I think the simplicity of this makes it perfect for my first attempt, but two cuts of meat might be a little too much to take on. Going with one cut, which would be my best bet?

Either will make great pulled pork, but for your first, I would go with a pork butt.

willowrun · 01-15-2013, 11:42 AM

That looks tasty, just got put on the "to smoke list"! Thanks

basuraman · 01-15-2013, 11:46 AM

Quote:

Originally Posted by SirPorkaLot

Thanks all!

As with everyone else I experiment with all different types of rubs and techniques, but when it comes to just making some bbq to eat and fill the freezer with future rations, I always go back to the techniques learned back home.

So you say there is some in the freezer..I will be down in a few hours to take that off your hands.

Gnaws on Pigs · 01-15-2013, 12:17 PM

Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end.

PaPaQ · 01-15-2013, 12:52 PM

Man that looks good! I have to give that a try.

lcbateman3 · 01-15-2013, 01:03 PM

Yep there goes those western North Carolina guys claiming they know North Carolina BBQ. ;)

Looks great!

Sent from my Nexus 7 using Tapatalk 2

Terry The Toad · 01-15-2013, 01:15 PM

Thanks for the detailed post and pics! Nicely done.

I normally get suspicious when someone pre-sauces the meat - but I have to say, yours looks awesome!

I think I'll put that on my to-do list.

SirPorkaLot · 01-15-2013, 02:06 PM

Quote:

Originally Posted by Gnaws on Pigs

Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end.

a "little bit" of mustard is one thing.

Them crazy folks south of you turn there darn sauce yellowish orange from the stuff.

However, I have to stand for what I believe is right..and mustard on bbq pork is just NOT right.

landarc · 01-15-2013, 02:08 PM

but it is tasty

Gnaws on Pigs · 01-15-2013, 02:17 PM

Quote:

Originally Posted by SirPorkaLot

a "little bit" of mustard is one thing.

Them crazy folks south of you turn there darn sauce yellowish orange from the stuff.

However, I have to stand for what I believe is right..and mustard on bbq pork is just NOT right.

Yep, the SC sauce is way too mustardy to suit me. BBQ sauce shouldn't be yaller.

Groundhog66 · 01-27-2013, 11:14 AM

Great post John, this is how I plan to do my next pork cook.

juslearning · 01-27-2013, 12:29 PM

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.

BBQMaverick · 01-27-2013, 01:41 PM

Outstanding.

I like a good slaw on my pork or brisket with CWB as well.

landarc · 01-27-2013, 01:42 PM

I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere.

01-15-2013, 11:42 AM	#48
willowrun Knows what a fatty is. Join Date: 06-03-12 Location: Harrisonburg, Va	That looks tasty, just got put on the "to smoke list"! Thanks __________________ Weber OTP, Orion Smoker (dutch oven), UDS

01-15-2013, 12:17 PM	#50
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

01-15-2013, 01:03 PM	#52
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	Yep there goes those western North Carolina guys claiming they know North Carolina BBQ. ;) Looks great! Sent from my Nexus 7 using Tapatalk 2 __________________ --Lionel You only fail if you do not try.

01-15-2013, 01:15 PM	#53
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	Thanks for the detailed post and pics! Nicely done. I normally get suspicious when someone pre-sauces the meat - but I have to say, yours looks awesome! I think I'll put that on my to-do list. __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

01-15-2013, 02:08 PM	#55
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	but it is tasty __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-15-2013, 11:34 AM	#46
TBASS Full Fledged Farker Join Date: 03-13-12 Location: Atlanta, GA	All I can say is "perfect". Now I know what I am going to do for the Falcons game this weekend.

01-15-2013, 12:52 PM	#51
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	Man that looks good! I have to give that a try.

01-27-2013, 11:14 AM	#57
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Great post John, this is how I plan to do my next pork cook. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

01-27-2013, 12:29 PM	#58
juslearning is one Smokin' Farker Join Date: 01-30-11 Location: McCormick, SC	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. __________________ Proud supporter of #14 Tony Stewart. Go Smoke!!!!
	1 members found this post helpful.

01-27-2013, 01:41 PM	#59
BBQMaverick On the road to being a farker Join Date: 10-07-12 Location: Western KY	Outstanding. I like a good slaw on my pork or brisket with CWB as well.

01-27-2013, 01:42 PM	#60
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]