Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ - Page 5

SirPorkaLot · 01-27-2013, 07:24 PM

Quote:

Originally Posted by juslearning

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.

SirPorkaLot · 01-27-2013, 07:25 PM

Quote:

Originally Posted by landarc

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.

conns79 · 02-03-2013, 08:32 PM

Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic.

jrn · 02-03-2013, 08:53 PM

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!

SirPorkaLot · 02-03-2013, 10:13 PM

Quote:

Originally Posted by conns79

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.

SirPorkaLot · 05-17-2014, 04:47 PM

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.

landarc · 05-17-2014, 05:08 PM

BBQ snob...I thought we might have lost you at the mustard aisle

tsimm15 · 05-17-2014, 05:14 PM

Awesome post

letdasmokeroll · 05-17-2014, 05:38 PM

absolutely perfect ....I love it

SirPorkaLot · 05-17-2014, 06:00 PM

Quote:

Originally Posted by landarc

BBQ snob...I thought we might have lost you at the mustard aisle

I can understand the confusion....

letdasmokeroll · 05-17-2014, 06:43 PM

Nobody does pork like NC ....often imitated never duplicated ..just sayin

rdstoll · 05-17-2014, 07:25 PM

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.

buccaneer · 05-17-2014, 09:05 PM

Quote:

Originally Posted by SirPorkaLot

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?

ShadowDriver · 05-17-2014, 10:36 PM

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!
SD

viking72 · 05-18-2014, 06:59 AM

Quote:

Originally Posted by buccaneer

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

02-03-2013, 08:32 PM	#63
conns79 Found some matches. Join Date: 01-11-13 Location: Kingston, PA	Thanks for posting this info. I used this info yesterday as a guide to make my first butt, and it was fantastic. __________________ UDS

02-03-2013, 08:53 PM	#64
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	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! __________________ UDS, mini wsm, 22.5" weber kettle

05-17-2014, 04:47 PM	#66
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	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. __________________ John

05-17-2014, 05:08 PM	#67
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	BBQ snob...I thought we might have lost you at the mustard aisle __________________ [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]

05-17-2014, 07:25 PM	#72
rdstoll is one Smokin' Farker Join Date: 07-19-13 Location: North Barrington, IL	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. __________________ Rob Dog BBQ May 2014 Shirley Fabrication 24x65" Cabinet model trailer pit with warmer Kamado Joe "Big Joe" Very ugly UDS Weber Performer

05-17-2014, 05:14 PM	#68
tsimm15 is one Smokin' Farker Join Date: 02-19-14 Location: Albuquerque, NM	Awesome post

05-17-2014, 05:38 PM	#69
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	absolutely perfect ....I love it

05-17-2014, 06:43 PM	#71
letdasmokeroll Full Fledged Farker Join Date: 06-03-13 Location: Maiden NC	Nobody does pork like NC ....often imitated never duplicated ..just sayin

05-17-2014, 10:36 PM	#74
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	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! SD