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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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03-08-2018, 03:57 PM | #16 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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03-08-2018, 04:16 PM | #17 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
I also throw just a bit of heat in my sauce. You can mix it like the guy does in the video, but most folks will let a cold mixed sauce sit for a week to a month before using it. I like to barely bring it to a boil and immediately shut it off. I'll be ready for use in under an hour (once the peppers steep). But then again, the best barbecue restaurant in the state simply sprinkles crushed red flakes right over the top of their pork & call it a day...so go figure! LoL
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-08-2018, 05:49 PM | #18 |
Got Wood.
Join Date: 03-01-18
Location: Greenville SC
Name/Nickname : Zed
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I try not to wrap if I can help it, time constants on big fat butts sometimes forces me to. I dont use a pellet grill but all in all the process is the same. I do find that smaller butts 3-4 lbs do push right through the stall and tend to get a stronger smoke flavor overall compared to the larger butts with the same amount of time in the smoke. But the bark is king and wrapping is the killer of bark. Also I live in SC so I know all about good chopped and pulled pork! Well how to eat it that is!!!
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Weber E310 Genesis 2 and a 2012 Weber Spirit E210. I have a sickness and BBQ is the cure. |
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03-09-2018, 03:40 PM | #19 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
__________________
MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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Thanks from:---> |
03-09-2018, 03:45 PM | #20 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
__________________
MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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03-09-2018, 03:53 PM | #21 | |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Chopped I'll put sauce on the table for my wife and those who want it.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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03-09-2018, 04:02 PM | #22 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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1 members found this post helpful. |
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03-09-2018, 04:03 PM | #23 |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quick question, should I do this with strait Apple pellets or do it in Hickory. I usually do 50/50 Hickory and Cherry pellets, but I thought I would do strait Apple this time for something different. Watcha think?
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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03-09-2018, 04:04 PM | #24 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I understand, and agree about sauce...but North Carolina barbecue sauce isn't the same thing. It's a seasoning...and no more of a seasoning than you put on your pork (rub) prior or after the cook. The term "sauce" is confusing.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook Last edited by Cook; 03-09-2018 at 04:11 PM.. |
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03-09-2018, 04:07 PM | #25 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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This pork is fully "sauced" and ready to eat.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-09-2018, 04:09 PM | #26 | |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Quote:
I love the taste of vinegar, that is why this version of PP/CP has my attention. I still make good old fashioned Good Seasons for salad dressing, love the vinegar taste is gives a salad.
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis |
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03-09-2018, 04:09 PM | #27 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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The basic sauce you see in the video is fine...I just prefer to heat it up, not quite or just to a boil, and let it cool first. The heat will steep the peppers and infuse it into the vinegar. But you certainly don't have to do it.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-09-2018, 05:20 PM | #28 | |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Quote:
The Pork looks awesome and not drowned in a heavy base BBQ sauce.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 Last edited by KevinJ; 03-09-2018 at 05:26 PM.. |
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03-09-2018, 05:24 PM | #29 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Here are a couple of NC sauces as suggestions for your weekend shenanigans:
Lexington Dip - This comes from the Piedmont of NC, specifically Lexington. It's considered a sacrilege by Eastern North Carolinians, because of the tomato content. That said, it's a "dressing" sauce for between the chop and the serve. Source: http://www.amazingribs.com/recipes/B...ngton_dip.html Ingredients 1 cup distilled vinegar (do not use cider vinegar) 1/4 cup ketchup 1/4 cup apple juice 1 teaspoon hot sauce 3 tablespoons light brown sugar 1/2 tablespoon salt 1 teaspoon crushed red pepper 1 teaspoon finely ground black pepper Just a simple eastern NC. Vinegar sauce - SirPorkaLot Source: http://www.bbq-brethren.com/forum/sh...9&postcount=37 INGREDIENTS 1 cup water 1 cup cider vinegar 1 Tbs sugar 3/4 tsp table salt 1/2 tsp ground black pepper 1/2 tsp White pepper 1 Tbs red pepper flakes INSTRUCTIONS 1. Whisk together all ingredients until sugar and salt are dissolved. Have fun with your experimentation!
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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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03-11-2018, 10:02 AM | #30 |
Take a breath!
Join Date: 02-19-18
Location: Cape May NJ
Name/Nickname : Dave
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Got the Butt on nice and early. Got an extra start thanks to daylight savings. Did not have course pepper so had to use ground pepper. But so far so good. Been on for around 4 hours now. Went into the freezer and had a couple of racks of ribs so I said, why not. Our grocery store here has been running sales for months now, buy one baby back and get 1 free or 2 free. Stocked up on some ribs while the getting is good.
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MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis Last edited by Rib Rub; 09-21-2018 at 07:02 PM.. |
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