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

[aawa]

I made a mistake with my directions for the slaw.

Put the veggies in a container and then add the salt and mix. This will allow the salt to mix over more of the veggies so more of the water leeches out of it.

[Mike Twangzer]

After salting and letting stand, do you rinse the slaw to get rid of the salt ?

[bbq.tom]

Originally Posted by MilitantSquatter

Outside brown refers to having some of the bark (not hard) included. If you don't ask, you likely won't get (or much). I learned this quickly after moving here.

There are a couple different names for this item:

Outside Brown
Bark
Meat Skin

All of them are the same thing - LOTS of flavor (from rub or salt or whatever) and are usually chopped into the rest of the pork. Occasionally this is offered seperately - especially in the Lexington area.

[aawa]

Originally Posted by Mike Twangzer

After salting and letting stand, do you rinse the slaw to get rid of the salt ?

I do not rinse the salt off. If you add too much salt, then you will want to rinse it off. I find the 1.5 tablespoons to be enough to season the veggies and sauce perfectly. Best way to make sure is to taste the leeched out veggies before you put the sauce on to determine if you need to rinse or not.

[Ol'Joe]

Great post! I've been making that sauce since '99, didn't know it was a NC sauce, use it a lot, especially on brisket, will cook my butt exactly like you said this weekend, thanks again

[Sausage Warrior]

@aawa: I'm for sure gonna try both of those!

[SirPorkaLot]

Originally Posted by gtr

Just bumping a cool thread from a while back. Read and heed, farkers!

Thanks for the bumpage GTR!

Now back into hiding...

[smokingmeats]

Im going to try this in the next few days. You obviously got some great looking bark with just using salt. Im worried that I wont get as good of bark as I typically do on my pork butts because of the absence of sugar and using just salt on my Kamado Joe. Should I be?

[SirPorkaLot]

Originally Posted by smokingmeats

Im going to try this in the next few days. You obviously got some great looking bark with just using salt. Im worried that I wont get as good of bark as I typically do on my pork butts because of the absence of sugar and using just salt on my Kamado Joe. Should I be?

The bark will depend upon the fuel you use.
A good hardwood lump should give you a decent bark with just salt.
This was yesterday’s pork butt cook (just salt) using cherry wood in the offset

[smokingmeats]

Originally Posted by SirPorkaLot

The bark will depend upon the fuel you use.
A good hardwood lump should give you a decent bark with just salt.
This was yesterday’s pork butt cook (just salt) using cherry wood in the offset

I Will be using lump charcoal with apple and hickory chunks in my kamado joe. Think that will create nice bark?

[SirPorkaLot]

Originally Posted by smokingmeats

I Will be using lump charcoal with apple and hickory chunks in my kamado joe. Think that will create nice bark?

Yes..cook at 275F or lower, don’t foil and be patient.

[Kanco Connection]

I just got my first look at the tutorial, SirPork. Great info! Thanks.

[smokingmeats]

Originally Posted by SirPorkaLot

Yes..cook at 275F or lower, don’t foil and be patient.

Thanks Pork,

Do you think planning to salt around the 90 minute into the cook mark sounds right?

[SirPorkaLot]

Originally Posted by smokingmeats

Thanks Pork,



Do you think planning to salt around the 90 minute into the cook mark sounds right?

Yea.. the meat will tell you when it’s time.

Once you see juices (aka pig honey) moving to the top of the meat, it’s time.

[gtsum]

I’m going to give this a whirl also as I have Never done just salt before


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