Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ - Page 6

Vision · 05-18-2014, 07:07 AM

What's the benefit of salting in the middle of the cook?

MilitantSquatter · 05-18-2014, 07:34 AM

Quote:

Originally Posted by rdstoll

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.

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.

2dumb2kwit · 05-18-2014, 08:30 AM

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 with ya! If it doesn't taste good without all that other stuff, you're using sorry meat.

SirPorkaLot · 05-18-2014, 09:32 AM

Quote:

Originally Posted by Vision

What's the benefit of salting in the middle of the cook?

I can't say for sure, as I learned this from some old timers, but my guess is that is it helps keep the heavy amount of salt from leaching into the meat too early.

I have salted prior to cooking and noticed a distinctly saltier taste.

deguerre · 05-18-2014, 11:55 AM

Missed this first time around. Excellent post John! Or, is it Tim? I forget.

Quote:

Originally Posted by SirPorkaLot

To complete the NC BBQ sandwich, you must use CWB (cheap white buns), and some of the finishing sauce as a dipping sauce.
You also MUST use slaw: white coleslaw or red BBQ slaw - your choice.

Anyhoo, other than your slaw selection, which sucks (Creamy slaw? Hellfire and Damnation, Son!!!), and your finishing sauce having an OUTRAGEOUS and UNGODLY amount of sugar (Meaning, any. Whatsoever. Period. And let's not EVEN get into the ketchup thing...), I would still eat that.

Think my great aunt Helen who lived in NC round Winston/Salem way, would have enjoyed one too.

gtr · 03-07-2015, 11:58 PM

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

jbounds286 · 03-08-2015, 12:07 AM

No beef?

smokainmuskoka · 03-08-2015, 10:23 AM

Inspiring photo essay - thanks for posting!

Mike Twangzer · 03-08-2015, 11:55 AM

I just saw this ... Thank you !!! I am slaw challenged .... and finishing sauce challenged ... at least I have something to try !

shares · 03-08-2015, 02:27 PM

Love that Lexington sauce

gtr · 03-08-2015, 11:47 PM

I made this tonight - or a close version of it anyway. Only had a picnic, and there were only 4 of us, so I didn't run out and get a butt. Anyway, big hit around the house. Didn't get finished pix, but here's the picnic out of the cooker.

The skin wasn't really all the way where it needed to be when I pulled it out, so I cut squares and threw it on a grill for a while for cracklins. Evil stuff, but so dang good!

aawa · 03-09-2015, 07:30 AM

Quote:

Originally Posted by gtr

I made this tonight - or a close version of it anyway. Only had a picnic, and there were only 4 of us, so I didn't run out and get a butt. Anyway, big hit around the house. Didn't get finished pix, but here's the picnic out of the cooker.

The skin wasn't really all the way where it needed to be when I pulled it out, so I cut squares and threw it on a grill for a while for cracklins. Evil stuff, but so dang good!

That is a tasty looking picnic!

I did 2 picnics and 2 butts this weekend but didn't get pictures for a catering gig.

aawa · 03-09-2015, 07:48 AM

Quote:

Originally Posted by Mike Twangzer

I just saw this ... Thank you !!! I am slaw challenged .... and finishing sauce challenged ... at least I have something to try !

Here is my slaw and finishing sauce recipes if you want to give them a go.

Eastern Carolina Finishing Sauce
2 cups apple cider vinegar
2-4 tablespoons crushed red peppers (depending on how hot you like it)
2 tablespoons kosher salt
3 tablespoons turbinado sugar

Directions:
Mix in a jar minimum 24 hours before using. I have a jar that always has finishing sauce sitting on my counter. The longer it sits the better.

Use 1/2 cup finishing sauce for a 6-10lb pork butt or picnic.

Aawa's Coleslaw
1/2 head cabbage - shredded
1/2 medium sized red onion - sliced really thin
2-3 carrots shredded - I used a fist full of pre shredded carrots typically
1.5 tablespoons iodized salt (you can use kosher salt also but it will vary)

Mix the vegetables and sprinkle salt over and allow to sit for 2 hours to leech water from the veggies. This will get them nice and tender and bring out the natural sweetness from the veggies

1.5 tablespoons apple cider vinegar
1.5 teaspoons tarragon
1 big squeeze agave nectar (can substitute honey or 1/2 tablespoon sugar)
1 regular squeeze of frenches yellow mustard
2 cups mayo

Add tarragon to apple cider vinegar and allow to steep for 20-30minutes. Mix in agave nectar, mustard and mayo and whisk till combined. Let sit minimum 2 hours to allow the flavor to marry (if you can let it sit overnight it is even better)

After 2 hours of the veggies being salted, drain water and add the sauce in. Add a cup in and then slowly add in some till you reach the consistency you like. Refridgerate minimum 1 hour best if left for 4 hours.

The slaw is a hybrid of the vinegar slaw and mayo slaw. You get the fatty richness from the mayo but the vinegar comes in after the richness and really makes the slaw lighter.

TBASS · 03-09-2015, 08:11 AM

Quote:

Originally Posted by aawa

Here is my slaw and finishing sauce recipes if you want to give them a go.

Eastern Carolina Finishing Sauce
2 cups apple cider vinegar
2-4 tablespoons crushed red peppers (depending on how hot you like it)
2 tablespoons kosher salt
3 tablespoons turbinado sugar

Directions:
Mix in a jar minimum 24 hours before using. I have a jar that always has finishing sauce sitting on my counter. The longer it sits the better.

Use 1/2 cup finishing sauce for a 6-10lb pork butt or picnic.

Aawa's Coleslaw
1/2 head cabbage - shredded
1/2 medium sized red onion - sliced really thin
2-3 carrots shredded - I used a fist full of pre shredded carrots typically
1.5 tablespoons iodized salt (you can use kosher salt also but it will vary)

Mix the vegetables and sprinkle salt over and allow to sit for 2 hours to leech water from the veggies. This will get them nice and tender and bring out the natural sweetness from the veggies

1.5 tablespoons apple cider vinegar
1.5 teaspoons tarragon
1 big squeeze agave nectar (can substitute honey or 1/2 tablespoon sugar)
1 regular squeeze of frenches yellow mustard
2 cups mayo

Add tarragon to apple cider vinegar and allow to steep for 20-30minutes. Mix in agave nectar, mustard and mayo and whisk till combined. Let sit minimum 2 hours to allow the flavor to marry (if you can let it sit overnight it is even better)

After 2 hours of the veggies being salted, drain water and add the sauce in. Add a cup in and then slowly add in some till you reach the consistency you like. Refridgerate minimum 1 hour best if left for 4 hours.

The slaw is a hybrid of the vinegar slaw and mayo slaw. You get the fatty richness from the mayo but the vinegar comes in after the richness and really makes the slaw lighter.

I am so giving this a try this weekend. Thanks.

Mike Twangzer · 03-09-2015, 11:51 AM

Thank you.. I am going to give it a try also ...

05-18-2014, 07:07 AM	#76
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	What's the benefit of salting in the middle of the cook? __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

03-07-2015, 11:58 PM	#81
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Just bumping a cool thread from a while back. Read and heed, farkers! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-08-2015, 12:07 AM	#82
jbounds286 is One Chatty Farker Join Date: 03-09-14 Location: Edmond, OK Name/Nickname : Josh	No beef? __________________ Weber Summit Kamado LSG 60x30 Santa Maria Custom Wood Fired Grill/Rotissirie/Smoker built by DWFISK Camp Chef Flat Top Griddle, Ooni Pro 16 Multi-Fuel Pizza Oven

03-08-2015, 10:23 AM	#83
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	Inspiring photo essay - thanks for posting! __________________ 1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.

03-08-2015, 02:27 PM	#85
shares is one Smokin' Farker Join Date: 07-18-08 Location: Mebane, North Carolina	Love that Lexington sauce __________________ [URL="http://www.180Que.com"]www.180Que.com[/URL] - Finally! A competition BBQ schedule alarm app for mobile devices [URL="http://www.tooashamedtoname.com"]www.TooAshamedToName.com[/URL] - Competition BBQ Team

03-08-2015, 11:55 AM	#84
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	I just saw this ... Thank you !!! I am slaw challenged .... and finishing sauce challenged ... at least I have something to try !

03-08-2015, 11:47 PM	#86
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I made this tonight - or a close version of it anyway. Only had a picnic, and there were only 4 of us, so I didn't run out and get a butt. Anyway, big hit around the house. Didn't get finished pix, but here's the picnic out of the cooker. The skin wasn't really all the way where it needed to be when I pulled it out, so I cut squares and threw it on a grill for a while for cracklins. Evil stuff, but so dang good! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-09-2015, 11:51 AM	#90
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Thank you.. I am going to give it a try also ...