fingerlickin'
Quintessential Chatty Farker
- Joined
- Jul 8, 2010
- Location
- Boyertown, PA
Great looking pork John. Thanks for the tutorial also. I may do a butt like that this weekend. :thumbup:
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Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ
- Thread starter SirPorkaLot
- Start date
- Joined
- Jul 19, 2011
- Location
- In the Marsh
landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
John expects it from me.
BTW, does the skin end up edible doing this? Do you chop the skin into the meat?
BTW, does the skin end up edible doing this? Do you chop the skin into the meat?
SirPorkaLot
somebody shut me the fark up.
Pat,
I think what Bob is saying, is that he was loaded and held at gun point he would eat boiled peanuts.
:becky:
SirPorkaLot
somebody shut me the fark up.
Yes it does end up edible if chopped and no I didn't.
That and the bone belong to the faithful bbq companion.
Fantastic looking cook, John! And I do love me some NC pork sammich, although I'm guilty of adding mustard to mine, too. If I'm able to fit both butt and picnic on my Keg, this is how I'll do the next one. Thanks for taking the time, brother! :clap2:
SirPorkaLot
somebody shut me the fark up.
Please do, and let me know your thoughts.
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesboro,Tx
Thanks for giving out all my closely guarded secrets right down to the sauce:mmph:.Looks like what I had for dinner the past two nights:eusa_clap
Cloudsmoker
is one Smokin' Farker
- Joined
- Oct 30, 2011
- Location
- Dallas, TX
Here's what I don't like about this post .....
Nothing.
Nothing.
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
This made me drool.
Excessively.
This is going to happen here.
Excessively.
This is going to happen here.
Blutch
Full Fledged Farker
- Joined
- Nov 22, 2006
- Location
- Oklahoma City
This should be a sticky.
BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
Nice post!
Sent from my Android phone.
Sent from my Android phone.
HankB
is Blowin Smoke!
- Joined
- Jan 16, 2012
- Location
- Winfield, IL
Interesting post and technique. I had to trim some back ribs to fit my 18.5 WSM and that left me with a bunch of 3-4 bone mini-racks. So I put a different rub on each and smoked them in my mini-WSM. I left one blank - no rub - and only put some peanut oil on it. I was surprised how good it tasted. A rub is not really required for good 'Q and the technique you describe is a good example of that.
Will work for bbq
Babbling Farker
- Joined
- Jun 23, 2010
- Location
- NorCal
Wow! great tutorial and thanks for sharing the sauce recipe. :thumb::hungry:
CarolinaQue
is One Chatty Farker
- Joined
- Jun 23, 2007
- Location
- North Berwick, ME
This thread makes me miss the homeland in a bad way! I think I'll be getting a picnic and butt for this weekend! THanks for the great post on why NC BBQ is so great!!!
captndan
Quintessential Chatty Farker
- Joined
- Jun 29, 2011
- Location
- Greeneville TN
This should be mandatory reading for everybody. Being from 'Down East' I can attest to the authenticity of this Q. Except for the ketchup of course. Great Job! And a big thanks ya'll.
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
Thanks for this great post! It is very informative on several levels.
Garrett
Babbling Farker
- Joined
- Oct 3, 2012
- Location
- Gastonia North Carolina
You just made folks in my area PROUD!!! That's proof that BBQ does t have to be complicated and fancy to be good. Good job brother!!
SmokinSlowPoke
Knows what a fatty is.
- Joined
- Dec 19, 2012
- Location
- Kansas City, MO
Very nice post! I like the purist approach and that sammy looked damn good. I cant wait to give this a shot, thanks!
SirPorkaLot
somebody shut me the fark up.
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.
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.
