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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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Old 01-14-2013, 09:33 PM   #31
Blutch
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This should be a sticky.
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Old 01-14-2013, 10:11 PM   #32
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Nice post!

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Old 01-14-2013, 10:14 PM   #33
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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.
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Old 01-14-2013, 11:26 PM   #34
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Wow! great tutorial and thanks for sharing the sauce recipe.
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Old 01-15-2013, 05:17 AM   #35
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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!!!
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Old 01-15-2013, 06:23 AM   #36
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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.
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Old 01-15-2013, 07:08 AM   #37
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Thanks for this great post! It is very informative on several levels.
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Old 01-15-2013, 07:17 AM   #38
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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!!
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Old 01-15-2013, 07:20 AM   #39
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Very nice post! I like the purist approach and that sammy looked damn good. I cant wait to give this a shot, thanks!
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Old 01-15-2013, 09:39 AM   #40
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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.
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Old 01-15-2013, 09:44 AM   #41
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That was an excellent post! On a side note, I'm from the pee dee region of SC, and I use mustard, hunts ketchup, steak sauce, and apple vinegar among other things in my sauce. Does that make me a confused soul???


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Old 01-15-2013, 09:45 AM   #42
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Quote:
Originally Posted by SirPorkaLot View Post
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.

The more I try different things, the more I appreciate the KISS method!!!

The only way I was taught different than your approach is to salt right before putting the meat on and to also salt the skin. Other than that, that's the way it's done!
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Old 01-15-2013, 09:54 AM   #43
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I was hoping a post was gonna accompany the awesome pic you put up in the "wordless picture thread". Just beautiful all the way around sir!

This will be my next pulled pork cook - thanks for putting that up!
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Old 01-15-2013, 10:22 AM   #44
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Great tutorial...........Just Pure Excellence
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Old 01-15-2013, 11:07 AM   #45
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That looks fantastic. I'm very new to BBQ. I'm finishing my UDS this weekend. As far as a rub and sauce go, I think the simplicity of this makes it perfect for my first attempt, but two cuts of meat might be a little too much to take on. Going with one cut, which would be my best bet?
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