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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-15-2013, 11:34 AM   #46
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All I can say is "perfect". Now I know what I am going to do for the Falcons game this weekend.
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Unread 01-15-2013, 11:34 AM   #47
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Quote:
Originally Posted by conns79 View Post
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?
Either will make great pulled pork, but for your first, I would go with a pork butt.
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Unread 01-15-2013, 11:42 AM   #48
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That looks tasty, just got put on the "to smoke list"! Thanks
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Unread 01-15-2013, 11:46 AM   #49
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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.
So you say there is some in the freezer..I will be down in a few hours to take that off your hands.
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Unread 01-15-2013, 12:17 PM   #50
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Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end.
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Unread 01-15-2013, 12:52 PM   #51
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Man that looks good! I have to give that a try.
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Unread 01-15-2013, 01:03 PM   #52
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Yep there goes those western North Carolina guys claiming they know North Carolina BBQ. ;)

Looks great!

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Unread 01-15-2013, 01:15 PM   #53
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Thanks for the detailed post and pics! Nicely done.

I normally get suspicious when someone pre-sauces the meat - but I have to say, yours looks awesome!

I think I'll put that on my to-do list.
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Unread 01-15-2013, 02:06 PM   #54
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Quote:
Originally Posted by Gnaws on Pigs View Post
Looks mighty fine! That's very similar to what I grew up on and still make. And yep, a lot of the old-timer Piedmont/western NC bbq cooks added a little bit of mustard to that same basic recipe you gave. It ain't just a SC thing. It's firmly entrenched in many of the NC regional styles, too. there isn't any "one official" NC bbq, but all NC regional styles are very similar in the end.
a "little bit" of mustard is one thing.

Them crazy folks south of you turn there darn sauce yellowish orange from the stuff.

However, I have to stand for what I believe is right..and mustard on bbq pork is just NOT right.
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Unread 01-15-2013, 02:08 PM   #55
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but it is tasty
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Unread 01-15-2013, 02:17 PM   #56
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Quote:
Originally Posted by SirPorkaLot View Post
a "little bit" of mustard is one thing.

Them crazy folks south of you turn there darn sauce yellowish orange from the stuff.

However, I have to stand for what I believe is right..and mustard on bbq pork is just NOT right.
Yep, the SC sauce is way too mustardy to suit me. BBQ sauce shouldn't be yaller.
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Unread 01-27-2013, 11:14 AM   #57
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Great post John, this is how I plan to do my next pork cook.
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Unread 01-27-2013, 12:29 PM   #58
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I am from western SC and put no sauce on mine. I also don't usually put it on a bun with slaw. If it goes on a bun, there will be DUKE"Smayonaise on it. But, I will definately try this. Is the slaw a sweet slaw?

Great tutorial by the way. Sammie looks awesome!!!!

I don't do the mustard sauce either.
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Unread 01-27-2013, 01:41 PM   #59
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Outstanding.

I like a good slaw on my pork or brisket with CWB as well.
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Unread 01-27-2013, 01:42 PM   #60
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I really think this is one of the best 'cooking pork' posts I have ever seen, anywhere.
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