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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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Old 06-11-2008, 11:00 AM   #1
Brauma
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Default North Carolina-Style BBQ Pulled-Pork Sandwiches - FoodNetwork recipe

6 hours indirect on Weber Kettle. Not bad.

http://www.foodnetwork.com/food/reci...152885,00.html
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Old 06-11-2008, 11:10 AM   #2
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It looks like it would be real good.

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Old 06-11-2008, 11:33 AM   #3
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It's not BOILED, is it?
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Old 06-11-2008, 12:20 PM   #4
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I was just reading through that and I had to read this 3 times!!

Throw out the bark!?!

Why even put a rub on it then?

Quote:
Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
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Old 06-11-2008, 04:58 PM   #5
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Bobby Flay dont do bark.
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Old 06-11-2008, 05:16 PM   #6
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i bguess they never heard of the minion method. mine on my kettle usually go for about 8.5-9 hours.
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Old 06-11-2008, 05:31 PM   #7
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Quote:
Originally Posted by ZBQ View Post
I was just reading through that and I had to read this 3 times!!

Throw out the bark!?!

Why even put a rub on it then?
Quote:
Originally Posted by Brauma View Post
Bobby Flay dont do bark.
Hey guys.
If I read it correctly, he is calling for a shoulder--skin on.
And, he talks of discarding the skin.
I really don't think he was talking of discarding bark.
JMHO.

Sounds like an "OK" approach for those that do not have a full smoker setup.
"Ya gotta start somewhere"

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Old 06-14-2008, 03:17 PM   #8
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may have to try this one.
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