High Plains Lockdown Freezer Dive - NC Barbecue (Pt 2 of X?) w/ Pr0n!

ShadowDriver · Mar 24, 2020

I'm thankful for a manager's special at the Commissary about 4-6 weeks ago.

It's a beautiful morning to roll some blue smoke over the neighborhood.

Stingerhook · Mar 24, 2020

Gonna be a good day Marc.

ShadowDriver · Mar 24, 2020

Stingerhook said:
Gonna be a good day Marc.

It really is...

stangman327 · Mar 24, 2020

So you're rolling with only salt for now?

ShadowDriver · Mar 24, 2020

stangman327 said:
So you're rolling with only salt for now?

I sure am... that, and hickory smoke in a sauna running about... 315-330F (a bit higher than my normal 275, but that's where she wants to ride).

I'm generally following the Lexington, NC style... provided to us here by John (SirPorkalot)

My fat/skin side is currently up, but I'll flop that over shortly. Wanted to get the salt into the scores I made as I put her on to cook.

ShadowDriver · Mar 24, 2020

Quick snapshot of the fat/skin side before I flipped and a'salted the bottom of the pork butt.

stangman327 · Mar 24, 2020

ShadowDriver said:
I sure am... that, and hickory smoke in a sauna running about... 315-330F (a bit higher than my normal 275, but that's where she wants to ride).

I'm generally following the Lexington, NC style... provided to us here by John (SirPorkalot)

My fat/skin side is currently up, but I'll flop that over shortly. Wanted to get the salt into the scores I made as I put her on to cook.

Yeah that SirPorkalot method is porkbutt simplicity at its best!

The past couple of weeks I've done about 18 pork butts and I've used a frankenrub on them all with decent results but the other day I did two more using only SPG and they turned out great...will be doing them this way for now on to keep cost down and besides that it taste great!

I've learned that all you need is a simple seasoning, smoke and a vinegar based finishing sauce is all that matters pretty much when doing pulled pork.

My buddy and I have been selling it to coworkers, friends/family with great success over the past few weeks and the vast majority of people absolutely love it this way. Its been a high demand for precooked meals lately.

Since we're geographically located very close to the Carolina's people come to expect pulled pork to be served this was as opposed to the super-sweat thick BBQ sauce.

ronbrad62 · Mar 24, 2020

You, sir, are an 'out of control-smokin' civilian', and I don't see anything wrong with that. That pork butt style is one of my favorites. Did you get a finished shot?

ShadowDriver · Mar 24, 2020

ronbrad62 said:
You, sir, are an 'out of control-smokin' civilian', and I don't see anything wrong with that. That pork butt style is one of my favorites. Did you get a finished shot?

Once it hit 160ish, I panned it (on a raised grate), wrapped it, and put it back in until about.... 205ish. Here she is, resting in the oven for a while.

Meanwhile...

I really need some fatty... decided against the HDD experiment, but went with a couple of old favorites.

Moose · Mar 24, 2020

ShadowDriver · Mar 24, 2020

You never sausage a thing!

KevinJ · Mar 24, 2020

Locked down and nowhere to go, what's a man todo?

You're killing it Marc. :thumb:

ShadowDriver · Mar 24, 2020

Yeah, I'd say that pulled pretty clean. :roll:

Time for the chop.

Evil-g · Mar 24, 2020

Oh me oh my that looks really good.

Stingerhook · Mar 24, 2020

I've got the buns Marc.

SirPorkaLot · Mar 24, 2020

Now I’m hungry again

ShadowDriver · Mar 24, 2020

Stingerhook said:
I've got the buns Marc.

Good. I think we're going to skip the slaw due to time constraints.

BUT, we've got leftover blue cheese potatoes! WIN!

ronbrad62 · Mar 24, 2020

The puns, along with the cooks, were spot on. Thanks for taking us along.

ShadowDriver · Mar 24, 2020

ronbrad62 said:
The puns, along with the cooks, were spot on. Thanks for taking us along.

The puns are the main event! They come right on 'cue! :tsk:

Blue Cheese 'Taters were also right on cue...

Plate sure wasn't too bad, neither... covering any need for greens around the edges.
- Scott's BBQ Sauce & Wicken Yanks Guerrilla Gold (SC-Style Mustard) around for any taste testing.
- Slug or two of Jim Beam Black (w/ H2O in various temperatures) to accompany

ssv3 · Mar 24, 2020

Oh yeah! Ain't nothing wrong with that Marc.

High Plains Lockdown Freezer Dive - NC Barbecue (Pt 2 of X?) w/ Pr0n!

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