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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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06-19-2014, 09:19 AM | #76 | |
On the road to being a farker
Join Date: 03-21-13
Location: Lawrenceville pa
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Klose 30-96 smoker southern pride DH-65 Oklahoma joe ducane gas grill also a weber |
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06-19-2014, 09:25 AM | #77 |
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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Thanks from:---> |
06-19-2014, 04:57 PM | #78 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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We would chop the "outside" meat which was the bark that was too hard for most people to eat and mix it with a little chopped pulled pork, freeze it, and reheat it to serve on minced BBQ sandwiches. Because we used direct heat, the bark would get a little hard on some parts of the shoulder. Even so, some people would specifically order "outside" meat just for the bark. But, far more people ordered pulled rather than minced, so it made sense to keep it chilled until time for use. The flavor of the minced was very good and quite different from the pulled. I didn't know that other places did that too. Thanks for the info!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-19-2014, 09:58 PM | #80 |
Got Wood.
Join Date: 07-17-12
Location: Eastern, NC
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Outstanding info.
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Light'em if you got'em ================ [FONT=Georgia]1 Ex Lg [COLOR=black][B][COLOR=black]BGE[/COLOR][/B],OTS[/COLOR] 22.5 "Fatman"/OTS 18.5 "Littleboy"/Brinkman Smoker[/FONT] |
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06-20-2014, 07:00 AM | #81 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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This stuff is phenomenal definitely going to be a toss up on PP between it and mustard sauce.. Made up a batch of this and shack attack a couple a days ago for the 3 small butts I did yesterday.. Everyone loved the Griffin sauce..
The vinegar hits you first than the brown sugar takes off the edge.. Just enough sweet from the brown sugar but not too sweet seeings it does not have honey or molasses. Thanks again |
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06-20-2014, 07:50 PM | #82 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-23-2014, 12:54 AM | #83 | |
Got rid of the matchlight.
Join Date: 06-15-14
Location: Salem, OR
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Thanks Boshizzle. I will use the fresh garlic. Will experiment with the celery. Since I'm a garlic lover I might add just a smidgen more to test. |
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06-23-2014, 07:43 PM | #84 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Let us know how it goes!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-23-2014, 09:27 PM | #86 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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I like mustard on dogs and burgers but I don't like mustard on
Q except for Sims in Little Rock and I can't find a recipe similar. I guess ill Keep going back and buying it in styrofoam cups. |
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06-24-2014, 05:52 PM | #90 |
Full Fledged Farker
Join Date: 02-22-14
Location: Monument, CO
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My batch has been sitting 24 hours in the fridge. Having pulled pork sandwhiches topped with the red sauce and I'm making jalapeño cilantro lime slaw to stack on top. Looking forward to this
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Thanks from:---> |
Tags |
barbecue sauce, BBQ Sauce, sauce, VA BBQ, Virginia, Virginia barbecue, Virginia BBQ |
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