Let's Cook Some (NC) BBQ!

SirPorkaLot · May 20, 2017

Eastern, NC style BBQ is whole hog
Lexington, NC style BBQ is shoulder

My preference is the latter.

One ~9lb butt + One ~11lb picnic = One 20lb Shoulder (or thereabouts)

No trimming required.
Skin left on picnic, fat left on butt

Seasoned with hand harvested Sea Salt (from Naturiffic of course) and a little coarse ground black pepper.
Absolutely nothing else, otherwise we risk offending the BBQ gods and ruining perfectly good pig.

Into the smoker (fat/skin side down)

Now we wait.

letdasmokeroll · May 20, 2017

you need some good NC vinegar sauce to put on that after its finished

SirPorkaLot · May 20, 2017

letdasmokeroll said:
you need some good NC vinegar sauce to put on that after its finished

But of course..

It is waiting in the wings.

zippy12 · May 20, 2017

SirPorkaLot said:
But of course..

It is waiting in the wings.

I prefer Georges hot or mild vinegar bbq sauce...

SirPorkaLot · May 20, 2017

zippy12 said:
I prefer Georges hot or mild vinegar bbq sauce...

I make my own

Ingredients

2 cups cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon sea salt
1 tablespoon ground white pepper
1/2 tablespoon red pepper flakes (or up to 1 tablespoon, if you like hotter sauce)
1/2 teaspoon coarsely-ground black pepper

zippy12 · May 20, 2017

SirPorkaLot said:
I make my own

Ingredients

2 cups cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon sea salt
1 tablespoon ground white pepper
1/2 tablespoon red pepper flakes (or up to 1 tablespoon, if you like hotter sauce)
1/2 teaspoon coarsely-ground black pepper

I would ditch the ketchup and use some soaked ancho chilies and sun dried tomatoes, some Kosher salt (not fish pee/poo salt) and Black pepper is fine (white pepper is $$$$$ even in Indian grocery store)

Blender it and strain

Stokensmoke · May 20, 2017

My favorite meal. Can't wait to see it

SirPorkaLot · May 20, 2017

zippy12 said:
I would ditch the ketchup and use some soaked ancho chilies and sun dried tomatoes, some Kosher salt (not fish pee/poo salt) and Black pepper is fine (white pepper is $$$$$ even in Indian grocery store)

Blender it and strain

Hush!
The BBQ Gods might hear you.... :tape:

There ain't no damn ancho chilies or sun dried 'maters in NC (unless they fell off the vine and rotted in the sun)

Can't mess with traditions...that recipe is older than you & i put together

and we are not even going to discuss your penchant for industrial processed salt over God given sea salt. :shocked:

SirPorkaLot · May 20, 2017

And it's done!

Stlsportster · May 20, 2017

Looks great! Lets see it pulled with some of that sauce!

Clay-b-que · May 20, 2017

That looks incredible! Nice

SirPorkaLot · May 20, 2017

[ame]https://youtu.be/fGWboQ6Hhdk[/ame]

Twist and pull

Blythewood BBQ'er · May 20, 2017

Nice man!

ShadowDriver · May 20, 2017

I grew up on both sides of the "Lexington Line," and thoroughly enjoy both Eastern and Lexington-style 'Cue.

Yours sure looks delicious, and I look forward to the finish!

... makin' me miss both Melton's in Rocky Mount and "Honeymonk's" in Lexington in a big way!

SirPorkaLot · May 20, 2017

ShadowDriver said:
I grew up on both sides of the "Lexington Line," and thoroughly enjoy both Eastern and Lexington-style 'Cue.

Yours sure looks delicious, and I look forward to the finish!

... makin' me miss both Melton's in Rocky Mount and "Honeymonk's" in Lexington in a big way!

The pork is foiled and coolered.
I'll chop and toss with the dip later this evening.

[emoji106]

bwram1 · May 20, 2017

ShadowDriver said:
... makin' me miss both Melton's in Rocky Mount and "Honeymonk's" in Lexington in a big way!

Melton's closed their doors in '03, I believe...RMT is left with Smithfied and Gardner's, both of which aren't very good. I lived in Elm City and worked in RMT from 2/09 to 8/13...the most edible Q was maybe Doug Saul's in Nasville...Parkers in Wilson had some fine fried chicken, but the Q wasn't anything to brag about.

SirPorkaLot · May 20, 2017

Here is the end results.

I let the Pork rest foiled in a cooler for about 3 hours.

Then I pulled it into large chunks, then coarse chopped the large chunks.

Note: No sauce (or rub, other than S&P)) or moisture of any type has been added. What you see if nothing but pork juice.
Pork was not injected, foiled or wrapped in any way (until it came off the cooker).
If your Pork is dry or bland...you are not doing it right.

Titch · May 21, 2017

Cooked to perfection,looks great

tonyjohnson619 · May 21, 2017

Looking good

cheez59 · May 21, 2017

It is unpossible to make pig meat any prettier than that. :thumb::thumb:

Let's Cook Some (NC) BBQ!

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