Traditional NC Bar-B-Q (Lexington style) - Secrets from SirPorkalot HQ

[SirPorkaLot]

I Will be using lump charcoal with apple and hickory chunks in my kamado joe. Think that will create nice bark?

Yes..cook at 275F or lower, don’t foil and be patient.

 

[Kanco Connection]

I just got my first look at the tutorial, SirPork. Great info! Thanks.

 

[smokingmeats]

Yes..cook at 275F or lower, don’t foil and be patient.

Thanks Pork,

Do you think planning to salt around the 90 minute into the cook mark sounds right?

 

[SirPorkaLot]

Thanks Pork,



Do you think planning to salt around the 90 minute into the cook mark sounds right?

Yea.. the meat will tell you when it’s time.

Once you see juices (aka pig honey) moving to the top of the meat, it’s time.

 

[gtsum]

I’m going to give this a whirl also as I have Never done just salt before


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[OklaDustDevil]

Finally just saw this -- your recipe is spot-on traditional NC-style 'que. I love that you specified CWB's and slaw, as they are ESSENTIAL ingredients.

I do East NC-style, because that's where I lived as a kid. But the only changes from your approach are: 1- I only cook a butt, because that provides more than enough meat for my family of four; 2- I usually rub it with s&p or SPOG before putting it in the cooker; 3- no ketchup in the sauce (makes it ENC-style); and 4- my sauce recipe includes some cayenne pepper in addition to the red pepper flakes and black pepper. Otherwise, my process is identical.

I do think it's time I branched out a little further west, so next time I'll try your approach.

Glad to see someone else who doesn't rely on foil!!

 

[gtsum]

Did this yesterday and must say, it was one of the best butts I have ever done. I think naked and then course sea salt is my new go to...thanks for sharing!

Memphis Elite





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[SirPorkaLot]

Did this yesterday and must say, it was one of the best butts I have ever done. I think naked and then course sea salt is my new go to...thanks for sharing!

Memphis Elite





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Beautiful!

 

[WilliamKY]

The first time I tried NC BBQ we were on an all day whitewater rafting trip on the Pigeon River. Afterwards we were starving and stopped at some small joint near Asheville. I don't know if I've ever loved a woman more than I did that pulled pork and slaw sammich.
Carolina Q rocks. Thanks, SirPorkaLot.

 

[SirPorkaLot]

The first time I tried NC BBQ we were on an all day whitewater rafting trip on the Pigeon River. Afterwards we were starving and stopped at some small joint near Asheville. I don't know if I've ever loved a woman more than I did that pulled pork and slaw sammich.
Carolina Q rocks. Thanks, SirPorkaLot.

If it was a small joint near Asheville, it was probably Little Pigs BBQ, one of the finest the area has to offer

 

[WilliamKY]

The big piece of skin that came off the picnic, did you chop it and add with the rest?

 

[SirPorkaLot]

The big piece of skin that came off the picnic, did you chop it and add with the rest?

Yes!
It becomes soft and tender with the salt. It adds to the texture of the bbq

 

[ShadowDriver]

The first time I tried NC BBQ we were on an all day whitewater rafting trip on the Pigeon River. Afterwards we were starving and stopped at some small joint near Asheville. I don't know if I've ever loved a woman more than I did that pulled pork and slaw sammich.
Carolina Q rocks.

Someone should really paraphrase you and put this on a t-shirt about NC 'Cue...

God Bess you, sir.

 

[Libertarian]

Pretty much right on all points other than the 'cue should be chopped to be truly authentic. If you're going for Lexington-style then the slaw needs to be red. If you're going for Eastern then it's while slaw. Both slaws should be chopped fine - no stringy slaw.

 

[SirPorkaLot]

Pretty much right on all points other than the 'cue should be chopped to be truly authentic. If you're going for Lexington-style then the slaw needs to be red. If you're going for Eastern then it's while slaw. Both slaws should be chopped fine - no stringy slaw.

Yea, I don’t pull my pork. :becky:
Everything is chopped and the slaw is a vinegar slaw, just a light red that doesn’t show on photos

 

[ShadowDriver]

Libertarian has a point, but I was trying to stay out of it. :shock: :wink:

Hickory Smoked 'cue - on a CWB... then, we decide about the slaw that goes on it.

Sounds like a win to me.

Make finely chopped, GOOD/TASTY slaw! I don't care what color it is.

NC 'Cue. Day-um, that sounds tasty. My Tarheel Roots are showing.

 

[BillATL]

If it was a small joint near Asheville, it was probably Little Pigs BBQ, one of the finest the area has to offer

Dang - I don't think I've had Little Pigs in 30 years but I can taste it right now.

 

[SmokinJohn]

I was ready to get in the car and head up I5, and I realized I was five years too late.

I *think* you need to amend the tutorial to say that NC style BQ tastes better with Naturiffic Salts....just saying...

 

[OklaDustDevil]

The first time I tried NC BBQ we were on an all day whitewater rafting trip on the Pigeon River. Afterwards we were starving and stopped at some small joint near Asheville. I don't know if I've ever loved a woman more than I did that pulled pork and slaw sammich.
Carolina Q rocks. Thanks, SirPorkaLot.

^^^^ Sounds like that would make a great country song . . . .

 

[jpeisen]

First time reading this thread, and it's given me some variations to try the next time I'm cooking pork. Thanks for sharing, and thanks to whoever bumped this thread.