Barbecue

[Gotcha6]

Guys, I know this is waaaaay off topic but with members from both sides and the middle of the state I'd like to hear some good barbecue recipes. I'm not trying to start a war here. I'm partial to the Eastern style myself but I'll eat any of it. Someone gave me a good crock pot recipe several years ago & LOML won't let me cook it any other way. It's real easy:

1/2 or whole pork tenderloin depending on the size of your crock pot - catch 'em on sale! (Boston butts will do too)
2 cups white vinegar
1 cup sugar (I prefer light brown)

Mix sugar & vinegar unitl dissolved
Trim excess fat from meat & place in pot
Pour over suger/vinegar to cover (mix more if you need it)
Cook high 1 hour
Cook low overnight
Chop & season to taste

It's not greasy & you can give it more of a vinegar twang by pouring some of the juice over it after you've chopped/pulled it.
I don't have a big BBQ cooker like some folks but this does pretty good without making too much of a mess & preparing too far ahead. Give it a try if you will. Now, I want to hear yours.

[mcoston2]

I think your way sounds good to me. What does it matter how it's cooked as long as the end results are the same. Cooking a 1/2 to 1 hole hog is a different matter all togather. But for a few people, your ways sounds great.

[JackLeg]

Dennis: Thanks for sharing this with us. I also am a fan of eastern NC "greasy pig" but always open for other styles. This sounds almost too simple. I'll prob'ly give'r a try this week!.

[Gotcha6]

I agree & I like a good 'pig pickin' as much as anyone else. But it'd take too many crock pots to cook a whole pig this way. We do this on average once a month & for a family of 3-4 people you'll get foundered on pork before you eat it all if you're not careful. Besides, with the vinegar dissolving the fat, it's probably better for you this way.

[Tarhead]

Here's mine:
If I'm at home-
1. Get in the car.
2. Drive up I-85 to Lexington.
3. Take 52 to the old 85 exit and head north for ~5 miles.
4. Pull in to Lexington Barbecue #1 (Honey Monk's)
5. Blow the horn.
6. Place an order.
7. Pay and eat.

If I'm east of Raleigh-
1. Get in the car.
2. Drive to Greenville, Wilson, Goldsboro, Kinston, New Bern
3. Park at the busiest place you see (Wilbur's, B's, King's, Parker's, etc)
4. Go inside and eat.

If I'm in Birmingham, Memphis, Dallas.....
Good barbeque everywhere I go. They're all different.

Seriously:
Put dry rub all over ribs/butt/shoulder and cook on low in the crockpot for 3-4hrs until done but not falling off the bone.
Fire up the grill (I use gas with a smoker tray)
Smoke with wet Pecan shells or Pecan trimmings and cook indirect (hot~400) until brown and crispy (no sauce on them...it just burns and kills the meat taste)
Serve with sauce on the side.

[WNC_Dave]

I use a kamado smoker to cook mine. I do more ribs than pork as I am not a pork fan but the wife loves pulled pork. Usually heat up the smoker to 600 to 700 degrees. throw on the pork, covered in a dry rub, about 5 minutes per side to sear the meat. Then drop the temp to 180 and throw in the smoking wood. Let sit for 24 hours and come back and eat. I did this with a turkey for Thanksgiving and it was very good.

Dave

[DaveO]

I moved this thread out of the now closed Off Topic forum it was in to the new one. Y'all are making me hungry. My wife has attempted pork butt BBQ in the Crockpot, but it has come out too greasy. I like some of the tips and recipes y'all are posting. Keep it up and keep it civil. BBQ talk can get some feathers ruffled around here

Dave

[jtodd71]

What a terrible thing to read before bed. Now my mouth is watering for BBQ. Way to go guys.

[Threejs]

For new years, I grilled 2 boston butts, for about 6 hours using indirect heat. I generally tent them after 3-4 hours to prevent the outside from burning.

As for recipes, I tend to make mustard sauce to go on the BBQ, and put a rub on the meat the nice before I plan to grill. Makes for tasty BBQ, and I don't think I have ever had anyone complain about it.

The recipe I use in the the Barbecue Bible. Great cookbook if you like to grill.

[jerrye]

1/2 or whole pork tenderloin depending on the size of your crock pot - catch 'em on sale! (Boston butts will do too)
2 cups white vinegar
1 cup sugar (I prefer light brown)

Where's the crushed red pepper?

[DavidF]

OK, while we are on the subject of bbq.. I am trying to zero in on producing bbq ribs on the gas grill and need some help. I start with a rack of baby back ribs and put on a dry rub then grill in indirect heat at about 300. I have gradually increased the time from 1 1/2 hrs to 3 hrs but still I don't get the "fall off the bone" tender that Carol is looking for. What do I need to do? If I can avoid the crock pot start that would be good, as we don't have one! Do I need longer? lower temp, higher temp? Some people talk about 8 hrs in the grill. BTW for the first couple of hours I add a piece of dry cherry over on the heat side and that gives me the smoke that I want, but now I need the tender as well. Don't get me wrong, they are good eats, but could be better. Over to you, Wonder Team!!!

[sediener]

I brine a boston butt overnight in a molasses/salt mixture and then put my rub on it as it goes into the smoker (AKA weber kettle grill) for 9-10 (about an hour a pound) hours at about 200-220 degrees. Maple planer chips soaked in water thrown in every hour with a few extra lumps of charcoal to keep the heat up really give a good smoky flavor to it.

Last time I pulled it out for the final hour and threw it in the oven at 225 to get the internal temp to 200 while I rotisseried a bourbon honey-glazed chicken. Mmmmm.

Now I'm hungry again.

- Steve

[Tar Heel]

DavidF, after rubbing the baby backs I place them on my gas grill over indirect heat and cook at no more than 225 degress (remember, low and slow) for at least 6 hrs, sometimes as much as 8. The first couple of hrs or so I use hickory or cherry wood chips soaked in water and placed over the direct heat and let 'em smoke. After cooking for 4-5 hrs. I wrap them tightly in aluminum foil and finsih cooking them for the prescribed time. I guarantee you that the fat will be rendered away and they will literally fall off the bone. The key is low temp and 6 to 8 hrs on the grill. I've never had any complaints yet.

[DavidF]

Originally Posted by Tar Heel

DavidF, after rubbing the baby backs I place them on my gas grill over indirect heat and cook at no more than 225 degress (remember, low and slow) for at least 6 hrs, sometimes as much as 8. The first couple of hrs or so I use hickory or cherry wood chips soaked in water and placed over the direct heat and let 'em smoke. After cooking for 4-5 hrs. I wrap them tightly in aluminum foil and finsih cooking them for the prescribed time. I guarantee you that the fat will be rendered away and they will literally fall off the bone. The key is low temp and 6 to 8 hrs on the grill. I've never had any complaints yet.

A,ha, this is what I was looking for - thanks, I'll try it next time

[Ken Massingale]

Sorry, (I ain't wanting to start a war either) but if it ain't got smoke it ain't BBQ. And I thought you NC'ers know BBQ!

Oklahoma Joe smoker at around 200 degrees, a home made dry rub with ingredients depending on the meat (butt, loin, back ribs, baby back, beef, brisket, etc.), and don't just sprinkle the rub on, it ain't called 'sprinkle, it's called rub, massage it in real good and let sit in the fridge overnight. Take it out soon enough to get to room temp before putting in the smoker. After it's been in there long enough to firm up the rub, spray with Apple juice about once an hour.
If it's a big cut of meat or we run outa time and Bourbon, I do like Stuart and 'cheat' a little with foil and a gas grill at the end.
Now, that's BBQ!
I do additional stuff with brisket but that's another thing.