T2K Posted January 19, 2018 Share Posted January 19, 2018 1 hour ago, T2K said: The milk? I was thinking about the gravy, not the meat. Quote Link to comment Share on other sites More sharing options...
thebes Posted January 19, 2018 Author Share Posted January 19, 2018 5 hours ago, Bigdnfay1 said: Pork BBQ with BBQsauce, I dounno dog. I live in peidmont area of NC and that is a sin. It's only vineager based BBQ pulled pork here. Once ordered BBQ in Texas and got sliced beef with BBQ sauce. Didn't see that one coming. It's all where you come from. Now there is a man with his head on straight. Even though I'm strictly a dry rub man myself, the vinegar-based sauces in North Carolina, when done right, are absolutely wonderful. I've never understood why brown sugar, or mustard, come to think of it, are allowed within 100 miles of any decent barbecue. No wonder there's so many missing teeth in the South. 2 1 Quote Link to comment Share on other sites More sharing options...
thebes Posted January 19, 2018 Author Share Posted January 19, 2018 4 hours ago, dtel said: I always thought there as a huge shortage of seasoning in the north ? Every time we have ever traveled a good bit North as far as food went it was like a bland tour of eating. Its rare and far between, but some of the best barbecue I've ever had was on the side of the road in New Jersey and in a rib joint in my home town of Syracuse, New York started by a bunch of bikers. Quote Link to comment Share on other sites More sharing options...
USNRET Posted January 19, 2018 Share Posted January 19, 2018 From our family 'the Welch clan'https://web.archive.org/web/20140712110317/http:/bbq.about.com/od/barbecuesaucerecipes/r/bln0126a.htm Quote Link to comment Share on other sites More sharing options...
Gilbert Posted January 19, 2018 Share Posted January 19, 2018 22 hours ago, jimjimbo said: Crock pot? That's a crock! 12 hours in a smoker or nothing..... Rodger that!!! At 170 deg. the magic starts happening, at 195 deg. your almost there, somewhere between 200 and 203 is just about perfect. Pulled pork is about as easy as it gets, and it's got to be done in a smoker maintained at 225 deg.. Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted January 19, 2018 Share Posted January 19, 2018 4 minutes ago, Gilbert said: Rodger that!!! At 170 deg. the magic starts happening, at 195 deg. your almost there, somewhere between 200 and 203 is just about perfect. Pulled pork is about as easy as it gets, and it's got to be done in a smoker maintained at 225 deg.. You low-and-slow people are always trying to barely cook something. Just cook it at 250 and get on with life. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted January 19, 2018 Share Posted January 19, 2018 When I do use bbq sauce, this is one of my favorites..... very easy to make. 1 Quote Link to comment Share on other sites More sharing options...
MyOwn Posted January 19, 2018 Share Posted January 19, 2018 Beef or Pork???? What is your favorite??? For me nothing can beat a Smoked Beef Brisket...Flipping YUMMY Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted January 19, 2018 Share Posted January 19, 2018 "I don't always make BBQ sauce, but when I do...." Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted January 19, 2018 Share Posted January 19, 2018 Overall, I think pork has better flavor, and certainly better texture, than beef. But beef is good way not to eat pork all the time. Quote Link to comment Share on other sites More sharing options...
USNRET Posted January 19, 2018 Share Posted January 19, 2018 Pulled: Pork Ribs: Pork Standard issue BBQ: Brisket Quote Link to comment Share on other sites More sharing options...
MyOwn Posted January 19, 2018 Share Posted January 19, 2018 1 minute ago, Jeff Matthews said: But beef is good way not to eat pork all the time. Your funny...Brisket...The whole Brisket done low and slow... after a cook I separate the flat from the point...I make burnt ends from the point 2 Quote Link to comment Share on other sites More sharing options...
Gilbert Posted January 19, 2018 Share Posted January 19, 2018 I was tought that way too, except the guy who tought me called it the money muscle.... or at least that's what I think the "point" is. Time to go google. 1 Quote Link to comment Share on other sites More sharing options...
MyOwn Posted January 19, 2018 Share Posted January 19, 2018 16 minutes ago, Gilbert said: called it the money muscle That's in the pork butt...Pretty sure you already know this Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted January 19, 2018 Share Posted January 19, 2018 I think pork "butt" is actually the shoulder. At least, "Boston Butt Cut" is. Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted January 19, 2018 Share Posted January 19, 2018 I just learned that beef butt is tougher than the shoulder. Quote Link to comment Share on other sites More sharing options...
USNRET Posted January 19, 2018 Share Posted January 19, 2018 you guys said Butt; snicker Quote Link to comment Share on other sites More sharing options...
MyOwn Posted January 19, 2018 Share Posted January 19, 2018 Yummy...Beef Shoulder Clod Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted January 19, 2018 Moderators Share Posted January 19, 2018 3 hours ago, Jeff Matthews said: I think pork "butt" is actually the shoulder. It is. 4 hours ago, thebes said: I've never understood why brown sugar, or mustard, come to think of it, are allowed within 100 miles of any decent barbecue. With the mustard, you do not taste it at all when it's done, it's more to hold spices on and to make bark and somewhat tenderize. First time I tried this I was scared I messed it up. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted January 19, 2018 Share Posted January 19, 2018 I'm hungry. 1 Quote Link to comment Share on other sites More sharing options...
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