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Going to be some great pulled pork

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I went the rib route too:

a7d97b892ea365805868abe3e8c12f61.jpg
 
I did a leg of lamb this today, with fresh rosemary, garlic and lemon. It was the most popular meat at the party.
 
Jerky started at 12oclock.... 14lbs.

Jerky at 4pm
P1010582.jpg


Jerky at 8pm
P1010586.jpg


Jerky at about 9pm.... around 4.5lbs and dry as heck just how we like it🙂
P1010587.jpg

Molly approved.
P1010589.jpg
 
brisket is on the smoker and i dragged my desktop outside so i can play games while watching it. notebook computer or cataract surgery for the dog :hmm:
 
DCal430 said:
What would you call grilled meat with BBQ sauce? Most people here call that BBQ.
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grilled. the application of sauce doesn't make it bbq. in fact, in some places the application of sauce to bbq is considered a felony.
 
DCal430 said:
What would you call grilled meat with BBQ sauce? Most people here call that BBQ.
Click to expand...

those people know nothing.

BBQ = slow, low, smoked meat.

in NC, BBQ means, and only means: slow-cooked/pulled pork.

the technique began there, then spread elsewhere...

for Tennessee, it's ribs.

for Texas--brisket.

Kansas City has nothing of their own, really. As the industrial crossroads for the meat industry at the turn of the century, they had all the animals hanging out around town, so they just learned how to do everything well.

In Tennessee and Texas (excepting brisket), and KC of course, you have this thing called "BBQ sauce." In eastern NC, you'd get shot for bringing that bullshit anywhere near a fine plate of pulled pork.
 
All you fuckers posting pictures should be in prison for life. Cruel and unusual punishment to board members is a serious crime.
 
zinfamous said:
those people know nothing.

BBQ = slow, low, smoked meat.

in NC, BBQ means, and only means: slow-cooked/pulled pork.

the technique began there, then spread elsewhere...
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central texas and south texas bbq have absolutely nothing to do with north carolina. those traditions came from german immigrants and mexican cowpokes. only east texas bbq can really trace any heritage back to the old south. that area is famous for its red hot links. sausages full of fat so orange it's nearly red from the spices. hard to find nowadays as fat is nearly a four letter word (thanks FDA).

In Tennessee and Texas (excepting brisket), and KC of course, you have this thing called "BBQ sauce." In eastern NC, you'd get shot for bringing that bullshit anywhere near a fine plate of pulled pork.
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there are places in central texas that laugh at you if you ask for sauce. ribs, chicken, beef, pork loin, whatever, no sauce.
 
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ElFenix said:
central texas and south texas bbq have absolutely nothing to do with north carolina. those traditions came from german immigrants and mexican cowpokes. only east texas bbq can really trace any heritage back to the old south. that area is famous for its red hot links. sausages full of fat so orange it's nearly red from the spices. hard to find nowadays as fat is nearly a four letter word (thanks FDA).



there are places in central texas that laugh at you if you ask for sauce. ribs, chicken, beef, pork loin, whatever, no sauce.
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that's good to know. :thumbsup:

I like me some hot links. Did BBQ links originate in Texas? that's one of the most foreign concepts to me (well, I understand smoked sausage), but the idea of putting a big ass sausage on a smoker sounds so odd--even though I know it must come from somewhere. 😀
 
minendo said:
Put the pork shoulders on the smoker a few hours ago.

IMG00255-20110904-1211.jpg
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:drool emoticon:

pulled pork (without all kinds of fat throughout) on top of a thick piece of sour dough italian garlic (you gotta be able to taste the garlic) bread, with dinosaur bbq sauce on the side. :wub:
 
zinfamous said:
that's good to know. :thumbsup:

I like me some hot links. Did BBQ links originate in Texas? that's one of the most foreign concepts to me (well, I understand smoked sausage), but the idea of putting a big ass sausage on a smoker sounds so odd--even though I know it must come from somewhere. 😀
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Plenty of sausage is smoked, it's a way to preserve it. Long been done, probably germany or northern scadanavian countries would be my guess.
 
Will be smoking some pork this Thursday for my wifes birthday. What kind of wood do you guys when smoking pork? I normally use apple.
 
zinfamous said:
that's good to know. :thumbsup:

I like me some hot links. Did BBQ links originate in Texas? that's one of the most foreign concepts to me (well, I understand smoked sausage), but the idea of putting a big ass sausage on a smoker sounds so odd--even though I know it must come from somewhere. 😀
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as spidey said cold smoked sausage to preserve has been done for centuries.

dunno quite the history, i imagine it was something done by the meat markets to sell left overs and scraps, just like german central texas bbq.

recipe
http://www.texasbbqforum.com/viewtopic.php?f=23&t=151&start=0


i may try that list of dry ingredients for my next rib rub, minus the TQ and MSG
 
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Just picked up 2-20 lb bags of charcoal up @ Lowes for $8. It's not lump, but @ that price I don't care. I almost always just do grill stuff, but really want a smoker. We live in an apartment though and there's no way I have room for another outdoor cooking apparatus.

Is there anyway to convert this Weber 22" grill into some sort of make shift smoker?

I agree on the BBQ sauce though. Most of it is way too sweet. Vinegar or mustard based is the way to go.
 
bl4ckfl4g said:
Looking for a smoker. What do you guys recommend?
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WSM




KlokWyze said:
Is there anyway to convert this Weber 22" grill into some sort of make shift smoker?

I agree on the BBQ sauce though. Most of it is way too sweet. Vinegar or mustard based is the way to go.
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if you just shove all the coals off to the side it smokes pretty well. a friend of mine didn't even do that, he'd load the whole charcoal grate full of coals and wood chunks and dump about 15 lit ones on one side. if you have the vents adjusted properly it'll burn all night like that. the rotisserie attachment comes with an expansion ring that adds several inches to the height of the grill. can easily fit 2 briskets in it that way.

me, i use a smokenator 1000. one load of charcoal is good for about 5 hours.
http://smokenator.com/


this doens't work with the one touch grills but it should make smoking with a regular kettle or a WSM completely painless
http://pitmasteriq.com/
 
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