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pili

BBQ

Anyone a fan of cooking some BBQ?
auntmartymoo

Cooking BBQ?  No.  

Eating BBQ?  Yes.

Welcome, pili!

There are several great cooks here at bumrejects...but I'm not one of them.  I am still working on my quest to create the perfect Bellini, made with Georgia peaches.

What's your BBQ specialty?
scrutney

dittoing auntmartymoo...welcome pili...(whoa deja vu head rush)

Quote:
Anyone a fan of cooking some BBQ?

for the local slow coaches in the audience, allow me to explain:
BBQ is not texting short hand like LOL, BTW, BFF or WTF.
BBQ is pronounced (in the south, no one cares how they pronounce it in the north) bob-be-kew, as in bob-be-kew poke sammitch.

used in a sentence:
sum bitch, i just ate me a messa bob-be-kew poke sammitches.
or
BTW i 8 BBQ w/BFF, LOL.

but to answer your question pili, i love BBQ but i have yet to find a decent recipe.
any suggestions?

Phred

I'm an old style pig cooker from up yonder in North Carolina.  I've cooked a few.  Not sure how many different recipes are out there, I only used one ... buy or kill and dress a pig, slap him on the cooker, light some charcoal under his butt and cook it for twelve hours, marinating it with a "special sauce" every thirty minutes.  Done right the meat will literally fall right off the bone ... which is why we called it a "pig picking".
bieramar

Please, Phred, don't tell me that "special sauce" is yellow! I like North Carolina whole hog BBQ, with or without sauce, but can't stomach that mustard stuff.
Phred

Quote:
can't stomach that mustard stuff.


MUSTARD????

Oh heck no ... ya might as well marinate it with ketchup ... yuck.
bieramar

I've become very spoiled during my years in New Mexico - my red or green (or Christmas Tree) choice depends not only on the prime ingredient I'm eating it with (beef, pork, chicken, beans or ?), but also the restaurant/café/cart preparing it, and even the area where the plants were grown! And the odor of roasting chilés wafts through the Rio Grande valley for months.

As to BBQ, I prefer the western slow smoked, then pulled, with no sauce at all - or a buried slow roasted whole animal and matanzas.
bieramar

I spent more than half my life in that swamp - and left at age 75 to come to New Mexico! And the tequila still pours, and "con cerveza no hay tristeza."
pili

Phred wrote:
I'm an old style pig cooker from up yonder in North Carolina.  I've cooked a few.  Not sure how many different recipes are out there, I only used one ... buy or kill and dress a pig, slap him on the cooker, light some charcoal under his butt and cook it for twelve hours, marinating it with a "special sauce" every thirty minutes.  Done right the meat will literally fall right off the bone ... which is why we called it a "pig picking".


I am a huge fan of NC pig pickins but all I am is a amateur enthusiast throwing meat on a big green egg.  I think I have gotten the pulled pork and ribs down, at least to my family's liking.  My specialty is brunswick stew done the North Georgia way
auntmartymoo

Hell, I like it all!

Pulled pork is certainly the most popular in my region.  But I also love brisket, ribs (pork & beef) and BBQ chicken.

Same goes for the sauces...Some of the carolina mustard sauces are fantastic on chicken.  And I like to mix the vinegar and sweet sauces together to create a consistency and tartness that meets somewhere in the middle.

Another variety (credited to Alabama, I think) is the white BBQ sauce.  It has some combination of vinegar, mayo, horseradish & white pepper.  The version I tasted was quite good.

My husband makes a very good pulled pork.  He uses a dry rub, but it sort of melts into the pork shoulder and creates a yummy bark by the end of the 6 or 8 hour stretch it spends in the smoker.  It pulls apart beautifully and remains moist and delicious.

Pulled pork is my favorite ingredient for brunswick stew.  Many people use pork, beef and chicken but I prefer a fairly simple version.  Lots of pulled pork and corn and some sort of tomato-y something to hold it all together.  In my opinion, brunswick stew should be thick and meaty with discernible hunks of pork...not thin like a soup and not pulverized into oblivion.  And no lima beans or potatoes.

But like I said...I don't know anything about how to cook it.  Funny how, in the south, someone always knows how to cook it.  Every cookout, picnic, bonfire, block party, tailgate party...someone is always cookin BBQ.

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