HAPPY FATHER'S DAY!!!

[Bypah]

...
Man,I almost ate my plasma pc monitor and slobered all over my keyboard...sllluurrrppp!!!

[MCIera]

They say "Imitation is the sincerest form of flattery". What else can be more appropriate than Carolina pulled pork from Washington state?
And lookee ... He's even got pulling thingies. And to think of all the times I've just put latex gloves on and pulled it by hand.

Where'd you get those EMan?

Man, that looks like some good bacon! And you have just enough there for me for breakfast!

[MR.EMAN]

They say "Imitation is the sincerest form of flattery". What else can be more appropriate than Carolina pulled pork from Washington state?
And lookee ... He's even got pulling thingies. And to think of all the times I've just put latex gloves on and pulled it by hand.

Where'd you get those EMan?

Man, that looks like some good bacon! And you have just enough there for me for breakfast!

My wife is from VA, so I learned to make it the right way Those are called bear paws, and make pulling alot easier, not to mention their other uses for meat handling. You can find 'em online, although these I got from my local Cabelas.

[MCIera]

I'm not from either of the Carolinas, so it doesn't bother me; I am enough of a devotee of good barbecue to know that pork is done a bit differently in VA. So I'm not getting in the middle of that one! But I do my pork Carolina style right down to the mustard based sauce.

Thanks for the info on the bear paws. It also reminded me that I have heard the term before, but it's the pits getting old and forgetful.

My wife is from VA, so I learned to make it the right way

[MR.EMAN]

I'm not from either of the Carolinas, so it doesn't bother me; I am enough of a devotee of good barbecue to know that pork is done a bit differently in VA. So I'm not getting in the middle of that one! But I do my pork Carolina style right down to the mustard based sauce.

Thanks for the info on the bear paws. It also reminded me that I have heard the term before, but it's the pits getting old and forgetful.

My wife is from VA, so I learned to make it the right way

I start mine with a yellow mustard rub, then add a dry rub. Helps with making a good bark, and the mustard is unnoticeable once finished. I like to add a finishing sauce (cider vinegar, brown sugar cayenne and some essence) once pulled. This really makes all the flavors stand out.

I Appreciate all the territorial difference in Queing, but one thing the missus was sure to stress, was that a (proper) BBQ sammich must come with slaw on top. Funny story, when she first met my dad (Texan) she mentioned that his chili would have been better with beans.

Other than slaw, I generally prefer to eat plain as seeing I've spent all day smoking , and want to actually taste the smoky goodness.

If you can find the bear paws, definitely check 'em out. They're about 10 bucks, but they do make things a bit easier.

[MCIera]

I'm not from Texas either, but rather a native Californian. But beans in chili? And your dad let you marry her?

One thing I learned a long time ago was not to use any of dem fancy cuts in chili as it would just ruin the whole mess. Now ... they're using bottom sirloin (tri-tip) in the chili competitions. My gawd, nothin' is sacred!

Funny story, when she first met my dad (Texan) she mentioned that his chili would have been better with beans.

[MR.EMAN]

I'm not from Texas either, but rather a native Californian. But beans in chili? And your dad let you marry her?

Were were already married at that point. My dad was all excited about feedin us all real TX chili. I'll never forget the look on his face, and tone of voice in his reply when she said that. His eyes opened wide, dropped his spoon and said " what did you just say?" We (directed at the missus)then got a 10 minute lecture on proper chili.

One thing I learned a long time ago was not to use any of dem fancy cuts in chili as it would just ruin the whole mess. Now ... they're using bottom sirloin (tri-tip) in the chili competitions. My gawd, nothin' is sacred!

Agreed.

[Mkim340518]

Hey guys, I live in Philly and we got CHEESE STEAKS down but not many people can cook a mean looking barbeque like you guys do....I love to cook and I would GREATLY APPRECIATE it if someone could give me some recipes for that amazing looking brisket, beans, bacon and anything else I can cook up on the grill this weekend!!!!

THANKS for your help

Mike

[MCIera]

First of all, I'm pretty sure that the meat that was pictured in the second post is pork butt, not beef brisket. The redness that you see in the meat is not uncooked meat but rather what is referred to as a "smoke ring" that is from the smoking process. Real barbecue isn't done on a grill over direct heat, but rather in a smoker with either indirect heat or heat and smoke from a firebox that is adjacent to the cooking chamber. The secret to good barbeque is "low and slow" with the meats being cooked at about 225ºF for long periods. As for time estimates, figure about 4 hours for ribs, 8 hours for chicken, 12-16 hours for brisket or pork shoulder (butt,) and as much as 24 hours for whole hog.

I usually rub the meat and allow it to sit for at least 12, preferably 24 hours before cooking.

Recipes for rubs, cooking processes, and side dishes can be found all over the web from various sites, and can be tailored to your own preferences. While it's not the best place, a good source for a start might be the foodnetwork.com web site or recipesource.com.

Hey guys, I live in Philly and we got CHEESE STEAKS down but not many people can cook a mean looking barbeque like you guys do....I love to cook and I would GREATLY APPRECIATE it if someone could give me some recipes for that amazing looking brisket, beans, bacon and anything else I can cook up on the grill this weekend!!!!

THANKS for your help

Mike

[MR.EMAN]

First of all, I'm pretty sure that the meat that was pictured in the second post is pork butt, not beef brisket. The redness that you see in the meat is not uncooked meat but rather what is referred to as a "smoke ring" that is from the smoking process. Real barbecue isn't done on a grill over direct heat, but rather in a smoker with either indirect heat or heat and smoke from a firebox that is adjacent to the cooking chamber. The secret to good barbeque is "low and slow" with the meats being cooked at about 225ºF for long periods. As for time estimates, figure about 4 hours for ribs, 8 hours for chicken, 12-16 hours for brisket or pork shoulder (butt,) and as much as 24 hours for whole hog.

I usually rub the meat and allow it to sit for at least 12, preferably 24 hours before cooking.

Recipes for rubs, cooking processes, and side dishes can be found all over the web from various sites, and can be tailored to your own preferences. While it's not the best place, a good source for a start might be the foodnetwork.com web site or recipesource.com.

Hey guys, I live in Philly and we got CHEESE STEAKS down but not many people can cook a mean looking barbeque like you guys do....I love to cook and I would GREATLY APPRECIATE it if someone could give me some recipes for that amazing looking brisket, beans, bacon and anything else I can cook up on the grill this weekend!!!!

THANKS for your help

Mike

The meat on the "blue plate is pulled brisket, and yes the last pics of the mea in the try and sammich closeup are of pulled pork. What MCIera wrote is accurate n regards to true BBQ. Another rule of thumb is approx. 1.5 hours per pound of meat. Although truely, temperature not time is what matters most. If you are interested in BBQ or smoking then try smokingmeatforums.com. Lots of good people, and advise to be found there. Might find me there too.