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Post by srb on May 12, 2021 9:05:44 GMT -6
I'm in North Carolina, and we're big on the pig. It's truly an art form here, and a long-standing one with significant socio-economic history and cultural impact. Hundreds of years worth at this point. We can debate sauces another time (I like both NC styles), but cooking pig-meat properly requires preparation and well-considered methodology (pellet smokers don't really qualify...we build some kind of an actual fire...in a smoker, pit, or in the ground). I might share my sauce recipes with you, but I'll kill you if I find you share it with a hack.  The red, “western” sauce isn’t quite sacrilegious to me like other folks who grew up in the Eastern part of the state but I certainly prefer the vinegar based eastern. One of my favorite bbq joints in all of NC is Gary’s in China Grove where they serve the bbq plain and just put both sauces on table and let you have at it. So much great 'cue all over the state. The western red sauce still has plenty of vinegar! Love both sauces. I make both when I smoke some butts. The very best pig I've had was eastern style, and cooked in the ground. |
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Post by gwlee7 on May 12, 2021 14:17:25 GMT -6
Yeah it's actually hard to find "bad" BBQ in NC because of all the competition. Some of the best are the little "hole in the wall" joints.
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Post by srb on May 12, 2021 14:24:45 GMT -6
Yeah it's actually hard to find "bad" BBQ in NC because of all the competition. Some of the best are the little "hole in the wall" joints. Absolutely, and more especially down east. |
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Post by gwlee7 on Oct 10, 2021 16:28:38 GMT -6
Just a little bumparoo for one of the best briskets I have ever done.  |
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Post by ericn on Oct 10, 2021 19:56:54 GMT -6
Just a little bumparoo for one of the best briskets I have ever done. View AttachmentYou Texans and your brisket. |
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Post by gwlee7 on Oct 10, 2021 20:16:21 GMT -6
Just a little bumparoo for one of the best briskets I have ever done. View AttachmentYou Texans and your brisket. I am actually an Eastern North Carolinian but since living in Texas…….. |
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Post by teejay on Oct 11, 2021 17:29:23 GMT -6
Just a little bumparoo for one of the best briskets I have ever done. View AttachmentI say we skip the Zoom for our now-annual RGO year-end call, and instead meet in person at Greg's for the first annual RGOBBQ. |
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Post by gwlee7 on Oct 11, 2021 18:39:31 GMT -6
Just a little bumparoo for one of the best briskets I have ever done. View AttachmentI say we skip the Zoom for our now-annual RGO year-end call, and instead meet in person at Greg's for the first annual RGOBBQ. You would certainly be welcome! |
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Post by ragan on Oct 11, 2021 21:32:17 GMT -6
I don’t have anything useful to add, I just like there being posts in this thread so that I read the title when scrolling. Makes my mouth water every time.
My wife and I had a kid-free couple of nights (they were with my folks) this last week and we went to one of our favorite spots, Harry’s Beach House, which is just down the hill from us on Alki Beach (which looks out at Puget Sound here in Seattle). I had some sort of smoked pork chops dish, with an apple-fennel thing over roasted peppers of some sort. That smoked pork/apple/fennel/pepper flavor will haunt my dreams.
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Post by ehrenebbage on Oct 12, 2021 19:25:09 GMT -6
I don’t have anything useful to add, I just like there being posts in this thread so that I read the title when scrolling. Makes my mouth water every time. My wife and I had a kid-free couple of nights (they were with my folks) this last week and we went to one of our favorite spots, Harry’s Beach House, which is just down the hill from us on Alki Beach (which looks out at Puget Sound here in Seattle). I had some sort of smoked pork chops dish, with an apple-fennel thing over roasted peppers of some sort. That smoked pork/apple/fennel/pepper flavor will haunt my dreams. I've lived in West Seattle a few different times and never tried that spot. Sounds like I should have! |
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Post by ragan on Oct 12, 2021 21:36:15 GMT -6
I don’t have anything useful to add, I just like there being posts in this thread so that I read the title when scrolling. Makes my mouth water every time. My wife and I had a kid-free couple of nights (they were with my folks) this last week and we went to one of our favorite spots, Harry’s Beach House, which is just down the hill from us on Alki Beach (which looks out at Puget Sound here in Seattle). I had some sort of smoked pork chops dish, with an apple-fennel thing over roasted peppers of some sort. That smoked pork/apple/fennel/pepper flavor will haunt my dreams. I've lived in West Seattle a few different times and never tried that spot. Sounds like I should have! Oh no kidding. I’ve lived in W Sea since 2011. Maybe we were neighbors. Harry’s has only been here a couple of years so unless you were here as recently as that, you didn’t miss it. Worth going though if you’re ever back out here (I’d wait until the the damn bridge is repaired though  ) |
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Post by ehrenebbage on Oct 13, 2021 8:05:13 GMT -6
I've lived in West Seattle a few different times and never tried that spot. Sounds like I should have! Oh no kidding. I’ve lived in W Sea since 2011. Maybe we were neighbors. Harry’s has only been here a couple of years so unless you were here as recently as that, you didn’t miss it. Worth going though if you’re ever back out here (I’d wait until the the damn bridge is repaired though ) Oh, cool! Which neighborhood? We last left Seattle in 2016. Lived in the Highland Park area and almost stayed but we felt the tractor beam pull of raising our kids around our folks. We get up there a couple times a year but always wind up going to Marination because we always have the kids with us. Marination is more about the sauces than the meats but I'd say it still deserves a mention : ) |
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Post by ragan on Oct 13, 2021 9:50:18 GMT -6
Oh no kidding. I’ve lived in W Sea since 2011. Maybe we were neighbors. Harry’s has only been here a couple of years so unless you were here as recently as that, you didn’t miss it. Worth going though if you’re ever back out here (I’d wait until the the damn bridge is repaired though ) Oh, cool! Which neighborhood? We last left Seattle in 2016. Lived in the Highland Park area and almost stayed but we felt the tractor beam pull of raising our kids around our folks. We get up there a couple times a year but always wind up going to Marination because we always have the kids with us. Marination is more about the sauces than the meats but I'd say it still deserves a mention : ) Oh man, I adore Marination and have been a big fan since it was just the food truck. So so good. |
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Post by johneppstein on Oct 13, 2021 14:21:59 GMT -6
Just wondering if any of ya’ll get down with smoking meats. I’ve got a recteq pellet grill that rocks my world. Anyone else get down on the smoking arts? Quality liquor, smoked meats, and gear- there has to be an overlap lol One of my lead guitarist's sons ( not the one who lives with us) bought a new smoker last summer. Occasionally some pastrami shows up here... Mmmmmmm........ |
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Post by gwlee7 on Oct 13, 2021 16:10:19 GMT -6
It’s not as hard as I thought it might be to make pastrami. My first attempts have been quite passable. I think next I will trying corning the briskets myself as well instead of buying the store bought ones and then smoking them.
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Post by Quint on Oct 15, 2021 23:52:17 GMT -6
Having grown up around the brisket tradition, I can say that a lot of this has to do with proper wood. I'm from South Texas, where we all use mesquite. Other parts (central) of Texas use oak. I've personally grown partial to using a combo of mesquite (it burns super hot) for heat with pecan for flavor.
In any case, wood and heat are at least 51% of any legimate discussion about brisket.
Also, I'm personally of the opinion that no fire has ever existed that didn't also warrant the cooking of a sausage on said fire. If you're bbq'ing meat, a sausage should be present. "Checks Polish and German heritage boxes".....
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Post by gwlee7 on Oct 16, 2021 3:26:38 GMT -6
Having grown up around the brisket tradition, I can say that a lot of this has to do with proper wood. I'm from South Texas, where we all use mesquite. Other parts (central) of Texas use oak. I've personally grown partial to using a combo of mesquite (it burns super hot) for heat with pecan for flavor. In any case, wood and heat are at least 51% of any legimate discussion about brisket. Also, I'm personally of the opinion that no fire has ever existed that didn't warrant the cooking of a sausage on said fire. If you're bbq'ing meat, a sausage should be present. "Checks Polish and German heritage boxes"..... My bbq heritage is Eastern NC pork bbq and you are correct about the wood. Most folks back home would use use hickory although some fine cue can be made with oak or a hickory/oak combo. Hickory is not good for beef in my opinion. I like applewood for poultry. |
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Post by Ward on Oct 18, 2021 4:54:48 GMT -6
Having grown up around the brisket tradition, I can say that a lot of this has to do with proper wood. I'm from South Texas, where we all use mesquite. Other parts (central) of Texas use oak. I've personally grown partial to using a combo of mesquite (it burns super hot) for heat with pecan for flavor. In any case, wood and heat are at least 51% of any legimate discussion about brisket. Also, I'm personally of the opinion that no fire has ever existed that didn't warrant the cooking of a sausage on said fire. If you're bbq'ing meat, a sausage should be present. "Checks Polish and German heritage boxes"..... My bbq heritage is Eastern NC pork bbq and you are correct about the wood. Most folks back home would use use hickory although some fine cue can be made with oak or a hickory/oak combo. Hickory is not good for beef in my opinion. I like applewood for poultry. How's sugar maple? |
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Post by gwlee7 on Oct 18, 2021 5:06:00 GMT -6
My bbq heritage is Eastern NC pork bbq and you are correct about the wood. Most folks back home would use use hickory although some fine cue can be made with oak or a hickory/oak combo. Hickory is not good for beef in my opinion. I like applewood for poultry. How's sugar maple? I haven’t tried it. |
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Post by Ward on Oct 18, 2021 5:12:31 GMT -6
Then let's open up that question for the whole class.
I lost an old sugar maple last month, during a particularly blustery spell. I've saved the wood, thinking on building a smoker and just curious if it's a dumbass idea or worth trying.
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Post by Bender on Oct 18, 2021 17:56:26 GMT -6
Then let's open up that question for the whole class. I lost an old sugar maple last month, during a particularly blustery spell. I've saved the wood, thinking on building a smoker and just curious if it's a dumbass idea or worth trying. Split it up and get smoking its a quality & versatile wood for smoking! I say build the smoker ward! |
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Post by gwlee7 on Oct 21, 2021 5:10:01 GMT -6
Then let's open up that question for the whole class. I lost an old sugar maple last month, during a particularly blustery spell. I've saved the wood, thinking on building a smoker and just curious if it's a dumbass idea or worth trying. looks it would be an outstanding choice poultry and cheeses |
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Post by Ward on Oct 21, 2021 5:32:28 GMT -6
Then let's open up that question for the whole class. I lost an old sugar maple last month, during a particularly blustery spell. I've saved the wood, thinking on building a smoker and just curious if it's a dumbass idea or worth trying. looks it would be an outstanding choice poultry and cheeses Interesting! Thanks very much. I've never smoked cheeses, or done anything with them as my colitis sends me to an ER bed if I eat any cultured dairy products. It's quite the pain in the ass too. Nyuk nyuk nyuk. |
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Post by jhsmastering on Oct 21, 2021 10:38:48 GMT -6
Just a little bumparoo for one of the best briskets I have ever done. View AttachmentThat looks divine!!! Being originally from TX, brisket is my absolute favorite BBQ meat! |
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