NetCooks.com
NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=
 

NetCooks.com

Keep on cooking and we will keep the recipes coming!
It is currently Sat Jun 06, 2020 9:00 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 1 post ] 
Author Message
 Post subject: 'downeast' North Carolina pork barbecue
PostPosted: Sun Jul 25, 2004 7:59 pm 
Offline
User avatar

Joined: Sat Aug 31, 2002 5:29 am
Posts: 125
Location: Elizabeth City, NC
Well this is a discussion of what many consider a 'high art'. Always using a vinegar based sauce, some smoke it and some don't, some go 'whole hog' and those with more modest equipment use pork shoulders or butts to put the magic together. Just so ya know, I'm strictly an amateur but there is a significant amount of dedication involved. I make BBQ and inflict it on my friends by sharing.

A description of the equipment involved can be found here. The rig will easily handle four butts/shoulders and if crowded might manage six. I have yet to try that. The economy of scale requires that I do because whether doing one, two, four or six it takes 25~30 pounds of charcoal and about fourteen hours for the cooking/smoking. That doesn't count the time it takes to chop or pull it and then package it.

As for procedures, I try to keep the rig temp about 215 deg F for the whole process. I use a remote meat thermometer to measure the internal temp on one of the butts (in the coolest spot) to make sure we hit 165 deg F on the meat internal, thus making sure it is really cooked. During the 14 hour process I mop the butts several times with vinegar sauce to keep the butts from drying out. Oh, btw, the vinegar sauce is placed on the grill surface for about 10 minutes before mopping so that it is hot when used. That keeps the mop process from cooling the pork and lengthening the cooking time.

Once it's all done I chop the pork coursely and vacuum pack it. The vinegar sauce is applied lightly after it's all chopped cuz I like to taste the pork.

_________________
Flash Gordon

Where are we going and why am I in this handbasket?


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
cron
Copyright © 1999-2013 NetCooks.com
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:  cooking@netcooks.com

Site Design by: Impressions 1st Consulting

~