Anybody like Bar-B-Que?

[rlk]

After 6 hours cooking skin side up, turned the pig over. See attached picture.

Cooked another hour to brown the skin.

Then everyone picked off what they wanted to eat - ribs, tenderloin, ham, etc.

 

[rlk]

After the guys had eaten all they wanted, we chopped what was left for the women and children. Usually, in our crowd, the women like it better chopped than picking it off at the cooker.

This picture shows my brother-in-law chopping.

After all is chopped, you season it with vinegar based sauce (1 gallon vinegar, crushed red pepper, black pepper, salt and sugar, plus maybe a secret ingredient). Each person has their own recipe for the proportions. Once you get a recipe that suits you, it is usually kept a secret. Folks will give you all the sauce you want, but will never divulge their recipe, or their secret ingredient.

Once all 12 of us had eaten, we had about 40 pounds of bar-b-que left. Each family takes a couple of pounds home, and my brother-in-law kept the rest. It freezes really well.

Like I said in the begining, ain't nothing better than Eastern North Carolina Bar-B-Que. I like Texas BBQ, and Memphis, but ain't never found any as good as Eastern North Carolina.

 

[njrqs]

W Harv

I didn't have enough time THIS WEEKEND to read all that.

No, our beer is for drinking and the meat is for eating.

Never the twain shall meet !!!

The more beer you drink, the less careful you have to be in cooking the meat as you'll never know if it tastes bad !!

 

[rf33]

I think that Coopers is pretty amazing BBQ also, and Harv has a good point about that place in Wylie called Outlaws (he took me there, and the slawburger is great), and I admit that Pok-e-Joes is pretty darn good also, buy I think that the best is at a place just south of Austin called <A target="_blank" HREF=http://www.saltlickbbq.com/>The Salt Lick</A>. Nothing fancy about the place, just all you can eat brisket, ribs, sausage, cole slaw, and potato salad served family style. The pit is right there inside the restraunt for all to see (and smell), and this has got to be some of the best food I have ever eaten.

 

[GrantMO]

Ozarker,
I have to agree with you. My favorite is Gates, then Arthur Bryants and Jackstack in Martin City.

 

[Ozarker]

That's what I use. Grill over hot coals.

 

[Gary_in_Indiana]

I love good Bar-b-que. Many times in my life I have stopped at local BBQ cookouts set up on vacant corners in downtown neighborhoods on summer Saturdays. I don't spend a whole lot of time worrying about finding the foodservice permits on the cooker-trailers but the food is great. /w3tcompact/icons/smile.gif

It's kind of a tradition in lots of cities and I'm happy mine is one of them. I always try to look for them when I travel, too. Lots of time I get some odd looks when I stop just because I'm usually the only white guy there (at the stand or in the neighborhood). /w3tcompact/icons/smile.gif I'm always well taken care of there by everyone and swear my portions are bigger than any others I see, too. /w3tcompact/icons/grin.gif

I think this is more 'Urban Living' than 'Rural Living' though. /w3tcompact/icons/wink.gif/w3tcompact/icons/smile.gif/w3tcompact/icons/grin.gif/w3tcompact/icons/laugh.gif/w3tcompact/icons/laugh.gif/w3tcompact/icons/laugh.gif

 

[8NTX]

Bird - Any store manager in Texas who would be found guilty of displaying BBQ sauce made in New Jersey, would no doubt be strung up under the closest hickory tree by an angry mob.

 

[Egon]

Very confused:
Why would anyone wish to desecrate good steak with a sauce of any type. And in Texas, land of the beef, how can you get anything other than good steak?
Now if we are taking of stringy old worn out milk cows then it's another matter. This should be relagated to stew meat cooked with several rocks. When finished throw out the meat and eat the rocks!!

Egon

 

[dmccarty]

Egon,

My wifey is one of those vegitarian types. Which is fine for
the most part since it makes it easier to cook more healthy
food at home. BUT, sometimes I just got to have some RED
MEAT. At home I don't cook much meat because of the wife.
At work I try to eat as healthy as I can. But, sometimes I
just HAVE TO HAVE RED MEAT. /w3tcompact/icons/smile.gif After last Friday's
lunch of fried chicken and NC BBQ I should have had my fill
of meat for a few weeks. Saturday I worked my tail off on
the property, 11-12 hour day, and I only ran the tractor for
an hour or so. The rest was chainsaw, brush cutter, manual
labor work. Got home and I wanted MEAT! The wifey went
and got me two Wendy's singles.

Not good enough. /w3tcompact/icons/smile.gif UGH! MORE MEAT!

Yesterday I split an 18 oz, give or take NYStrip steak that was
over an inch thick. Put some olive oil all over it. Did the same
with salt and pepper. Let it sit.

Took a high sided pot, turn on the stove top to medium high,
add some more olive oil, let it get hot and popped in the
MEAT. Let it sit for about 5 minutes on each side. Take out
at 135-140 degrees. Let it rest.

Now to make the sauce. It does not need the sauce but its
GOOD!!!! The pan is full of good stuff stuck to the bottom.
Out comes the Old Fosters KY Bourbon. Pour in a few ounces
to get the good stuff off the bottom. SMELLS REAL GOOD!
/w3tcompact/icons/smile.gif Stir up the Olive oil, bourbon, and good meat chunks.
Maybe add some pepper. Once gets boiling, add a couple of
chunks of butter. /w3tcompact/icons/smile.gif Let the butter melt down and form
The Sauce.

Some times I put the sauce on the meat and serve. Last
night I just put the sauce in little bowls, plopped the meat
on the plate, grabbed some good bread, beer, and PIGGED
out. /w3tcompact/icons/smile.gif The Sauce is real good on bread. /w3tcompact/icons/smile.gif

I finally got some MEAT! /w3tcompact/icons/smile.gif

Got to work this morning and the lab guys had gone and
bought me another steak biscuit! Off I go to get the Krispy
Kreme doughnuts to share. /w3tcompact/icons/smile.gif

I just had the last doughnut and the coffee just ran out! /w3tcompact/icons/frown.gif I'm hungry again!!!!!!!!

/w3tcompact/icons/smile.gif

Later,
Dan McCarty