> I don't see any bark or smoke ring on any of that meat. Reminds me of
> the shit "BBQ" I had in South Carolina.
> -sw
There are places here where at most, they just cook over wood fire. One
place,not sure if I have ever seen smoke coming out. Many portable smoking
outfits around.
>> I don't see any bark or smoke ring on any of that meat. Reminds me
>> of the shit "BBQ" I had in South Carolina.
>> -sw
> There are places here where at most, they just cook over wood fire.
> One place,not sure if I have ever seen smoke coming out. Many
> portable smoking outfits around.
> Greg
It isn't odd not to see smoke except when they are firing their burn-down pit.
Many Southern barbecues, especially in the Carolinas, cook over burned down wood charcoal. As such it doesn't give off much smoke. Wood is burned down to hot charcoal and then it is added to the pit. Often there is no indirect element but rather the fuel is directly under the meat, with the fire pit distant enough to keep from burning the meat but at the same time creating a nice bark. Given the lack of smoke flavor, if you don't get some nice brown bark or skin in your pork, it tends to be very bland. You may just get greyish-white internal meat as shown in the posted pix which IMO has little flavor other than a vinegar based sauce.
If I were cooking in that style I think I'd bone and butterfly butts or shoulders and season well so as to maximize the amount of exposed surface, and therefore bark formation. I often do this anyway even in a smoky pit. Some flavor around the bone is lost but the crusty, flavorful, salty bark more than makes up for it.
