REQEST: North Carolina style Bar-B-Q
Ben Bailey
> I would like a recipe for a North Carolina style Bar-B-Q.
>
> Help, please.
>
> --
> Larry Hardiman, (408)746-8019, lt...@mcode.amdahl.com
> Amdahl Corporation, M/S 205, 1250 East Arques Ave., Sunnyvale CA 94087
> [The opinions expressed herein are mine, all mine, and do not ]
> [necessarily reflect the opinions or policies of Amdahl Corp. ]
Larry,
There isn't a single North Carolina BarBQ; there are three, each very
different.
In the Western part of the state, the sauce has a sweeter taste to it,
which I have heard described as being simular to Virginia and Kentucky
BBQ. In some parts of the state, it is a mustard based sauce.
In the Eastern part of the state, where I'm from, it is a vinegar based sauce.
If it's the Eastern N.C. sauce you are interested in, let me know; I can't
help you with the others!
Regardless of the sauce, here's how I cook the meat. I cook it several times
per year, using ~12 lbs of Boston Butt pork (boneless), and smoke it
(although if you roll it too tight, it'll collapse your lungs ;-) ).
I'd cook more if I could, but that's all that will fit on my smoker.
You'll lose about 40%, so that you'll end up with ~7 lbs of meat.
I put a whole bag of Oak/Hickory charcoal bricketts into the fire pan
and light it, let it burn to an ash before adding meat. My smoker has a
water tray, whose real purpose is to regulate the heat, so you don't have to
tend it too closely.
I place plywood around the smoker to keep wind/breeze out so that it will
cook hotter. Every 1 1/2 hours (or so), I need to add water to the tray
(this will vary with altitude/temp). After about 4 hours, the coals have
cooked down, and I remove the water tray. The meat is done after ~6 hours.
Test it with a meat thermometer.
I then chop it into fine pulp (this will take a while), stirring in the sauce.
Do not throw out the dark brown exterior meat; it adds a lot of flavor, but
will need to be finely chopped.
I set aside 2 lbs for immediate consumption (4 people, two 1/4 lbs servings
each), and freeze the rest in pint containers. Each pint will provide 4
people with one 1/4 lb serving on a large bun. Eastern style REQUIRES cole
slaw be placed onto the bun also.
The only bad part is the length of time envolved; you'll need to be home with
the cooker for a whole day (although you don't have to stay right next to
it if it has a water tray to regulate cooking....if you just do it on a
BBQ grill, you'll have to stay right with it). The chopping of 7 lbs of
cooked meat can get a little tedious. I tried a food processor (Hamilton),
but it wasn't up to the task - burned up the motor. Maybe a better
brand would suffice.
Ben
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Ben Bailey b...@bailey.uucp -- bailey!b...@uunet.uu.net
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Riverview, Fl. 33569 -- The main thing is to keep the main
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bruce bowser
> lt...@mcode.amdahl.com (Larry Hardiman) writes:
> > I would like a recipe for a North Carolina style Bar-B-Q.
> >
> > Help, please.
> >
> > --
> > Larry Hardiman, (408)746-8019, lt...@mcode.amdahl.com
> > Amdahl Corporation, M/S 205, 1250 East Arques Ave., Sunnyvale CA 94087
> > [The opinions expressed herein are mine, all mine, and do not ]
> > [necessarily reflect the opinions or policies of Amdahl Corp. ]
>
> Larry,
> There isn't a single North Carolina BarBQ; there are three, each very
> different.
> In the Western part of the state, the sauce has a sweeter taste to it,
> which I have heard described as being simular to Virginia and Kentucky
> BBQ. In some parts of the state, it is a mustard based sauce.
> In the Eastern part of the state, where I'm from, it is a vinegar based sauce.
===========
Barbecue Is Different In Virginia, And That’s Okay
By Joseph R. Haynes
Southern Grit Magazine - November 25, 2019
... Today, there are four main styles of barbecue sauces in Virginia: Southside (slightly tangy with a vinegar/tomato base), Central (slightly sweet and zesty from the sweet spices in it), Shenandoah Valley (herbaceous with a vinegar base) and Northern (sweet tomato base). Hickory smoke is thought of as Virginian perfume (I can attest to that personally) and apple cider vinegar is our barbecue’s holy water. Tangy Virginia barbecue sauces can be distinguished from the North Carolina variety by the addition of something that slightly dilutes the vinegar. Worcestershire sauce, a fat such as butter or oil, or tomato sauce with a hint of mustard and a blend of herbs and spices are typical. Traditional barbecue rubs in Virginia range from nothing at all to salt and black pepper to Virginia’s barbecue trinity of salt, black pepper and red pepper flakes. Some nowadays add their own touches to rubs such as herbs, paprika, onion powder, cumin and, in a few cases, chili powder.
Yep, barbecue is different in Virginia, and that’s okay. It’s also an important and delicious part of Virginia’s rich, multicultural heritage.
-- http://southerngritmagazine.com/barbecue-is-different-in-virginia-and-thats-okay/
Gary
are about the same in many dishes/recipes. Especially with bbq and
seafood dishes.
I've tried all different kinds of bbq sandwiches. My all time favorite
is the pulled pork on a soft bun and topped with a generous amount of
coleslaw.
Give me about 4 of those boys and a bag of salty Lays Classic chips and
eat and eat until I fall asleep from overeating. :)
Later, I'll wake up and have some more.
bruce bowser
fos
> Ha ha, there's actually a "Western Kentucky BBQ trail" website.
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Dave Smith
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This is NOT a post by Dave Smith
Gary
based sauce.