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Some BBQ & Grillin' Escapades


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#41 sicman

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Posted 02 December 2012 - 08:36 PM

I can agree a dab on top that soaks in to the bun is good. :)
But definitely let the meat speak for itself and don't mix it in sauce, or simmer it in sauce like sloppy joes etc!

thats what im saying i would NEVER soak or mix in sauce!

hth,,i texted you a hour ago so look at your phone!

#42 HigherThisHeat

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Posted 03 December 2012 - 11:43 AM

thats what im saying i would NEVER soak or mix in sauce!


Sadly this is exactly what I did smokin up my first butt... pulled it and mixed in some vinegar based sauce and bleh to the bleh. I won't do that again.

I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!


#43 The Hot Pepper

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Posted 03 December 2012 - 01:10 PM

No worries man, just remember to let the meat shine. You may have smoked it for 12 hours, and now you're gonna ruin all that hard work? You may have seen restaurants mix it with sauce, but what they are doing is covering something. It's probably reheated or overcooked and this adds the moisture they need to zap it back. I've seen places simmer it in a pan straight from the cooler. Sauce, if any, on pulled pork, is a dab on the top, pickles for an acidic bite. Slaw is definitely allowed. A good bark will add lots of flavor also. When you bite down you get all those flavors, but the meat is naked and you can taste it.

You can add whatever you like too. Cabbage, apples, whatever tickles your fancy. The trick is layers.

#44 Bellyacher151

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Posted 05 December 2012 - 02:02 AM

I don't care for pulled pork thats been mixed in with BBQ sauce either, I normaly make a carolina style cider vinegar sauce for a slight acidic twist along with slaw on top.

#45 The Hot Pepper

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Posted 05 December 2012 - 02:10 AM

Exactly! I love that style, the sauce is thinner so it trickles down the whole sandwich. Slaw top, yes. Mustard slaw... yum.

#46 sicman

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Posted 05 December 2012 - 06:38 AM

another case of if i would have posted a pic yalls head whould have exploded! i smoked a shoulder saturday for the parents and in-laws,i just may be the smoke king!


TRUE STORY!

#47 HigherThisHeat

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Posted 05 December 2012 - 11:43 AM

Maybe it was just the recipe I made, but the sauce I said I poured on my first pulled pork was the carolina vinegar sauce and I did not like that one bit. I'll have to keep trying new things.

another case of if i would have posted a pic yalls head whould have exploded! i smoked a shoulder saturday for the parents and in-laws,i just may be the smoke king!


TRUE STORY!


:welcome: Hey sicman welcome to THP.....

Ain't gonna accept that. I think yer whistlin dixie now. This is a fairy tale your speaking. C'mon, you have been around here longer than me. NO PIC? NOT REAL.

Edited by HigherThisHeat, 05 December 2012 - 11:43 AM.

I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!


#48 Bellyacher151

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Posted 05 December 2012 - 11:48 AM

Another thing thats just Bangin are Fatties, (yeah those too) but I mean the Bacon explosion version.
To the original poster, sorry, we aren't trying to hijack thread, just trying to make mouths water.Posted ImagePosted ImagePosted Image

#49 HigherThisHeat

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Posted 05 December 2012 - 11:51 AM

Another thing thats just Bangin are Fatties, (yeah those too) but I mean the Bacon explosion version.
To the original poster, sorry, we aren't trying to hijack thread, just trying to make mouths water.


No dude. This is FINE. This thread can be used for anyone to post in. Please do post away.


That looks incredible holy hell!

That shit is like porn!

But what is your procedure???

Edited by HigherThisHeat, 05 December 2012 - 11:56 AM.

I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!


#50 Bellyacher151

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Posted 05 December 2012 - 02:15 PM

Check out BBQ pit boys and/or BBQwebtv all the same dude's.
ingredients
lb bacon, lb sausage or canned hash. onions bell's and whatever you desire.
But Take a lb of bacon (thick works best) basket weave into a square, (much easier than to type how)
Ah hell. LOl



#51 HigherThisHeat

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Posted 05 December 2012 - 02:53 PM

Nice. I like these guys style

I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!


#52 sicman

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Posted 05 December 2012 - 04:33 PM

oh my. belly that is insane!

#53 JayT

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Posted 05 December 2012 - 05:23 PM

GIMMIE!!!!!

#54 JoynersHotPeppers

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Posted 05 December 2012 - 07:08 PM

Best video ever!


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#55 The Hot Pepper

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Posted 05 December 2012 - 07:14 PM

I'm very familiar with smoke rings, but that pink in the pork looks more like undercooked. Am I wrong?

#56 JoynersHotPeppers

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Posted 05 December 2012 - 07:23 PM

I'm very familiar with smoke rings, but that pink in the pork looks more like undercooked. Am I wrong?

I thought the same thing, looks like rare burger.
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#57 Bellyacher151

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Posted 07 December 2012 - 11:27 AM

I'm very familiar with smoke rings, but that pink in the pork looks more like undercooked. Am I wrong?

on the one I did?
it was very much done, after cooking for 3-3.5 hours @ 250 internal was 195 or so.
Always, always use a thermometer before pulling from heat.

#58 PepTalk

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Posted 07 December 2012 - 10:38 PM

Gonna smoke 2 fatties tomorrow for my kids 14th B-day, his request. The bacon wrap on the outside is the Sheeeit!

Also, I'm with THP on BBQ sauce, mines on the side cause I wanna taste the meat.
I make a killer Au jus with some of the drippns. you cant buy that in a store.

Edited by PepTalk, 07 December 2012 - 10:44 PM.

I've gone pretty far, so I'm a bit of a wizard when it comes to manipulating the "magic"

#59 The Hot Pepper

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Posted 07 December 2012 - 10:40 PM

on the one I did?
it was very much done, after cooking for 3-3.5 hours @ 250 internal was 195 or so.
Always, always use a thermometer before pulling from heat.


Could be the camera. Just looks pink and mushy like uncooked pork.

#60 Scoville DeVille

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Posted 07 December 2012 - 10:45 PM

The Sausage inside is obviously cooked.

That looks fanstastically done.

B O O M !




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