grilling Some BBQ & Grillin' Escapades

The Hot Pepper said:
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!
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thats what im saying i would NEVER soak or mix in sauce!

hth,,i texted you a hour ago so look at your phone!
 
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.
 
Exactly! I love that style, the sauce is thinner so it trickles down the whole sandwich. Slaw top, yes. Mustard slaw... yum.
 
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!
 
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.

sicman said:
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!
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: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.
 
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.
fattie1.jpg
fattie4.jpg
fattie3g.jpg
 
Bellyacher151 said:
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.
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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???
 
I'm very familiar with smoke rings, but that pink in the pork looks more like undercooked. Am I wrong?
 
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.
 
Bellyacher151 said:
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.
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Could be the camera. Just looks pink and mushy like uncooked pork.
 
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