Heads and cam.....here we go again
12-16-2018, 06:04 PM
#61
Pulled pork is scientifically proved to increase weight. I research this all the time.
12-16-2018, 07:25 PM
#62
Team Owner
Thread Starter
Lump charcoal with hickory chunks on the BGE 
I actually like vinegar base sauce
Only heatherns and pagans chop BBQ pork pig.
Just in case you're a carpetbagger from up north, heatherns is southern for heathens
I actually like vinegar base sauce
Only heatherns and pagans chop BBQ pork pig.
Just in case you're a carpetbagger from up north, heatherns is southern for heathens
12-16-2018, 07:47 PM
#63
Le Mans Master
Member Since: Sep 2001
Location: Unreconstructed, South Carolina
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I prefer the style I'm used to.
Eastern Carolina Vinegar-Pepper and of coarse it's Pork. Typically Oak as the Hickory tends to overwhelm other subtle flavors. Whole-hog cooked low & slow over oak w/ sometimes a little pecan tossed in and it's "mopped" w/ a thin vinegar-pepper sauce throughout cook. Turkey responds well to same method. My favorite cooks makes it at his home all Friday night and sells it on Saturday morning; No sign No ads. If he knows you, you can also leave with some very good stumphole he makes somewhere. Earlybird gets the worm; all this is over and done with by 10 am Saturdays.
I've eaten BBQ all across US... it's a lot like something else I desire ... in that I've never had any I didn't appreciate.
Eastern Carolina Vinegar-Pepper and of coarse it's Pork. Typically Oak as the Hickory tends to overwhelm other subtle flavors. Whole-hog cooked low & slow over oak w/ sometimes a little pecan tossed in and it's "mopped" w/ a thin vinegar-pepper sauce throughout cook. Turkey responds well to same method. My favorite cooks makes it at his home all Friday night and sells it on Saturday morning; No sign No ads. If he knows you, you can also leave with some very good stumphole he makes somewhere. Earlybird gets the worm; all this is over and done with by 10 am Saturdays.
I've eaten BBQ all across US... it's a lot like something else I desire ... in that I've never had any I didn't appreciate.
12-17-2018, 08:07 AM
#64
Team Owner
Thread Starter
I prefer the style I'm used to.
Eastern Carolina Vinegar-Pepper and of coarse it's Pork. Typically Oak as the Hickory tends to overwhelm other subtle flavors. Whole-hog cooked low & slow over oak w/ sometimes a little pecan tossed in and it's "mopped" w/ a thin vinegar-pepper sauce throughout cook. Turkey responds well to same method. My favorite cooks makes it at his home all Friday night and sells it on Saturday morning; No sign No ads. If he knows you, you can also leave with some very good stumphole he makes somewhere. Earlybird gets the worm; all this is over and done with by 10 am Saturdays.
I've eaten BBQ all across US... it's a lot like something else I desire ... in that I've never had any I didn't appreciate.
Eastern Carolina Vinegar-Pepper and of coarse it's Pork. Typically Oak as the Hickory tends to overwhelm other subtle flavors. Whole-hog cooked low & slow over oak w/ sometimes a little pecan tossed in and it's "mopped" w/ a thin vinegar-pepper sauce throughout cook. Turkey responds well to same method. My favorite cooks makes it at his home all Friday night and sells it on Saturday morning; No sign No ads. If he knows you, you can also leave with some very good stumphole he makes somewhere. Earlybird gets the worm; all this is over and done with by 10 am Saturdays.
I've eaten BBQ all across US... it's a lot like something else I desire ... in that I've never had any I didn't appreciate.
