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Y'all have ruined Pulled Pork for me
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CarolinaCrazy
Posts: 585
I did my first Butt roast this weekend, and after reading all of the comments, advice and tips over the past couple weeks since I got my egg, I finally had the time to try my first smoked Butt over the weekend. I Turbo'd an 8# butt with hickory and, well, it was amazing.
The problem is, now I will NEVER be able to order a pulled pork sandwich anywhere in North Carolina, and mind you we practically invented pulled Pork with Wilbur's, Kings, Allen & Sons, and Bullocks all within tobacco spitting distance of me here in the Triangle.
Keep up the good work y'all, and thanks for the tips.
1 LBGE in Chapel Hill, NC
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Fabulous looking plate of food right there!Just a hack that makes some $hitty BBQ....
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I agree! I was in Chapel Hill a few years back for a Carolina-Duke game I went to Allen & Sons that was recommended by the locals. It was very good. The place was packed and we struck up a conversation with a couple of local tar heel fans and they invited us to join them and bought us lunch. Great experience and good pork! GO HEELS!!!
XL Egg Owner Since Dec 2013 - Louisiana
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Yep, that happens.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I lived in Raleigh back in the early 80's before I was a BBQ fanatic. I'd like to try some NC Pulled Pork. Can you share what you used for the rub and sauce? If not purchased, the recipe? Thanks. I normally use a yellow mustard based slather to hold my rub and then use Sweet Baby Rays for the sandwich. That is not NC Style.XL BGE; Medium BGE; L BGE
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I have the same problem with ribs, steaks, chicken, turkey, salmon, shrimp, pork tenderloin,XL Walled Lake, MI
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Me too !!!stevesails said:I have the same problem with ribs, steaks, chicken, turkey, salmon, shrimp, pork tenderloin,Opelika, Alabama -
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Great looking meal! I like big chunks of pulled pork like you have in the picture.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I'd like to also know what method you use?Green egg, dead animal and alcohol. The "Boro".. TN
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Add me to this list. Wife and I were talking just last night that after buying the BGE that we honestly don't want to go out to eat anymore because it tastes better on the egg.Buckdodger said:
Me too !!!stevesails said:I have the same problem with ribs, steaks, chicken, turkey, salmon, shrimp, pork tenderloin,XL Owner -
The food on the egg is definitely better than going out. If never order a pulled pork sandwich at a restaurant. However, going out to eat and not cooking some nights is well worth the "suffering" of less tasty food.Mark Annville, PA
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I've been to at least half the places you've mentioned there and have to agree - what comes off the Egg is better. I will say, however, that what I got at Briskettown in Brooklyn was better than anything I've cooked. One of these days I'll make it to Austin."I've made a note never to piss you two off." - Stike
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@JohnInCarolina ..don't go to La bbq. @cazzy will get jealous.Green egg, dead animal and alcohol. The "Boro".. TN
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I order fish quite a bit when I eat out because my family dislikes it so I don't cook it.Flint, Michigan
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Yep, we don't go out much anymore unless we are traveling. Welcome to the club._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Looks incredible brother. Glad to hear it turned out to your liking.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nice bark and smoke ring, love the plated shot too, is that corn bread wedge at the back?canuckland
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Bullocks yum!!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Most restaurants suck anymore...
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Same problem here. My co-workers hate taking me to lunch with them because I know I can cook it all better. Or it could just be that I'm a pain in the ass. Not sure which.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
awesome - your plated shot with the cucumber/tomato salad, cornbread & pork . . . . =D>Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Yes, Cornbread from a CI skillet in the oven.Canugghead said:Nice bark and smoke ring, love the plated shot too, is that corn bread wedge at the back?1 LBGE in Chapel Hill, NC -
@jhl192henapple said:I'd like to also know what method you use?Technique:Indirect with PS legs up, Drip Pan and GrateAdded 4 chunks of Hickory to the Charcoal before I lit it.Cooked at 350˚ dome temp to IT of 205˚ Took almost exactly 5 hours. Temp bounced a bit between 340-360 but never out of that range.(I'll probably add a little more Hickory next time)Rub (applied right before I put it on)4 T Brown Sugar1 T Salt1 T Pepper1 T Chili powder1 T Garlic PowderSauce: (adjust to your own taste for sweet/salt)2 cups Cider Vinegar
1/2 cup Ketchup
1 t Salt
2 t Red Pepper Flakes
1-2 T Sugar
1 t Black Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
Whisk together to dissolve sugar & Ketchup
Bring to simmer, turn off, and let sit as long as you can
Adjust seasonings for Salt/Sweetness1 LBGE in Chapel Hill, NC -
Sauce sounds great. I looooooooooooove vinegar sauce.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
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