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Carolina chopped pork--the thread....
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Wow @fusionhq, looks amazing and a great chop job! Did you pull at certain temp or just buttah feel?LBGE - Nov/'14A Texan residing in Denver, CO.
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Great job!
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Great chopping job there! Still have all your digits?
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 -
So did you chop on a butcher block? I want to do chopped instead of pulled next time but I don't have a cleaver. You mind sharing your chopping method? I realize this is probably a stupid question but I don't care lolIn Manchester, TNVol For Life!
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looks pretty tasty.. chopped works great for a thin eastern nc sauce, holds more of it together.
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
jls9595 said:So did you chop on a butcher block? I want to do chopped instead of pulled next time but I don't have a cleaver. You mind sharing your chopping method? I realize this is probably a stupid question but I don't care lol
This thread has a lot of info on chopping. Cleavers are cheap.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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FATC1TY said:looks pretty tasty.. chopped works great for a thin eastern nc sauce, holds more of it together.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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tarheelmatt said:Eastern NC has BBQ?
Apparently, they don't have Q in Lexington. I grabbed a Big Mac.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
tarheelmatt said:FATC1TY said:looks pretty tasty.. chopped works great for a thin eastern nc sauce, holds more of it together.
I have little dog in that fight!! LOL I'm a Texas man, who happens to reside in GA, and have a place in western NC.
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I have a love and a hate for sauce, and chopped meats.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Beeeeeyootiful!!!
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Haha I just read all the replies. Thanks guys!!
I I do have all my fingers left.
My my chopping technique is a loose grip and let the clever do the work. I'd hate to do this all day!!!
two cleavers. One in each hand, and just chop one way, then the other, fold it up and chop some more.
I pulled at 180 IT and let rest
for about half hour on cooling rack, rented.
Thanks for all the compliments...it was really good!! -
IS 180 the desired temp to chop? could I go to 195 or so and still chop with good results?
In Manchester, TNVol For Life! -
It starts to pull a little much at 180+. You could get away with 170-175 but not more than 180. My theory at least!
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@jls9595 Chopping at 195 you will the pork is very dry. I started that high and have been moving down for chopped.
LBGE Atlanta, GA
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ok, thanks. 180 for chopped it is thenIn Manchester, TNVol For Life!
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180 today was perfect. Probably move closer to 175 next time. Heck we used to not even know a meat thermo existed and went by look.
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Man that's some good looking QColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Nice!
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Looks good for sure. No sharing a recipe is lame. I could understand if he ever had a plan to sell it or have it a his restaurant or something in those lines. I have a ton of family recipes and anyone's always welcome to them if the ask nice.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig not sure what his plans are, but I've tried and tried. It is damn good though.
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fusionhq, that is exactly what NC BBQ is supposed to look like. Great job.
Do you have a method for choosing a good shoulder? The past several I have done, seem to be on the darker side once pulled which is a little greasy. Yours seems to be a lot lighter.
LBGE - 2/12/2015
Chesapeake, VA
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@Blassiter NC Q is usually chopped finely as in the pictures shown above. As for choosing a shoulder, there's no difference to me. I just chop all together and fold, then chop some more until it's the right size chunks, but not mushed.
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Thanks. The thing that stands out to me is the color. Do you inject the NC sauce prior to cooking as well as applying after\during chopping?
LBGE - 2/12/2015
Chesapeake, VA
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That looks great for chopped. I've always went for pulled, but like @Smokinpig said, I have felt that pulled can dry out quickly. So for future reference when I do this, @fusionhq did you just tent it at 180* IT, and for how long? No FTC? Also, here is a vinegar sauce recipe I found on the Amazing Ribs site. This is Lexington, or Piedmont style, as I understand it, because it has some ketchup in it. I really liked it with slaw on a pulled pork sandwich; http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html.
I like my butt rubbed and my pork pulled.
Member since 2009 -
@Blassiter I did not inject, and I sauced during the last hour or two of the cook a few times, along with saucing as I chopped.
@500 no FTC...only tented for about 30 minutes, on a V Rack in a drip pan. I wish I could compare the recipe for the sauce!
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Looking back at your notes, I picked up some differences that I will certainly try next time. Key differences I noticed was my cook temp was a little higher and I didn't pull the butt until internal temp was 195. I also injected thinking it would help keep it moist but will probably skip that next time. This is a great place to learn and I appreciate all the help.
LBGE - 2/12/2015
Chesapeake, VA
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Thanks for all the kind words, this place is great to learn!
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