Carolina BBQ sandwitch

MountainGriller · February 2010

Had my first over night cook last night. I started a 7.5 pound Boston butt (found it on sale at Sam's club) at 11 last night and enjoyed a BBQ sandwitch this afternoon with homemade cole slaw.
I used the Elder Ward method.

BENTE · February 2010

that is some unusal looking slaw.. looks good but unusual what is in it?

MountainGriller · February 2010

Thanks
cabbage
onion (yellow)
red bell pepper
carrots

rib rangler · February 2010

pork looks excellent!! not so sure about slaw.

..

MountainGriller · February 2010

That's funny - I didn't think that I would like it at first but the combination of the sweet slaw and the spicy Q on a sandwitch is very good -

eenie meenie · February 2010

MountainGriller, it all looks good to me!

But than again, I'm a yankee, so I think there are rules agains me weighing in on Carolina Q and southern coleslaw. lol

Nice pics.

Village Idiot · February 2010

Around Houston, pulled pork is not a common sight. Brisket, sausage, and ribs are the fav's down here.

But, that pork looks very edible. :laugh: I think I'm going to try it.

BENTE · February 2010

plus they are supposed to come with slaw here

MountainGriller · February 2010

We can't make a southerner out of you but it's never to late to try something new - I believe you would like it.

MountainGriller · February 2010

Go for it - I've been wanting to try a brisket - got any suggestions on how to cook it?

LoneStarEgg · February 2010

Looks real good to me. They call the slaw on top "Memphis Style" at Red Hot & Blue BBQ. Awesome sandwich.

MountainGriller · February 2010

Exactly

MountainGriller · February 2010

Thank you -

FF/Medic Egghead · February 2010

Drooling for a bite!!!!!!!!!!!!!!!

eenie meenie · February 2010

I've had it many times. It was my first cook on the egg! I also took a week vacation just to hit a bunch of BBQ places down south. That was fun. It's when I learned the hard way you can not get BBQ on a Sunday in rural North Carolina. lol.

MountainGriller · February 2010

I gotta go make me another one for dinner, YUM YUM

MountainGriller · February 2010

That's to bad - I believe my favorite spot is open on Sunday - Now that I can make my own I don't need to go looking for BBQ on Sunday

Mickey · February 2010

Gary I had never had it till we were at Spring Chickens Fest last year. Boy have we been missing something

Village Idiot · February 2010

MountainGriller wrote:

G I've been wanting to try a brisket - got any suggestions on how to cook it?

You might get a thousand different answers. Briefly, here's what I do.

Put worcestershire sauce all over the brisket an then your favorite rub. For brisket, I like Texas BBQ rub.

Cook on indirect heat at about 225° to 250° until the I.T. reaches about 195°. A fork test will indicate whether it's tender or not. You will hit a plateau somewhere around 160° to 170°. It will stay there a long time. I don't know the chemistry, but the coagulants (or something like that) are converting to something else. Stick with it. Some people foil it around 160° because smoke will not penetrate the meat after 140°. Depending on the size, you might be looking at an 18 hour or so cook.

Pull the meat and FTC (foil - towel - cooler). Double wrap in foil, then put a towel around it, and place in a dry cooler for a few hours.

Note: I haven't done one on my Egg yet. That will be soon. That's the way I've always done it on an offset pit. It should be the same.

MountainGriller · February 2010

Gary,
Thanks - sounds a lot like the Boston butt - I cooked the Boston butt at 250 dome until the I.T. reached 195
I'm going to try a brisket soon I was looking at them when I bought the Boston butt.

Carolina Q · February 2010

Rebecca..."Weighing in on Carolina Q", huh? hahaha

If you don't have anything nice to say....

As for the Q, looks great! The slaw? Well, truth be told, the only coleslaw I ever had that I actually liked was KFC style. Lots of the NC Q joints I used to frequent (when I lived there) made something similar. It's not supposed to be too colorful.

I have a recipe for KFC slaw that you would swear came in a red and white tub. If anyone's interested, I'll be happy to post it.

Dave in So Cal · February 2010

Looks great. I love to have slaw on BBQ. The sweetness of the slaw goes so well with the spice and smoke of the meat and sauce. It looks like you did not use a mayo based dressing on the slaw. What did you use?

The pork looks really nice with great bark.

Desert Filly · February 2010

nothing goes better with a BBQ sandwich in NC than a Cheerwine soda.

Kim

Village Idiot · February 2010

:laugh: :laugh: :laugh: Great. Now, I know how to cook a Boston Butt !

MountainGriller · February 2010

Thanks
1 cabbage
1 onion
1 red bell pepper
3 carrots
2 cups sugar
set aside

1/2 cup white vinegar
1/2 cup apple cider vinegar
1/2 cup olive oil
1tsp celery seed
1 tsp kosher salt
bring to boil & pour over cabbage mixture and chill overnight

Carolina Q · February 2010

Geeze, another Texan cookin' a butt. Just ain't natural!!

Dave in So Cal · February 2010

Sounds good to me. I kind of like the slaw that is not mayoed up.

Village Idiot · February 2010

Yep. Marinate that sucker in tequila, cumin, and jalapeños, and that dog will hunt. :laugh:

Little Steven · February 2010

Kim,

Is that real or a code for shine. Your Dad told me all about that

Steve

toothpick · February 2010

Oh man that looks good. I've never had red pepper in the slaw. That certainly adds good color. Congrats on a successful cook!

MountainGriller · February 2010

Thanks, I enjoyed the whole process - looking forward to the next cook.
Have any suggestions -

Carolina BBQ sandwitch

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