(06-17-2020 01:43 PM)ECUGrad07 Wrote:  Mustard BBQ is South Carolina. Not North Carolina.
North Carolina (Eastern) is vinegar based, and is sent from Heaven above.

I actually like the mustard/vinegar combination that my mother used to make. Not sure where she got it, she went to Duke and she had family all over upstate South Carolina, but that's still my favorite for pulled pork and chicken. Like a dry rub for ribs. And since I'm in Texas, we also get brisket, and I prefer that dry, no sauce of any sort. I really don't like the greasy, gloppy ketchup-based Pedernales sauce that they make here.

(06-17-2020 01:16 PM)NIUAlum90 Wrote:  

(06-17-2020 12:06 PM)Kaplony Wrote:  

(06-16-2020 03:33 PM)NIUAlum90 Wrote:  

(06-16-2020 02:45 PM)miko33 Wrote:  I like a variety of bbq sauces and rubs. My favorite homemade rub to use is a Memphis rub, and that is my go to for pulled pork and ribs. My youngest LOVES Memphis dry rub bbq - no sauce. Her all time favorite meal is baby back ribs with Memphis dry rub. Served coleslaw is her favorite - rest of the sides don't matter.

So...anyone recommend the Memphis dry rub with South Carolina mustard sauce on the side.

That is what Sticky Fingers had as their sauce in Charleston. That was good. I preferred the sweet Memphis sauce though.

All the world class restaurants in Charleston and you went to Sticky Fingers?

Look, a whole week of Hook and Barrel, Landry's and Sea Captain's House in Myrtle, the family wanted BBQ. We thought it was great and a great value. Don't judge, just couldn't pull the trigger on another seafood place.

Still no excuse. There's a crap ton of BBQ restaurants in Charleston that put the Sticky Finger's chain to shame. Rodney Scott's, Duke's, Bessinger's, Swig and Swine, Martin's, Poogan's Smokehouse, so on-so forth.

(06-17-2020 01:43 PM)ECUGrad07 Wrote:  

(06-17-2020 12:36 PM)JMUDunk Wrote:  

(06-17-2020 12:12 PM)ECUGrad07 Wrote:  I didn't see the option in the poll for Eastern NC BBQ... so, I didn't vote.

Cause they know damn well and good they’d have to sulk away in shame.

Give me Scott’s or give me death!

(But, yea, I make my own version)

Mustard bbq. GTFOOH.

Mustard BBQ is South Carolina. Not North Carolina.

North Carolina (Eastern) is vinegar based, and is sent from Heaven above.

Think you misread my post.

I know well and good what true Carolina bbq is, it’s really all I’ll eat outside of a Texas beef fest.

Just back from our place in Kitty Hawk... It’s where I met the Missus when I lived there.

a friggin Nor’easter in early June. Unheard of.

(06-17-2020 02:22 PM)Kaplony Wrote:  

(06-17-2020 01:16 PM)NIUAlum90 Wrote:  

(06-17-2020 12:06 PM)Kaplony Wrote:  

(06-16-2020 03:33 PM)NIUAlum90 Wrote:  

(06-16-2020 02:45 PM)miko33 Wrote:  I like a variety of bbq sauces and rubs. My favorite homemade rub to use is a Memphis rub, and that is my go to for pulled pork and ribs. My youngest LOVES Memphis dry rub bbq - no sauce. Her all time favorite meal is baby back ribs with Memphis dry rub. Served coleslaw is her favorite - rest of the sides don't matter.

So...anyone recommend the Memphis dry rub with South Carolina mustard sauce on the side.

That is what Sticky Fingers had as their sauce in Charleston. That was good. I preferred the sweet Memphis sauce though.

All the world class restaurants in Charleston and you went to Sticky Fingers?

Look, a whole week of Hook and Barrel, Landry's and Sea Captain's House in Myrtle, the family wanted BBQ. We thought it was great and a great value. Don't judge, just couldn't pull the trigger on another seafood place.

Still no excuse. There's a crap ton of BBQ restaurants in Charleston that put the Sticky Finger's chain to shame. Rodney Scott's, Duke's, Bessinger's, Swig and Swine, Martin's, Poogan's Smokehouse, so on-so forth.

We asked at the Plantation where the good BBQ was. Team Time or something and a few others, but they recommended SF.


End of a long day and just needed to fuel up before the 2 hour drive back to Myrtle. Next time back in SC, we will solicit recomendations. My wife was at Poogan's, but didn't like the menu, so over to SF. She texted me to pick her up at Poogan's. First place that came up was Poogan's Porch. I am there, she is at the Smokehouse, hilarity ensued. If anyone here is married, you know how "funny" it was.

(06-16-2020 11:43 AM)NIUAlum90 Wrote:  

(06-16-2020 11:40 AM)gdunn Wrote:  Being from Mississippi I've gotten my fair share of Memphis style BBQ and Texas BBQ... Lived in Carolina and got to see their styles out there.. Same with living in Missouri. I think there are things each place does well.

Ribs for me have to be dry rub and falling off the bone.
Pulled pork, ain't nothing finer than it being dry rubbed and then someone handing you some vinegar based sauce to put on it and some hushpuppies.
Brisket needs to be dry rubbed and smoked just right for the bark.
Chicken I can go either way. I personally like chicken that has the sauce that has caramelized on it.

We can do a TX and Carolina BBQ poll as well.

Carolina BBQ likes coleslaw on top of pulled pork.

I haven't had much exposure to TX BBQ.

It’s a requirement in Memphis. Not sure about TigerBlue4Ever, who always asks for cheese on his BBQ sandwich. It’s embarrassing when you’re with him (not that being seen with him isn’t embarrassing enough).

Gotta eat that BBQ around a mask now or you get sent to the gulag.

(06-17-2020 08:48 AM)JMUDunk Wrote:  

(06-17-2020 08:43 AM)Shannon Panther Wrote:  

(06-17-2020 08:07 AM)JMUDunk Wrote:  

(06-17-2020 07:50 AM)gdunn Wrote:  

(06-17-2020 07:48 AM)JMUDunk Wrote:  And there it is.

Dry age in loose cover overnight, draw that moisture out to the surface. Chix? I do a brine, then dry rub, sauce at end.

Spatchcock that yard bird and give her a good rub, then sauce on finish. Throw the beer-can crap away.

Ribs? usually dry age/dry rub overnight (at least), then 3-2-1 hours over apple/mesquite @225 with a little sticky stuff for the kids and sweet-tooths at the end. Beef ribs Freddy Flinstone style can't be beat. Thinking that's coming up this weekend...

Don't forget the crablegs, blue crab, roasted oysters or even frog legs. Throw damn near anything on some smoke and people will follow their noses to your door.

Yea, big Q junkie. For good info and cheap/free recipes AND good gear check out Smokingmeatsforum.com. Their Tube smoker is the flat-out best.

Turn any normal grill into a serviceable smoke for about 20 bucks. Had mine for years now. Yea, I could go on and on.

I won't though.

Never ate or attempted a spatchcock chicken or turkey, but have heard good things.

Real simple. Fancy word for butterflying the bird. Cuts the cook time in about half (or more) and gets you a nice crispy skin and not a steamed or fried chicken. I do it over about 240 then toss it on a hot charcoal grill to finish.

Best buck.29 a pound you could ever spend. might well get you lucky. Just sayin.

My wife does a roasted spatchcock chicken baked on top of rustic bread and smothered in butter and fresh herbs. The bread absorbs the juice and butter and gets toasted. Delicious.

I may try a spatchcock chicken in the smoker though.


Sent from my iPad using Tapatalk

Damn, what an idea.


Think I may just combine the two and do your wifes gig on the smoke. Shallow pan and some bread, herbs and butter? Uhhhm what could be better?

Is it FRiday yet? Been a long week already

Here is the spatchcock chicken recipe I spoke of for any who are interested.

https://www.marthastewart.com/1033640/sp...-and-lemon

I tried something new today and it turned out well. I smoked a ham for about 8 hours until it was the consistency of pulled pork. I did a rub of yellow mustard, pineapple juice and brown sugar. Then for dinner we made ham street tacos with pineapple pico de gallo and a red cabbage slaw with oil and vinegar. I turned out really well. I am planning to use some more of it for a nice smoked ham hash for breakfast on Tuesday.

(06-17-2020 06:21 PM)Browning Hall Wrote:  

(06-16-2020 11:43 AM)NIUAlum90 Wrote:  

(06-16-2020 11:40 AM)gdunn Wrote:  Being from Mississippi I've gotten my fair share of Memphis style BBQ and Texas BBQ... Lived in Carolina and got to see their styles out there.. Same with living in Missouri. I think there are things each place does well.

Ribs for me have to be dry rub and falling off the bone.
Pulled pork, ain't nothing finer than it being dry rubbed and then someone handing you some vinegar based sauce to put on it and some hushpuppies.
Brisket needs to be dry rubbed and smoked just right for the bark.
Chicken I can go either way. I personally like chicken that has the sauce that has caramelized on it.

We can do a TX and Carolina BBQ poll as well.

Carolina BBQ likes coleslaw on top of pulled pork.

I haven't had much exposure to TX BBQ.

It’s a requirement in Memphis. Not sure about TigerBlue4Ever, who always asks for cheese on his BBQ sandwich. It’s embarrassing when you’re with him (not that being seen with him isn’t embarrassing enough).

Interesting.

Dry ribs with a little sauce on top but no where near the amount that is mopped on wet ribs. We call that muddy.

They need to be just short of fall off the bone tender. You want just the slightest bit of resistance to pulling the meat off the bone. When you pick the slab up lengthwise with tongs, the slab should bend loosely in the middle but be just shy of tender enough to fall apart into two pieces.

(06-16-2020 11:35 AM)gdunn Wrote:  

(06-16-2020 11:34 AM)MemTigers1998 Wrote:  are you talking ribs or pork shoulder? shoulder needs some good sauce and ribs require dry rub

BTW, beef/ brisket isn't BBQ

You shut your dirty filthy mouth.

He aint wrong.

(06-17-2020 06:53 AM)gdunn Wrote:  

(06-16-2020 03:38 PM)ArmyBlazer Wrote:  

(06-16-2020 12:31 PM)gdunn Wrote:  

(06-16-2020 12:02 PM)ArmyBlazer Wrote:  

(06-16-2020 11:40 AM)gdunn Wrote:  Being from Mississippi I've gotten my fair share of Memphis style BBQ and Texas BBQ... Lived in Carolina and got to see their styles out there.. Same with living in Missouri. I think there are things each place does well.

Ribs for me have to be dry rub and falling off the bone.
Pulled pork, ain't nothing finer than it being dry rubbed and then someone handing you some vinegar based sauce to put on it and some hushpuppies.
Brisket needs to be dry rubbed and smoked just right for the bark.
Chicken I can go either way. I personally like chicken that has the sauce that has caramelized on it.

As previously mentioned, brisket isn’t bbq. I see other words in this post, but your heretical views on brisket invalid anything else you might have said.

You can shut your filthy UAB lovin' mouth too, with your white bbq sauce.

Don’t lump me in with those north Alabama weirdos. Besides, that stuff is only good for chicken.

And deer tenderloin.. Crazy as it sounds, it's true.

Backstrap done right doesn't need sauce! Neither does a good steak.

(06-17-2020 06:21 PM)Browning Hall Wrote:  

(06-16-2020 11:43 AM)NIUAlum90 Wrote:  

(06-16-2020 11:40 AM)gdunn Wrote:  Being from Mississippi I've gotten my fair share of Memphis style BBQ and Texas BBQ... Lived in Carolina and got to see their styles out there.. Same with living in Missouri. I think there are things each place does well.

Ribs for me have to be dry rub and falling off the bone.
Pulled pork, ain't nothing finer than it being dry rubbed and then someone handing you some vinegar based sauce to put on it and some hushpuppies.
Brisket needs to be dry rubbed and smoked just right for the bark.
Chicken I can go either way. I personally like chicken that has the sauce that has caramelized on it.

We can do a TX and Carolina BBQ poll as well.

Carolina BBQ likes coleslaw on top of pulled pork.

I haven't had much exposure to TX BBQ.

It’s a requirement in Memphis. Not sure about TigerBlue4Ever, who always asks for cheese on his BBQ sandwich. It’s embarrassing when you’re with him (not that being seen with him isn’t embarrassing enough).

You should try it. It's the only time I'll eat American cheese.

(03-15-2021 01:44 AM)TigerBlue4Ever Wrote:  

(06-17-2020 06:21 PM)Browning Hall Wrote:  

(06-16-2020 11:43 AM)NIUAlum90 Wrote:  

(06-16-2020 11:40 AM)gdunn Wrote:  Being from Mississippi I've gotten my fair share of Memphis style BBQ and Texas BBQ... Lived in Carolina and got to see their styles out there.. Same with living in Missouri. I think there are things each place does well.

Ribs for me have to be dry rub and falling off the bone.
Pulled pork, ain't nothing finer than it being dry rubbed and then someone handing you some vinegar based sauce to put on it and some hushpuppies.
Brisket needs to be dry rubbed and smoked just right for the bark.
Chicken I can go either way. I personally like chicken that has the sauce that has caramelized on it.

We can do a TX and Carolina BBQ poll as well.

Carolina BBQ likes coleslaw on top of pulled pork.

I haven't had much exposure to TX BBQ.

It’s a requirement in Memphis. Not sure about TigerBlue4Ever, who always asks for cheese on his BBQ sandwich. It’s embarrassing when you’re with him (not that being seen with him isn’t embarrassing enough).

You should try it. It's the only time I'll eat American cheese.

We catered a BBQ Nachos Bar for an event, after the chips ran out I made a sandwich with spicy sauce pulled pork, dry rub, and nacho cheese. Wasn't bad, like BBQ Nachos on a bun.

Memphis BBQ = dry rub on ribs, sauce as an addition to pulled pork based on preference - the meat should be good enough to eat without any sauce, though.

(03-15-2021 01:30 AM)TigerBlue4Ever Wrote:  

(06-16-2020 11:35 AM)gdunn Wrote:  

(06-16-2020 11:34 AM)MemTigers1998 Wrote:  are you talking ribs or pork shoulder? shoulder needs some good sauce and ribs require dry rub

BTW, beef/ brisket isn't BBQ

You shut your dirty filthy mouth.

He aint wrong.