Cooking BBQ tonight

Htownrebs

Htownrebs

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I've had a lot of different types of BBQ over the years but I'm originally from SC and my favorite is definitely the vinegar based pulled pork BBQ.

I have tweaked my recipe over the years to pretty much nail the BBQ we get back home.. Or at least a score of 90 out of 100... Close enough.

I feel fairly certain with the 7 million people in the Houston and surrounding area we will be the only people eating this kind of BBQ tomorrow... and through Saturday football games. :)
 
Htownrebs said:
I've had a lot of different types of BBQ over the years but I'm originally from SC and my favorite is definitely the vinegar based pulled pork BBQ.

I have tweaked my recipe over the years to pretty much nail the BBQ we get back home.. Or at least a score of 90 out of 100... Close enough.

I feel fairly certain with the 7 million people in the Houston and surrounding area we will be the only people eating this kind of BBQ tomorrow... and through Saturday football games. :)
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serious questions here,, Explain what is South Carolina BBQ.. Here is a textbook definition of all 3 Carolina styles.. do you agree with this ?

North Carolina
To understand North Carolina barbecue, you have to split the state in half. In the east, you'll find whole hogs on the smoker, whereas western Lexington-style barbecue smokes just the shoulder. Eastern barbecue is served chopped with a vinegar-based sauce, while Lexington-style is often served on a sandwich with a tomato-based sauce.
South Carolina
South Carolina is also famous for whole-hog barbecue, which locals enthusiastically serve with a variety of sauces: a vinegar-based sauce similar to North Carolina's, a heavy tomato, a light tomato and a mustard sauce (aka Carolina Gold). In fact, a good chunk of the southern part of the state is known as the Mustard Belt, thanks to the regional affinity for this sauce.
 
Htownrebs said:
I've had a lot of different types of BBQ over the years but I'm originally from SC and my favorite is definitely the vinegar based pulled pork BBQ.

I have tweaked my recipe over the years to pretty much nail the BBQ we get back home.. Or at least a score of 90 out of 100... Close enough.

I feel fairly certain with the 7 million people in the Houston and surrounding area we will be the only people eating this kind of BBQ tomorrow... and through Saturday football games. :)
Click to expand...
Vinegar based, yep.
 
Bama Believer said:
serious questions here,, Explain what is South Carolina BBQ.. Here is a textbook definition of all 3 Carolina styles.. do you agree with this ?

North Carolina
To understand North Carolina barbecue, you have to split the state in half. In the east, you'll find whole hogs on the smoker, whereas western Lexington-style barbecue smokes just the shoulder. Eastern barbecue is served chopped with a vinegar-based sauce, while Lexington-style is often served on a sandwich with a tomato-based sauce.
South Carolina
South Carolina is also famous for whole-hog barbecue, which locals enthusiastically serve with a variety of sauces: a vinegar-based sauce similar to North Carolina's, a heavy tomato, a light tomato and a mustard sauce (aka Carolina Gold). In fact, a good chunk of the southern part of the state is known as the Mustard Belt, thanks to the regional affinity for this sauce.
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Whole hogs on the smoker - Yes. That's all I knew as kid growing up.

No tomatoes or mustad in my sauce nor have I seen that in eastern South Carolina. That might be an upstate twist.

My favorite and what I call hometown bbq comes from a small triangle between Georgetown, Hemingway, Kingstree, and Florence , S,C.. I'm sure there are other places that make it similar... But that's where my recipe comes from.
 
RTR...USN (ret) said:
he is! @-----slim-----
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I knew I had seen him here. Couldn’t get it to tag. Forgot he changed his handle.


btw slim. I found THE place to get olive oil for rub base. I mean out of this world awesome.


look up the peach. Used that on ribs the other week. Complete game changer. Have been going there for years and never thought about using it for BBQ. Normally I get the white truffle for steaks and the strawberry for salad dressing.
seriously though try a bottle. You won’t regret it
 
Irishblooded said:
I knew I had seen him here. Couldn’t get it to tag. Forgot he changed his handle.


btw slim. I found THE place to get olive oil for rub base. I mean out of this world awesome.


look up the peach. Used that on ribs the other week. Complete game changer. Have been going there for years and never thought about using it for BBQ. Normally I get the white truffle for steaks and the strawberry for salad dressing.
seriously though try a bottle. You won’t regret it
Click to expand...
Gog dammit you irish shit... dont seem right your all upity all of the sudden :)
 
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