That's way better than the fat girl in yon hollerAnd banging your hot sister wife
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
That's way better than the fat girl in yon hollerAnd banging your hot sister wife
What’s in the skillet? Looks delicious! Pig looks good 2View attachment 8303039View attachment 8303040I am from eastern NC and am now a hillbilly in NW NC. What I miss the most is good BBQ and good sausage.
Every time we are “home” we go to Nahunta and buy up a bunch of sausage to take home.
I don’t like warmed up BBQ so I get myself some when we’re back and savior the memories.
Folks who think NC BBQ is “soggy shredded pork” have only had chain food.
I do it right to show the Lexington crowd the truth.
Let’s call that one a tieThat's way better than the fat girl in yon holler
Hard 8 is pretty good. Standing outside in August to walk past the pits when it’s 140,000 degrees is not pleasant.Just before Christmas in 2011 I Stopped at Hard 8 after a trip to lone star range in Lockheart TX, it entirely ruined all BBQ anywhere else ever since.
There was brisket, it was excellent. There was bbq, it was excellent. There were shogun cartridges and rattle snake rattles on the tree. Excellent.
Overall, gotta say I liked that bit of Texas.
I try to be consistent.Like clock work I was waiting on "NC sucks" but that was much better!
Carolina BBQ is Pickled Pork.
You sound vegan.The grills are the metal grates inside the BBQ.
I definitely don’t do it on the bbq. I do it on the smoker.Your brisket looks good, but you’ve gotta correct your vocabulary!
Can’t be walking around sounding like Steve Irwin and saying, “I do my brisket on the barbie!”
living a couple miles from smithfield, it smells like shit when it's delivered and smells like worse shit when they're curing itSmithfield's BBQ 100% the best
And one of them posting pictures of meat is clearly a woman .Nothing like a bunch of guys arguing about their meat…
I moved from STL to NC this year & I have to be super careful of the bbq sauce here…. vinegar “bbq” sauce is awful.You mean that vinegar based bullshit they peddle as bbq?
Makes me vomit thinking about itI moved from STL to NC this year & I have to be super careful of the bbq sauce here…. vinegar “bbq” sauce is awful.
But what's it taste like?living a couple miles from smithfield, it smells like shit when it's delivered and smells like worse shit when they're curing it
I’ll disagree. Ketchup with a cup of sugar added is gross.I moved from STL to NC this year & I have to be super careful of the bbq sauce here…. vinegar “bbq” sauce is awful.
I'd tend to agree with you, except now that 'fries' have been drug into this thread/mess, there is the whole "poutine" thing. And that is a tangent all it's own.Wait, what? Are you Canadian? @Sean the Nailer don't only Canadians eat vinegar on Freedom Fries? Do Canadians have Marines?
Sirhr
Hey,hey,hey ..... there's some smoked paprika in there tooI’ll disagree. Ketchup with a cup of sugar added is gross.
Smells even worse when you shit it out. Their chicken is decent though.living a couple miles from smithfield, it smells like shit when it's delivered and smells like worse shit when they're curing it
the most mediocre meat products you can imagineBut what's it taste like?
Where is this so I know to completely avoid everything about it?a place that boils ribeyes.
This, and then there's the whole "cold smoke" process... which is less than 125F and for many hours, some times, days....More precisely, it's the "process" of how the meat is cooked. BBQ is about cooking meats at very low temps for longer periods of time ("Low and Slow."). OTOH, "Grilling" (as what you do to a good steak), is "Hot and fast" and, often, in direct fire for searing. You use the smokers for BBQ to impart the smoke flavor and keep the temp stable while the meat tenderizes over time.
We used to do this, until we found out (and practiced) sous-vide. Using the torch, after resting.... bestest steak cooking process ever.The way I cook steaks on the grill is very careful. Season as desired. Put right over the flame for a few minutes. Flip, and leave for a few minutes.
Flip and move to the side for indirect or lower heat. Flip once more, off the side. Get it off the fire and let it set.
The high heat at first is to sear the outer layer and let the juices get trapped.
The lower heat is to allow a little more cooking.
Taking off the heat, the steak is still cooking and you want a little bit of pink left.
Use tongs or spatulas.
Anyone stabbing with fork or knife will be shot on sight, no last rights.
Boiling ribeyes. Isn't sous vide the same thing?Agreed... Brisket is totally awesome. But Brisket is Brisket and BBQ is BBQ.
Just 'sayin.
Of course, I originally hail from a place that boils ribeyes. But I lived in both NC and Texas... And about a dozen other places. So... there ya go!
Sirhr
PS. Lived in OH and they think that Chili on Spaghetti is food. Good lord!
Now you're talking!I’m sous vide’ing a bone in prime rib roast for Christmas dinner and reverse searing it on the smoker.
Must be where that @Haney fag is from.Smells even worse when you shit it out. Their chicken is decent though.
North Carolina is still gay.
Where is this so I know to completely avoid everything about it?
Oh yeah, yuck. Fuck that placeNew England. All of it.
I always liked Mary Frann from Newhart, but she passed away a couple of years ago.Any good poontang up there?
Beans. no ever. Especially chili.y'all need to come down to West and Central Alabama (black belt) - they may not have much going for them but they can put the hurt on some pork bbq.
ANd congrats @sirhrmechanic for a great thread on a slow day. Perhaps for an encore you can nudge everyone to argue about 9mm vs .45acp?
My guess is the group that insists on no beans in chili, likes watered down vinegar barbecue sauce, only eats hard tacos will argue for the 9mm. They probably think skillet fried breaded cubed steak is called something silly like "chicken fried steak" instead of "country fried steak"
New England. All of it.