Texas Truth Loc: Behind Enemy Lines

I am going to say again South Carolina

Texas Truth Loc: Behind Enemy Lines

Carolina Barbecue

Texas Truth Loc: Behind Enemy Lines

If you have to slice it you screwed it up I do standard traditional pulled pork from the Carolinas and I also do a standing pulled pork it has to be moved very carefully.

Larry the Legend Loc: Not hiding in Milton

Better have a good razor, it's a big state!

Highlander66 Loc: Illinois

For sure. I’ve ate my way from coast to coast and always ask a local where the best food is. I never use propane because I just figure I was cooking on an outdoor stove. Charcoal only. I do mostly pork or chicken and have a recipe for doing a loin that if my circle of friends hear I’m doing it they just tend to show up. I’m always open for learning new methods and recipes though.

Texas Truth Loc: Behind Enemy Lines

Looks to me like you got some bragging rights there mister

Texas Truth Loc: Behind Enemy Lines

That is a lang they build a nice smoker a little pricey but they work. I like to build my own

Texas Truth Loc: Behind Enemy Lines

I smoked about 3,000 lb of meat per year more or less on my homemade Firebox both sides can use either or both. Cooking smoking on one side and use for a warmer on the other. I can have indirect heat with smoke or direct heat with smoke. And I can have the water tray to steam smoke a whole hog up to 150 lb. I love this job.

wuzblynd Loc: thomson georgia

Had slaw on bbq in N.C. barbacoa,according to Steven Riechland ( dought any of this is spelled correctly) came from Spain i beleive. But being a G.A. boy I know bbq.

Texas Truth Loc: Behind Enemy Lines

It looks like a post that I tried to get on page 1 did not go through. I believe and I heard that BBQ was discovered by the Spaniards in the 14th century and lost their minds. It was called barbacoa. And as translated through the generations was referred to as barbecue. It did make its way into the Caribbean and recipes were actually brought over from Africa from the slaves which led to a recipe called Hoppin John which is the beans the rice the barbecued meat the veggies everything was in one dish and also called Jag by the Portuguese which added linguica. Trying to get this stupid machine to try and pronounce Portuguese sausage. Yes barbecue or barbacoa is one of the great things that brings great people together especially when recipes and ideas are shared. I have pictures of my barbecue buried somewhere in the back of my phone somewheres around a thousand pictures and I will post recipes and ideas for all y'all. One of the best recipes I have is a black diamond brisket which starts with quality beef broth with the spice rub steeped into the broth brown sugar and teriyaki added has to be run through a screen so we can be picked up with a turkey injector and injected into the brisket every 2 hours for 24 hours. You can lay some bacon strips on top about 4 hours before the Finish. I am finding it difficult 2 best this recipe. This is Texas truth over and out

Texas Truth Loc: Behind Enemy Lines

I believe Lang smokers are built in Georgia. Is that correct? A friend of mine has one and he absolutely loves it.

ghostgotcha Loc: The Florida swamps

Answering my own questions because those of you who replied are on track to being honored as real smokers and welcomed into the smoke ring club.

Yes. History indicates that BBQ came to South Carolina from the Caribbean islands, a long time ago.

South Carolina (and Eastern North Carolina) favors vinegar sauce because back then tomatoes were considered a possible poison.

I have no idea (in God's creation of smoke BBQ) why mountain folk from NC would ever cover their great BBQ with slaw and expect it pulled.

South Ga expects you to want a pickle or two and even some folks from Texas who smoke beef put it on their BBQ as well.

Speaking of Texas Beef BBQ using Mesquite wood -- have to give them Texas boys credit because if you want a great brisket you better be ready to let that cow cook for hours, and hours and hours, but once it is done then there is never enough left for the cook.

Darn I am getting hungry here... http://www.recipetineats.com/wp-content/uploads/2017/07/Slow-Cooker-BBQ-Beef-Brisket-Steps-2-680x661.jpg

bahmer

I don't know about everybody else but I would like to have a good barbecue recipe for myself. There was a place up here where I live that was named Box's barbecue and they had the best barbecue ribs and chicken around. The only problem was the oldest brother had the recipe and procedure and only he knew it. He died of a heart attack and his other brothers had no clue as to what he did or how he did it. They are no longer in business sad to to say. I love barbecue ribs and a good barbecue chicken. Box's chicken was pink all the way thorough and the barbecue flavor was all the way through as well.

ghostgotcha Loc: The Florida swamps

Something tells me that you will get enough help from the true smokers on here that you can open up a shack in your city and make a fortune. One thing about a good BBQ shack, they are always busy. No slack time because the smell of the cooking just permeates for miles and draws hungry folks to you.

I know when I light up my back yard smoker that my neighbors will elither show up with a beer or they head down town to the local BBQ shack. That hickory smoke sure makes your stomach growl. With anyone who truly understands what I am talking about then my talking and your imagination probably has you thinking of real BBQ.... Can you taste it?

archie bunker Loc: Texas

Brisket is my smoking nemesis. I can't hardly ever get it just right. For me, anyway. But l can smoke you some ribs that'll make you want to slap your mama!